Pop Tart Funfetti Cookie Cups

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These Pop Tart Funfetti Cookie Cups are a super fun way to change up a classic cookie. Packed full of white chocolate, filled with strawberry jam and topped with a glaze and funfetti sprinkles. These are such a fun, delicious treat – great to make with the family.

There is something about a cookie cup – essentially a cookie dough baked in a muffin tin rather than flat – that I love. They are so fun, so cute and really transportable. Great to grab-and-go or take as snacks. They are pretty small, and look great on a serving platter for a party or movie night.

As far as cookie recipes go, this is really easy and there is no chill time needed. Simply bring your ingredients together, roll into balls, place in tin and bake. Once baked, we create an indent in the cookie cups using something like an egg cup or 1/4 cup. Just something that is smaller than the cookie cup itself. Press this into the cookie once just baked and still hot. This creates an indent that we pour our jam into. Then to finish, top with the glaze and some sprinkles!

The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. The structure means that this is a no-chill cookie recipe. This means you can go from start to completed bake much faster! That said, there is a little chill time to get the chocolate to set properly! Use white chocolate chips and raspberry jam for real pop tart vibes. Although you can absolutely substitute for alternatives that you prefer.

Ingredients Required 

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. I use a standard 12 hole muffin tin, and basic paper liners. You can skip the liners altogether and simply grease the pan with butter/spray.

• Unsalted Butter
• Granulated Sugar
• Light Brown Soft Sugar
• Vanilla Extract
• Plain (AP) Flour
• Baking Powder
• White Chocolate Chips
• Raspberry Jam/Jelly/Preserve
• Powdered Sugar
• Funfetti Sprinkles
• Medium Free Range Egg

TIPS FOR MAKING BETTER COOKIE CUPS

Cookie cups make for a great alternative to a regular cookie! Here are some tips to ensure your cookie cups turn out 10/10 every time:

1. Choose the Right Dough: Make sure the dough is firm enough that it will hold its shape. It should be scoop-able, but when you place into the muffin tin it doesn’t lose shape.
2. Prep Your Muffin Tin: Grease your muffin tin well or use cupcake liners to prevent the cookie cups from sticking.
3. Use the Right Amount of Dough: Press a suitable amount of dough into each muffin cup, making sure to leave enough space for the filling.
4. Create a Well: Use your fingers or a small spoon to press the dough into the bottom and sides of the muffin cup, creating a well or indentation for the filling.
5. Chill the Dough: If your dough is too soft, chill it in the refrigerator for about 30 minutes before pressing it into the muffin tin. This will help the cookie cups hold their shape better during baking.
6. Avoid Overfilling: Be careful not to overfill the cookie cups with filling, as it can overflow during baking and make a mess. Fill them just below the top edge of the dough.
7. Monitor Baking Time: Keep an eye on your cookie cups while they’re baking to prevent them from burning. They should be golden brown around the edges when done.
8. Cool Completely: Allow the cookie cups to cool completely in the muffin tin before removing them. This will help them set and hold their shape.
9. Decorate: Once baked, the decoration on top really gives these that Instagrammable look. 

Top tips for the best Pop Tart Funfetti Cookie Cups

• Butter: Fully melted, unsalted butter is best! 
• Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake. 
• Filling: Either mini or regular white chocolate chips work best.
• Jam: Use anything you like. I recommend a strawberry or raspberry jam – but any flavour fruit preserve/jam/jelly will work great!
• Assembly: Place the balls of dough into the muffin tray and bake. Once they come out the oven, you need to create the impressions fairly quickly as they’ll only shift whilst warm. I use an egg cup, but anything like an espresso cup, ice cream scoop, 1/4 cup or similar will work. The key is that the item needs to be smaller than the actual muffin hole.
• Chill Time: These don’t need to chill prior to baking. They do, however, want to chill once the icing has been poured over so that can firm up before slicing. 
• Icing: This should be thick but just pourable so that it sets up nicely. Play with the milk/sugar quantity to get it just right.
• Bake Time: Take the cookies out when they are gold on top the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.

I bake these Pop Tart Funfetti Cookie Cups in a classic 12 hole muffin tin. The recipe makes about 12 cups! For more baking inspiration, head on over to my Instagram. For more cookie cup recipes, try my Peanut Butter and Chocolate Version!

STORAGE FOR Pop Tart Funfetti Cookie Cups

When it comes to storing cookie cups, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your Pop Tart Funfetti Cookie Cupss correctly!

Store leftover cooled homemade cookie cups in an airtight container in the refrigerator for 3-5 days. 

To Freeze: Once baked, the cookie cups can be frozen for up to 3 months. Let thaw overnight in the refrigerator and warm in the microwave for a few seconds before filling with the jam and glaze! Alternatively, you can freeze the cookie dough prior to baking.