Cookie Cup Recipes Archives - Family Cookie Recipes

BANANA SPLIT COOKIE CUPS

Nellie — Wed, 22 Oct 2025 19:36:48 +0000

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

These Banana Split Cookie Cups are easily made in a mini muffin tin and then filled with a simple, 3-ingredient pineapple cream filling. I added chocolate and a cherry on top, and you could easily add sprinkles too. A cookie that tastes like a banana split!

Ingredients in Banana Split Cookie Cups

Cookies:

1 1/2 sticks butter, softened to room temperature

3/4 cup light brown sugar

1/4 cup sugar

1 small (3.4 oz) box instant banana cream pudding mix

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

2 1/4 cups all-purpose flour

Filling:

8 oz Cool Whip, thawed

8 oz can crushed pineapple (with juice)

1 small (3.4 oz) box instant vanilla pudding mix

Topping:

Maraschino cherries

1/2 cup semi-sweet chocolate chips + 1 Tbsp shortening

How to make Banana Split Cookie Cups

Banana Split Cookie Cups

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

Course Cookies

Cuisine American

Keyword banana split cookie cups

Prep Time 15

Cook Time 8

Servings

Calories 103kcal

Author Jessica & Nellie

Ingredients

Cookie Cups

1 ½ sticks butter softened to room temperature
¾ cup light brown sugar
¼ cup sugar
1 small 3.4 oz box instant banana cream pudding mix
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
2 ¼ cups all-purpose flour

Filling:

8 oz Cool Whip thawed
8 oz can crushed pineapple with juice
1 small 3.4 oz box instant vanilla pudding mix

Topping:

Maraschino cherries
½ cup semi-sweet chocolate chips + 1 Tbsp shortening

Instructions

Preheat oven to 350°.
In a large mixing bowl, cream butter and sugars together for 3-4 minutes. Add in the banana pudding mix and continue to beat for another 1-2 minutes.
Add the eggs and vanilla and beat for 2 more minutes.
Add the flour and baking soda and mix until well combined.
Use a cookie scoop to scoop the cookie dough into a well-greased mini muffin pan. Recipe makes 36 cookie cups.
Bake for 8-9 minutes or until the tops barely begin to turn a light golden brown. Remove from oven and immediately use the back of a 1/2 tablespoon to press an indention into each cookie cup. Don’t press all the way to the bottom- you’ll want to press the tops about halfway down. Make sure to do this while the cookie cups are hot, straight out of the oven.
Let the cookie cups continue to cool in the pan for about 15-20 minutes and then remove from the pan and cool completely on a wire rack.
When the cookie cups are completely cooled, make the filling. Use a fork or large spoon to mix the pudding mix and pineapple together. Fold in the Cool Whip. Use a small spoon to generously scoop the filling into each of the cookie cups.
In a small glass bowl, mix the chocolate chips and shortening and then microwave for about 30 seconds. Stir and then microwave in 15 second intervals, stirring in between each interval until chocolate is completely melted and smooth. Drizzle on top of the cookie cups and then place a cherry on top of each one. Keep refrigerated until ready to serve.
The cookie cups last pretty well completely assembled in the refrigerator for up to about 24 hours. If you need to make them farther in advance, just make the cookie cups and the filling separately and then wait to add the filling and topping until right before serving.

Nutrition

Can you replace the Cool Whip in the recipe?

If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into pudding mixture.

HOW TO MAKE STABILIZED WHIPPED CREAM

To make stabilized whipped cream, you will need the following ingredients:

4 ounces of cream cheese (softened to room temperature)
1/3 cup powdered sugar
1 tsp vanilla
1 cup heavy whipping cream

Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
In a separate bowl, beat the whipping cream just until soft peaks form.
Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

More amazing banana cookie recipes!

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

The post BANANA SPLIT COOKIE CUPS appeared first on Family Cookie Recipes.

CHERRY PIE COOKIES

Jessica — Wed, 06 Aug 2025 23:47:55 +0000

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

Cherry Pie Cookies came to be when I was craving cherry pie today, but didn’t really feel like whipping up a pie crust. So instead, I made Nellie’s Super Soft Sugar Cookies and translated them into Cherry Pie Cookies! They’re so easy and taste delicious- I think they’d be gorgeous on a holiday table. Enjoy!

Tips to get the PERFECT Cherry Pie Cookies:

Three kitchen items make these cookies come together really fast.

First, you’re going to need a mini muffin tin, since that’s what you bake the cookie cups in.
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Since you bake these cookies in a mini muffin tin, you don’t really have to worry about shape. But using a cookie scoop enables you to measure out the same amount of cookie dough for each cookie cup, and it makes the process super fast. They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies.

Cherry Pie Cookie recipe ingredients

Here’s what you’ll need to make our Cherry Pie Cookies:

–Sugar: You will need 1 cup ofgranulated sugar to make sure that these cookie cups turn out sweet and delicious

–Butter: Use 1/2 cup of softened butter to make the cookies richer in taste.

–Egg: Using one egg will help to get the dough to bind together well.

–Vanilla: Use a teaspoon of vanilla extract to help enhance the flavors in the dough.

–Sour cream: Adding in 1/3 cup of sour cream will give the cookies the most incredible texture and moist flavor.

–Salt: Use 1/2 teaspoon of this natural flavor enahcner to make your cookies turn out great tasting.

–Baking soda: 1/2 teaspoon of baking soda will make the cookies puff up as they bake and turn out lovely.

–Flour: Use 2 cups of all-purpose flour for the gluten base of the dough recipe.

–Cherry pie filling: You will need 1 can of cherry pie filling to use for filling all of the cookie cups.

Optional: White chocolate, for drizzling on top

Enjoy!

Cherry Pie Cookies

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

Course Cookies

Cuisine American

Keyword cookie cups

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 113kcal

Author Jessica & Nellie

Ingredients

Ingredients:

1 cup sugar
1/2 cup softened butter
1 egg
1 tsp. vanilla
1/3 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
1 can cherry pie filling
Optional: White chocolate for drizzling on top

Instructions

Instructions:

Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
With a hand mixer, cream together sugar and butter. Add egg and vanilla.
In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth.
Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth – it will all bake the same.
Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}
Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. Don’t push through cookie completely.
Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out.
Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries.
Drizzle tops with melted white chocolate, if desired. Enjoy!

Nutrition

How to store Cherry Pie Filling Cookies

Store in the refrigerator. Cookies can be completely made and assembled up to 8-12 hours ahead of time. If any longer, make cookies earlier, then add filling just prior to serving.

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

The post CHERRY PIE COOKIES appeared first on Family Cookie Recipes.

TWIX COOKIE CUPS

Nellie — Fri, 05 Jan 2024 20:53:28 +0000

Twix Cookie Cups are chewy sugar cookie cups filled with gooey caramel and rich chocolate, topped with optional caramel drizzle and sea salt. This simple treat uses refrigerated cookie dough, making it quick to prepare while still looking like a bakery-worthy dessert.

Recipe Highlights

Freezer-Friendly – Make ahead and freeze so you always have a treat ready for last-minute guests.
Quick & Easy – Uses pre-made cookie dough, so there’s minimal prep.
Classic Flavor Combo – Chocolate, caramel, and cookie come together just like a Twix bar, but in a fun cup form.
Customizable Toppings – Add sea salt for a sweet-salty twist or drizzle with caramel for an extra decadent touch.
Perfect Party Treat – These bite-sized desserts are easy to serve and always crowd-pleasers.

INGREDIENTS IN TWIX COOKIE CUPS

Sugar cookie dough – You will need a 16.5 ounce tube of refrigerated sugar cookie dough. You can also use the sugar cookie dough that is portioned into small squares, but you’ll have to use your fingers to shape each square into a circle before putting them into the mini muffin tin.

Caramels – The recipe calls for an 11 ounce package of Kraft caramels. You could use caramel bits instead. I actually really like to use Werther’s Chewy caramels in this recipe as well.

Water – You will need just a little bit of water to mix in with the caramels to help them melt smoothly.

