Instructions

• Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.
• In a large bowl, whisk together 1 ¼ cups finely crushed graham crackers, 1 cup all-purpose flour, and 1 ½ teaspoons baking powder; set the dry mixture aside.
• In a medium bowl, using an electric mixer, beat 12 tablespoons softened unsalted butter and ½ cup packed light brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
• Add the egg white (from the separated egg) to the butter mixture and beat just until combined.
• Add the graham cracker–flour mixture to the butter mixture and stir until just combined and no large streaks of flour remain. Do not overmix.
• In another medium bowl, beat 4 ounces softened cream cheese and ¼ cup granulated sugar together until smooth and combined. Add the egg yolk (from the separated egg) and ½ teaspoon pure vanilla extract and mix until the filling is smooth and uniform.
• Using a medium cookie scoop (about 1.5 to 2 tablespoons), portion dough into balls and place them on the prepared baking sheets about 2 inches apart.
• Press your thumb or the back of a round measuring teaspoon into the center of each dough ball to flatten slightly and create a small well for the filling.
• Spoon or pipe a small amount of the cream cheese mixture into each well, filling it nearly to the top but leaving a slight edge for the cookie to rise.
• Bake in the preheated oven for about 12 minutes, until the cookie edges are lightly golden and the cream cheese filling is just set (it may still wobble slightly).
• Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Spoon homemade cherry pie filling onto the cooled cream cheese centers just before serving.