Easy Almond Cookie Cups
Easy Almond Cookie Cups
These cookies are what you might consider small but mighty. The white chocolate filling with the chopped almonds pack a flavorful punch. Courtesy of Krusteaz
Prep Time
10
minutes
Cook Time
14
minutes
Servings
18
Total time: 24 minutes
Ingredients
- 1 large egg
- 1/2 cup butter, softened
- 1 teaspoon almond extract
- 1 box krusteaz butter vanilla sugar cookie mix
- 7 ounce white chocolate
- 4 tablespoon heavy whipping cream
- 1/4 cup sliced almonds
Directions
- Preheat the oven to 350°F.
- Generously grease a mini muffin pan with cooking spray or Crisco.
- In a medium-sized mixing bowl, combine cookie mix, butter, egg and almond extract and beat until well mixed.
- Scoop 2 tablespoons of cookie dough into each mini muffin cavity.
- Bake 12-14 minutes until the cookie dough is lightly golden brown.
- Allow the cookie cups to cool for 15-20 minutes.
- While the cookies are still warm, use the back of a measuring spoon to press into the center of each cookie to make a cup shape.
- Remove cookie cups gently and allow to cool completely.
- Combine the white chocolate and heavy whipping cream in a microwave-safe bowl.
- Microwave at 50% power for 60-90 seconds, stirring occasionally.
- Microwave until chocolate is completely melted and stir until smooth.
- Use a spoon or piping bag to fill the center of each cookie cup.
- Sprinkled with sliced almonds.
- Allow the filling to cool and set completely.
- Store in an airtight container, or freeze up to two weeks.