Chocolate chips – I usually use semi-sweet chocolate chips to melt for the chocolate layer. You could also use milk chocolate if you prefer.

Caramel sauce – If you want to drizzle a little bit of caramel on top of the cookie cups, you can!

Sea salt – Sprinkle a little bit of sea salt on top of the cookie cups if you’d like – it will help all of the other flavors to pop! That salty/sweet combination is incredible!

HOW TO MAKE TWIX COOKIE CUPS

Preheat oven to 350°. Spray cups of cupcake/muffin tin generously with non-stick cooking spray.

MAKE THE COOKIE CUPS

Use a sharp knife to slice the dough into ½ inch thick slices. Place each slice of dough into individual cups, pressing dough into the bottom and into the sides.

Bake for 10-12 minutes or until just beginning to turn a light golden brown. Remove from heat and allow to cool slightly (1-2 minutes).

Using the handle of a wooden spoon or the back of a teaspoon, press lightly into the dough in a circular motion to form the cups.

MAKE THE CARAMEL

In a medium mixing bowl, add caramels and water. Heat in the microwave in 20 second increments, stirring frequently, until fully melted.

Using a spoon, add caramel to the cookie cups, filling about ⅔ full. Place in the fridge for 15 minutes or until caramel is set.

MELT THE CHOCOLATE

In another bowl, melt chocolate chips in the microwave. Heat in 20 second increments until fully melted, stirring between each interval.

Spoon the melted chocolate onto the top of cookie cups, filling completely. You may need to use the back of the spoon to spread the chocolate to the edges of the cups. Place in the fridge for another 15 minutes to allow the chocolate to set.

TOP AND SERVE

Remove cookie cups gently, using a butter knife to lift from the tin.

Arrange on a serving dish or flat surface. Drizzle caramel sauce over each cookie cup and top with a pinch of sea salt, if desired.

Helpful Tips for Success

Grease well – Make sure your muffin tin is generously sprayed to prevent sticking.
Don’t overbake – The cookie cups should be just turning golden; overbaking makes them hard instead of chewy.
Work quickly with caramel – It sets fast, so spoon it into the cups right after melting.
Chill in layers – Cooling between caramel and chocolate layers helps each set properly.

Storage Instructions

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps for up to 5 days; caramel and chocolate stay firm.
Freezer: Freeze for up to 2 months. Thaw at room temperature before serving.

TWIX COOKIE CUPS

Twix Cookie Cups are so easy to make with pre-made cookie dough, caramels and chocolate chips! Only a few ingredients needed to make these delicious chocolate caramel cookie cups.

Course Cookies

Cuisine American

Keyword Twix Cookie Cups

Prep Time 10

Cook Time 10

Chill Time 30

Servings cookie cups

Calories 267kcal

Author Jessica & Nellie

Ingredients

1 16.5 oz tube Pillsbury refrigerated sugar cookie dough
11 oz pkg of caramels
2 Tbsp water
1 cup semi sweet chocolate chips
Caramel sauce optional
Sea salt optional

Instructions

Preheat oven to 350°. Spray cups of cupcake/muffin tin generously with non-stick cooking spray.
MAKE THE COOKIE CUPS: Use a sharp knife to slice the dough into ½ inch thick slices. Place each slice of dough into individual cups, pressing dough into the bottom and into the sides.
Bake for 10-12 minutes or until just beginning to turn a light golden brown. Remove from heat and allow to cool slightly (1-2 minutes).
Using the handle of a wooden spoon or the back of a teaspoon, press lightly into the dough in a circular motion to form the cups.
MAKE THE CARAMEL: In a medium mixing bowl, add caramels and water. Heat in the microwave in 20 second increments, stirring frequently, until fully melted.
Using a spoon, add caramel to the cookie cups, filling about ⅔ full. Place in the fridge for 15 minutes or until caramel is set.
MELT THE CHOCOLATE: In another bowl, melt chocolate chips in the microwave. Heat in 20 second increments until fully melted, stirring between each interval.
Spoon the melted chocolate onto the top of cookie cups, filling completely. Place in the fridge for another 15 minutes to allow the chocolate to set.
TOP AND SERVE: Remove cookie cups gently, using a butter knife to lift from the tin.
Arrange on a serving dish or flat surface. Drizzle caramel sauce over each cookie cup and top with a pinch of sea salt, if desired.

Nutrition

FAQs

Can I use homemade cookie dough instead of store-bought?
Yes! Homemade sugar cookie dough works great, but keep the dough on the softer side so it presses into the muffin tin easily.

How do I keep the caramel from getting too hard?
Be sure to add a little water when melting the caramels and don’t overcook them. Once chilled, the caramel should stay chewy rather than hard.

What’s the best way to remove cookie cups from the pan?
Let the cups cool completely, then use a butter knife to gently lift the edges before popping them out. Generously greasing the pan also helps.

Can I freeze Twix Cookie Cups?
Yes. Place them in an airtight container with parchment between layers and freeze for up to 2 months. Thaw at room temperature before serving.

Can I make these in advance?
Absolutely! You can make them 1–2 days ahead of time and store in the fridge. Add caramel drizzle and sea salt right before serving for the best presentation.

More Twix recipes to try:

Twix Cookie Bites are a no-bake treat made with Nilla wafers, Rolos, and almond bark, giving you that classic Twix chocolate-caramel flavor.
Shortbread topped with caramel and chocolate makes Twix Cookie Bars a homemade dessert that’s simple to prepare and perfect for feeding a crowd.
With just 5 minutes of prep, No-Bake Twix Pie combines a buttery crust, creamy filling, and plenty of Twix bars for a decadent, easy dessert.
Layers of vanilla cookie crust, creamy pudding, and crunchy Twix pieces make No-Bake Twix Cake a sweet-and-salty candy bar dessert everyone loves.

Twix Cookie Cups are the ultimate shortcut dessert — soft, chewy cookie bases filled with rich caramel and chocolate for a bite-sized version of your favorite candy bar.

The post TWIX COOKIE CUPS appeared first on Family Cookie Recipes.

DUTCH ALMOND COOKIE CUPS

Jessica — Tue, 26 Dec 2023 09:06:00 +0000

Dutch Almond Cookie Cups are buttery cream cheese cookies with a sweet almond filling! The almond cookies have a rich, nutty flavor and a soft, chewy texture that is sure to please!

This recipe for Dutch cookies is relatively simple, but the end results are so impressive! These cookie cups are also versatile and can be filled with a variety of different fillings, such as raspberry jam, chocolate ganache, or whipped cream.

The significance of almond cookies in Dutch culture & cuisine

Almond cookies hold a special place in Dutch culture and cuisine. These cookies are a staple in Dutch households and are often served during special occasions such as weddings and holidays. Almond cookies are also a popular souvenir for tourists visiting the Netherlands. They are a symbol of Dutch hospitality and are often given as gifts to guests and visitors.

In Dutch cuisine, almond cookies are often paired with coffee or tea. They are also used as a topping for ice cream or served alongside other desserts. Almond paste, a key ingredient in almond cookies, is also used in other Dutch pastries such as banket and gevulde koeken. If you’re looking to try something new in the kitchen, Dutch almond cookie cups are a great place to start!

Recipe Highlights

Basic ingredients: This recipe requires only a few simple ingredients that are likely already in your pantry. You will need flour, sugar, butter, almond paste, and sliced almonds. With just a few common ingredients, you can create a delicious dessert.
Easy Preparation: The preparation for this recipe is straightforward and simple to follow. Mix the dough, shape it into cups, and top them with an almond filling. The recipe is perfect for beginner bakers or those short on time.
Impressive Presentation: The cookie cups have a beautiful presentation and are sure to impress your guests. The cups have a delicate flavor and a crispy texture that pairs perfectly with the creamy almond filling. Serve them at your next party or special occasion for a dessert that is sure to be a hit.

Ingredients for Almond Cookie Cups

Butter: For a rich and soft cookie dough, add in 1 cup of butter, softened.

Cream cheese: Add in 6-oz of cream cheese, softened, for a tangy and flavorful dough.

