15 Cookie‑Cup Christmas Cookie Recipes (Fill‑And‑Serve)

Classic Chocolate Chip Cookie Cups

Classic Chocolate Chip Cookie Cups are delightful bite-sized treats that combine the rich, gooey goodness of a chocolate chip cookie with the fun shape of a mini cup. These cookie cups are perfect for holding creamy fillings like frosting, ice cream, or whipped cream, making them a versatile dessert option for holiday gatherings or any festive occasion.

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookie cups bake evenly.
2. Prepare the Muffin Tin: Grease a standard muffin tin with non-stick cooking spray or line it with cupcake liners. This will help prevent the cookie cups from sticking.
3. Mix the Wet Ingredients: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until smooth and fluffy. This should take about 2-3 minutes with an electric mixer. Then, mix in the vanilla extract and add the eggs one at a time, beating well after each addition until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees that the baking soda is evenly distributed throughout the flour.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix, as this can lead to tough cookies.
6. Add Chocolate Chips: Fold in the semi-sweet chocolate chips using a rubber spatula or wooden spoon. Ensure they are evenly distributed throughout the dough.
7. Form the Cookie Cups: Using a cookie scoop or your hands, scoop a generous tablespoon of dough and place it into each muffin tin cup. Gently press the dough down and up the sides to create a slight cup shape.
8. Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Cool and Remove: Allow the cookie cups to cool in the tin for about 5 minutes before gently running a knife around the edges to loosen them. Carefully remove the cookie cups and transfer them to a wire rack to cool completely.
10. Fill and Serve: Once the cookie cups are cool, fill them with your choice of frosting, whipped cream, or any filling you prefer. Enjoy your Classic Chocolate Chip Cookie Cups as a festive treat!

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Gingerbread Cookie Cups With Cream Cheese Frosting

Gingerbread Cookie Cups with Cream Cheese Frosting are a festive treat that brings the warm, spicy flavors of gingerbread into a cute, cup-shaped cookie. These delightful cookie cups are filled with smooth cream cheese frosting, making them the perfect holiday dessert to impress your friends and family. Their cozy flavors are sure to evoke the spirit of Christmas gatherings.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee that your cookie cups bake evenly.
2. Grease the Muffin Tin: Lightly grease a standard muffin tin with non-stick cooking spray or line it with baking liners to prevent the cookie cups from sticking.
3. Mix the Wet Ingredients: In a large bowl, mix together the softened unsalted butter, granulated sugar, and brown sugar until creamy and well combined. Then add the molasses and egg, mixing until smooth.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. This will ensure that the spices and leavening agent are evenly distributed throughout the flour.
5. Mix Everything Together: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to over-mix as this can lead to dense cookie cups.

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Peanut Butter Cup Cookie Cups

Peanut Butter Cup Cookie Cups are a delightful twist on traditional cookies that combine the rich, nutty flavor of peanut butter with the chocolatey goodness of mini peanut butter cups. These adorable cookie cups are perfect for any holiday gathering or for satisfying that sweet tooth. Each bite delivers a creamy, chocolatey surprise that will have everyone reaching for seconds!

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies bake perfectly.
2. Grease the Muffin Tin: Lightly grease a standard muffin tin with non-stick cooking spray or line it with baking liners to make it easy to remove the cookie cups once baked.
3. Mix the Wet Ingredients: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add the creamy peanut butter and mix until smooth. Then incorporate the egg and vanilla extract into the mixture until everything is combined.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent throughout the flour.
5. Combine Both Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix; you want a nice soft dough.
6. Fill the Muffin Tin: Scoop about 1 tablespoon of cookie dough into each muffin cup, pressing it down slightly to form a base.
7. Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the edges are set and the tops are lightly golden.
8. Add the Peanut Butter Cups: As soon as the cookie cups come out of the oven, press a mini peanut butter cup into the center of each cookie cup, allowing it to melt slightly.
9. Cool: Let the cookie cups cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
10. Make the Frosting: In a small bowl, mix the powdered sugar with enough milk to achieve a smooth, pourable consistency. Drizzle the frosting over the cooled cookie cups before serving.

Enjoy your Peanut Butter Cup Cookie Cups as a festive treat during the holidays or any time you need a sweet indulgence!

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Snickerdoodle Cookie Cups With Cinnamon Cream

Snickerdoodle Cookie Cups With Cinnamon Cream are a delightful twist on the classic snickerdoodle cookie, transformed into adorable little cups with a creamy, cinnamon-infused filling. These cookie cups offer the perfect bite-sized sweetness, making them an ideal treat for holiday gatherings or cozy nights in. The combination of soft, cinnamon-sugar flavors with rich creaminess creates a deliciously satisfying dessert that everyone will love!

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie cups.
2. Prepare the Muffin Tin: Lightly grease a standard muffin tin with non-stick spray or use cupcake liners to prevent sticking.
3. Mix the Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Add the Egg: Beat in the egg until well combined and creamy.
5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, and salt until well blended.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft dough forms. Do not over-mix.
7. Form the Cookie Cups: Scoop about 1 tablespoon of dough into each muffin cup, pressing down gently to form a base.
8. Bake the Cookie Cups: Place the muffin tin in the oven and bake for 10-12 minutes, until the edges are lightly golden and the tops look set.
9. Cool the Cookie Cups: Once baked, remove the muffin tin from the oven and allow the cookie cups to cool in the tin for about 5 minutes before gently lifting them out and placing them on a wire rack to cool completely.
10. Make the Cinnamon Cream Filling: In a medium bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract while continuing to whip until the cream is light and fluffy. Finally, fold in ground cinnamon to your desired taste.
11. Fill the Cups: Once the cookie cups have completely cooled, generously fill each cup with the cinnamon cream.
12. Serve: Serve the Snickerdoodle Cookie Cups immediately or refrigerate until ready to serve. Enjoy your delicious treat!

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Red Velvet Cookie Cups With Cheesecake Filling

Red Velvet Cookie Cups With Cheesecake Filling are an indulgent and festive treat that combines the rich flavor of red velvet cake with a creamy cheesecake filling. Perfect for holiday celebrations or special occasions, these cookie cups are sure to impress with their vibrant color and delicious taste. Each bite brings together the classic flavors of red velvet and cream cheese, creating a delightful dessert that looks as good as it tastes!

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will guarantee that your cookie cups bake evenly.
2. Prepare the Muffin Tin: Grease a standard muffin tin with non-stick cooking spray or use cupcake liners to prevent the cookie cups from sticking.
3. Cream the Butter and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is creamy and fluffy.
4. Add the Egg and Color: Mix in the egg, red food coloring, and vanilla extract until the mixture is well combined and has a uniform red color.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to guarantee they are evenly mixed.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a soft dough forms. Be careful not to over-mix.
7. Form the Cookie Cups: Scoop about 1 tablespoon of dough into each muffin cup, pressing gently to create a cup shape. Make sure to form the sides slightly higher than the center because they will hold the filling.
8. Bake the Cookie Cups: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look baked through. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and lemon juice, mixing until well combined.
10. Whip the Heavy Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
11. Fill the Cookie Cups: Once the cookie cups have cooled completely, fill each cup with the cheesecake filling using a piping bag or a spoon.
12. Chill and Serve: Refrigerate the cookie cups for at least 30 minutes to set the filling. Serve chilled and enjoy your delicious Red Velvet Cookie Cups With Cheesecake Filling!

