No one can resist a cookie cup; they’re so cute and customizable! They’re easy to make too. Start with your favorite refrigerated cookie dough. These tips are for Ready to Bake Cookies, but you can use any type of Pillsbury refrigerated cookies.
Spray inside of mini muffin cups with cooking spray.
Place equal-sized pieces of cookie dough into each mini muffin cup.
Bake 9 to 14 –or until centers appear fully cooked and edges begin to turn light golden brown. Bake time varies based on your type of dough. Check out the handy cheat sheet below.
Remove from oven. With handle of wooden spoon, make shallow indentation in center of each baked cookie cup.
Cool 10 minutes. Run tip of knife around edge of each muffin cup; remove cookie cups from pan. Cool completely, about 10 minutes more. Repeat with any remaining cookie dough.
Dollop or pipe with your choice of filling. Remember: You can fill your cookie cups with anything you like! Ready-to-eat cheesecake filling, frosting or straight-up whipped cream would all be delicious. The flavor combos are endless.
Here are a few of our favorite cookie cups for inspo: