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!
|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|
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.
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