CHOCOLATE PIE COOKIE CUPS
A mini spin on classic chocolate pie-but there's nothing small about the chocolate flavor! These impressively cute treats are made easy with a filling of chocolate-enhanced Betty Crocker™ Rich & Creamy frosting and a cookie cup made with Betty Crocker™ chocolate chip cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- In large bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 36 (1-inch) balls, about 2 teaspoons each; press 1 ball into each mini muffin cup.
- Bake 6 to 9 minutes or until edges are golden brown. Immediately press indentation into center of each cookie cup with handle of wooden spoon. Cool 10 minutes in pan on cooling rack. Run metal spatula around edge of each cookie cup to loosen; cool in pan 20 minutes. Remove cookies from muffin cups to cooling rack.
- In small microwavable bowl, microwave 1/2 cup chocolate chips uncovered on High 45 to 60 seconds, stirring after 30 seconds, until melted and stirred smooth. Stir in 1 cup of the frosting and the marshmallow creme, mixing well. Spoon frosting mixture into large resealable food-storage plastic bag; cut tip from one corner of bag. Immediately pipe about 2 teaspoons frosting mixture into center of each cookie cup.
- Spoon remaining 1/4 cup frosting into small resealable food-storage plastic bag; cut tip from one corner of bag. Pipe small amount onto frosting mixture in cookie cups. Sprinkle with additional chocolate chips.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie Cup, Sodium 100 mg, Sugar 15 g, TransFat 0 g
TURTLE COOKIE CUPS
The gooey caramel pairs wonderfully with crunchy pecans. For a twist, use white chocolate chips in the cups and drizzle with white chocolate. - Heather King, Frostburg, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 9-11 minutes or until edges are golden brown. With the back of measuring teaspoon, make an indentation in each cup. Immediately sprinkle with 3/4 cup chocolate chips and chopped pecans. Cool in pans 10 minutes. Remove to wire racks to cool., Meanwhile, in a small saucepan, melt caramel bits with cream; stir until smooth. Spoon into cups. Top each with a pecan half. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over pecans.
Nutrition Facts : Calories 145 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
LEMON DREAM TASSIES - COOKIE CUPS (COOKIE MIX)
Make and share this Lemon Dream Tassies - Cookie Cups (Cookie Mix) recipe from Food.com.
Provided by Mom2Rose
Categories Tarts
Time 2h10m
Yield 30 Cookie Cups - Tassies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F
- Spray 36 mini muffin cups with cooking spray.
- In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
- Shape dough into 36 (1 1/4-inch) balls.
- Press each ball in bottom and up side of muffin cup.
- Bake 12 to 15 minutes or until golden brown.
- Cool completely in pan, about 30 minutes.
- Remove cookie cups from pan.
- Fill each with about 1 1/2 teaspoons lemon curd.
- In small bowl, mix frosting and whipped topping until well blended.
- Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup.
- Top each with lemon peel and almonds.
- Store covered in refrigerator.
CANDY COOKIE CUPS
These cookies have only 3 ingredients. The recipe came from Taste of Home magazine. These would be perfect for a quick cookie to make for those holiday cookie exchanges. It uses individualized cookie dough.
Provided by mary winecoff
Categories Dessert
Time 18m
Yield 24 cookies
Number Of Ingredients 3
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 degrees for 11 to 13 minutes or until golden brown.
- Immediately place a peanut butter cup in each cookie.
- Press down gently.
- Cool completely before removing from pans.
Nutrition Facts : Calories 56.1, Fat 4.2, SaturatedFat 1.1, Cholesterol 0.4, Sodium 22.1, Carbohydrate 4.3, Fiber 0.5, Sugar 3.4, Protein 0.9
ULTIMATE CHOCOLATE CAPPUCCINO COOKIE CUPS (COOKIE MIX)
Get sweet satisfaction and a java fix with mini cookies. Cookie mix and ready-to-spread frosting are the foolproof secrets.
Provided by Mom2Rose
Categories Candy
Time 1h15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F
- Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray.
- In large bowl, dissolve coffee mix in water.
- Add cookie mix, oil and egg; stir until soft dough forms.
- Shape dough into 36 (1-inch) balls; place in muffin cups.
- Bake 8 to 9 minutes or until set.
- Immediately make indentation in center of each cookie with end of wooden spoon to form a cup.
- Cool 30 minutes.
- Remove from pan.
- In small bowl, stir frosting and liqueur until well blended.
- Gently stir in whipped topping.
- Spoon frosting mixture into decorating bag with star tip.
- Pipe frosting into each cookie cup.
- Top each with espresso bean.
- Store covered in refrigerator.
Nutrition Facts : Calories 78.5, Fat 4.5, SaturatedFat 1.6, Cholesterol 6.1, Sodium 27, Carbohydrate 9.6, Fiber 0.2, Sugar 8.6, Protein 0.5
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