cookie cups

Fluffy pink filling and a fun peppermint pretzel makes these pretty Chocolate Peppermint Fluff Cookie Cups the star of any holiday party!

Chocolate Peppermint Fluff Cookie Cups

butter, softened

cream cheese, softened

sugar

brown sugar

vanilla extract

flour

cocoa powder

salt

baking powder

chocolate pudding

milk

peppermint extract

pink gel color

peppermint candy cane bits

chocolate covered peppermint pretzels

Preheat the oven to 375 degrees. Spray a...

Preheat the oven to 375 degrees. Spray a regular muffin tin with nonstick baking spray.

Beat the butter until creamy. Add the cream...

Beat the butter until creamy. Add the cream cheese and beat again.

Pour in both sugars and beat the mixture...

Pour in both sugars and beat the mixture until light and fluffy. Add the egg and vanilla and beat again.

Stir together the flour, cocoa powder, salt, and...

Stir together the flour, cocoa powder, salt, and baking powder. Slowly add it to the butter mixture until everything is mixed in.

Use a 1 1/2 Tablespoon cookie scoop to...

Use a 1 1/2 Tablespoon cookie scoop to divide the dough into 24 even dough balls.

Roll each one into a nice round shape...

Roll each one into a nice round shape and place in the prepared pan. Bake for 11-12 minutes. Remove and let cool in the pan for 2 minutes.

Press the centers of each cookie down using...

Press the centers of each cookie down using a tart shaper or the back of a spoon. Remove the cookies gently from the pan and place on a wire rack to cool completely.

Whisk together the pudding mix, milk, and extract....

Whisk together the pudding mix, milk, and extract. Fold in the Cool Whip.

Add the pink gel color to get the...

Add the pink gel color to get the desired pink color. Refrigerate for 15 minutes or until set. Pipe onto the cooled cookie cups using a piping bag and tip #1M. Refrigerate until ready to serve.

Sprinkle the cookies with the peppermint bits and...

Sprinkle the cookies with the peppermint bits and top with the pretzels right before serving.

Quick, easy and delicious theses Carrot Cake Cookie cups whip up in a flash and moist, soft, creamy and a perfectly hand-held treat!

Carrot Cake Cookie Cups

15.25 oz box carrot cake mix

butter (melted)

oz cream cheese (softened)

butter (softened)

vanilla

Cinnamon

walnuts

Preheat oven to 350.

In bowl mix together your cake mix, butter and egg until well blended.

Spray a 24 count mini muffin tin with non-stick cooking spray.

Taking about 1 Tbs of dough, roll into a ball and place in wells of muffin tin.

Bake for about 12-14 minutes or until set, remove from oven and using a teaspoon press middles down to create indent, set aside to cool.

Meanwhile to make frosting, in bowl mix together your cream cheese and butter until smooth.

Add in your powdered sugar and vanilla and mix until smooth again, add to piping bag and pipe into cooled cookie cups.

Sprinkle with a little cinnamon and chopped walnuts if desired.

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

butter

sour cream

baking soda

cherry pie filling

White chocolate (for drizzling on top)

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.&nbsp;

Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out.&nbsp;

Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries.&nbsp;

Drizzle tops with melted white chocolate, if desired. Enjoy!

Instructions:

These easy S&#x27;mores Cookie Cups are the answer to s&#x27;more cravings when a campfire isn&#x27;t handy. Sweet tender graham crusts, roasted marshmallows, and melting chocolate. Hungry yet? These delicious bites are ready in minutes with only a handful of ingredients. Yum!

Easy S'mores Cookie Cups in Muffin Tin

graham cracker crumbs, finely crushed

butter, melted

marshmallows, halved

chocolate chips

chocolate bars (24 squares)

Preheat the oven to 350F and grease a...

Preheat the oven to 350F and grease a 24-cup mini muffin tin with cooking spray.

To make the graham crust, combine the finely...

To make the graham crust, combine the finely ground cracker crumbs, a pinch of salt, sugar, and melted butter. Stir in until the crumbs are coated and begin to stick together.

In spoonfuls, transfer the crumbs to the prepared...

In spoonfuls, transfer the crumbs to the prepared muffin tin, evenly distributing between 24 cups. Gently press the crumbs into the bottom and up the sides of the crust. Bake for 4 to 5 minutes, or until nicely golden.

Remove the crusts from the oven, top with...

Remove the crusts from the oven, top with 3 or 4 chocolate chips and a halved marshmallow, cut side down.

Set the oven to broil and return the...

Set the oven to broil and return the cookie cups to the oven. Broil for 1 to 2 minutes, or until toasted just the way you like them.

Remove from the oven and immediately to each...

Remove from the oven and immediately to each marshmallow with a chocolate square. Let sit about 15 minutes before removing the cookie cups from the tin with a table or butter knife.

https://mediavine-res.cloudinary.com/video/upload/g2ub4mljnni4sllwzvmc.mp4

These easy S'mores Cookie Cups are the answer to s'more cravings when a campfire isn't handy. Sweet tender graham crusts, roasted marshmallows, and melting chocolate. Hungry yet? These delicious bites are ready in minutes with only a handful of ingredients. Yum!

