otta filling chills, make the cookie cups:
Preheat the oven to
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.
ine 24 mini-muffin cups.
Divide the cookie dough into 24
coop up 2 teaspoons of cookie dough and roll into a
uffin cups with cooking spray.
In large bowl, stir cookie mix
Place one piece of dough into the bottom of 12 ungreased muffin cups. Bake at 325\u00b0 for 8-10 minutes or until lightly browned.
Using the end of a wooden spoon handle, reshape the puffed cookie cups (to make cups).
BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
BAKE for an additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.
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\u00b0F 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.
o VERY GENTLY lift the cookie cups out of the pan. You
hen let cool. Distribute between cookie cups and chill for 2 hours
ize or mini Reese's cups. If you choose the full
). Grease 32 miniature muffin cups.
Sift flour, baking powder
ith paper liners.
Mix cookie butter, confectioners' sugar, butter, and
Lightly grease 18 muffin pan cups.
Shape cookie dough into 18 balls.
Press the cookie dough onto bottoms and spread to the sides of the muffin pan cups.
Placw in preheated oven of 350 degrees.
Bake 14 to 18 minutes or until golden.
Let cool for 10 minutes, then transfer onto a wire rack.
After cookie cups have cooled completely,top with about 1/3 cup of ice cream.
Drizzle with ice cream topping.
Add a dollop of whip cream and then sprinkles, finally top with a cherry.
Watch the kids faces light up.
Enjoy!
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.
owl, whisk together all remaining cookie ingredients except 3 tablespoons almonds
br>Line 48 small muffin cups (1 3/4\" in diameter
4 muffin cups. Divide dough and place one piece of cookie dough
Preheat oven to 325 degrees.
Paper-line 12 muffin cups.
Place one piece of cookie dough in each muffin cup.
Bake for 10 to 12 minutes, or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth.
Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
Bake for additional 15 to 18 minutes, or until set.
Cool completely in pan on wire rack.
Top with pie filling.
Refrigerate for 1 hour.
Heat oven to 375.
Place miniature paper baking cups in each of 36 mini muffin cups.
In large bowl stir cookie mix, oil, water and egg until soft dough forms.
Shape dough into 36 (1 1/4\") balls, and place in muffin cups. If dough becomes sticky, dust hands with flour.
Bake 8-9 minutes, or until edges are set.
Immediately press one milk chocolate-covered caramel into center of each cookie cup. Cool two minutes.
Top with pecan halves.
Cool completely.
Remove from pan with narrow spatula.
Preheat oven to 350 degrees F (175 degrees C).
Form refrigerated cookie dough into cups, using about 1/2 cup dough to form about a 3-inch tall cup. Place cups on ungreased cookie sheet about 1-inch apart.
Bake in preheated oven until golden brown, 10 to 15 minutes.
Transfer cups to a wire cooling rack and allow to cool, 10 to 15 minute. Fill each cup with 1/2 cup ice cream and top with 1 tablespoon crushed chocolate sandwich cookies.