Pecan Cookie Cups With Maple Cream
Pecan Cookie Cups With Maple Cream
The light and flavorful maple cream filling is easy to make using whipped topping and maple syrup. Pecans add just the right finish to these mini cookie cups! This recipe comes from Pillsbury.
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Servings
24
Ingredients
- 1 16-ounce package refrigerated sugar cookies, such as pillsbury™ ready to bake!™ (24 cookies)
- ¼ cup chopped pecans
- 1½ cup frozen whipped topping, thawed
- ¼ cup real maple syrup
- 24 pecan halves
Directions
- Preheat the oven to 350 degrees F. Grease and flour 24 mini muffin cups. Place 1 cookie dough round in each muffin cup. Gently press your thumb into each dough-filled cup, making a small indentation. Fill each cup with about ½ teaspoon chopped pecans.
- Bake until light golden brown, 15 to 20 minutes. Cool in the pan, about 10 minutes. To remove from the pan, gently twist the cookie cups until they turn freely.
- In a medium bowl, mix the whipped topping and maple syrup. Spoon about 1 tablespoon of the filling into each cup. Top each with pecan half.