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Spring is finally here. Yay! The school year is winding down, but my schedule is still as full as ever. My kids love to have something sweet when they get home from school, but I don’t always have a lot of time to make something totally from scratch. These Strawberry Shortcake Cookie Cups are so cute and yummy, yet simple to make.
I would call these “semi-homemade” and I’m ok with that! It’s all about balance for this busy mom!
I used Nestlé Tollhouse Strawberry Shortcake Refrigerated Cookie Dough for the base of my cookie cups. It’s a Limited Edition flavor and super fun for Spring! It’s also easy, convenient and delicious!
I simply greased a mini muffin pan and placed one piece of cookie dough in each muffin cup. Then I gently pressed the dough down with my fingers, baked them according to the package instructions and let them cool slightly. Then I used a small food coloring jar to make an impression in the cookie. You could also use a wide wooden spoon handle.
Next, the filling. I decided to use store bought strawberry cream cheese because it’s easy and not too sweet. Then I drizzled melted Nestlé Toll House Semi-Sweet Morsels mixed with vegetable oil over the cream cheese filling.
I love that Nestlé Toll House Refrigerated Cookie Dough has fresh new flavors for the Spring. I found the Nestlé Toll House Strawberry Shortcake Refrigerated Cookie Dough in the Dairy section at Walmart. They also have Nestlé Toll House Lemon Blueberry Refrigerated Cookie Dough. My kids really liked both flavors. I found the Nestlé Toll House Semi-Sweet Morsels in the Baking section at Walmart. You can create new and delicious recipes with Nestlé Toll House. I enjoyed these Strawberry Cookie Cups with a cup of coffee. I added some French Vanilla Coffee-mate Liquid Creamer which I also found in the Dairy section at Walmart.
My cookie cups weren’t complete without the strawberry on top, of course. Strawberry anything is my favorite!
Strawberry Shortcake Cookie Cups would be perfect for an Easter gathering too!
Being a balanced mom is really important to me. That’s why I enjoy taking a little afternoon break. Strawberry Shortcake Cookie Cups with coffee and cream was the perfect little indulgence for this mama. You should try it. Stir up the creamy goodness of Coffee-mate Liquid Creamer in French Vanilla or Hazelnut for a smooth, sweet sip.
What’s your favorite Spring treat? Let me know in the comments below.
Find more great recipes on the Nestlé Pinterest Page.
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Strawberry Shortcake Cookie Cups
- 1 16 oz Nestlé Tollhouse Refrigerated Strawberry Shortcake Cookie Dough
- 2 7.5 oz tubs of strawberry flavored cream cheese
- 1/2 cup Nestlé Tollhouse Semi-Sweet Morsels
- 2 teaspoons vegetable oil
- 24 fresh strawberries
- Preheat oven to 350°F. Spray a 24-count mini muffin pan with non-stick cooking spray. Place one piece of cookie dough in each muffin cup. Gently press down with your fingers. Bake for 11-13 minutes or until light golden brown on the edges. Let cool for 10 minutes. Then use a small spice jar or wooden spoon handle to press down in the middle of the cookie cup to make room for the filling. Let cool completely. Remove to a serving dish, then refrigerate for one hour.
- Meanwhile place cream cheese in a bowl and stir until creamy. Pour into a plastic zip-top bag. Seal bag and cut a small corner off. Pipe filling into chilled cookie cups.
- Add semi-sweet morsels to a microwave safe bowl. Microwave on high for one minute. Add oil and stir until smooth. Drizzle over cookie cups. Add a strawberry on top. Store covered in the refrigerator for up to 3 days.