Moonbeam Cookies

These delightful Moonbeam Cookies blend the rich flavors of brown sugar and creamy white chocolate with a hint of cherry pie filling, creating a unique yet comforting treat. The addition of almond extract adds a subtle nuttiness, while the soft texture delivers a melt-in-your-mouth experience. Perfect for dessert lovers looking for something special yet simple, these cookies are both sweet and satisfying.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cherry pie filling
• 4 ounces cream cheese, softened
• 1 cup white chocolate chips
• 2 tablespoons honey

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the softened butter and brown sugar together until fluffy.
3. In a separate bowl, mix the cherry pie filling with the softened cream cheese until well combined.
4. Add the eggs, vanilla extract, almond extract, and honey to the butter and sugar mixture, and mix until smooth.
5. In another bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
7. Gently fold in the cherry filling mixture and white chocolate chips until evenly distributed.
8. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 20 minutes, checking halfway through for even baking. The cookies should be lightly golden around the edges.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.