Description
Indulgent pop tart cookie cups blend nostalgic breakfast treats with classic dessert charm. Chocolate chips and sweet pastry create a playful fusion that delights taste buds and sparks childhood memories you’ll savor with each delectable bite.
Ingredients
Scale
Cookies:
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp salt
Sugars and Sweeteners:
- ⅓ cup granulated sugar
- ¼ cup light brown sugar
- ⅓ cup strawberry preserves
Wet Ingredients and Additions:
- 8 tablespoons (½ cup) unsalted butter, softened
- 1 large egg, at room temperature
- 1 ½ teaspoons vanilla extract
Icing and Decoration:
- ½ cup powdered sugar
- 2 tablespoons heavy cream
- 1/8 cup (2 tablespoons) rainbow sprinkles
Instructions
- Prepare a mini muffin pan by thoroughly coating each cavity with cooking spray or butter to prevent sticking.
- Cream together softened butter with both granulated and brown sugars in a large mixing bowl until light and fluffy, creating a smooth base for the cookie cups.
- Incorporate the egg and vanilla extract into the butter mixture, stirring until completely integrated and the texture becomes uniform.
- Slowly fold in the dry ingredients – flour, baking powder, and salt – mixing gently until a cohesive dough forms without overmixing.
- Portion the dough into small, uniform balls using a cookie scoop or tablespoon, then carefully place each ball into the prepared muffin tin cavities.
- Using the back of a rounded teaspoon, gently press down the center of each dough ball to create a well-like indentation for filling.
- Slide the muffin pan into a preheated oven set at 350°F and bake for approximately 10-12 minutes, or until the edges turn golden brown.
- Remove from the oven and allow the cookie cups to rest in the pan for 5 minutes, which helps them set and prevents breaking.
- Delicately fill each cookie cup with strawberry preserves, using a piping bag or small spoon for precision.
- Allow the filled cups to cool completely for an additional 10 minutes, ensuring the preserves set slightly.
- Whisk together powdered sugar and heavy cream to create a smooth, glossy icing with a drizzling consistency.
- Pipe the prepared icing over each cookie cup, creating an elegant finish.
- Immediately garnish with colorful rainbow sprinkles while the icing is still wet to ensure they adhere properly.
- Carefully remove the cooled pop tart cookie cups from the muffin pan and transfer to a serving platter.
Notes
- These delightful cookie cups transform classic pop tart flavors into adorable bite-sized treats perfect for parties or sweet afternoon snacks.
- Ensure ingredients are at room temperature for smoother mixing and better cookie texture.
- Use a small ice cream scoop for uniform cookie sizes, creating consistent and professional-looking mini desserts.
- Allow cookies to cool slightly before adding preserves and icing to prevent melting and maintain structural integrity.
- Rainbow sprinkles add a playful pop of color and festive touch, making these treats visually appealing and fun.
- Store in an airtight container at room temperature for up to 3 days to maintain freshness and soft cookie texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 174
- Sugar: 10 g
- Sodium: 96 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 19 mg