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 min
  • Total Time 45 min
  • Servings 30

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.

Expert Tips

Be careful not to overfill the cups.

For a pretty presentation, let the jam peek through the edges of the creamy layer.