Name: Piña Colada Cookie Cups
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Cooking spray -; 1 c. (2 sticks) butter, softened -; 1 c. packed brown sugar -; 1/2 c. granulated sugar -; 2 large eggs -; 1 tsp. pure vanilla extract -; 2 1/2 c. all-purpose flour -; 1 tsp. baking powder -; 1/2 tsp. ground cinnamon -; 1/2 tsp. kosher salt -; 1 (8-oz.) block cream cheese, softened -; 2 c. powdered sugar -; 1 tbsp. pineapple juice -; 1 tbsp. white rum -; 1/2 c. toasted sweetened coconut flakes, plus more for garnish -; 1 c. whipped cream topping -; Pineapple wedges, for garnish -; Maraschino cherries, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Piña Colada Cookie Cups

1. Cooking spray -

2. 1 c. (2 sticks) butter, softened -

3. 1 c. packed brown sugar -

4. 1/2 c. granulated sugar -

5. 2 large eggs -

6. 1 tsp. pure vanilla extract -

7. 2 1/2 c. all-purpose flour -

8. 1 tsp. baking powder -

9. 1/2 tsp. ground cinnamon -

10. 1/2 tsp. kosher salt -

11. 1 (8-oz.) block cream cheese, softened -

12. 2 c. powdered sugar -

13. 1 tbsp. pineapple juice -

14. 1 tbsp. white rum -

15. 1/2 c. toasted sweetened coconut flakes, plus more for garnish -

16. 1 c. whipped cream topping -

17. Pineapple wedges, for garnish -

18. Maraschino cherries, for garnish -

How to cook deliciously - Piña Colada Cookie Cups

1. Stage

Make cookie cups: Preheat oven to 350°. Grease 2 muffin tins with cooking spray. In a large mixing bowl, beat butter with sugars until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, baking powder, cinnamon, and salt and stir until just combined.

2. Stage

Using a medium ice cream scoop, scoop dough into muffin tins and press down with a spoon. Bake until cookie cups are golden and set, about 15 to 20 minutes. (Don’t worry if the cookie cup centers rise!)

3. Stage

While the cookies are still warm, turn them into cups: Spray the bottom of a small shot glass with cooking spray and press into the center of each cookie. Let cool in pan for 15 minutes, then transfer to wire cooling racks to cool completely.

4. Stage

Meanwhile, make filling: In a large bowl using a hand mixer, beat cream cheese, powdered sugar, pineapple juice, and rum until smooth. Fold in toasted coconut.

5. Stage

Pipe or scoop cream cheese filling into cookie cups. Dollop whipped cream on top, then garnish each cookie cup with toasted coconut, a pineapple wedge, and a maraschino cherry.