Raise your hand if you like an easy recipe. These muffin tin cookie pies are foolproof and they look super cute too! Whip them up for when you’re having friends over or heading to your summer picnics for an effortless dessert that everyone will love!
The best part about these muffin tin cookie pies is that you can top them with anything your little heart desires! From whipped cream and berries, to lemon curd and coconut, or in the fall maybe some pumpkin pie filling, mmmm. Scroll down to see how to make these muffin tin cookie pies.
Muffin tin cookie pies
Ingredients:
- 1 pack of refrigerated sugar cookie dough
- Whipped cream
- Berries
- Lemon curd
Directions:
1.) Preheat your oven to the desired temperature on the cookie dough instructions, usually 325-350 degrees.
2.) Start by spraying your muffin pan with nonstick baking spray.
3.) Roll dough into a small ball, about 1 inch, press into your hand to flatten and then press into the muffin pan going up the sides. Tip – You can also use the bottom of a small shot glass to give you a perfect cup shape.
4.) Repeat with the remaining dough until the muffin tin tray is full.
5.) Bake for about 8-10 minutes, until the edges are slightly golden.
6.) Allow to cool, then remove from pan and place on a cooling rack. I used a butter knife along the edges to help me get them out of the pan.
7.) When ready to serve, place the cookie cups on a large serving platter or dish and fill with your toppings of choice. I used whipped cream and lemon curd and topped with fresh berries.
Enjoy!
If you happen to make these, be sure to comment below or share on Instagram and tag me @ourtiny_nest so I can see how they came out!
For more easy dessert recipes check out
My strawberry cheesecake trifle bowl. This one is always a favorite!
Banana split apple nachos
Lucky charms ice cream sandwiches
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Muffin tin cookie pies
Ingredients
- 1 pack refrigerated cookie dough
- whipped cream
- berries
- lemon curd
Instructions
- Preheat your oven to the desired temperature on the cookie dough instructions, usually 325-350 degrees.
- Start by spraying your muffin pan with nonstick baking spray.
- Roll dough into a small ball, about 1 inch, press into your hand to flatten and then press into the muffin pan going up the sides. Tip – You can also use the bottom of a small shot glass to give you a perfect cup shape.
- Repeat with the remaining dough until the muffin tin tray is full.
- Bake for about 8-10 minutes, until the edges are slightly golden.
- Allow to cool, then remove from pan and place on a cooling rack. I used a butter knife along the edges to help me get them out of the pan.
- When ready to serve, place the cookie cups on a large serving platter or dish and fill with your toppings of choice. I used whipped cream and lemon curd and topped with fresh berries.
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