Flour: The structural base of this cookie dough is 2 cups of flour.

Filling

Eggs: Use 3 eggs to make the filling thick and give it a nice shine as well.

Sugar: Sweeten the filling perfectly by adding in 1 cup of sugar.

Almond paste: You will need 8-oz of almond paste to flavor the filling well.

Almonds: Adding a few sliced almonds to the top of each cookie cup will give them incredible flavor and a nice crunch in every bite.

Variations of Dutch Almond Cookie Cups

Dutch almond cookie cups are a versatile dessert that can be customized to suit any taste. Here are a few variations to try:

Chocolate Chip Almond Cookie Cups: Add chocolate chips to the batter to give the cookie cups a rich, chocolatey flavor.
Fruit-Filled Almond Cookie Cups: Fill the cookie cups with your favorite fruit preserves or fresh fruit for a fruity twist on this classic dessert.
Spiced Almond Cookie Cups: Add cinnamon, nutmeg, and cloves to the batter for a warm, spiced flavor.
Lemon Almond Cookie Cups: Add lemon zest and juice to the batter for a bright, citrusy flavor.
Coconut Almond Cookie Cups: Add shredded coconut to the batter for a tropical twist on this classic dessert.

DUTCH ALMOND COOKIE CUPS RECIPE

Dutch Almond Cookie Cups are bite-sized treats made with butter, cream cheese, flour, and sugar, then filled with a sweet almond filling. The almond cookies have a rich, nutty flavor and a soft, chewy texture that is sure to please any sweet tooth.

Course Cookies, Dessert

Cuisine American, Dutch

Keyword almond cookie cups

Prep Time 1 15

Cook Time 25

Total Time 1 40

Servings cookies

Calories 143kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
6 oz cream cheese softened
2 cups flour

Filling

3 eggs
1 cup sugar
8 oz almond paste
sliced almonds

Instructions

Dough & chill: In a mixing bowl, cream butter and cream cheese. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle.
Prep: Get the oven preheating to 325°F.
Pull the dough from the fridge and roll it into 1-inch size balls. Then press into the bottom and up the sides of ungreased miniature muffin cups; set aside.
Filling: In a medium size mixing bowl, beat the eggs until they are light and fluffy. Add in the sugar; mix well and then beat in the almond paste. Pour a teaspoon size of filling into each cookie cup; top each with three almond slices.
Bake: Place the cookie cups in the preheated oven and bake for 25-30 minutes or until lightly browned and the filling is set.
Let the cookies cool for 10 minutes before removing them from the pan and transfer to wire racks to cool completely. Serve immediately and enjoy!

Notes

These almond cookie cups will stay fresh for up to 5 days if stored in an airtight container at room temperature or in the fridge.

Or store them in an airtight container or freezer bag and freeze for up to 3 months. Thaw cookies at room temperature before serving.

Nutrition

How do you make the almond paste filling for Dutch cookies?

To make the almond paste filling for Dutch cookies, you will need blanched almonds, sugar, and a small amount of water. Start by grinding the almonds in a food processor until they are finely ground. Then, add the sugar and water to the food processor and blend until a smooth paste forms.

HOW LONG ARE THESE COOKIES GOOD FOR?

These cookies can be kept stored in an airtight container for up to 3-5 days. Depending on your preference, you can store these cookies at room temperature or in the fridge. I like mine at room temperature best, it keeps them soft and easy to bite into. But whatever you prefer, they will taste amazing.

What distinguishes Dutch almond cookies from other almond-based cookies?

Dutch almond cookies are known for their distinctive shape and texture. They are typically made by pressing a ball of dough into a cupcake tin, creating a cup-shaped cookie. The almond paste filling is then added to the center of the cookie cup before baking. This results in a cookie that is crispy on the outside and chewy on the inside, with a sweet and nutty almond flavor. Other almond-based cookies may have a different texture or shape, and may use different ingredients in addition to almonds.

Dutch Almond Cookie Cups are buttery cream cheese cookies with a sweet almond filling! The almond cookies have a rich, nutty flavor and a soft, chewy texture that is sure to please!

Dutch Almond Cookie Cups are make with basic ingredients that are most likely already in your kitchen and pantry. The almond cookies are simple yet flavorful treats that everyone is sure to enjoy!

Dutch Almond Cookie Cups are buttery cream cheese cookies with a sweet almond filling! The almond cookies have a rich, nutty flavor and a soft, chewy texture that is sure to please!

The post DUTCH ALMOND COOKIE CUPS appeared first on Family Cookie Recipes.

PEACHES AND CREAM COOKIES

Jessica — Tue, 29 Aug 2023 17:04:40 +0000

Lovely Peaches and Cream Cookies made with buttery cookie dough, baked & topped with peach pie filling and cream. These darling peach cookies with their bright, fruity flavor, are a crowd pleaser!

This peaches and cream recipe are a delicious and unique twist on traditional cookies. These peach cobbler cookies are made with fresh peaches and a whipped cream topping that creates a soft and chewy texture.

Easy Peach Cookie Recipe

To make peaches and cream cookies, you start by mixing together flour, sugar, and other dry ingredients. Then after the cookies are baked, top each with delicious peach pie filling. These cookies aren’t complete without the dollop of whipped cream on top to finish them off!

Whether you’re looking for a unique twist on traditional cookies or simply want to enjoy the flavors of summer, peaches and cream cookies are a delicious and satisfying treat. With their soft and chewy texture and sweet, fruity flavor, these cookies are sure to be a hit with anyone who tries them.

Why You Will Love These Peaches & Cream Cookies

Perfect for Summer: The combination of sweet peaches and whipped cream make these cookies a refreshing treat on a hot summer day.
Soft and Chewy Texture: These cookies are soft and chewy, with a slightly crispy edge. The texture is perfect, making them a crowd-pleaser for all ages.
Easy to Make: These cookies are simple to make and require only a few ingredients. They are perfect for beginner bakers or those short on time.

Ingredients for Peaches N’ Cream Cookies

Sugar: You need 1 cup of sugar to make these cookies perfectly sweet and chewy.

Butter: Adding in ½ cup of butter, softened, will give these treats a wonderful rich flavor.

Egg: To create a lovely cookie texture, add in 1 egg to this cookie dough.

Vanilla extract: Help enhance the flavors well by using 1 tsp of vanilla extract.

Almond extract: For even more amazing flavor, add ½ tsp of almond extract.

Sour cream: Using ⅓ cup of sour cream to give the cookies more moisture to create a soft and tender crumb.

Baking soda: You need ½ tsp of baking soda for the cookies to rise properly as they bake.

Flour: The structural base of these treats are 2 cups of flour.

Cookie topping

Peach pie filling: You need ½ cup of peach pie filling, with the peaches cut up into smaller pieces, for the amazing filling in this sweet summertime dessert.

Whipped cream: Add a dollop of whipped cream to each cookie for the “cream” part of these peaches n’ cream cookies.

How to make Sweet Peaches N’ Cream Cookies

Prep

Get started by preheating the oven to 325° F. Then, liberally spray a mini muffin tin with non-stick cooking spray.

Cookie dough

Next, in a medium size bowl, using a hand mixer, cream together the sugar and butter.

Then add in the egg and vanilla extract, mix again, and add the sour cream, salt, and baking soda. Lastly, add in the flour and beat until smooth.

Bake

Proceed to scoop out 1 tablespoon of dough into each muffin cup. I use a cookie scoop, it makes this process so fast, and I love that all the cookies are uniform size. You should have enough dough to make 24 cookie cups, plus about 6 more cookies. I baked these additional cookies like normal on a cookie sheet.

Place the cookie cups in the preheated oven and bake for 17-18 minutes. Be sure to let the cookies stand for 1-2 minutes after taking them out of the oven.

Shape

Now, spray the round side of a 1 teaspoon measuring spoon with non-stick spray then press down into the center of each cookie to create a well. Then let them cool completely, if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.

To take the cookies out of the muffin tin, I just slid the tip of a knife down 1 side and they popped right out.