Easy S'mores Cookie Cups

Brown Butter Dulce de Leche Cookie Cups feature soft, chewy brown butter cookie cups, filled with dulce de leche and topped with flaky sea salt. Every bite is salty-sweet heaven!

Brown Butter Dulce de Leche Cookie Cups

(191 grams) all-purpose flour

(191 grams) bread flour

fine sea salt

unsalted butter

(100 grams) granulated sugar

(250 grams) packed dark brown sugar

eggs

can (380 grams) prepared Dulce de Leche

Flaked sea salt, (for finishing)

Preheat the oven to 350°F. Spray two 24 mini-muffin tins with nonstick cooking spray.

In a medium bowl, combine the flours, baking powder, baking soda, and salt. Set aside.

In a stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, scraping in all the browned bits.*

While the butter is still hot, stir in the granulated sugar and brown sugar. Let cool to just warm before adding in the vanilla, eggs, and yolk, one at a time, stirring well with a rubber spatula after each addition. Add the dry ingredients and mix until just combined.

Press a 1-tablespoon sized ball of dough into each mini muffin cavity. Bake for 12 to 15 minutes, or until edges are lightly golden brown and the center is set. Remove from oven and, using the round end of a wooden spoon or whisk, make 1-inch wide indentations into the center of each cookie.

While cookies are still warm, fill each cookie’s center with dulce de leche using a spoon or piping bag. Sprinkle with sea salt. Let cool completely before serving.

These are spectacular!   I made them today and the combination of brown butter cookie base with the dulce de leche is irresistible... 

I halved the recipe -  eyeballing the amount of 1/2 egg yolk, had no issues.  Super delicious, would make it again anytime!

These are excellent! I've never browned butter before but the instructions were very clear and it worked out perfect. I also used a piping bag with a star shape, the dulce de Leche held the shape well. Will be making this again! Thanks!

These little beauties were the perfect sweets to bring to a Girls' Night Out party at a friend's house last week.  No utensils needed.  I had just under 1 cup (~160 g.) of mini chocolate chips on hand, so I threw those in the cookie dough with the last few tablespoons of the flour mixture.  I decided that piping the dulce de leche into the mini cookie cups was easier than spooning it in.  The recipe says it makes 48, but I got well over 60 using a small (1 Tbsp. size) spring-loaded scooper.  When I ran out of the dulce de leche, I filled the remaining cookie cups with brown butter buttercream.  Ganache would be a delicious filing as well!

This are not only so pretty, but absolutely delicious.  I was intimidated originally, but made for a Havana Nights party with friends and they absolutely loved them.  I love all things caramel, so these are just perfection!  Thanks so much for this fabulous recipe.

Anything with dulce de leche is the GODDESS !! Remember when i live in Argentina!

Everybody loved these amazing treats!!!
I will do them again any time.
Thanks for sharing them...

Amazing! I make these all the time for company.

Hi love these cookies! I’m wondering about storage as well as I’ve never used dulce de leche before. The can says to refrigerate after opening but will the cookies hold at room temperature for a day? Thanks!!

These Halloween Peanut Butter Cookie Cups start with a 3 ingredient, flourless cookie! Add your favorite candy and make a spooky treat this holiday!

Halloween Peanut Butter Cookie Cups

peanut butter

chocolate

candy eyes

Ghiradelli White Chocolate Melting Wafers (melted)

Reese's Peanut Butter Cup miniatures (unwrapped)

Ghiradelli Dark Chocolate Melting Wafers (melted)

Reese's

sparkly red gel

spooky eyeballs

Preheat oven to 350°F. Spray mini muffin tin with baking spray. Set aside.

In a bowl, combine peanut butter, sugar, and egg. Mix until well blended.

Using a 1 Tablespoon cookie scoop, drop by spoonfuls into tin. Bake for 12-14 minutes.

Decide which design you will make (if you're making a little of each, adjust ingredient amounts accordingly).

Remove pan from oven and immediately press your Reese's or marshmallow half into the hot cookie. Begin decorating (see notes below for steps)! ENJOY.

These are really fun ideas!! Love how easy these are to make!

I made these for my daughter's Halloween party at school and all the kids loved them! I will totally make them again!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1508846133/hbckxewayzk3fghckwex.mp4

Chocolate Chip Cookie Cups are chewy cookies filled with your favorite candies, making them easy to make and hard to resist!

Chocolate Chip Cookie Cups Recipe

unsalted butter (softened)

light brown sugar (packed)

all-purpose flour

mini semi-sweet chocolate chips

72 unwrapped candies (Reese’s mini cups, Rolos, Snickers, Milky Way, etc)

Tablespoons sprinkles (optional)

Preheat the oven to 350 degrees F. Spray a mini muffin tin with baking spray and set it aside.

In a large mixing bowl, combine butter and both sugars for about 2 minutes, until fully blended. Add in vanilla and eggs and beat until well mixed.

Add in flour, baking soda, and salt. Beat JUST until fully combined. Fold in the mini chocolate chips.

Using a small 1 Tablespoon cookie scoop, drop into the prepared muffin tin.

Bake for 9-11 minutes until the outside of the cookie is lightly browned. Remove from the oven and immediately press an unwrapped candy into the center of the cookie cup. Add a pinch of sprinkles, if desired.

Cool for several minutes in the muffin tin. Using a small butter knife, scoop the cookie out of tin and cool on a wire rack.

Healthier Chocolate Caramel Cookie Cups! We&#039;re talking a generous oaty cookie crust, a luscious but healthy date caramel filling and a fudgy chocolate topping. Just perfect for snacking and desserts!

Healthier Chocolate Caramel Cookie Cups

(100 grams) oats (,rolled, old fashioned or quick oats

(60 grams) pecans

sea salt

nut/seed butter

maple syrup

coconut milk

(130 grams) dairy-free chocolate chips

½ cup (120 mls) canned coconut milk

Preheat oven to 350°F and line 8 holes in a muffin pan/s with a long rectangular strip of parchment paper across the bottom and up the sides to aid in lifting out the cookie cups. (You can see my strips in my picture in the post above).&nbsp;

Add the oats, nuts and salt to a food processor and process until a fine crumb, then add the nut butter and process again until combined. Add the maple syrup gradually and process in between additions until you can squeeze the mixture together in your fingers and it doesn&#39;t crumble. I used 3 tablespoons. 

Take golf ball sized pieces of the mixture and press them into each hole of the muffin pan being careful not to move the paper too much. Press it tightly and evenly with your fingers, into the bottom and up the sides, forming a cup shape.  

Bake in the oven for 10 minutes then remove and leave to cool in the pan.&nbsp;

For the cookie crust

Add the dates, nut/seed butter, vanilla and salt to a food processor or high powered blender. Blend until completely smooth, while gradually adding the coconut milk to make a really thick, dollopable creamy caramel.

For the caramel

Heat the coconut milk in a pan or in the microwave until hot then remove from the heat and add the chocolate chips. Stir until the chocolate has melted and it&#39;s all combined and smooth.

For the chocolate topping

Once the crusts are cool add a generous spoon of date caramel into each one, leaving just enough room for thickish layer of chocolate. Flatten the caramel as best you can with a spoon.

Pour in enough chocolate ganache to almost fill the cups.

Carefully transfer the muffin pan into the freezer, making sure it&#39;s flat and leave to set. They only need about 30 minutes. 

To make the cookie cups

This classic Peanut Butter Cup Cookies recipe is soft and chewy and loaded with exceptional peanut butter flavor for Christmas. Old-fashioned mini Peanut Butter Cup Cookies with chocolate-covered peanut butter candy stuffed into the center of the cookie dough.  

Peanut Butter Cup Cookies

¾ cup (1½ sticks) unsalted butter,

¾ cup packed light brown sugar

¼ cups minus 1 tbsp all-purpose flour

cornstarch

1½ tsp baking soda

lb mini Reese's Peanut Butter Cups ((about 58-60 cups))

tsp sea salt salt

In a bowl fit with a mixer, cream butter, peanut butter, granulated sugar, and brown sugar; about 5 minutes on medium-high. 

Beat in eggs, one at a time. Beat in milk, and vanilla extract until combined; about 2 minutes. 

In a medium bowl, whisk together all-purpose flour, cornstarch, salt, and baking soda.

Mix dry ingredients into wet ingredients just until incorporated.

Cover the bowl and refrigerate for 5 hours or overnight. 

Preheat oven to 350°F. Grease mini muffin tin with oil or butter.

Using a cookie scoop ( I use 3/4 tablespoon scoop ) scoop dough. Roll into ball then roll into a bowl with granulated sugar.

Place round dough ball into muffin tin. TIP: If using a dark nonstick muffin tin, place an aluminum baking sheet under the muffin tin. This will help prevent the bottom of the cookies from burning.

Bake in oven for 14-17 minutes or until the edges are slightly golden.

Remove from oven. Place a mini Reese&#x27;s Peanut Butter Cup into the center of each cookie.

Sprinkle with sea salt.

Allow cookies to cool 2-5 minutes. Use a toothpick or butter knife to gently lift the cookies out of the muffin tin. Place on cooling rack.

Allow cookies to cool for several hours or overnight before storing in an air-tight container. The chocolate melts and will need to be cooled.

Top 9 cookie cups recipes from across the web

The most viewed cookie cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Peppermint Fluff Cookie C...

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Easy S'mores Cookie Cups in Muffin ...

Brown Butter Dulce de Leche Cookie ...

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Chocolate Chip Cookie Cups Recipe

Healthier Chocolate Caramel Cookie ...

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Top 9 cookie cups recipes from across the web

The most viewed cookie cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Peppermint Fluff Cookie C...

Carrot Cake Cookie Cups

Cherry Pie Cookies

Easy S'mores Cookie Cups in Muffin ...

Brown Butter Dulce de Leche Cookie ...

Halloween Peanut Butter Cookie Cups

Chocolate Chip Cookie Cups Recipe

Healthier Chocolate Caramel Cookie ...

Peanut Butter Cup Cookies

The most viewed cookie cups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine