Berry Cookie Cups
A super easy and tasty summer recipe, these Berry Cookie Cups need only 5 ingredients and are done in no time! A tasty handheld dessert!
A FUN BERRY DESSERT
I’m so in love with Cookie Cups. I have been having a lot of fun creating different versions. If you haven’t already, be sure to check out the Strawberry Cookie Cups and the S’mores Cookie Cups! They are SO easy! These Berry Cookie Cups are made from sugar cookie dough and filled with a mixed berry pie filling then topped off with a powdered sugar glaze. Perfect for any fruit and cookie lover out there. Looking for that quick and easy recipe that you can bring to gatherings that will satisfy everyone? Then you have to make this Berry Cookie Cup recipe!
FREQUENTLY ASKED QUESTIONS:
While I think this is the best flavor for this particular recipe, you can also use chocolate, chocolate chip or snickerdoodle cookie dough.
Yes, if you have a recipe that you like you can absolutely make your own homemade. Just make sure that you use as much as the recipe calls for (weighing would be suggested).
You can use any of your favorite pie fillings. Some of our favorite are strawberry, blueberry, apple, cherry, lemon, etc.
You can buy the 12 count cookie dough. You will just put 1 cookie in each of the wells in the muffin tin. The 12-count individual cookies are larger than the 24-count cookies. They will come out slightly thinner but still taste amazing.
You can make the cookie cup bases ahead of time and place in an airtight container in the refrigerator where they will keep for 2-3 days. Once you want to serve, remove the cups from the refrigerator and then add the pie filling and bake for 5-6 minutes and then glaze.
These can be stored in an airtight container in a single layer in the refrigerator where they will keep for up to 5-6 days. They can also be frozen. Place in a single layer in a freezer container and they will keep for up to 4 months. To defrost, remove to the refrigerator overnight and then to the countertop to come to room temperature.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- refrigerated sugar cookie dough (24 count)
- mixed berry pie filling
- powdered sugar
- heavy cream
- vanilla extract
HOW TO MAKE BERRY COOKIE CUPS:
Preheat the oven to 350°F. In a medium-sized bowl, whisk together powdered sugar, heavy cream and vanilla extract until smooth. Set aside.
Spray a 12 cup muffin pan with nonstick cooking spray. Add 2 cookie’s worth of dough to each cup of the pan. Use the back of a tablespoon to create a depression in the center of each cookie.
Bake the cookie cups for 10 minutes. Remove the pan from the oven and use a shot glass (or other similar sized object) to make the shape of each cookie cup while they’re still hot.
Add one tablespoon of mixed berry pie filling to each cookie cup. Return the pan to the oven and bake for an additional 5 minutes. Remove the pan from the oven and allow cookie cups to cool just enough to become firm. Gently remove each cookie cup using the blade of a butter knife. Place on a cooling rack or parchment paper.
In a small bowl whisk together the powdered sugar, heavy cream and vanilla extract. Then drizzle each cookie cup with glaze and serve.
CRAVING MORE RECIPES?
Berry Cookie Cups
Ingredients
For the cookie cups:
- 16 ounce package refrigerated sugar cookie dough (24 count)
For the filling:
- 22 ounce can mixed berry pie filling
For the glaze:
- 1 cup powdered sugar
- 2 ½ tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a medium-sized bowl, mix powdered sugar, heavy cream, and vanilla extract until smooth. Set aside.
- Spray a 12 cup muffin pan with nonstick cooking spray
- Add 2 cookie’s worth of dough to each cup of the pan.
- Use the back of a tablespoon to create a depression in the center of each cookie.
- Bake the cookie cups for 10 minutes.
- Remove the pan from the oven and use a shot glass (or other similar sized object) to make the shape of each cookie cup while they’re still hot.
- Add one tablespoon of mixed berry pie filling to each cookie cup.
- Return the pan to the oven and bake for an additional 5 minutes.
- Allow cookie cups to cool just enough to become firm.
- Gently remove each cookie cup using a butter knife. Place on a cooling rack or parchment paper.
- In a small bowl whisk together the powdered sugar, heavy cream and vanilla extract. Then drizzle each cookie cup with glaze and serve.
Notes
- This recipe can easily be doubled.
- If you cannot find a 24 count cookie dough package you can use a 12 count, just place one cookie in each well of muffin pan.
- These can be frozen, see my tips above.
- Use your favorite pie filling.
- You can use other cookie doughs if you’d like.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Thank you Brandie
What is the brand of cookie dough that you use, please
I have used both Pillsbury and Tollhouse. They both work great!