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Pumpkin Spice Cookie Cups With Maple Whipped Cream

Pumpkin Spice Cookie Cups With Maple Whipped Cream are a delightful autumn-inspired dessert that captures the warm, comforting flavors of pumpkin spice. These cookie cups are soft and chewy, with an irresistible sweet maple whipped cream topping that enhances their festive appeal. Perfect for holiday gatherings or cozy evenings, they are sure to become a favorite among friends and family.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee your cookie cups bake evenly.
2. Prepare the Muffin Tin: Grease a standard muffin tin with non-stick cooking spray to prevent the cookie cups from sticking.
3. Cream the Butter and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Add the Egg and Pumpkin: Mix in the egg, pumpkin puree, and vanilla extract until everything is combined smoothly.
5. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt.
6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Be cautious not to over-mix.
7. Form the Cookie Cups: Scoop about 1 tablespoon of dough into each muffin cup, pressing down gently to create a cup shape. Ascertain the sides are slightly higher than the center to hold the whipped cream later.
8. Bake the Cookie Cups: Bake in the preheated oven for 10-12 minutes, or until the edges appear set and the tops are lightly golden. Remove from the oven and allow to cool for a few minutes in the tin before transferring to a wire rack.
9. Prepare the Maple Whipped Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the maple syrup and powdered sugar, continuing to whip until stiff peaks form.
10. Assemble the Cookie Cups: Once the cookie cups have completely cooled, fill each cup with a dollop of maple whipped cream.
11. Serve and Enjoy: Serve your Pumpkin Spice Cookie Cups immediately, or chill them for a bit before serving for the best experience. Enjoy the festive flavors!

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Caramel-Filled Chocolate Cookie Cups

Caramel-Filled Chocolate Cookie Cups are a delightful treat that combines the rich flavor of chocolate cookies with a gooey caramel center. These cookie cups are perfect for holiday parties or any celebration, offering a delicious twist that satisfies both chocolate and caramel lovers. The soft, chewy cookie complements the luscious filling, making each bite a heavenly experience.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee the cookie cups bake evenly.
2. Prepare the Muffin Tin: Grease a standard muffin tin with non-stick cooking spray or line with cupcake liners to prevent sticking.
3. Cream the Butter and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Add the Egg and Vanilla: Mix in the egg and vanilla extract until well combined, guaranteeing everything is smooth.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined and a soft dough forms. Be careful not to over-mix, as this can affect the texture.
7. Form the Cookie Cups: Scoop about 1 tablespoon of dough into each muffin cup, pressing down gently to create a cup shape with higher edges. Make sure to leave space in the center for the caramel filling.
8. Insert Caramel Candies: Place one soft caramel candy into the center of each cookie cup, gently pressing it down into the dough.
9. Add More Dough: Take an additional small amount of dough (about 1 teaspoon) and place it on top of the caramel candy in each cup. Make sure the caramel is mostly covered.
10. Bake the Cookie Cups: Bake in the preheated oven for 10-12 minutes or until the edges look set and the tops are slightly puffed. Be careful not to over-bake; they should still be soft in the center.
11. Cool and Serve: Remove the cookie cups from the oven and allow them to cool in the tin for 5 minutes. Then, transfer to a wire rack to cool completely before serving. Enjoy these delightful treats warm for a gooey experience or at room temperature for a more cake-like texture!

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Mocha Cookie Cups With Espresso Cream

Mocha Cookie Cups with Espresso Cream are a delightful fusion of chocolate cookie cups filled with a rich mocha flavor and topped with a silky espresso cream. These treats offer an irresistible combination of coffee and chocolate, making them a perfect snack or sweet indulgence for coffee lovers during the holiday season or any time of the year.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees the cookie cups bake properly.
2. Prepare the Muffin Tin: Grease a standard muffin tin with non-stick cooking spray or line with cupcake liners to avoid sticking.
3. Cream the Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Add the Egg: Mix in the egg, making sure it’s fully incorporated into the mixture for a smooth consistency.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and instant coffee granules.
6. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to over-mix, or the texture may become tough.
7. Form the Cookie Cups: Scoop about 1 tablespoon of dough into each muffin cup, pressing down gently to form a cup shape with higher edges. Confirm there is room in the center for filling.
8. Add Chocolate Chips: Place about 3-4 semi-sweet chocolate chips into the center of each cookie cup, allowing them to melt slightly during baking.
9. Bake the Cookie Cups: Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft. Remove from the oven and let cool in the muffin tin for a few minutes before transferring them to a wire rack.
10. Prepare the Espresso Cream: In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
11. Pipe the Cream: Once cookie cups are cool, pipe or spoon the espresso cream onto the top of each cup, generously covering the chocolate chips for a delightful finish.
12. Serve and Enjoy: Your Mocha Cookie Cups with Espresso Cream are ready to be served! Enjoy them fresh for the best flavor, or store them in an airtight container for up to 3 days.

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White Chocolate Cranberry Cookie Cups

White Chocolate Cranberry Cookie Cups are a festive and tasty treat perfect for the holiday season. These delightful cookie cups feature a soft, buttery base studded with tart cranberries and creamy white chocolate chips, making them an ideal sweet addition to any holiday dessert table or a delightful snack anytime.

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee that it’s at the right temperature for baking the cookie cups.
2. Prepare the Muffin Tin: Grease a standard muffin tin with non-stick cooking spray or line it with cupcake liners to prevent the cookie cups from sticking.
3. Cream Butter and Sugars: In a medium mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
4. Add the Egg and Vanilla: Beat in the large egg and vanilla extract, mixing until fully incorporated.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
6. Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Avoid over-mixing to maintain a tender texture.
7. Fold in Add-ins: Gently fold in the dried cranberries and white chocolate chips until they are evenly distributed throughout the dough.
8. Scoop Dough into Muffin Tin: Using a tablespoon, scoop the cookie dough into each muffin cup, filling them about three-quarters full. Gently press down to shape them into cups.
9. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
10. Cool: Remove the muffin tin from the oven and allow the cookie cups to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your White Chocolate Cranberry Cookie Cups as a delightful seasonal treat!

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Lemon Meringue Cookie Cups

Lemon Meringue Cookie Cups are a delightful twist on the classic lemon meringue pie, bringing together a buttery cookie cup filled with tangy lemon curd and topped with fluffy meringue. These treats are perfect for any festive occasion, offering a burst of citrus flavor combined with a light and airy texture that will leave everyone wanting more.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a standard muffin tin by greasing it or lining it with cupcake liners.
2. Make the Cookie Cups: In a medium mixing bowl, cream together the unsalted butter and granulated sugar until smooth and fluffy. Add in the egg and vanilla extract, mixing until fully combined.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Scoop Dough: Using a tablespoon, scoop the dough into the prepared muffin tin, filling each cup about three-quarters full. Press the dough down gently to create a small cup shape in each.
5. Bake: Bake in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
6. Prepare the Lemon Curd: In a saucepan, combine the lemon juice, egg yolks, cornstarch, sugar, and water. Whisk together over medium heat until the mixture thickens and begins to bubble. Remove from heat and allow to cool slightly.
7. Fill Cookie Cups: Once cooled, fill each cookie cup with the lemon curd, smoothing the tops with a spoon.
8. Make the Meringue: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the additional sugar while continuing to beat until stiff peaks form.
9. Top with Meringue: Spoon the meringue over each lemon-filled cookie cup, spreading it to the edges to seal the filling.
10. Brown the Meringue: Place the filled cookie cups back in the oven (you can also use a kitchen torch) and broil for 1-2 minutes or until the meringue is golden brown. Keep a close watch to avoid burning.
11. Cool and Serve: Allow the cookie cups to cool slightly before serving. Enjoy your Lemon Meringue Cookie Cups as a zesty, sweet holiday treat!

