Cookie Cups with Cream Cheese Frosting

Prep Time: 20 mins.
Cook Time: 15 mins.
Yield: 12

Recipe by: Madhumita Sathishkumar

These cookie cups look just like cupcakes, just the only difference is the base is a cookie. These soft and delicious cookie cups were made with Eggland's Best shell eggs which turns out too good!

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Ingredients

Cookies:

1/2 cup butter, softened

1 cup sugar

1 Eggland's Best egg, large

1 teaspoon baking powder

1 teaspoon vanilla

1 1/4 cup flour

Cream Cheese Frosting:

8oz cream cheese

1/2 cup unsalted butter

2 cups powdered sugar

1 teaspoon vanilla extract

Toppings:

1/4 cup raspberries

1/4 cup blueberries

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Preparation

Preheat oven to 350°F. Grease a muffin pan and keep it aside.
In a stand mixer, cream butter and sugar together. Add egg and vanilla and mix well.
Slowly add flour with baking powder and mix for another 30 seconds.
Take a lemon-sized cookie dough and place it into a muffin well and press to form a cup shape, repeat the same for the remaining dough.
Bake for 15 minutes, until golden but still very soft.
Once done, remove from the oven and let it cool. Meanwhile, prepare the cream cheese frosting.
In a stand mixer add butter and cream cheese. Mix at medium speed until completely combined and fluffy.
Gradually add the vanilla extract and powdered sugar little at a time, stopping the mixer to scrape down the sides of the bowl after each addition. Once all of the sugar has been mixed in, the frosting will become thick and creamy.
Fill the piping bag with cream cheese frosting and frost the cooled cookie cups. Top each cookie cup with raspberry and blueberries. Serve & enjoy.

Nutrition

Information per Serving
Serving Size	12
Calories	177
Fat	77
Saturated Fat	112.7g
Cholesterol	496mg
Sodium	93mg
Carbohydrates	38.4g
Dietary Fiber	0.5g
Protein	2.7g