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Pecan Cookie Cups with Maple Cream

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By Pillsbury Kitchens
Updated Sep 7, 2014
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The light and flavorful maple cream filling is easy to make using whipped topping and maple syrup. Pecans add just the right finish to these mini cookie cups!

Pecan Cookie Cups with Maple Cream

  • Prep Time 25 min
  • Total 50 min
  • Ingredients 5
  • Servings 24
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Ingredients

Cookie Cups

Maple Cream Filling

  • 1 1/2 cups frozen (thawed) whipped topping
  • 1/4 cup real maple syrup
  • 24 pecan halves

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease and flour 24 mini muffin cups. Place 1 cookie dough round in each muffin cup. Gently press thumb into each dough-filled cup, making small indentation. Fill each cup with about 1/2 teaspoon chopped pecans.
  • Step 
    2
    Bake 15 to 20 minutes or until light golden brown. Cool in pan, about 10 minutes. To remove from pan, gently turn cookie cups until they turn freely.
  • Step 
    3
    In medium bowl, mix whipped topping and maple syrup. Spoon about 1 tablespoon filling into each cup. Top each with pecan half.

Nutrition

120 Calories
6g Total Fat
1g Protein
15g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Cookie Cup
Calories
120
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
50mg
2%
Potassium
25mg
1%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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