S’mores Cookie Cups With Toasted Marshmallow

S’mores Cookie Cups with Toasted Marshmallow are a fun and delicious take on the classic campfire treat. These sweet cookie cups feature a rich chocolate cookie base, filled with gooey marshmallow cream and topped with toasted marshmallows, creating a perfect blend of flavors and textures. They’re great for holiday gatherings or cozy nights at home.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a standard muffin tin or line with cupcake liners.
2. Make the Cookie Dough: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, mixing until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter mixture, mixing until fully incorporated. Fold in the mini chocolate chips.
4. Scoop Dough into Muffin Tin: Using a cookie scoop or tablespoon, portion out the dough into the prepared muffin tin, filling each cup about two-thirds full. Use your fingers or the back of a spoon to create an indentation in the center of each dough ball.
5. Bake the Cookie Cups: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still slightly soft. Remove from the oven and let cool in the tin for about 5 minutes.
6. Fill with Graham Crackers and Marshmallows: Once cooled, sprinkle a layer of graham cracker crumbs into the center of each cookie cup. Top with a few mini marshmallows.
7. Toast the Marshmallows: Using a kitchen torch, carefully toast the marshmallows until they’re golden brown and slightly gooey. If you do not have a kitchen torch, you can place the cookie cups under the broiler in the oven for about 1-2 minutes, watching closely to avoid burning.
8. Cool and Serve: Allow the S’mores Cookie Cups to cool slightly before serving. Enjoy warm for a gooey treat or cool them completely for a firmer cookie cup.

Now you have a delightful dessert that combines the flavors of classic S’mores into an easy, bite-sized treat!

Mint Chocolate Cookie Cups

Mint Chocolate Cookie Cups are a delightful treat that combines the rich flavors of chocolate and invigorating mint. These cookie cups feature a soft chocolate base infused with mint, topped with mint chocolate filling, and finished with a luscious drizzle of chocolate. They’re perfect for festive gatherings or a special holiday dessert, bringing together the classic flavors of mint and chocolate in a fun, bite-sized form.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a standard muffin tin or line it with cupcake liners for easy removal.
2. Prepare Cookie Dough: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Incorporate the egg, vanilla extract, and peppermint extract into the mixture, stirring until smooth and well combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing until all ingredients are fully combined. Fold in the mini chocolate chips until evenly distributed.
4. Fill Muffin Tin: Use a cookie scoop or a tablespoon to portion the dough into the prepared muffin tin, filling each cup about two-thirds full. Use your fingers or the back of a spoon to create a small indentation in the middle of each dough ball.
5. Bake the Cookie Cups: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers remain soft. Once baked, remove from the oven and let cool in the tin for about 5 minutes.
6. Add Mint Filling: While the cookie cups are cooling, melt the mint chocolate wafers in a microwave-safe bowl, stirring until smooth. Once the cookie cups have cooled slightly, spoon a small amount of the melted mint chocolate into the center of each cookie cup, filling the indentation.
7. Set and Drizzle: Allow the filling to set slightly for about 5-10 minutes. Drizzle any remaining melted chocolate over the tops for an elegant finishing touch.
8. Cool and Serve: Let the Mint Chocolate Cookie Cups cool completely before removing them from the muffin tin. Enjoy these delightful treats as part of your holiday celebrations or any time you’re in the mood for mint and chocolate!

Almond Joy Cookie Cups With Coconut Filling

Almond Joy Cookie Cups with Coconut Filling are a delightful twist on the classic Almond Joy candy bar. These bite-sized treats feature a rich chocolate cookie base filled with a creamy coconut mixture, topped with a whole almond and drizzled with chocolate for a truly indulgent experience. Perfect for holiday gatherings or as a sweet treat for any occasion, these cookie cups will transport you to the tropics with their irresistible combination of flavors.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a standard muffin tin by greasing it or lining it with cupcake liners to prevent sticking.
2. Prepare Cookie Dough: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, mixing until well combined.
3. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until fully incorporated and a dough forms.
4. Fill Muffin Tin: Scoop the cookie dough into the prepared muffin tin, filling each cup about two-thirds full. Use your fingers or the back of a spoon to create a small indentation in the center of each dough ball.
5. Bake the Cookie Cups: Place the muffin tin in the preheated oven and bake for about 10-12 minutes, or until the edges are set and the centers are soft. Allow the cookie cups to cool in the tin for about 5 minutes before removing them to cool completely on a wire rack.
6. Prepare Coconut Filling: In a mixing bowl, combine the sweetened shredded coconut and sweetened condensed milk. Stir until the coconut is well coated and the mixture is combined.
7. Fill Cookie Cups: Once the cookie cups have cooled, spoon a generous amount of the coconut filling into the indentation of each cookie cup, spreading it evenly.
8. Top with Almonds: Press one almond gently into the center of the coconut filling of each cookie cup.
9. Drizzle with Chocolate: Melt the dark chocolate in a microwave-safe bowl, stirring until smooth. Using a fork or a piping bag, drizzle the melted chocolate over the tops of the cookie cups to finish.
10. Cool and Serve: Allow the drizzled chocolate to set for a few minutes, then your Almond Joy Cookie Cups with Coconut Filling are ready to be enjoyed! Store any leftovers in an airtight container at room temperature.

