Festive Mini Cookie Cups Recipes

FESTIVE MINI COOKIE CUPS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 36 mini muffin cups.
• Make cookie dough as directed on pouch. In small bowl, place nonpareils. Drop dough by 36 tablespoonfuls; roll in nonpareils. Place 1 in each cup.
• Bake 12 to 15 minutes or until edges are light brown. Cool 2 minutes. Gently place milk chocolate candy on center of each. Cool completely in pan, about 30 minutes. Carefully remove cups from pan.

HOLIDAY SUGAR COOKIE CUPS

Steps:

• Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 1/4 cup candy sprinkles. Shape into 36 (1 1/4-inch) balls. Place in mini muffin cups. Press indentation in center of each with end of wooden spoon.
• Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to make 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 20 minutes. Loosen edges with small knife if needed. Remove to cooling rack. Cool completely, at least 30 minutes.
• In small bowl, place half of the frosting. Tint red with food color. Place large piping bag fitted with medium star tip on its side. Using large icing spatula, spoon remaining vanilla frosting so it covers half of the length of side of piping bag. Carefully spoon red tinted frosting on top. Insert tip into indentation in each cookie cup. Squeeze bag to fill opening, and pipe about 2 heaping teaspoons per cookie cup. Sprinkle with remaining 2 teaspoons sprinkles. Store loosely covered at room temperature.

CHOCOLATE CHIP COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
• Combine flour, baking soda, and salt in a small bowl.
• Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.
• Drop rounded tablespoons of the dough into the prepared mini muffin cups.
• Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.
• Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners' sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.
• Fill the center of each cooled cookie cup with icing.

MAKE IT YOUR WAY COOKIE CUPS

Steps:

• Press two squares of dough together. Place in prepared muffin cups.
• Bake for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
• Fill cookie cups as desired.
• Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.

REALLY YUMMY MINIATURE CHOCOLATE CHIP COOKIE CUPS

Steps:

• Preheat oven to 350.
• Take your pillsbury chocolate chip cookie dough and cut off enough to roll into a ball and put into a miniature size 1-5/8 inch reynolds baking cups, I also have mini cupcake tins too that I put the liner inches.
• I use the tool from pampered chef to press down on the cookie dough and then you bake them for 12 minutes at 350.
• Take out and place your peanut butter cup on top or kiss.
• I place in the refrigerator for a couple of minutes and then take out to enjoy.