Filling & topping

Now, spoon about 2 teaspoons of peach pie filling into each cookie cup. If serving immediately, you can top with a dollop of whipped cream. If not, cookies can be completely made and assembled up to 24 hours ahead of time and stored in an airtight container in the fridge. Top with cream just prior to serving.

Serve and enjoy!

Peaches and Cream Cookies

Course Cookies, Dessert, treat

Cuisine American

Keyword Peaches and Cream Cookies

Prep Time 12

Cook Time 18

Total Time 30

Servings cookies

Calories 133kcal

Author Jessica & Nellie

Ingredients

1 cup sugar
½ cup butter softened
1 egg
1 tsp vanilla extract
½ tsp almond extract
⅓ cup sour cream
½ tsp baking soda
2 cups flour

Peaches and Cream Filling

½ cup peach pie filling peaches cut up smaller
whipped cream

Instructions

Prep: Get started by preheating the oven to 325° F. Then, liberally spray a mini muffin tin with non-stick cooking spray.
Cookie dough: Next, using a hand mixer, cream together the sugar and butter.
Then add in the egg and vanilla extract, mix again, and add the sour cream, salt and baking soda. Lastly, add in the flour and beat until smooth.
Bake: Scoop out 1 tablespoon of dough into each muffin cup. I use a cookie scoop, it makes this process so fast and I love that all the cookies are uniform size. You should have enough dough to make 24 cookie cups, plus about 6 more cookies. I baked these additional cookies like normal on a cookie sheet.
Place the cookie cups in the preheated oven and bake for 17-18 minutes. Be sure to let the cookies stand for 1-2 minutes after taking them out of the oven.
Shape: Spray the round side of a 1 teaspoon measuring spoon with non-stick spray then press down into the center of each cookie to create a well. Let them cool completely, if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.
To take the cookies out of the muffin tin, I just slid the tip of a knife down 1 side and they popped right out.
Filling & topping: Now, spoon about 2 teaspoons of peach pie filling into each cookie cup. If serving immediately, you can top with a dollop of whipped cream. If not, cookies can be completely made and assembled up to 24 hours ahead of time and stored in an airtight container in the fridge. Top with cream just prior to serving. Serve and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container in the fridge.

Place them in an airtight container, with a piece of parchment paper in between layers. Thaw at room temperature before serving.

Nutrition

What are some variations to this peach cookie recipe?

One popular variation is to use fresh peaches instead of canned ones. This can be a great option if fresh peaches are in season. Simply peel the peaches, chop them into small pieces and heat them on the stove to cook them until tender.
Another variation is to add different spices or extracts to the cookie dough. Cinnamon, nutmeg, and vanilla are all great options that can add depth and complexity to the flavor of the cookies. You can also experiment with different types of sugar, such as brown sugar or honey, to give the cookies a different sweetness.
For those who prefer a more indulgent treat, you can add chocolate chips or chopped nuts to the cookie dough. This will give the cookies a rich, decadent flavor that is perfect for special occasions or as a dessert.

WHEN TO SERVE PEACH PIE COOKIE CUPS?

Summertime and holidays are the perfect time for peach pie, and I found a way to make this traditional treat easier and yummier too! I’ve made these little treats for Thanksgiving and I’ve made them for the 4th of July and they work perfectly for both occasions (and everything in between). I have taken these little treats to lots of parties and everyone always wants the recipe – they are always a big hit! They are perfectly portioned and so easy to serve!

DO YOU NEED TO HEAT THE PEACH PIE FILLING?

Store-bought peach pie filling is already baked, so you do not need to heat the filling before adding to the cookie cups. A lot of readers have asked about this! You can definitely heat the pie filling up if you prefer to warm it up before serving, but it is completely cooked as is.

Lovely Peaches and Cream Cookies made with buttery cookie dough, baked & topped with peach pie filling and cream. These darling peach cookies with their bright, fruity flavor, are a crowd pleaser!

HOW LONG ARE THESE COOKIES GOOD FOR?

These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge.

Give more amazing cookie cup recipes a try here!

These incredible Peaches and Cream Cookies are made with a soft cookie dough, baked and topped with peach pie filling and whipped cream. Easily make these peach cookies for a wonderful summertime treat!

Lovely Peaches and Cream Cookies made with buttery cookie dough, baked & topped with peach pie filling and cream. These darling peach cookies with their bright, fruity flavor, are a crowd pleaser!

The post PEACHES AND CREAM COOKIES appeared first on Family Cookie Recipes.

LEMON RASPBERRY COOKIE CUPS

Nellie — Wed, 05 Jul 2023 15:21:00 +0000

Lemon Raspberry Cookie Cups are made with a simple lemon cookie recipe and raspberry pie filling. Drizzle a little white chocolate on top for a bite sized cookie cup recipe that is impressive and delicious!

I love cookie cup recipes because they are easy to make, and they are perfectly portioned for taking and serving at potlucks and parties! Lemon and raspberry just go together so well – I promise everyone will love these Lemon Raspberry Cookie Cups!

LEMON RASPBERRY COOKIE CUPS

The cookie cups are made with a simple lemon pudding cookie recipe that is soft and packed with lemon flavor. Scoop the cookie dough into a mini muffin tin and bake them. Press an indentation in each cookie cup and then fill them with a small scoop of raspberry pie filling. If you’d like to make them even fancier, you can melt a little white chocolate and drizzle it on the top. That’s it!

WHY YOU’LL LOVE LEMON RASPBERRY COOKIE CUPS:

Easy to make! Only a few minutes of prep. The cookie dough is simple to make and the filling is straight out of a can!
Versatile. You can use any kind of cookie dough and any kind of pie filling. Sugar cookie cups with cherry pie filling, snickerdoodle cookie cups with apple pie filling…the possibilities are endless!
Easy to serve! There is something about cookie cups that just makes me so happy. They are cute and I love that they are easy to put on a platter and everyone can just serve themselves. You don’t have to slice and serve when you get to the party and the treat is always perfectly portioned.

INGREDIENTS IN LEMON RASPBERRY COOKIE CUPS

Sugar: You will need 1 cup of granulated sugar to give these cookies the sweetness and chewiness that they need.

Butter: Use 1/2 cup of softened butter to add richness and fat into the cookie dough.

Egg: You will need 1 egg to help bind the cookies together perfectly.

Sour Cream: Adding 1/3 cup of sour cream adds moisture and richness without changing the flavor of the cookies. You can use plain or vanilla Greek yogurt instead if you’d like.

Milk: Adding 2 tablespoons of milk helps to thin down the cookie dough just perfectly.

Salt: Just 1/2 teaspoon of salt helps all of the other flavors to pop.

Baking soda: The baking soda is the leavening agent in the cookie dough. For best results, make sure your baking soda isn’t old or expired.

Flour: The base of the cookie dough is 2 cups of all-purpose flour.

Pudding Mix: Using a box of pudding mix makes cookies soft and chewy, but a small box of the lemon pudding gives these cookie cups the most amazing lemon flavor.

Lemon Zest: Use the zest from one lemon (about 2-3 teaspoons of zest) to give these cookies an even more intense lemon flavor.

Raspberry Pie Filling: Just one can of raspberry pie filling provides an easy way to fill those cookie cups!

White Chocolate Chips: The white chocolate drizzle on the top is completely optional, but super simple! Just melt about 1/3 cup of white chocolate chips to drizzle over the top of the cookie cups.

HOW TO MAKE LEMON RASPBERRY COOKIE CUPS

Preheat the oven to 375°.

MAKE THE LEMON COOKIE DOUGH

In a large bowl, cream together the sugar and butter with an electric mixer for about 2-3 minutes.

Add in the egg and the milk and mix for 2-3 more minutes.

In another bowl, combine the sour cream, pudding mix, salt, and baking soda.

Add the flour and the sour cream mixture to the creamed butter and egg mixture, mixing together just until smooth.

Fold in the lemon zest.

MAKE THE COOKIE CUPS

Using a tablespoon cookie scoop, scoop out the dough into a greased mini muffin tin. You don’t have to press or shape the dough at all, just plop it in there! You should be able to make about 36 cookie cups.

