Easy Almond Cookie Cups

Prep 10 Minutes
Total Time 22-24 Minutes
Servings 18 Cookie Cups


For The Cookie:

1 large egg

½ cup butter, softened

1 teaspoon almond extract

1 box Krusteaz Butter Vanilla Sugar Cookie Mix


For The Filling:

7 ounces white chocolate

4 tablespoons heavy whipping cream

¼ cup sliced almonds

  1. // For The Cookies: Preheat the oven to 350°F and generously grease a mini muffin pan with cooking spray or Crisco.
  2. // In a medium-sized mixing bowl, combine cookie mix, butter, egg and almond extract and beat until well mixed.
  3. // Scoop 2 tablespoons of cookie dough into each mini muffin cavity.
  4. // Bake 12-14 minutes until the cookie dough is lightly golden brown. Allow the cookie cups to cool for 15-20 minutes. While the cookies are still warm, use the back of a measuring spoon to press into the center of each cookie to make a cup shape.
  5. // Remove cookie cups gently and allow to cool completely.
  6. // For the Filling: Combine the white chocolate and heavy whipping cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds, stirring occasionally. Microwave until chocolate is completely melted and stir until smooth.
  7. // Use a spoon or piping bag to fill the center of each cookie cup. Sprinkled with sliced almonds.
  8. // Allow the filling to cool and set completely. Store in an airtight container, or freeze up to two weeks,
  9. // Variations: Snickerdoodle White Chocolate, Peppermint Chocolate Chip and Peppermint White Chocolate