Piña Colada Cookie Cups
The filling tastes like a cross between a slice of cheesecake and a piña colada.
Recipe type: Dessert
- FOR THE COOKIE CUPS
- 1 c. Nonstick cooking spray
- 1 c. (2 sticks) butter, softened
- 1 c. packed brown sugar
- ½ c. granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2½ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. ground cinnamon
- ½ tsp. kosher salt
- FOR THE FILLING + TOPPING
- 1 (8-oz.) block cream cheese, softened
- 2 c. powdered sugar
- 1 tbsp. pineapple juice
- 1 tbsp. white rum
- ½ c. toasted sweetened coconut flakes, plus more for garnish
- 1 c. whipped topping
- Pineapple wedges, for garnish
- Maraschino cherries, for garnish
- Preheat oven to 350°. Grease 2 muffin tins with cooking spray. In a large mixing bowl, beat butter with sugars until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, baking powder, and salt and stir until just combined.
- Using a medium ice cream scoop, scoop dough into muffin tins and press down with a spoon. Bake until cookie cups are golden and set, about 15 to 20 minutes. (Don’t worry if the cookie cup centers rise!)
- While the cookies are still warm, turn them into cups: Spray the bottom of a small shot glass with cooking spray and press into the center of each cookie. Let cool in pan for 15 minutes, then transfer to wire cooling racks to cool completely.
- Meanwhile, make the filling: In a large bowl using a hand mixer, beat cream cheese, powdered sugar, pineapple juice, and rum until smooth.
- Pipe or scoop cream cheese filling into cookie cups. Dollop Cool Whip on top, then garnish each cookie cup with a toasted coconut, a pineapple wedge, and a maraschino cherry.
If you get through summer without making Piña Colada Cookie Cups… BIG mistake.Full recipe: http://dlsh.it/YJcaKPS
Posted by Delish on Monday, July 16, 2018