Bake for 10-12 minutes or until the edges begin to turn very slightly golden brown. Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a 1/2 or 3/4 tablespoon size.)

After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.

ADD THE RASPBERRY PIE FILLING

Use a tablespoon sized cookie scoop to scoop the pie filling into each of the cookie cups. If desired, melt about 1/3 cup of white chocolate chips in the microwave. Drizzle the white chocolate over the cooled cookie cups. Serve immediately or store in an airtight container at room temperature or in the refrigerator until ready to serve.

LEMON RASPBERRY COOKIE CUPS

Course Cookie Cups

Cuisine American

Keyword Lemon Raspberry Cookie Cups

Prep Time 10

Cook Time 10

Servings cookie cups

Calories 107kcal

Author Jessica & Nellie

Ingredients

1 cup sugar
½ cup butter softened
1 egg
⅓ cup sour cream
2 tbsp milk
½ tsp salt
½ tsp baking soda
2 cups flour
3.4 ounce lemon pudding mix
2-3 tsp lemon zest
21 ounces raspberry pie filling

Instructions

Preheat the oven to 375°.
In a large bowl, cream together the sugar and butter with an electric mixer for about 2-3 minutes.
Add in the egg and the milk and mix for 2-3 more minutes.
In another bowl, combine the sour cream, pudding mix, salt, and baking soda.
Add the flour and the sour cream mixture to the creamed butter and egg mixture, mixing together just until smooth. Fold in the lemon zest.
Using a tablespoon cookie scoop, scoop out the dough into a greased mini muffin tin. You don't have to press or shape the dough at all, just plop it in there! You should be able to make about 36 cookie cups.
Bake for 10-12 minutes or until the edges begin to turn very slightly golden brown. Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a 1/2 or 3/4 tablespoon size.)
After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.
Use a tablespoon sized cookie scoop to scoop the pie filling into each of the cookie cups. If desired, melt about 1/3 cup of white chocolate chips in the microwave. Drizzle the white chocolate over the cooled cookie cups. Serve immediately or store in an airtight container at room temperature or in the refrigerator until ready to serve.

Nutrition

HOW TO STORE LEMON RASPBERRY COOKIE CUPS

The cookie cups will stay good for about 1-2 days after they are assembled. If I’m not going to be serving the cookie cups within 24 hours, I will wait to add the pie filling until just before serving so the cookie cups don’t get soggy. The cookie cups by themselves will stay good for about 4-5 days and then you can just add the pie filling right before serving.

If you store the assembled cookie cups in the refrigerator, they will stay fresh longer than if you keep them at room temperature.

DO YOU NEED TO BAKE THE RASPBERRY PIE FILLING?

Store-bought raspberry pie filling is already baked, so you do not need to bake the filling after adding it to the baked cookie cup crusts. A lot of readers have asked about this! You can definitely heat the pie filling up if you prefer to warm it up before serving, but it is completely cooked as is. I can’t be the only one that eats pie filling straight out of the can?!? Or am I?

CAN YOU FREEZE LEMON RASPBERRY COOKIE CUPS?

Yes, you can freeze the cookie cups after baking them but wait to add the pie filling until after you have thawed them. You can freeze pie filling as well, so if you have some in the freezer, just thaw that and bring to room temperature and then add to the cookie cups.

MORE RASPBERRY AND LEMON RECIPES TO TRY:

Lemon Cream Cheese Bars
Lemon Raspberry Cookies
Lemon Raspberry Bundt Cake
Lemon Raspberry Oreo Balls
Lemon Raspberry Muffins
Lemon Raspberry Fruit Pizza
Lemon Raspberry Sugar Cookie Bars
Mini Lemon Drop Cupcakes
Berry Lemon Bars
Raspberry Cheesecake Cookie Cups
Meyer Lemon Cookies

The post LEMON RASPBERRY COOKIE CUPS appeared first on Family Cookie Recipes.

ROCKY ROAD COOKIE CUPS

Jessica — Wed, 07 Jun 2023 17:13:27 +0000

Rocky Road Cookie Cups made with a sugar cookie mix and topped with marshmallows, chocolate chips and pecans! Delightful rocky road dessert in cookie form for bite-sized fun!

The heavenly combination of chewy cookie with crunchy pecans, marshmallow and chocolate filling, makes these cookie cups a delightful dessert. These chocolate marshmallow cookies are perfect for any occasion, casual family events or big parties.

Marshmallow Chocolate Pecan Cookie Cups

I made these amazing Rock Road Cookies for a family event and boy where they a huge hit. Everyone loved them so much, they disappeared fast. It is a good thing they are so easy to make! This simple cookie cup recipe comes together fast thanks to the box cookie mix, a shortcut that is totally worth it. If you don’t have a mini muffin pan, I highly suggest getting one (I use mine ALL the time). I make muffins, of course, but I also use it to make pancake bites and cookie cups just like these.

Why you’ll love this amazing cookie recipe

Simple ingredients. What I love about this recipe is that most of the ingredients are most likely already in your kitchen. With only 6 basic ingredients, you can whip up a batch without having to buy a bunch of extra items at the store.
Classic cookie turned up a notch! This cookie cup is created by using a simple sugar cookie mix. Then take this cookie to the next level by adding in smooth chocolate, soft marshmallows and crunchy pecans!
Quick and easy. To make these amazing rocky road cookie cups you need less than 30 minutes from start to finish. You can create a tasty treat in a short amount of time that will impress anyone who tries them.

Ingredients for Rock Road Cookie Cups

Cookie mix: To simplify this recipe, you need one 17.5-oz box of sugar cookie mix (any brand will work great).

Butter: Add in ½ cup of butter, softened (1 cube) to make the dough nice and rich in flavor.

Egg: Use 1 egg to help bind the dough together and create a great cookie texture.

Mini marshmallows: For one part of the traditional Rocky Road flavor, use ¾ cups of mini marshmallows.

Chocolate chips: Another filling for the cookie cup is ½ cup of semi-sweet chocolate chips.

Pecans: Don’t forget the “rocky” part of this recipe, use ⅓ cup of chopped pecans.

How to make Easy Chocolate Pecan Cookie Cups

Prep

Begin by preheating the oven to 350°F. Then, spray a mini muffin pan with non-stick baking spray and set aside.

Dough

Next, in a large mixing bowl, combine the sugar cookie mix, butter, and egg. Mix until all ingredients are well combined.

After that, use a small cookie scoop (2 teaspoons), scoop the dough into the mini-muffin cups. Use the back of a ½ teaspoon to make a well in the cookie dough, to create a cup.

Bake

Place the cookie cups in the preheated oven and bake for 10-12 minutes or until the edges are nice and golden.

Stuff cups

Proceed to take the pan of cookies out of the oven and use the ½ teaspoon again to push down the dough to create the well again.

Continue to place 3 mini marshmallows, 3 chocolate chips and a sprinkle of chopped pecans in each cup.

Then place the cookies back in the oven and bake for an additional 1 to 2 minutes. Let the cookies cool in the pan for 10 minutes then carefully transfer to a cooling rack.

Serve immediately and enjoy!

Rocky Road Cookie Cups

Rocky Road Cookie Cups made with a sugar cookie mix and topped with marshmallows, chocolate chips and pecans! Delightful rocky road dessert in cookie form for bite-sized fun!

Course Cookies, Dessert

Cuisine American

Keyword Rocky Road Cookie Cups

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 157kcal

Author Jessica & Nellie

Ingredients

17.5 oz Sugar Cookie Mix
½ cup butter softened 1 cube
1 egg
1 cup mini marshmallows
½ cup semi-sweet chocolate chips
⅓ cup chopped pecans

Instructions

Prep: Preheat the oven to 350°F. Spray a mini muffin pan with non-stick baking spray and set aside.
Dough: In a large mixing bowl, combine sugar cookie mix, butter, and egg. Mix until all ingredients are combined.
Using a small cookie scoop (2 teaspoons), scoop the dough into the mini-muffin cups. Use the back of a 1/2 teaspoon to make a well in the cookie dough, to create a cup.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges are nice and golden.
Stuff cups: Take the pan out of the oven. Use the 1/2 teaspoon to again push down the dough to create the cup again. Place 3 mini marshmallows, 3 chocolate chips and a sprinkle of chopped pecans in each cup. Place back in the oven and bake for an additional 1 to 2 minutes.
Let the cookies cool in the pan for 10 minutes then carefully transfer to a cooling rack. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container on the countertop. Will stay fresh for 4-5 days.

Cookies can be frozen in an airtight container for 2 months. Separate layers with wax paper or parchment paper.

Nutrition

HOW LONG ARE THESE COOKIES GOOD FOR?

CAN I FREEZE ROCKY ROAD COOKIE CUPS?

Yes, you can freeze these cookies. They will last up to 3 months if store properly. To freeze them, place your cookies onto a baking sheet and freeze for about 2 hours until they are solid. Then transfer to an airtight container with a piece of parchment paper or wax paper between the cookie layers to prevent sticking.

How Long to Let Cookies Cool

Cookies are best left to cool on the baking sheet they’re cooked on for at least 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

Love cookies? Try more delicious cookie cup recipes here:

MINT COOKIE FUDGE CUPS
BANANA CREAM PIE COOKIES
SNICKERDOODLE APPLE PIE COOKIE CUP
CHERRY PIE COOKIES
HOT CHOCOLATE MARSHMALLOW COOKIE CUPS
LEMON RASPBERRY COOKIE CUPS
Peanut Butter Fudge Cups
Nutella Mousse Cookie Cups
Hot Chocolate Cookie Cups
Fudge Peanut Butter Cups
Chocolate Peanut Butter Cookie Cups
Banana Split Cookie Cups
Raspberry Cheesecake Cookie Cups

Rocky Road Cookie Cups are easily made using a sugar cookie mix and then filled with soft marshmallows, yummy chocolate chips and crunchy pecans! An incredible rocky road dessert in a fun bite-sized form!

Rocky Road Cookie Cups made with a sugar cookie mix and topped with marshmallows, chocolate chips and pecans! Delightful rocky road dessert in cookie form for bite-sized fun!

The post ROCKY ROAD COOKIE CUPS appeared first on Family Cookie Recipes.

COOKIE CUP RECIPES

Nellie — Tue, 02 May 2023 03:37:00 +0000

Cookie Cup recipes are made by baking cookie dough in a mini muffin pan. These bite-sized treats are usually filled with fruit or chocolate or some kind of creamy filling. Cookie cups are perfectly portioned for serving and are perfect for taking to potlucks and parties! Enjoy all of our favorite cookie cup recipes!

SNICKERDOODLE APPLE PIE COOKIE CUPS

Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat that is full of cinnamon and apple pie filling!

Snickerdoodle Apple Pie Cookie Cups begin with a simple snickerdoodle cookie recipe. The dough is divided up, rolled in cinnamon and sugar and divided into a mini muffin tin. Once the cookie cups are baked and cooled, scoop some apple pie filling into each of them. I used a can of apple pie filling from the store, but you can use a homemade apple pie filling if you prefer. You could even use another flavor. I think apple goes the best with the cinnamon, but I think a peach filling would be amazing too…hmmm, I think I’ll have to try that sometime soon!

REESE’S CHOCOLATE COOKIE CUPS

Reese’s Chocolate Cookie Cups are bite-sized treats made with a delicious chocolate cookie base that is filled with a miniature Reese’s Peanut Butter Cup! The perfect chocolate and peanut butter dessert!

Reese’s Peanut Butter Cups are a popular treat around my house and I love finding new ways to use them in yummy desserts. I love cookie cups because they are a little bit more unique than just regular cookies and you can fill them with all kinds of deliciousness! I’ve put peanut butter cups in a peanut butter cookie cup before, but decided to try it with a chocolate cookie as the base. So yummy!

CHERRY PIE COOKIES

Cherry Pie Cookies are cherry pie in cookie form! Easy to make sugar cookies filled with sweet cherries and drizzled with white chocolate.

FUDGE PEANUT BUTTER COOKIE CUPS

Fudge Peanut Butter Cookie Cups are peanut butter cookies baked in a mini muffin pan & filled with a simple chocolate fudge! Delicious flavor combination in these amazing fudge cookies.

Fudge Peanut Butter Cookie Cups are a treat I decided to bring to a big family dinner last time, and boy were they a hit! Everyone loved them. The good thing is too they were super easy to make, so the recipe is a keeper. The cookie cups are a basic peanut butter cookie dough and the fudge filling is just 4 ingredients and made in minutes! EASY.

BANANA SPLIT COOKIE CUPS

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

STRAWBERRY COOKIE CUPS

Strawberry Cookie Cups are bite-sized treats made with the best buttercream strawberry frosting ever. Made with fresh strawberries, there just aren’t better strawberry cookies than these!

Strawberry Cookie Cups are one of my absolute favorite summer desserts. Actually, who am I kidding? This is actually one of my favorite desserts all year long! Are they cookies? Or are they scoops for this delicious strawberry frosting? Either way, they are absolutely delicious and they come together so easily too.

CHOCOLATE PEANUT BUTTER COOKIE CUPS

Chocolate Peanut Butter Cookie Cups easily made with only 5 ingredients! Peanut butter cookie cups filled with creamy peanut butter and chocolate layers and topped with granola for a little bit of a crunch!

These cookie cups are made with refrigerated peanut butter cookie dough in a mini muffin pan. Once the cookie cups are baked and cooled, you will pour a peanut butter layer and a chocolate layer. The peanut butter layer is made by mixing peanut butter with white chocolate chips and the chocolate layer is made from semi-sweet chocolate chips and peanut butter. And I love the granola on top – it’s so simple, but it really adds the most deliciously crunchy flavor to the cookies!

RASPBERRY CHEESECAKE COOKIE CUPS

Raspberry Cheesecake Cookie Cups have a raspberry cheesecake filling in a bite-sized graham cracker cookie crust. These delicious cookie cups taste just like raspberry cheesecake and only take a few minutes to make!

Raspberry Cheesecake Cookie Cups are such a fun way to have a tiny, personal cheesecake in cookie form! The raspberry filling is made with fresh raspberries and cream cheese. The graham cracker cookie cups are soft and chewy and pair so well with the raspberry cheesecake. Add a fresh raspberry on top of each cookie cup and they are pretty enough to take to a party!

CARAMEL BANANA CREAM PIE COOKIES

Caramel Banana Cream Pie Cookies are a scrumptious mini cookie cup filled with a smooth banana flavored pudding on top of a sweet caramel base. Every bite of this delicious banana pudding cookie is a combination of sweet flavors, and rich taste, this crunchy and creamy textures pair so well together.

Making these mini banana cream pie cookies is as easy as you would have hoped, the basic ingredient list to the simple steps to follow, this recipe can be made with very little effort. This caramel cookie will easily become an instant favorite for both you and your family because they are just so delicious and versatile!

LEMON CREAM PIE COOKIES

Lemon cream pie cookies are a delicious way to enjoy the tastes of a lemon cream pie without the hassle of pie crust. These lemon cookie cups are easy to grab and go and this lemon cookie recipe makes enough to share.

These lemon filled cookies are a nice way to enjoy bited sized lemon pie without meringue. They are a great alternative to pie because you not only get to avoid the issues of trying to make a perfect pie crust, but you also save yourself all of the dishes from slicing and serving an entire pie (an awesome bonus fact I thought you’d appreciate).

NUTELLA MOUSSE COOKIE CUPS

Nutella Mousse cookies made with chocolate chip cookie cups & a super simple Nutella Mousse inside! Nutella lovers go CRAZY over these cute little cookies!

Nutella cookies are an easy treat to make and one that is both pretty to look at as well as delicious to eat. With this simple and easy recipe, you can whip up a batch with little effort and still get maximum flavor. A soft and creamy Nutella filling awaits you inside every cookie cup.

