Ingredients
Method
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it with cooking spray or butter.
- In a mixing bowl, combine the softened butter and granulated sugar. Cream them together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the mixture and beat until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture until just combined.
- Scoop the dough into the prepared muffin tin, pressing it down to form cups. Bake for 10-12 minutes or until golden brown around the edges.
- While the cookie cups cool, prepare the filling. In a mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
- In another bowl, whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture. Be careful not to deflate the cream!
- Add the diced strawberries into the filling and gently mix just until combined.
- Once the cookie cups are cool, carefully remove them from the muffin tin. Fill each cup generously with the strawberry filling.
Notes
Store cookie cups in an airtight container for up to 2 days. For added fun, consider using different fruits or flavorings in the filling!