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Ingredients
Cookie Cups:
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter (room temperature)
1 1/2 cup granulated sugar
2 large eggs (room temperature)
2 tsp pure vanilla extract
Strawberry Cheesecake Filling:
1 cup heavy whipping cream (cold)
8 oz cream cheese (softened)
1/2 cup granulated sugar
1/2 cup strawberry puree*
pink or red color gel (optional)
Instructions
- Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
- Whisk together flour, baking soda, and salt, set aside.
- Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
- Add flour mixture and mix until just combined.
- Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
- Bake for 10-12 mins or until lightly browned and mostly set.
- Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.
- Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
- In a separate bowl, beat cream cheese and sugar until smooth.
- Fold cream cheese mixture and strawberry puree into whipped cream. Add additional color if desired. Pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
- Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks
Cookie Cups:
Strawberry Cheesecake Filling:
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