what should i do if my centers don’t sink in on their own?
Whenever I make this recipe, the center of the cookies sink in the slightest bit. If your cookies don’t, there is no need to panic.
Just use your thumb, and slightly press in the dough a little bit before baking. You don’t need a large indent, just a small one, that you can easily fill with a little bit of cream filling.
Mine sunk it probably due to elevation and humidity, but for others, there cookie centers may not. That is just fine, and an easy fix.
You will also want to be sure your cookie cups have completed cooled before adding your cream, or your cream will melt down off the sides and won’t look or taste as good.
could i make these in a regular size muffin tin?
We have only made this recipe using a mini muffin tin. If you used a regular sized muffin tin, you will need to cook it a little longer, and the middle of each cookie will most likely sink in a little more.
It will be hard to get your cookies fully cooked, without burning the edges. For the best results, we recommend making these in the mini muffin tins.
watch how to make another cookie favorite, here:
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This Homemade Pizzookie Cookie is my new favorite thing. It is so simple to make and tastes absolutely amazing. The best part is when it comes out of the oven, and you put that scoop of ice cream on top, and take the first bite. I think it’s what heaven tastes like. Watch how easy it is to make, here:
looking for more delicious cookie recipes? here are a few of our favorite:
Cream Filled Sugar Cookie Cups Recipe
Ingredients
- 2¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter softened
- 1¼ cups sugar
- 1 egg
- 1 teaspoon vanilla
Cream
- 12 ounces cool whip 1 container
- 8 ounces cream cheese 1 container, softened
- 2 cups powdered sugar
- 1 cup blueberries (for top of each cookie)
Instructions
- Preheat oven to 375 degrees.
- Grease a mini muffin tin with nonstick cooking spray.
- In a small mixing bowl, combine flour, baking soda, and baking powder, set aside.
- In a large mixing bowl, cream together butter and sugar until fluffy.
- Beat in egg and vanilla, then gradually beat in dry ingredients until combined.
- Roll into 1 inch sized balls and place in muffin tin.
- Bake for 8-10 minutes or until golden brown. Let cool completely.
Cream
- Cream together Cool Whip, cream cheese and powdered sugar until smooth.
- Use a piping bag or spoon to fill cookie cups with cream.
- Top each cookie with a blueberry.
Notes
- Whenever I make this recipe, the center of the cookies sink in the slightest bit. If your cookies don’t, there is no need to panic.
- Just use your thumb, and slightly press in the dough a little bit before baking. You don’t need a large indent, just a small one, that you can easily fill with a little bit of cream filling.
Nutrition
Equipment
- piping bag
Recipe Details
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Questions & Reviews
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