Festive Mini Cookie Cups Recipes
FESTIVE MINI COOKIE CUPS
Baking in mini cups makes this holiday treat fun!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 4
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.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 4 g, TransFat 1/2 g
HOLIDAY SUGAR COOKIE CUPS
You may be the head elf in the kitchen, but if you want to get the little helpers involved, try these Holiday Sugar Cookie Cups. These deliciously cheerful treats are made with Betty Crocker™ Sugar Cookie Mix for that classic sugar cookie flavor, transformed into a red and green bite-sized confection. Don't forget to top it off with Betty Crocker™ Rich & Creamy Frosting. They're festive, fun and an easy way to pass down a holiday-making memory.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 85 mg, Sugar 14 g, TransFat 0 g
FUDGY CHOCOLATE CRINKLE COOKIES
Melt-in-your-mouth Chocolate Crinkle Cookies are like little bites of heaven! Rolled in a thick layer of powdered sugar, each snowy-white cookie crackles to reveal a dark, fudgy interior.
Provided by Shelly | Cookies & Cups
Categories Cookies
Number Of Ingredients 10
Steps:
- In a large mixing bowl whisk together the granulated sugar, cocoa powder, oil, egg, egg yolk, and vanilla until smooth. Stir in the baking powder and salt and mix until incorporated.
- Fold in the flour until combined and stir in the chocolate chips. Cover the bowl with plastic wrap and chill for 4 hours, or overnight until completely chilled.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Place the powdered sugar in a small bowl. Set aside.
- Using a medium (2- tablespoon) cookie scoop portion out the dough and roll it into a ball. Place the dough ball into the powdered sugar and coat generously. Place the coated ball onto the prepared baking sheet 2- inches apart. Repeat with remaining dough.
- Bake for 9 - 11 minutes until just set and the cookies have crackled tops. The cookies will seem slightly soft, this is ok . Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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COOKIE CUP RECIPES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
4.9/5 (12)Total Time 15 minsEstimated Reading Time 9 mins
- Preheat oven to 325 degrees F (165 degrees C). Spray a mini muffin pan liberally with cooking spray.
- Using a hand mixer, cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Add in flour, baking soda and salt, stirring until combined. Measure out dough into 1 TBSP scoops. {I use my 1 TBSP cookie scoop so this process is super fast!} No need to shape the cookies, just place each scoop in one compartment of a mini muffin tin.
- Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller or a 1 tsp measuring spoon. Make a good sized well in the center so that you can add a lot of fudge! Cool in pan for 8-10 minutes. Then carefully remove to wire racks. I used coconut oil in my recipe, so the cookies popped out super easily. If you use butter, you should spray the muffin pans well, as instructed earlier, so that your cookies come out easy too! Cool for an additional 10-15 minutes.
- While the cookies are cooling, you can prepare the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. I have a powerful microwave, so mine only took 1 minute. The mixture doesn't look melted, but give it a few gentle stirs and you'll see it's heated well enough. Add vanilla and stir again until smooth.
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HOT CHOCOLATE CHRISTMAS COOKIES - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
4.6/5 (15)Total Time 53 minsServings 24
- Making the cookie cups: Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
- With a hand mixer, cream together sugar and butter. Add egg and vanilla. In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth. Add 2-3 TBSP holiday sprinkles and mix just until combined. Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same.
- Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}
- Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the fudge filling to go. You don’t want to push through the cookie completely- but make sure you create a big enough space.
HOT CHOCOLATE COOKIE CUPS - FAMILY COOKIE RECIPES
From familycookierecipes.com
4.8/5 (9)Total Time 42 minsCategory Cookies
- Making the cookie cups: Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
- With a hand mixer, cream together sugar and butter. Add egg and vanilla. In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth. Add 2-3 TBSP holiday sprinkles and mix just until combined. Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same.
- Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}
- Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the fudge filling to go. You don’t want to push through the cookie completely- but make sure you create a big enough space.
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- Sweet Christmas Gingerbread Star Cookies. These gingerbread cookies will taste excellent with Fancy or Cooking molasses. From: foodess.com.
- Christmas Pinwheel Sugar Cookies. An easy and festive pinwheel cookie that is perfect for the Christmas season! A must make for all sugar cookie fans! From: bakedbyrachel.com.
- Gingerbread Bars with Cream Cheese Frosting. Chewy, perfectly spiced Gingerbread Bars meet sweet, luscious Cream Cheese Frosting. And it is a match meant to be!
- Dark Chocolate Candy Cane Cookies. The classic combination of chocolate and peppermint make these dark chocolate candy cane cookies the perfect treat for the holidays!
- Christmas Lights Cookies. Christmas Lights Cookies with a small batch of royal icing and mini M&Ms as Christmas Lights. From: dessertfortwo.com.
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- Gingerbread Cookie Truffles. These delicious gingerbread truffles are ready in 15 minutes. They make a perfect festive gift for your loved ones. They’re also a great way to use all the leftover gingerbread /gingerbread snap cookies.
- Caramel Chocolate Pretzel Rods. If you are needing some Christmas food gift inspiration, check these out! These caramel and chocolate pretzel rods will be perfect for gifting this holiday season.
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- Christmas Tree Oreo Pops. These Christmas tree Oreo pops really are easy to make and fun to decorate with the kids. Big kids can make them all on their own, and little kids can help with dipping and adding sprinkles.
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FESTIVE MINI ICE CREAM CAKES RECIPE | MYRECIPES
From myrecipes.com
- COAT inside of four 9-ounce clear plastic drink cups with no-stick cooking spray. Line each cup with a sheet of plastic wrap, allowing ends of plastic wrap to hang over edges of cups about 3 inches.
- MIX fudge topping, cookie crumbs and peanuts in small bowl just until combined. Scoop ice cream into large mixing bowl. Let stand 10 minutes or until softened. Blend at low speed of electric mixer until smooth and creamy.
- SPOON about 1/2 cup softened ice cream into each drink cup. Using the back of a spoon, make a well in the center of ice cream and spread to thoroughly coat sides and bottoms of cups. Working quickly, spoon fudge mixture into center of each cup. Divide remaining ice cream over top of each cup. Spread carefully to cover fudge mixture. Lift edges of plastic wrap to cover tops. Pat gently to pack mixture into cups. Freeze at least 2 hours or until firm.
- UNWRAP ice cream cakes, one at a time, and invert onto cooling rack placed over plate. Slowly drizzle with Magic Shell to coat, using back of spoon to help spread over entire surface. (Excess Magic Shell that drips onto plate may be spooned onto cakes as necessary.) Transfer to a freezer-safe serving plate. Decorate with frosting as desired. Keep frozen until ready to serve.
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