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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!
Course
Dessert
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
12
Calories
309
kcal
Author
Brandie @ The Country Cook
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
Calories:
309
kcal
|
Carbohydrates:
56
g
|
Protein:
2
g
|
Fat:
9
g
|
Sodium:
117
mg
|
Fiber:
2
g
|
Sugar:
43
g