Oatmeal Raisin Cookie Cups With Vanilla Pudding

Oatmeal Raisin Cookie Cups with Vanilla Pudding are a delightful fusion of classic flavors and comforting textures. These cookie cups feature a chewy oatmeal raisin cookie base that is baked to perfection and filled with rich and creamy vanilla pudding. This sweet treat is not only delicious but also makes for an enticing dessert that is destined to please family and friends during the holiday season or any special occasion.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Next, prepare a standard muffin tin by greasing it lightly with butter or by using non-stick spray to prevent the cookie cups from sticking.
2. Prepare Cookie Dough: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Add in the egg and vanilla extract, mixing until everything is well combined.
3. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, old-fashioned oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until fully incorporated. Fold in the raisins until evenly distributed throughout the dough.
4. Fill Muffin Tin: Scoop the oatmeal cookie dough into the prepared muffin tin, filling each cup about two-thirds full. Gently press each dough scoop down to form a small cup shape in the center. This will create a space for the filling once they are baked.
5. Bake the Cookie Cups: Place the muffin tin in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly underbaked; this will guarantee a chewy texture. Allow the cookie cups to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
6. Prepare Vanilla Pudding Filling: In a medium mixing bowl, whisk together the instant vanilla pudding mix and milk until smooth. Allow the mixture to sit for about 5 minutes to thicken.
7. Fill Cookie Cups: Once the cookie cups are completely cooled, carefully spoon the prepared vanilla pudding filling into each cookie cup, filling them generously.
8. Chill and Serve: Place the filled cookie cups in the refrigerator for about 30 minutes to allow the pudding to set further. Once chilled, serve the oatmeal raisin cookie cups with vanilla pudding and enjoy!

Raspberry Jam-Filled Shortbread Cookie Cups

Raspberry Jam-Filled Shortbread Cookie Cups are a delightful combination of buttery shortbread and fruity raspberry jam, perfect for holiday gatherings or any occasion needing a touch of sweetness. These cookie cups have a rich, crumbly texture and a deliciously sweet and tart filling, making them a favorite among cookie lovers.

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a standard muffin tin by greasing it lightly with butter or spraying it with non-stick cooking spray to prevent the cookie cups from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or a stand mixer to cream together the unsalted butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Vanilla and Mix Dry Ingredients: Add the vanilla extract to the butter mixture and mix until well combined. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, stirring until everything is well incorporated and a soft dough forms.
4. Fill Muffin Tin: Scoop out about a tablespoon of cookie dough and place it into each cup of the prepared muffin tin. Use your fingers or the back of a teaspoon to press the dough down and up the sides of the cup to create a small well in the center.
5. Add the Raspberry Jam: Once all the cups are formed, spoon about a teaspoon of raspberry jam into each well, making sure not to overfill to prevent spilling over during baking.
6. Bake the Cookie Cups: Place the muffin tin in the preheated oven and bake for about 12-15 minutes, or until the edges are lightly golden. The centers will firm up as they cool. Remove from the oven and let the cookie cups cool in the tin for 5-7 minutes before transferring them to a wire rack to cool completely.
7. Serve and Enjoy: Once cooled, your Raspberry Jam-Filled Shortbread Cookie Cups are ready to enjoy! They can be served immediately or stored in an airtight container for a few days.