Tag Archives: cookie cups

TRAIL MIX COOKIE CUPS

These Trail Mix Cookie Cups are a great treat made with only 4 ingredients!

A quick and easy cookie cup with only 4 ingredients. Peanut butter and chocolate, yum!

I created these cookies a few years ago as an after school snack for my grandchildren.  Several people have  asked me for this recipe, so I decided to share it here.  You can not go wrong with peanut butter and chocolate.   My Trail Mix Cookie Cups were published in a Taste of Home Halloween magazine in 2015. Continue reading TRAIL MIX COOKIE CUPS

MY COOKIE RECIPES IN TASTE OF HOME MAGAZINE

taste of home magazine, cookie recipes, published recipesI am always so excited and feel so honored when one of my recipes is published in a magazine.  This week I received 2 magazines from Taste of Home with one of my cookie recipes in each.   


taste of home magazine, published cookie recipes,

This is my recipe for Halloween Party Cutout Cookies.  It is in the Taste of Home magazine posted above.  I have not made my cookies yet for this year but here are a few from last year.tatse of home magazine, decorated sugar cookies

 

I use my recipe for decorated sugar cookies.  I decorated these very simple and some of the grandchildren helped.  
The second magazine is a cookie swap edition and is full of great looking recipes. I will be trying several of them out this year.  The cookie recipe of mine they published was actually one I created a few years ago as an after school snack for some of my grandchildren.  taste of home magazine, cookie swap 
trail mix, cookie cups, nutella, peanut butter cookie cupsThis recipe only has 4 ingredients.  If you like chocolate and peanut butter together, this will hit the spot.
Trail Mix Cookie Cups
Yields 24
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 roll (16.5 oz) refrigerated peanut butter cookie dough
  2. 1/2 cup creamy peanut butter
  3. 1/2 cup chocolate hazelnut spread (Nutella or Jif)
  4. 1 1/2 cups trail mix
Instructions
  1. Preheat oven to 350 degrees F. Spray 24 cups of mini muffin pan with non stick cooking spray.
  2. Shape the dough into (24) even size balls, about 1 1/4 inch each. Press each into the bottom and up sides of a muffin cup.
  3. Bake for 12-14 minutes or until light golden brown. Remove from the oven and make an indentation in the center of each cup, using a wooden tart maker or the end of a wooden spoon handle. Cool in the pan for 15 minutes.
  4. Carefully remove each cookie cup and place on a wire cooling rack.
  5. Spoon 1 teaspoon of the chocolate spread and then 1 teaspoon of peanut butter into each cup. Top with a tablespoon of the trail mix. Transfer to serving platter and enjoy.
GRANDMA HONEY'S HOUSE http://grandmahoneyshouse.com/

RASPBERRY LIME COOKIE CUPS

This recipe for Raspberry Lime Cookie cups is not only pretty to look at, it tastes delicious.raspberry, lime, cookie dough, sweetened condensed milk

This recipe that I created for a summertime party is light, refreshing, and looks so pretty on your serving tray.  It is a winning  combination of sweetened condensed milk, cream cheese,  and raspberry preserves, topped with a fresh raspberry and lime slice. 

Raspberry Lime Cookie Cups
Yields 24
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  1. 1 (16.5oz) roll refrigerated sugar cookie dough
  2. 1/4 cup crumbs from graham cracker ready made pie crust (may use graham cracker crumbs)
  3. 1 (14oz) can sweetened condensed milk
  4. 6 oz cream cheese, softened
  5. 3 medium limes, washed
  6. 1/4 cup red raspberry preserves
  7. 24 medium fresh raspberries, washed and dry
Instructions
  1. Preheat oven to 350 degrees F. Lightly spray 2 (12 cup) mini cheesecake pans with removable bottoms, with no stick cooking spray.
  2. Break up and crumble the cookie dough into a large mixing bowl. Add the graham cracker crumbs and combine well, using hands. Divide the dough into 24 equal size balls, about 1-inch each. Press a ball into the bottom of each cup to form a crust. Bake for 10 minutes. Remove pan from oven to a wire cooling rack. Using the end of a wooden spoon, make a slight indentation in each cookie cup.
  3. Meanwhile, combine the sweetened condensed milk and cream cheese in a medium size saucepan. Cut 6 slices from one of the limes (1/4 inch each). Squeeze the juice from the remaining part of that lime into the saucepan. Set the slices aside. Zest the remaining 2 limes and set this aside. Cut each of the limes in half and squeeze the juice from them into the saucepan with sweetened condensed milk. Cook the milk, cream cheese and lime juice over a low heat, stirring constantly until mixture begins to bubble and starts to thicken; about 20 minutes. Remove from the heat.
  4. Spoon equal amounts of the filling (about 1 Tablespoon) onto each cookie crust. Top each with 1/2 teaspoon preserves. Using a toothpick, lightly swirl into the filling. Chill pans for 1 hour. Loosen the cookie cups around the edges with a small plastic knife. Return to refrigerator for 1 hour.
  5. Carefully, remove the cookie cups from pan by pushing the bottom disc upward with fingers. Remove disc from bottom of crust using a butter knife. Transfer to a serving platter. Cut each lime slice into 4 wedges. Garnish each cookie cup with a lime wedge pointed into the filling, and a raspberry. Sprinkle lime zest over the cookie tops. Refrigerate until ready to serve.
Notes
  1. I like to use a ready made graham cracker crust instead of the plain graham cracker crumbs because it is a little moister and has a sweeter taste. Plain crumbs works fine though.
GRANDMA HONEY'S HOUSE http://grandmahoneyshouse.com/