58 responses

  1. Dawn Bachleitner
    May 31, 2023

    I have never left a comment on a recipe like this, but I just need to tell you – I made these for my family last fall. Immediately, my daughter requested them for her grad party this May. I would bake and freeze (the cookie part) about 50 at a time. They were such a success! So many people asked for the recipe! I did have to change it up a little…I couldn’t use almond extract, so I just added a little more vanilla. And instead of cream cheese frosting, I just made homemade whipped cream. I made 200 of these and had 200 churros. There were no cookies left. Kids and adults kept going back for more! They are perfect. Thank you for sharing this recipe!

    Reply

    • Kara Cook
      June 5, 2023

      It just makes my day to hear that they were such a hit at your daughter’s party! I bet they were tasty with the whipped cream too. I hope they are a favorite at your house for years to come! Thanks so much for taking the time to stop by and leave a comment. 🙂

      Reply

  2. Theresia Secreti
    April 17, 2023

    I made these yesterday for my family, they were so easy to make and so so yummy! My family couldn’t get enough! This recipe will definitely be a keeper!

    Reply

    • Kara Cook
      April 17, 2023

      So happy to hear that Theresia! Mini desserts are always a hit at my house as well, they are so fun!

      Reply

  3. Donna
    November 26, 2022

    Hi Kara
    Can I use cool whip instead?

    Reply

    • Kara Cook
      November 28, 2022

      I’m not a fan of Cool Whip, but if you love it, you can definitely use it in place of the whipping cream, powdered sugar, and vanilla. You’ll need about a cup. 🙂

      Reply

  4. Nicole
    July 7, 2022

    Could I use regular muffin tin cups? How should I alter the recipe?

    Reply

    • Kara Cook
      September 3, 2022

      Regular muffin cups are three times the size of mini muffins, so you would only get 8 shortcake cups. Because they are larger, they will need a little more time to bake. Maybe 15 minutes, but I’d start checking them at 12 minutes. Other than that, I think the filling and topping would still be enough.

      Reply

  5. Kelly McPherson
    May 22, 2022

    These were a hit at the baby shower yesterday. Though the cookie dough filled in on itself in the oven instead of making a cup. I just stuck my thumb in them as they came out of the oven and made an indentation for the cream to go into. I think maybe my dough needed a little more flour or a smaller egg. I use ones from my chickens and they are somewhat inconsistent in size.

    Reply

    • Kara Cook
      May 30, 2022

      Sometimes I have to make an indentation as well. And yes, fresh eggs can be different sizes, but man they are tasty!

      Reply

  6. Trish
    May 8, 2022

    I made these for Mothers Day but I used store bought cookie dough and everyone is racing about them!

    Reply

    • Kara Cook
      May 30, 2022

      That’s a great shortcut, glad they were such a hit!

      Reply

  7. Shelley Smith
    March 28, 2021

    Did you use heavy whipping cream or cool whip?

    Reply

  8. Julie
    March 12, 2021

    My whipped topping was not very firm, it turned out messy. Did I whip to much or not enough? It taste good, but really sloppy

    Reply

    • Kara Cook
      March 20, 2021

      If it was runny, it was probably not beaten enough. If it starts to separate, it’s been beaten too much. My guess is that you just needed to whip it a little bit longer.

      Reply

  9. Molly smith
    March 5, 2021

    Can I take out the almond extract? Serving someone else with a nut allergy. Anything I could replace it with?

    Reply

    • Kara Cook
      March 20, 2021

      You can either use imitation almond extract, or just use vanilla extract.

      Reply

  10. Radgirl
    October 20, 2019

    These turned out INCREDIBLE! The cookie base is delicious with the hint of almond. I am definitely going to make these again, maybe trying them with a pumpkin pie type filling for the fall. Thanks for this recipe!

    Reply

    • Kara Cook
      October 30, 2019

      So glad you enjoyed them! I love the idea of using a pumpkin type filling. I’ll have to give that a try!

      Reply

  11. Joyce
    May 11, 2019

    Is it 350 Celsius or fahrenheit?

    Reply

  12. Natasha
    March 13, 2019

    Mini anything catches my attention and how could these not — adorable! My kiddos will love these

    Reply

  13. Becky Hardin
    March 13, 2019

    These look so delicious! I am thinking they will be great for my next get together.

    Reply

  14. Sommer
    March 12, 2019

    I always eat way more than I should of these! They are just so good!

    Reply

    • Kara Cook
      March 13, 2019

      Same here! It’s just so easy to pop them in your mouth, and they are so tasty it’s hard to stop!

      Reply

    • Lynda
      May 30, 2025

      Can I freeze the basis?

      Reply

      • Kara Cook
        June 18, 2025

        Yes, you can definitely freeze the cookie base before adding the filling. I like to freeze all my cookies in heavy duty freezer ziplock bags.

        Reply

  15. Julie Blanner
    March 12, 2019

    How cute! These look perfect for the summer.

    Reply

  16. Courtney O’Dell
    March 12, 2019

    These are such a fun and unique dessert – we loved filling up cookie cups as much as eating them!

    Reply

  17. Krista
    March 8, 2019

    Have you ever made them in regular size muffin pans? If so what temperature did you cook them at and how long? Would you recommend making the larger size?

    Reply

    • Kara Cook
      March 13, 2019

      I haven’t tried them in the regular muffin pans, but I’m sure they would work. I’d keep the temperature the same, but I’m not sure on the time. Maybe 15-20 minutes?

      Reply

  18. Kayla
    February 22, 2019

    Followed everything and for some odd reason they didnt rise into cupcakes, more like cookies. Any idea why this could have happened?

    Reply

    • Kara Cook
      March 13, 2019

      They are cookie cups, so they shouldn’t rise like cupcakes. 🙂

      Reply

  19. Laura
    October 17, 2018

    I made this for a school event and it was a favorite! I didn’t have a lot of time so I skipped making my own dough and just bought the premade sugar cookie dough and each square is perfect for each cup!

    Reply

  20. Toni Klch
    June 29, 2018

    Has has anyone used little cupcake papers? I can’t wait to make these for the 4th of July. Thanks for sharing your recipe.

    Reply

    • Kara Cook
      July 3, 2018

      I don’t like using the cupcake papers for cookie cups, because after they bake the papers look greasy. You have to peel them off, or place them in another cupcake paper for serving. If you want to use cute cupcake papers, I would just place them in the papers after they are baked. That would be super cute!

      Reply

  21. Tamera
    June 27, 2018

    I made these! Fantastic! I doubled the filling to get lots! Xtra I mixed with a vanilla (greek) yogurt and blueberry compote to use for somethingvelse I had in mind! Will continue to make in future! Again fantastic. ?, read maybe on different site sbout cooling cups in tin atleast 30mins. Is that right or getting two recipes mixed up?

    Reply

    • Kara Cook
      July 3, 2018

      I only let mine cool for a few minutes, but 30 minutes might be fine. Just don’t forget about them. I did that once and they were hard to get out!

      Reply

  22. emma
    May 16, 2018

    how many calories is this product

    Reply

  23. Meghann Shell
    April 26, 2018

    If I made these the night before, would you wait to fill them?

    Reply

    • Kara Cook
      July 3, 2018

      Yes, I would definitely wait to fill them.

      Reply

  24. Yvelyn Tey
    July 11, 2017

    Hi Kara,

    may i ask what size egg did you use?

    Thank you.

    Reply

    • Kara Cook
      July 11, 2017

      When I buy eggs I get large, but we often get farm fresh eggs from a neighbor, so sometimes I don’t know what size they are. But most often I use large, so I’d recommend that size. 🙂

      Reply

  25. Lisa Mizell
    June 30, 2017

    When you say flour, what kind of flour? All purpose or self rising

    Reply

  26. Jill Ingles
    May 24, 2017

    Hi Kara, can you please advise assembly and storage instructions if these can be made the day before. Thanks

    Reply

    • Kara Cook
      June 27, 2017

      You could make up the cookie cups and the filling a day ahead. Store the cups in an airtight container and the filling in the refrigerator. Just assemble them before serving, they should work just great!

      Reply

  27. Helen
    May 3, 2017

    These look amazing, im going to try them tomorrow.
    Do you think the cups would freeze okay without the filling of course.

    Reply

  28. Hannah
    April 15, 2017

    Is this salted or unsalted butter?

    Reply

    • Kara Cook
      April 17, 2017

      I always use salted butter.

      Reply

  29. Cathy
    September 23, 2016

    Hi Kara, I am making these for a baby shower I am hosting tomorrow. I am baking the cookie cups today and I wanted to know if you have ever prepared these ahead of time and what the best way to ensure the best taste. Should I mix up the filling and store in refrigerator and fill the cookie cups tomorrow or fill today and cover and store in refrigerator?? I didn’t want the cookie to get soggy. Thank you

    Reply

  30. Nicki
    May 30, 2016

    This recipe only made 20 1″ balls. Is the flour measurement correct?

    Reply

    • Kara
      June 6, 2016

      Yes, 1 1/4 cup flour is the correct amount. Mine made 24 balls of dough, but I bet it will work fine with just 20. It can be tricky to get them all exactly the same size and end up with exactly 24. No worries.

      Reply

    • L Wiggs
      June 29, 2016

      What am I missing? The recipe says it make 36?

      Reply

      • Kara
        June 30, 2016

        Danggit, that was a typo. It makes about 24 cookie cups. Sorry about that.

        Reply

    • L Wiggs
      July 1, 2016

      Ok thanks. Have a crowd coming to the lake this weekend. This will be fun with strawberries and blueberries for 4th of July!

      Reply

  31. Patti
    May 6, 2016

    I’m going to make these for a Relief Society “extra meeting” this month. I saw some similar ideas on another website where people were complaining the cookies stuck to the pan. Have you ever had that issue with your recipe? I’m trying to plan ahead to be prepared! Thanks!

    Reply

    • Kara
      May 6, 2016

      I used a non-stick muffin tin and sprayed it with non-stick spray. I didn’t have any trouble with them sticking. Good luck!

      Reply

  32. Sp
    February 25, 2016

    Hi Kara, I made the cookies today but am putting the filling on them tomorrow. How should I store the cookies? They will be used on Saturday morning at my daughter’s bday party.

    Reply

  33. Kendra @ www.joyinourhome.com
    June 23, 2015

    These look delicious, Kara! Thanks so much for sharing at our party! Featuring you on Thursday 🙂 Have a great week!

    Reply

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