Name: Irresistible Mini Cookie Cups with Cream in 30 Minutes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup butter, softened; 1/4 cup sugar; 1 egg yolk; 1 tsp vanilla extract; 1/2 cup heavy cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract

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Oh my goodness, you have to try these mini cookie cups with cream! They’re my go-to when I need something sweet in a hurry but still want that homemade touch. I discovered this recipe years ago when I was desperate for a last-minute dessert that would impress guests, and let me tell you, these little cups of joy never fail to get compliments. The best part? They come together with just a handful of pantry staples, and that creamy filling is absolute perfection. One bite of that crisp cookie shell giving way to fluffy vanilla cream, and you’ll understand why these have become my signature treat!

Why You’ll Love These Mini Cookie Cups with Cream

Trust me, these little treats will steal your heart (and probably everyone else’s at the party). Here’s why they’re absolutely magical:

Quick & easy: From mixing bowl to table in under 30 minutes, perfect for when that sweet tooth strikes unexpectedly
Dreamy texture: That crisp cookie shell hugging fluffy clouds of vanilla cream? Absolute perfection in every bite
Endless possibilities: Dress them up with berries, chocolate shavings, or citrus zest, your imagination’s the limit!
Crowd favorite: Kids go crazy for them, adults adore them, and they disappear faster than you can say “seconds please!”

I’ve lost count of how many times these have saved me when I needed a dessert that looks fancy but comes together in a flash. The first time I made them, my neighbor actually asked if I’d bought them from a fancy bakery, that’s how impressive they look!

Ingredients for Mini Cookie Cups with Cream

Gathering these simple ingredients is the first step to cookie cup bliss! Here’s exactly what you’ll need:

1 cup all-purpose flour: Spoon and level it, don’t scoop directly from the bag or you’ll end up with too much
1/2 cup butter, softened: Leave it out for about 30 minutes, it should dent slightly when pressed but still hold its shape
1/4 cup sugar: Regular granulated works perfectly here
1 large egg yolk: Save the white for an omelet, we only need that golden yolk
1 tsp vanilla extract: Pure vanilla makes all the difference, trust me
1/2 cup heavy cream: Cold straight from the fridge whips up best
2 tbsp powdered sugar: For sweetening that dreamy cream filling
1/2 tsp vanilla extract: Yes, more vanilla, because why not?

See? Nothing fancy, just good old-fashioned ingredients that come together to create something magical. I always double check my butter is properly softened, it makes all the difference in getting that perfect cookie cup texture!

Equipment You’ll Need

Don’t worry, you probably already have everything you need to make these mini cookie cups with cream! Here’s your simple checklist:

Mini muffin tin: The star of the show, makes perfect little cups
Mixing bowls: One for dough, one for cream, easy cleanup
Electric mixer: Hand mixer works great for whipping that cream
Measuring cups/spoons: Precision matters for perfect results
Small spoon or melon baller: For pressing dough into cups

That’s it! No fancy gadgets required, just basic kitchen tools you likely already own. I’ve even made these using just a fork to mix when my mixer was packed away, they still turned out delicious!

How to Make Mini Cookie Cups with Cream

Alright, let’s get baking! These mini cookie cups come together so easily, you’ll wonder why you haven’t been making them every week. Follow these simple steps, and you’ll have perfect little cream-filled delights in no time.

Preparing the Cookie Dough

First things first: preheat your oven to 350°F (175°C). While it’s heating, let’s make that dough! In a mixing bowl, combine the flour, softened butter, sugar, egg yolk, and vanilla. Mix just until it comes together, overworking the dough makes tough cookies. The texture should be like playdough, not sticky. Then, take small pieces and press them into your mini muffin tin, working it up the sides to form little cups. I use my fingers, but a small spoon works too!

Baking and Cooling

Pop those beauties in the oven for 10-12 minutes. You’ll know they’re done when the edges turn golden brown. Here’s the important part: let them cool completely in the pan! I know it’s tempting to pop them out right away, but they’ll crumble if you do. Give them at least 15 minutes to set up properly.

Whipping the Cream Filling

While the cups cool, make the magic happen with the cream. Make sure your heavy cream is ice cold, it whips up so much better that way. Combine it with the powdered sugar and vanilla, then whip until you get stiff peaks. Pro tip: stop mixing when the cream holds its shape when you lift the beaters. Overwhipping turns it grainy, and nobody wants that!

Once everything’s ready, simply spoon or pipe the cream into your cooled cookie cups. They’re ready to devour immediately, but if you can resist, chilling them for an hour makes the flavors even better. Trust me, you’ll want to make a double batch because these disappear fast!

Tips for Perfect Mini Cookie Cups with Cream

After making these dozens of times (okay, maybe hundreds), I’ve picked up some tricks to guarantee perfect cookie cups every single time:

Butter temperature is key: Too soft and dough spreads, too firm and it won’t mix right. You want it to indent slightly when pressed but still hold its shape, like perfectly ripe avocado!
Chill if you have time: 15 minutes in the fridge firms up the dough for easier shaping, but no worries if you’re in a hurry!
Bowl in ice trick: When whipping cream, place your mixing bowl in a larger bowl of ice to keep everything chilled for faster, fluffier results.
Pipe for prettiness: Use a zip-top bag with the corner snipped to fill cups neatly, or just spoon with abandon for that homemade charm I love!

Oh, and one bonus tip from my many “oops” moments: don’t overfill the cups with cream or they’ll topple over when you take that first dreamy bite!

Fun Twists on Mini Cookie Cups with Cream

Once you’ve mastered the basic recipe, the fun really begins! Here are my favorite ways to jazz up these little treats:

Chocolate lovers: Drizzle melted chocolate over the cream filling or mix cocoa powder into the cookie dough
Berry bliss: Top with fresh raspberries or strawberries, the tartness cuts through the sweetness perfectly
Coffee kick: Add instant espresso powder to the whipped cream for a mocha twist that’ll wake up your taste buds

My neighbor swears by adding lemon zest to the cream filling, it’s surprisingly refreshing! The possibilities are endless, so don’t be afraid to get creative. For more inspiration on creative desserts, check out Family Tastes.

Serving and Storing Mini Cookie Cups with Cream

Here’s the best part, you get to decide how to enjoy these little delights! Serve them immediately for that magical contrast of crisp cookie and fluffy cream at room temperature. But if you can wait (I rarely can), pop them in the fridge for an hour, the flavors meld beautifully when chilled.

Store any leftovers (ha!) in an airtight container in the fridge for up to 2 days. The cookies soften slightly, but they’re still delicious! Just a heads up, the cream will start to weep after a day, so these are truly best enjoyed fresh. No reheating needed, these are perfect straight from the fridge or at room temperature when that sweet craving hits!

Nutritional Information

Just so you know, these numbers are estimates, your exact values might vary depending on the specific ingredients you use. But here’s the scoop on what’s in each delightful mini cookie cups with cream:

Calories: 120 per cookie cup
Fat: 7g (4g saturated)
Sugar: 8g
Carbohydrates: 12g
Protein: 1g

Not too shabby for such a decadent little treat! Of course, I never actually stop at just one, which is why I always make extra.

Frequently Asked Questions

Can I use margarine instead of butter in the cookie cups?
Oh honey, I wouldn’t recommend it! Real butter gives these cookie cups their perfect texture and rich flavor. Margarine tends to make them spread too much and lose that lovely crispness. Trust me, it’s worth waiting for your butter to soften properly!

How long do mini cookie cups with cream stay fresh?
They’re best enjoyed the same day, but if you must store them (who has willpower?), keep them in an airtight container in the fridge for up to 2 days. The cookies will soften a bit, but that cream stays dreamy! Just don’t freeze them, the cream gets weird and grainy.

Can I make the cookie cups ahead of time?
Absolutely! Bake the cookie cups up to 3 days in advance and store them at room temperature. Then just whip the cream and fill them when you’re ready to serve. Pro tip: keep the unfilled shells in an airtight container with a slice of bread to prevent them from drying out!

My cream won’t whip, what am I doing wrong?
Been there! Make sure your cream is ice cold, your bowl is chilled, and you’re not overfilling the mixer bowl. Sometimes just 10 minutes in the freezer for everything does the trick. And don’t skimp on the fat, heavy cream means heavy cream, not half-and-half!

Share Your Mini Cookie Cups with Cream

I’d love to see how your cookie cups turn out! Snap a photo, leave a comment about your favorite variation, or share your creation with friends. Nothing makes me happier than seeing these little treats bring joy to others!

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