Mini Cookie Cups

Bake up these Mini Cookie Cups and set out lots of sweet and fruity toppings. Your company will love crafting a treat that’s just for them!


  •  Nonstick cooking spray with flour
  • 1/2 pkg (16.5 oz/465 g) refrigerated sugar cookie dough
Filling and Topping Suggestions
Pre-made pudding with white chocolate or almond bark shavings and raspberries
Pre-made pudding with chopped almonds
Hazelnut spread with chopped almonds
Hazelnut spread with mini peanut butter cups
Thawed frozen whipped topping with cocoa and dark chocolate shavings
Thawed frozen whipped topping with instant coffee and roasted coffee bean



  1. Preheat oven to 350°F. Spray cups of Mini-Muffin Pan with nonstick cooking spray. Cut cookie dough into 6 (½-in. thick) disks using Utility Knife. With flour, cut each disk into 4 wedges for a total of 24 wedges. Place wedges into cups of pan; bake 9 – 11 minutes or until golden brown (wedges will form into cups). Remove pan from oven and immediately lightly press down cups with Mini-Tart Shaper. Cool in pan 3 – 4 minutes; remove cups to Stackable Cooling Rack; cool completely. Fill with your favorite filling using Small Scoop.


  • 24  servings of  cookies

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