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Pecan Cookie Cups with Maple Cream

(1 review)
Pecan Cookie Cups with Maple Cream
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 24
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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!

Ingredients

Cookie Cups

1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies (24 cookies)
1/4
cup chopped pecans

Maple Cream Filling

1 1/2
cups frozen (thawed) whipped topping
1/4
cup real maple syrup
24
pecan halves

Directions

  • 1 Heat oven to 350°F. Grease and flour 24 mini muffin cups. Place 1 cookie dough round in each muffin cup. Gently press thumb into each dough-filled cup, making small indentation. Fill each cup with about 1/2 teaspoon chopped pecans.
  • 2 Bake 15 to 20 minutes or until light golden brown. Cool in pan, about 10 minutes. To remove from pan, gently turn cookie cups until they turn freely.
  • 3 In medium bowl, mix whipped topping and maple syrup. Spoon about 1 tablespoon filling into each cup. Top each with pecan half.
Tips  

Store cookie cups loosely covered in refrigerator until ready to serve.

You can make the cookie cups the day before serving; store in covered container or resealable food-storage plastic bag. Fill the cookie cups up to 6 hours before serving; keep refrigerated.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Cup
Calories
120
(
Calories from Fat
60
)
Daily Value
Total Fat
6g
10%
(
Saturated Fat
2g
11%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
50mg
2%
Potassium
25mg
1%
Total Carbohydrate
15g
5%
(
Dietary Fiber
0g
0%
,
Sugars
10g
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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