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Strawberry Shortcake Cookie Cups Recipe

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4 from 9 reviews

Delight in these Strawberry Shortcake Cookie Cups, featuring tender Nestlé Toll House Strawberry Shortcake Cookie Dough baked into mini cups and filled with a luscious, creamy mixture of cream cheese, powdered sugar, French Vanilla coffee creamer, and lemon juice. Finished with fresh strawberry slices, these bite-sized treats are perfect for parties or a sweet snack.

Ingredients

Cookie Cups

  • 1 24-count package Nestlé Toll House Strawberry Shortcake Cookie Dough

Filling

  • 1 8-oz package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon Nestlé Coffee-Mate French Vanilla coffee creamer
  • 1 teaspoon fresh lemon juice
  • Fresh strawberry slices for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookie cups.
  2. Prepare Muffin Tin: Spray a 24-cup mini muffin tin with non-stick cooking spray to prevent the cookie dough from sticking.
  3. Shape and Bake Dough: Lightly press one piece of cookie dough into each muffin cup, ensuring it covers the bottom and sides. Bake for 12 to 15 minutes until the dough is firm around the edges and slightly golden brown.
  4. Create Wells: Remove the cookie cups from the oven and, when slightly cooled but still warm, gently press the center of each cookie to make a small well for the filling.
  5. Cool the Cups: Use a knife to carefully loosen the cookie cups from the muffin tin, transfer them to a wire rack or plate, and allow them to cool completely.
  6. Prepare Filling: In a medium-sized mixing bowl, add the softened cream cheese. Beat it with a hand mixer until light and fluffy to create a smooth base.
  7. Add Sweeteners: Incorporate the powdered sugar and French Vanilla coffee creamer into the cream cheese mixture. Beat until smooth, then add the fresh lemon juice and beat again to combine thoroughly.
  8. Fill and Garnish: Spoon a small amount of the cream cheese filling into each cooled cookie cup and top with fresh strawberry slices.
  9. Chill and Serve: Refrigerate the filled cookie cups until ready to serve, allowing the filling to firm up for a delightful texture contrast.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • You can substitute the French Vanilla coffee creamer with heavy cream or milk if needed, but it adds extra flavor.
  • Use fresh strawberries for the best taste and appearance.
  • These cookie cups are best served chilled but can be stored covered in the refrigerator for up to 3 days.

Find it online: https://bitezly.com/strawberry-shortcake-cookie-cups-recipe/