Cookie Cups with Chocolate Cream

Pat Duran


This is another pinched recipe from Pillsbury and blogger Angie McGowan of Edible Recipes who turns Pillsbury Ready to Bake refrigerated cookies into cute cream filled dessert cups. Thanks Angie!
Just think of all the combinations you can make with this spur of the moment recipe for drop in guests!

pinch tips: Parchment Paper Vs Wax Paper



24 servings


15 Min


45 Min




16 oz
pkg. pillsbury ready to bake refrigerated chocolate chip cookies
1 c
whipping cream or i use cool whip,thawed
1/4 c
powdered sugar
2 Tbsp
unsweetened baking cocoa
1/4 tsp
vanilla extract

Directions Step-By-Step

Heat oven to 350^. Spray 24 mini muffin cups with cooking spray. Press 1 Tablespoon cookie dough in bottom and up side of each muffin cup, forming cup shape.
Bake 12-14 minutes or until light golden brown. Cool completely in pans on cooling racks.
In chilled medium bowl, beat whipping cream with mixer on medium until soft peaks form .Add powdered sugar and cocoa and vanilla. Beat on high until stiff peaks form Spoon chocolate cream into decorating bag fitted with #1mm star tip.Carefully remove cooled cups from pans. Pipe chocolate cream into cups. Store in refrigerator.
If using the thawed cool whip just add the powdered sugar, and cocoa and vanilla to it and mix until fluffy with a wooden spoon. Fill cups.
Try other cookies and filling too,,even ice cream or pie filling or puddings.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids