The light and flavorful maple cream filling is easy to make using whipped topping and maple syrup. Pecans add just the right finish to these mini cookie cups!
Pecan Cookie Cups with Maple Cream
- Prep Time 25 min
- Total 50 min
- Ingredients 5
- Servings 24
Ingredients
Cookie Cups
- 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
- 1/4 cup chopped pecans
Maple Cream Filling
- 1 1/2 cups frozen (thawed) whipped topping
- 1/4 cup real maple syrup
- 24 pecan halves
Instructions
-
Step1Heat oven to 350°F. Grease and flour 24 mini muffin cups. Place 1 cookie dough round in each muffin cup. Gently press thumb into each dough-filled cup, making small indentation. Fill each cup with about 1/2 teaspoon chopped pecans.
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Step2Bake 15 to 20 minutes or until light golden brown. Cool in pan, about 10 minutes. To remove from pan, gently turn cookie cups until they turn freely.
-
Step3In medium bowl, mix whipped topping and maple syrup. Spoon about 1 tablespoon filling into each cup. Top each with pecan half.
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Nutrition
120
Calories
6g
Total Fat
1g
Protein
15g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Cookie Cup
- Calories
- 120
- Calories from Fat
- 60
- Total Fat
- 6g
- 10%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 50mg
- 2%
- Potassium
- 25mg
- 1%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 10g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
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