Peach Raspberry Cookie Cups Recipe

Tiny "cream pies" made from sugar cookie cups filled with luscious peach raspberry whipped cream.
  • Ready in: 1 minute
  • Prep time: 15 minutes
  • Chill/Cook time: 30 minutes
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  • 1 package Peach Raspberry Cheese Ball Mix
  • 2 cups heavy whipping cream
  • 1 (16.5 ounce) tube refrigerated sugar cookie dough
  • Raspberries for garnish (optional)


  1. Preheat oven to 350°F. Spray 1 (24-count) mini muffin pan generously with no-stick spray. Cut sugar cookie dough into 12 slices, then cut each slice in half and roll into balls. Place each ball in wells of pan; flatten each slightly.
  2. Bake 10-12 minutes or until lightly browned and mostly set. Remove from oven and immediately use a measuring spoon to press down the center of each well to create a cup shape. Cool in pan for 10 minutes; turn out individual cups onto baking rack to cool completely.
  3. In a large mixing bowl, combine whipping cream and Peach Raspberry Cheese Ball Mix. Whip until stiff peaks form.
  4. Pipe or spoon approximately 1 tablespoon whipped cream mixture into each cookie cup. Top with a raspberry if desired. (You will likely have whipped cream mixture left over; serve as a fruit dip with slices of fruit or Twisty Grahams.)
  5. Refrigerate until served.
Makes 24 cookie cups.

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