Strawberry Shortcake Cookie Cups
Strawberry Shortcake Cookie Cups are equally easy as they are delicious! Made with a boxed cake mix, a special creamy filling and fresh strawberries on top, this will be your new favorite cookie cup.. hands down!
Servings: 24 cookie cups
Ingredients
Cookie Cups
- 1 (16.5 oz) white cake mix
- 1/2 cup canola oil
- 2 eggs
Creamy Vanilla Filling
- 1/4 cup butter room temperature
- 1 tbsp milk
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- 4 oz cool whip thawed
Additional Ingredients
- 2 cups strawberries diced
Instructions
- Preheat oven to 350°. Spray a mini muffin tin with non stick spray. Set aside.
- Combine the white cake mix, oil and eggs. Mix until the cookie dough forms. It will be very soft and sticky.
- Separate the dough evenly into the prepared mini muffin tin.
- Bake at 350° for 8-10 minutes or until the cookies just start turning brown.
- Immediately after removing from the oven, use the back of your teaspoon measuring spoon to push down in the center of the cookies creating the 'cup'.
- Once all of the cookies have been pressed and made into a cup, set aside and let them cool completely.
- While the cookies are cooling, make the creamy vanilla filling.
- Combine the butter, milk, powdered sugar and vanilla. Mix until creamy and smooth.
- Add the cool whip, mix thoroughly.
- Either pipe or spoon the filling into the cooled cookie cups.
- Right before serving, top with the diced strawberries.
- Store in the fridge.