Creamy Clown Cookie Cups Recipes

COOKIES AND CREAM CUPS

Steps:

• Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside.
• Break up 6 more of the cookies into chunks. Mix the softened ice cream with the broken-up cookies. Spoon some of the ice cream mixture into each cup of the muffin pan. Crush the remaining 2 to 3 cookies into crumbs and sprinkle over the cups.
• Freeze until firm, then remove from the muffin pan and place in resealable plastic bags or other airtight containers.

SUGAR COOKIE CUPS WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with paper liners.
• Beat butter, sugar, egg, and vanilla extract together using an electric mixer in a mixing bowl until smooth.
• Sift 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda, and salt together in a separate bowl. Mix into butter mixture until combined.
• Place 1 teaspoon of batter into each of the prepared cupcake cups. Sprinkle each cup with a little sugar.
• Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and indent each cup using a teaspoon-sized measuring spoon. Let cool 10 minutes.
• While cookie cups cool, beat cream cheese, 1/4 cup plus 2 tablespoons sugar, and egg together using an electric mixer in a mixing bowl until smooth. Place a little more than 1 teaspoon of filling into each cookie cup. Sprinkle with sugar.
• Bake in the preheated oven until filling sets, 10 to 15 minutes more. Let cool completely before serving.

CREAM CHEESE COOKIE CUPS

Steps:

• Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes. , Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.

CREAMY RAINBOW CHIP COOKIE CUPS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
• Bake 9 to 11 minutes or until edges are light golden brown. Immediately press end of wooden spoon handle into bottoms and against sides of cups to make large enough indentations for filling cups. Cool completely in pan, about 30 minutes. Remove from pan to serving plate.
• Spoon frosting into resealable food-storage plastic bag. Cut 3/8 inch off corner of bag. For each cup, gently insert cut corner of bag into indentation in cup; squeeze bag to fill indentation with frosting, about 2 teaspoons. Decorate with candies.

COOKIE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
• Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
• Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
• Repeat process with remaining 4 cookie dough portions.

CHOCOLATE CREAM CHEESE FILLED COOKIE CUPS

Steps:

• Cut dough into 24 equal parts, roll into balls.
• Put a ball of dough into an ungreased mini-muffin tin.
• Press dough on bottom and up the sides.
• Bake at 350°F for 10 minutes or until lightly browned.
• If puffy, press dough back around sides with the back of a metal teaspoon.
• Cool 5 minutes; remove to wire cooking rack.
• In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
• Add milk, and mix till smooth.
• Fill cookie cups with cream cheese mixture.
• Store in refrigerator.

CANDY COOKIE CUPS

Steps:

• Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each. Cut each portion of cookie dough in half; place each half in a muffin cup. , Bake at 325° for 11-13 minutes or until golden brown. Immediately place a peanut butter cup in each cookie; press down gently. Cool completely before removing from pans to wire racks.

CREAMY CLOWN COOKIE CUPS

Steps:

• 1. In large bowl prepare pudding mix according to package directions. Let stand for 5 minutes. Line 12 muffin cups with paper liners. Place 2 wafers in each.2. Coarsely crush remaining wafers. Fold together pudding, crushed wafers, whipped topping, almonds and cherries. Use ice cream scoop to place pudding mixture in muffin cups. Freeze at least 4 hours or until firm.3. Remove from freezer. Remove paper liners. Use cones and candies to decorate as clown faces.NOTE: Cups can be eaten without decorating remove 15 minutes before serving to soften slightly. If you absolutely can't wait to try this creamy dessert, the cups can be eaten without freezing.