Creamy Lemon-Berry Cookie Cups

Creamy Lemon-Berry Cookie Cups

These indulgent little cookie cups will disappear from the cookie plate in a hurry. The recipe was created by Betty Crocker bloggers Adam Gallagher, Joanne Gallagher, Lauren Keating and Deborah Harroun at a blogger event at General Mills in 2012.

Prep Time

35

Minutes

Total Time

45

Minutes

Makes

30

cookie

Cookie Cups
1
pouch Betty Crocker® sugar cookie mix
1/2
cup butter, softened
1
egg
1/2
cup macadamia nuts, chopped
Jam Layer
9
teaspoons strawberry jam
Creamy Layer
1
package (3 oz) cream cheese, softened
1/4
cup Betty Crocker® Whipped fluffy white frosting
1
teaspoon grated lemon peel
1/4
teaspoon vanilla
1/2
cup heavy cream, whipped
Garnish
Additional chopped macadamia nuts and grated lemon peel
  1. Heat oven to 350°F. Spray 30 mini muffin cups with cooking spray.
  2. In large bowl, mix cookie cup ingredients. Drop 1 tablespoon dough into each mini muffin cup. Press in bottoms and up sides to form cups.
  3. Bake 10 minutes. Using end of wooden spoon, press indentation in each. Return to oven; bake 1 minute longer. Remove from pan to cooling rack. Cool completely.
  4. Fill each cookie cup with 1/2 teaspoon jam.
  5. In large bowl, beat cream cheese and frosting with electric mixer on medium speed. Beat in lemon peel and vanilla. Fold in whipped cream. Top each cookie cup with mixture.
  6. Refrigerate cookie cups at least 10 minutes until set. Top with garnish before serving.
Makes 30 cookie cups
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Be careful not to overfill the cups.
For a pretty presentation, let the jam peek through the edges of the creamy layer.

Nutrition Information:

1 Serving (1 Cookie Cup)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.