Indulge your sweet tooth with these delightful Strawberry Cream Cheese Cookie Cups that are sure to impress your family and friends! With a buttery cookie base cradling a luscious cream cheese filling and topped with fresh strawberries, these treats are the perfect blend of flavors and textures. Whether you're hosting a gathering or simply craving a sweet snack, these cookie cups will have everyone coming back for seconds. Ready to elevate your dessert game? Let’s dive into this scrumptious recipe that promises to be the highlight of your next baking adventure!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with butter or non-stick cooking spray.
- In a medium mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Divide the cookie dough evenly among the 12 muffin cups, pressing the dough against the bottom and sides to create cup shapes.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Remove from oven and let cool in the pan for 5 minutes, then use the back of a spoon to gently press down the centers to create more defined cups.
- While cookie cups are cooling, prepare the cream cheese filling by beating softened cream cheese and powdered sugar until smooth and creamy.
- Once cookie cups are completely cooled, fill each cup with the cream cheese mixture using a piping bag or spoon.
- Top each filled cookie cup with freshly chopped strawberries.
- Refrigerate for 30 minutes to set the cream cheese filling before serving. Can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Ingredients: Make sure your butter and cream cheese are softened to room temperature for a smoother batter and filling. This will help achieve that light and fluffy texture you desire.
- Don’t Overmix: When combining the dry ingredients with the wet mixture, mix just until combined. Overmixing can lead to tough cookie cups instead of the tender, melt-in-your-mouth treats you want.
- Pressing the Centers: After baking, gently press down the centers of the cookie cups while they are still warm to create a perfect well for the cream cheese filling.
- Chill for the Best Flavor: Allow the filled cookie cups to chill in the refrigerator for at least 30 minutes. This not only helps the filling set but also enhances the flavors, making each bite even more delicious.
- Fresh Strawberries: For the best taste, use ripe, fresh strawberries. You can also experiment with other fruits like blueberries or raspberries for a fun twist!
- Storage: Keep any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them a great make-ahead dessert option!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
