Best Cookie Bowls With Favorite Filling Recipes

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COOKIE "BOWLS" .. WITH FAVORITE FILLING



Cookie

Fill these delicate cookie bowls with ice cream , pudding, custard , fruit or favorite filling of your choice. Top with whipped topping/cool whip ... sprinkles (optional) P.S Preparation and cooking time are approximate, also is the amount of servings ... according to how much cookie dough you prepare.

Provided by Mary Lee

Categories     Other Desserts

Time 50m

Number Of Ingredients 2

1 batch of favorite cookie dough .. homemade or store bought
suggestion: sugar cookie dough, chocolate chip cookie dough, peanut butter cookie dough, snickerdoodle cookie dough, oatmeal cookie dough

Steps:

  • 1. Cover backside of each muffin tin with foil as smooth as possible and lightly spray with non stick spray. Form cookie dough on individual tin form to look like a mini bowl. Bake according to cookie dough recipe .. watch carefully the last couple of minutes not to over/under bake. Remove from oven , let cool for 1-2 minute. Carefully remove bowls onto serving tray right side up . Fill with your favorite filling just before ready to serve. Suggested filling: ice cream, pudding, custard , fruit.. top with whipped topping/cool whip if desired. Optional: top with sprinkles of choice

HOLIDAY SUGAR COOKIE CUPS



Holiday Sugar Cookie Cups image

You may be the head elf in the kitchen, but if you want to get the little helpers involved, try these Holiday Sugar Cookie Cups. These deliciously cheerful treats are made with Betty Crocker™ Sugar Cookie Mix for that classic sugar cookie flavor, transformed into a red and green bite-sized confection. Don't forget to top it off with Betty Crocker™ Rich & Creamy Frosting. They're festive, fun and an easy way to pass down a holiday-making memory.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 36

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/4 cup plus 2 teaspoons red, green and white candy sprinkles
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1 1/2 teaspoons Betty Crocker™ red gel food color

Steps:

  • Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
  • In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 1/4 cup candy sprinkles. Shape into 36 (1 1/4-inch) balls. Place in mini muffin cups. Press indentation in center of each with end of wooden spoon.
  • Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to make 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 20 minutes. Loosen edges with small knife if needed. Remove to cooling rack. Cool completely, at least 30 minutes.
  • In small bowl, place half of the frosting. Tint red with food color. Place large piping bag fitted with medium star tip on its side. Using large icing spatula, spoon remaining vanilla frosting so it covers half of the length of side of piping bag. Carefully spoon red tinted frosting on top. Insert tip into indentation in each cookie cup. Squeeze bag to fill opening, and pipe about 2 heaping teaspoons per cookie cup. Sprinkle with remaining 2 teaspoons sprinkles. Store loosely covered at room temperature.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 85 mg, Sugar 14 g, TransFat 0 g

SUGAR COOKIE CUPS WITH CREAM CHEESE FILLING



Sugar Cookie Cups with Cream Cheese Filling image

If you can't decide between cookies or cheesecake now you don't have to. This would be good with chocolate chip or peanut butter cookie cups also.

Provided by Donna Schantz

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 1h10m

Yield 18

Number Of Ingredients 13

½ cup butter
½ cup white sugar, or more as needed, divided
1 egg
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 (8 ounce) package cream cheese
¼ cup white sugar
2 tablespoons white sugar
1 egg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with paper liners.
  • Beat butter, sugar, egg, and vanilla extract together using an electric mixer in a mixing bowl until smooth.
  • Sift 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda, and salt together in a separate bowl. Mix into butter mixture until combined.
  • Place 1 teaspoon of batter into each of the prepared cupcake cups. Sprinkle each cup with a little sugar.
  • Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and indent each cup using a teaspoon-sized measuring spoon. Let cool 10 minutes.
  • While cookie cups cool, beat cream cheese, 1/4 cup plus 2 tablespoons sugar, and egg together using an electric mixer in a mixing bowl until smooth. Place a little more than 1 teaspoon of filling into each cookie cup. Sprinkle with sugar.
  • Bake in the preheated oven until filling sets, 10 to 15 minutes more. Let cool completely before serving.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 18.8 g, Cholesterol 47.9 mg, Fat 10.1 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 6.2 g, Sodium 144.5 mg, Sugar 9.8 g

CREAM CHEESE COOKIE CUPS



Cream Cheese Cookie Cups image

Need a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. -Rachel Blackston, Mauk, Georgia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 5

1 tube (18 ounces) refrigerated chocolate chip cookie dough
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Steps:

  • Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes. , Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.

Nutrition Facts : Calories 193 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 92mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.

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