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Pecan Cookie Cups with Maple Cream


Pecan Cookie Cups with Maple Cream

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! This recipe comes from Pillsbury.

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Store the cookie cups loosely covered in the refrigerator until ready to serve.

You can make the cookie cups the day before serving; store in covered container or re-sealable plastic bag. Fill the cookie cups up to 6 hours before serving; keep refrigerated.


For the cookie cups

  • 1 16-ounce package refrigerated sugar cookies, such as Pillsbury™ Ready to Bake!™ (24 cookies)
  • ¼ Cup chopped pecans

For the maple cream filling

  • 1½ Cup frozen whipped topping, thawed
  • ¼ Cup real maple syrup
  • 24 pecan halves


For the cookie cups

Preheat the oven to 350 degrees F. Grease and flour 24 mini muffin cups. Place 1 cookie dough round in each muffin cup. Gently press your thumb into each dough-filled cup, making a small indentation. Fill each cup with about ½ teaspoon chopped pecans.

Bake until light golden brown, 15 to 20 minutes. Cool in the pan, about 10 minutes. To remove from the pan, gently twist the cookie cups until they turn freely.

For the maple cream filling

In a medium bowl, mix the whipped topping and maple syrup. Spoon about 1 tablespoon of the filling into each cup. Top each with pecan half.