This semi homemade recipe is a simple way to bring a little patriotic flavor to your dessert table for your upcoming Fourth of July parties! This Berry Cream Cheese Cookie Cups Recipe freezes well so you can make extra and do this again in the summer.
This recipe calls for very few ingredients, it’s so easy to whip up at the last moment for a family dinner, afternoon lunch with friends, or a holiday party!
Berry Cream Cheese Cookie Cups Recipe
- 1 tube (16.5 ounces) sugar cookie dough
- 8 ounces cream cheese, softened
- 1 tub (7 oz) marshmallow cream
- blackberries
- raspberries
- flour
Preheat oven to 350.
Grease a mini muffin pan with cooking spray.
Slice dough into 16 rounds and slice the rounds in half. Roll into 1″ balls with the palms of your hand.
Place each dough ball into the prepared pan and use a tart shaper, dipped in flour, to create cookie cups in the pan.
Bake for 9-11 minutes or until golden brown. The cookie cups will puff up and it may look like the center is filling in. Don’t worry, after they cool, the centers will drop and the cup will be perfect.
Cool for 10 minutes in the pan. Remove from pan and let cool completely on a wire rack. The trick to removing the cookies from the pan is to twist and then lift them out. Do not try to pry them out as the bottoms will probably stick.
In a mixing bowl, add cream cheese and marshmallow cream. Beat until smooth and creamy. Place into a piping bag and seal.
Pipe cream into each cookie cup and top with a berry. Serve immediately or refrigerate until ready to use.
Makes 32 cookie cups.
Yummy!!