LEMON RASPBERRY COOKIE CUPS

Lemon Raspberry Cookie Cups begin with simple lemon pudding cookie cups that are filled with raspberry pie filling. Simple lemon raspberry cookie recipe that is absolutely delicious.

The lemon cookie cups are made with a simple lemon pudding cookie recipe that is soft and full of lemon flavor. The cookie dough is scooped into mini muffin pans and baked. Press an indentation to form each cookie cup and then fill them with a small scoop of raspberry pie filling. If you’d like to make them even fancier, you can melt a little white chocolate and drizzle it on the top.

HOT CHOCOLATE MARSHMALLOW COOKIE CUPS

Hot Chocolate Marshmallow Cookie Cups are easily made with hot chocolate mix, marshmallows and a few other basic ingredients. The perfect bite sized winter cookie recipe!

Hot Chocolate Cookie Cups are made by mixing hot cocoa mix into a simple cookie dough. Place the dough in a mini muffin tin to make the cookies into a perfect little cookie cup. Cut some large marshmallows in half and place one half in each cookie cup to top it off. You can’t have hot cocoa without marshmallows, right?

CHOCOLATE CHIP COOKIE CUPS

These rich chocolate chip cookies are baked in a muffin tin for cupcake-sized treats. These cookies have chewy edges, soft centers, and they’re packed with chocolate. Enjoy them as-is or top with buttercream, whipped cream, or ice cream.

There are few things better than a freshly baked chocolate chip cookie. These cookie cups are pure perfection, packed with everything we love about a chocolate chip cookie with a fun presentation.

CHEESECAKE SUGAR COOKIE CUPS

Cheesecake Sugar Cookie Cups are sweet sugar cookies shaped into small bowls and then filled with creamy cheesecake filling. You can top these sweet treats any way you like. I like to use fresh berries.

These sweet sugar cookie cups that are filled with cheesecake are perfect for parties and get-togethers! Or you can be like me and enjoy them any day of the week. No matter when you make them your entire family will love them.

BEST COOKIE CUP RECIPES

Course Cookies

Cuisine American

Keyword Cookie Cup Recipes

Author Jessica & Nellie

Ingredients

Snickerdoodle Apple Pie Cookie Cups
Reese's Chocolate Cookie Cups
Cherry Pie Cookies
Fudge Peanut Butter Cookie Cups
Banana Split Cookie Cups
Strawberry Cookie Cups
Chocolate Peanut Butter Cookie Cups
Raspberry Cheesecake Cookie Cups
Caramel Banana Cream Pie Cookies
Lemon Cream Pie Cookies
Nutella Mousse Cookie Cups
Lemon Raspberry Cookie Cups
Hot Chocolate Marshmallow Cookie Cups
Chocolate Chip Cookie Cups
Cheesecake Sugar Cookie Cups

The post COOKIE CUP RECIPES appeared first on Family Cookie Recipes.

LEMON CURD COOKIES

Jessica — Thu, 09 Mar 2023 18:22:05 +0000

Bright, tangy Lemon Curd Cookies made with a buttery cookie crust and filled with lemon curd! These flavorful homemade cookie cups are perfect for lemon lovers!

Making cookies from scratch can be effortless, these cookie cups call for basic kitchen staple ingredients and about 30 minutes of your time. Be sure to see below for our easy lemon curd recipe that is so simple to whip together, it makes an incredibly fresh addition to these cookies!

WHY YOU’LL LOVE THIS EASY COOKIE RECIPE

Basic kitchen ingredients. We use very common household ingredients to make these cookies, like flour, baking powder, butter and sugar. There is a very good chance that you already have most of the ingredients needed for this recipe in your home already.
They are easy to make. These lemon cookie cups are so simple to make. They are much less work than traditional cookies because there’s no dough chilling, no scooping or shaping, and the dough comes together quickly too.
So simple to serve. These cookie cups with lemon curd are made for single serving already, perfect for parties or events. This makes it easy to share and helps to ensure everyone gets the same-sized portion.

Lemon Cookie Cup Ingredients

Sugar: To make the cookies sweet and chewy, add in 1 cup of sugar.

Butter: Using ½ cup of butter, softened, will create wonderfully rich tasting treats.

Egg: Add 1 egg to the dough to help bind the ingredients together well.

Extracts: You need 1 teaspoon of vanilla extract and ½ teaspoon of almond extract to add lovely flavor to the cookie dough.

Sour cream: To help make the cookies extra moist, add in ⅓ cup of sour cream.

Baking soda: Use ½ teaspoon of baking soda so the cookies puff up nicely as they bake.

Flour: For the structure and base of these cookies, add in 2 cups of flour.

Lemon Curd topping

Lemon curd: For amazing taste and texture, you will need 4 ounces of lemon curd.

Whipped cream: To top off these tasty treats, add some whipped cream as a garnish.

How to make Lemon Curd Cookie Cups

Prep

Get started by preheating the oven to 325° F. Then, liberally spray a mini muffin tin with non-stick cooking spray.

Cookie dough

Next, using a hand mixer, cream together the sugar and butter. Then add in the egg and vanilla extract, mix again, and add the sour cream, salt and baking soda. Lastly, add in the flour and beat until smooth.

Proceed to scoop out 1 tablespoon of dough into each muffin cup. I use a cookie scoop, it makes this process so fast and I love that all the cookies are uniform size. You should have enough dough to make 24 cookie cups, plus about 6 more cookies. I baked these additional cookies like normal on a cookie sheet.

Bake & shape

Place the cookie cups in the preheated oven and bake for 17-18 minutes. Be sure to let the cookies stand for 1-2 minutes after taking them out of the oven.

Spray the round side of a 1 teaspoon measuring spoon with non-stick spray then press down into the center of each cookie to create a well. Let them cool completely, if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.

Assemble

Then take the cookies out of the muffin tin, I just slid the tip of a knife down 1 side and they popped right out.

Now, spoon about 2 teaspoons of lemon curd into each cookie cup. If serving immediately, you can top with a dollop of whipped cream. If not, cookies can be completely made and assembled up to 24 hours ahead of time and stored in an airtight container in the fridge. Top with cream just prior to serving.

Serve and enjoy!

Bright, tangy Lemon Curd Cookies made with a buttery cookie crust and filled with lemon curd! These flavorful homemade cookie cups are perfect for lemon lovers!

Can you make homemade Lemon Curd instead?

Yes, we love making our own lemon curd! The process is easy and you’ll need about 4 lemons. See pictures and instructions showing how to make lemon curd here.

Lemon Curd Cookies

Bright, tangy Lemon Curd Cookies made with a buttery cookie crust and filled with lemon curd! These flavorful homemade cookie cups are perfect for lemon lovers!

Course Cookie Cups, Cookies, Dessert

Cuisine American

Keyword Lemon Curd cookies

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 129kcal

Author Jessica & Nellie

Ingredients

Cookie Cups

1 cup sugar
½ cup butter softened
1 egg
1 tsp vanilla extract
½ tsp almond extract
⅓ cup sour cream
½ tsp baking soda
2 cups flour

Topping

4 oz lemon curd
whipped cream

Instructions

Prep: Get started by preheating the oven to 325° F. Then, liberally spray a mini muffin tin with non-stick cooking spray.
Cookie dough: Next, using a hand mixer, cream together the sugar and butter. Then add in the egg and vanilla extract, mix again, and add the sour cream, salt and baking soda. Lastly, add in the flour and beat until smooth. Proceed to scoop out 1 tablespoon of dough into each muffin cup. I use a cookie scoop, it makes this process so fast and I love that all the cookies are uniform size. You should have enough dough to make 24 cookie cups, plus about 6 more cookies. I baked these additional cookies like normal on a cookie sheet.
Bake& shape: Place the cookie cups in the preheated oven and bake for 17-18 minutes. Be sure to let the cookies stand for 1-2 minutes after taking them out of the oven.
Spray the round side of a 1 teaspoon measuring spoon with non-stick spray then press down into the center of each cookie to create a well. Let them cool completely, if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.
Assemble: Then take the cookies out of the muffin tin, I just slid the tip of a knife down 1 side and they popped right out.
Now, spoon about 2 teaspoons of lemon curd into each cookie cup. If serving immediately, you can top with a dollop of whipped cream. If not, cookies can be completely made and assembled up to 24 hours ahead of time and stored in an airtight container in the fridge. Top with cream just prior to serving. Serve and enjoy!

Notes

Fresh, citrus flavor, these Lemon Curd Cookies are made with a sugar cookie crust and filled with a delicious lemon curd. These incredibly tasty cookie cups are perfect for weeknight treats, family parties or any other occasion that calls for treats!

Nutrition

How long should I let these cookies cool?

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

HOW LONG ARE LEMON COOKIE CUPS GOOD FOR?

These cookie cups can be kept covered in the fridge for up to 4 days. I recommend eating them within 2 to 3 days for the best tasting results as the cookies will soften and possibly become soggy after a few days thanks to the moisture in the lemon curd.

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

Back in early 2020 I supported a Kickstarter campaign for this smart bird feeder. Then Covid hit and well, I pretty much forgot about it! Fast forward 2.5 years and they were finally able to fulfil orders. This cute bird feeder arrived and our family has just loved it since!! Check out this cute one I got a postcard for a couple weeks ago. Fun!

Love fruit flavored cookies? Try more amazing recipes here:

Fresh, citrus flavored Lemon Curd Cookies are made with a soft cookie crust and then filled with tangy lemon curd! These amazing homemade cookie cups are perfect for the lemon lovers out there!

Bright, tangy Lemon Curd Cookies made with a buttery cookie crust and filled with lemon curd! These flavorful homemade cookie cups are perfect for lemon lovers!

The post LEMON CURD COOKIES appeared first on Family Cookie Recipes.

FUDGE PEANUT BUTTER COOKIE CUPS

Jessica — Wed, 30 Nov 2022 15:12:00 +0000

Fudge Peanut Butter Cookie Cups are peanut butter cookies baked in a mini muffin pan & filled with a simple chocolate fudge! Delicious flavor combination in these amazing fudge cookies.

If you don’t have a mini muffin pan, I highly recommend getting one; I use mine all the time! I make muffins, of course, but I also use it to make pancake bites and cookie cups just like these. Love it!

The recipe has 2 parts- a peanut butter cookie base, then a fudge filling. I separated the ingredients below to make it easier to follow.

Why you’ll Love these Fudge Peanut Butter Cookies

Everyone seems to love these cookie cups! Here’s a few reasons why we think they’re so amazing:

Chocolate + Peanut Butter= ❤️! This has got to be one of the most popular flavor combinations ever. For good reason too; they taste fantastic together.
Easy to Make. The cookie cups are a basic peanut butter cookie dough and the fudge filling is just 4 ingredients and made in minutes! EASY.
They store well and freeze well. You can freeze the cookies and fudge assembled or separately. And these cookies can be made even a couple days ahead of time and save perfectly.

Fudge Peanut Butter Cookie Cup Ingredients

— BUTTER: You’ll need 1 stick (1/2 cup) butter that’s been softened. I prefer to use salted butter but you can use whatever you have on hand. You can also use coconut oil.

— PEANUT BUTTER: Use 1/2 cup creamy peanut butter to flavor the cookie cups. I recommend not using natural peanut butters as they don’t bake the same way traditional peanut butters do.

— SUGARS: Both 1/2 cup white sugar and 1/2 cup packed brown sugar are used in this cookie recipe.

— EGG: Just 1 egg is used as a binding agent for this recipe.

— FLAVORINGS: Be sure to add 1/2 teaspoon vanilla extract and 1/2 teaspoon salt to help enhance flavors in the cookies.

— DRY INGREDIENTS: You’ll need 1 1/4 cups all-purpose flour and 3/4 teaspoon baking soda.

Fudge Filling:

— CHOCOLATE: You’ll use 1 cup milk chocolate chips and 1 cup semi-sweet chocolate chips for balance in the fudge filling.

— SWEETENED CONDENSED MILK: You’ll need just one (14 ounce) can sweetened condensed milk.

— VANILLA: You’ll need to add 1 teaspoon vanilla extract to the fudge filling as well.

How to Make Peanut Butter Fudge Cups

Preheat oven to 325 degrees F (165 degrees C). Spray a mini muffin pan liberally with cooking spray.

Make the cookie dough

Using a hand mixer, cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Add in flour, baking soda and salt, stirring until combined.

Measure out dough into 1 TBSP scoops. {I use my 1 TBSP cookie scoop so this process is super fast!} No need to shape the cookies, just place each scoop in one compartment of a mini muffin tin.

Bake & Shape the Cookie Cups

Bake for 14 to 16 minutes or until lightly browned.

Remove from oven and immediately make wells in the center of each using a melon baller or a 1 tsp measuring spoon. Make a good sized well in the center so that you can add a lot of fudge! Cool in pan for 8-10 minutes. Then carefully remove to wire racks. I used coconut oil in my recipe, so the cookies popped out super easily. If you use butter, you should spray the muffin pans well, as instructed earlier, so that your cookies come out easy too! Cool for an additional 10-15 minutes.

Make the Fudge Filling

While the cookies are cooling, you can prepare the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla and stir again until smooth.

Fudge Peanut Butter Cookie Cups are peanut butter cookies baked in a mini muffin pan & filled with a simple chocolate fudge! Delicious flavor combination in these amazing fudge cookies.

Fill the Cookie Cups with Fudge

Transfer about half the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out! If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.

Heat up about 1 TBSP peanut butter in a small baggie and then drizzled it over the tops of my fudge cups.

Fudge Peanut Butter Cookie Cups

Fudge Peanut Butter Cookie Cups are peanut butter cookies baked in a mini muffin pan and filled with a simple chocolate fudge! Delicious flavor combination in these amazing treats.

Course Cookies

Cuisine American

Keyword peanut butter fudge cups

Prep Time 15

Cook Time 14

Total Time 29

Servings

Calories 218kcal

Author Jessica & Nellie

Ingredients

Cookie Cups:

½ cup butter softened {or coconut oil}
½ cup creamy peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt

Fudge Filling:

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
14 oz sweetened condensed milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees F (165 degrees C). Spray a mini muffin pan liberally with cooking spray. Using a hand mixer, cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Add in flour, baking soda and salt, stirring until combined.
Measure out dough into 1 TBSP scoops. {I use my 1 TBSP cookie scoop so this process is super fast!} No need to shape the cookies, just place each scoop in one compartment of a mini muffin tin. Bake for 14 to 16 minutes or until lightly browned.
Remove from oven and immediately make wells in the center of each using a melon baller or a 1 tsp measuring spoon. Make a good sized well in the center so that you can add a lot of fudge! Cool in pan for 8-10 minutes. Then carefully remove to wire racks. I used coconut oil in my recipe, so the cookies popped out super easily. If you use butter, you should spray the muffin pans well, as instructed earlier, so that your cookies come out easy too! Cool for an additional 10-15 minutes.
While the cookies are cooling, you can prepare the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla and stir again until smooth.
Transfer about half the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out! If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.
Heat up about 1 TBSP peanut butter in a small baggie and then drizzled it over the tops of my fudge cups.

Video

Notes

Yields about 30 cookies.

Nutrition

How long are these frosted cookies good for?

These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge.

Can I freeze frosted cookies?

Yes, you can freeze these cookies. They will last up to 3 months if store properly. To freeze them, place your frosted cookies onto a baking sheet and freeze for about 2 hours until the frosting is solid. Then transfer to an airtight container with a piece of parchment paper or wax paper between the cookies to prevent sticking. You can also put them each in individual ziplocked bags after the initial freezing process, for quick access to a sweet treat.

More favorite peanut butter cookie recipes and cookie cup recipes:

Fudge Peanut Butter Cookie Cups are peanut butter cookies baked in a mini muffin pan & filled with a simple chocolate fudge! Delicious flavor combination in these amazing fudge cookies.

The post FUDGE PEANUT BUTTER COOKIE CUPS appeared first on Family Cookie Recipes.