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:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
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
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Those are really cool! Great idea 🙂
Happy Blogging!
Happy Valley Chow
It’s been years since I made a fruit pizza but made one just a couple weeks ago for a special event and it wasn’t as complicated as I remembered. I’ve been craving more ever since. LOVE your little sugar cookie cups, so cute! I really have to try them. My sister-in-law makes the fruit salsa and cinnamon chips–delish!
yummy.the frosting looks great.
These look incredible! I love fruit pizza.
Do this cute cups automatically make the indents in the top?
oops, these cute cups not this cute cups!
Yes, they will sink down on their own.
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Hi! Are these made in regular muffin tins or mini-muffin pans? I am going to make them for a shower so I thought I would make minis! I just was not sure of the total yield.
Thanks so much!
looks awesome!
These are made in the mini muffin tins.
These look so good! Sugar cookies are always a favorite, and you can’t really go wrong with cream cheese, cool whip, and sugar! I like that you used blueberries too. It seems to be forgotten sometimes and they are so full of flavor! Thank you so much for linking up with me @ Great Idea Thursday’s. It is truly an honor to have you! I’m used to seeing your blog and I can’t believe you are coming to mine 🙂 Krista @ http://ahandfulofeverything.blogspot.com
I tried this recipe and it yielded 48 cookie cups…they did not indent on their own for the 1st 24. For the 2nd 24, I pushed them into the mini muffin pan to get the indention….six sisters stuff, do you have any helpful hints to help make these correctly?
Do you have a picture of the cookie cups before the filling is put on them? I would like to see the indent. I made these and it yielded 48 cups…
I’m making these this morning. The first pan did not sink in for me. Ideas?
I am so sorry! Mine just sunk a little after cooking so I was able to fill them. I would just make a little indent in them like you did on the second batch to make room for the cream. Sorry about that!
Mine just sunk a little after cooking so I was able to fill them. I would just make a little indent in them to make room for the cream.