Muffin tin cookie pies
This is the easiest dessert recipe you will ever make and it is sure to be a favorite! Top with seasonal fruit or whatever toppings sparkle your fancy!
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.