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
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!
Pop Tart Funfetti Cookie Cups
Ingredients
- 113 g Unsalted Butter Melted
- 50 g Granulated Sugar
- 175 g Light Brown Soft Sugar
- 1 Medium Free Range Egg
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 2 tsp Baking Powder
- 100 g White Chocolate Chips
- 12 tsp Raspberry Jam See notes for alternatives
- 6 tbsp Icing Sugar
- 3 tsp Milk
Instructions
- Preheat the oven to 180c fan/200c/395f. Use oil to grease 12 holes of a muffin tin.
- In a large bowl, or the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar (medium speed) for about 3-5 minutes until fully combined.
- Add the egg and vanilla and mix again.
- Fold in the flour, baking soda and white chocolate chips and fold together. Use an ice cream scoop or your hands to form 12 balls of dough, placing each ball into a hole in the muffin tin.
- Bake for 15-18 minutes, until golden on top.
- Remove from oven, and use a small jar or similar (I use an egg cup/1/4 cup) to create indentations in the middle of each cookie cup. Let cool.
- Once cool, add 1 tsp jam into each of the little wells in each cookie cup. Make the glaze by combining the powdered sugar and milk. It should be pourable but thick. Once at this stage, pour a little onto each cookie cup. Enough to cover the jam.
- Top with sprinkles and let set for an hour or so before serving.
