Description
Delight in these festive Sugar Cookie Pudding Cups, perfect for parties or a sweet snack. Soft mini sugar cookie cups are baked to perfection and filled with colorful swirled instant cheesecake pudding, creating an irresistible treat that’s easy to make and visually appealing.
Ingredients
Scale
Cookie Cups
- 1 package refrigerated sugar cookie dough, 16.5 ounces
Pudding Filling
- 1 box instant cheesecake pudding mix, 2.4 ounces
- 2 cups 2% milk, cold
- Red food coloring, 3-4 drops (adjust as needed)
- Green food coloring, 3-4 drops (adjust as needed)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a mini muffin pan generously with non-stick spray to prevent sticking.
- Form Cookie Balls: Take the refrigerated sugar cookie dough and pinch off enough to roll into approximately 1-inch balls. Place each ball into the mini muffin pan cups until you have filled 24 cups.
- Bake Cookie Cups: Bake the cookie dough balls in the oven for 10-12 minutes, until they’re lightly golden and set.
- Create Indents for Filling: Immediately after removing the cookies from the oven, use the back of a spoon to gently press an indent into the center of each cookie, forming a small cup.
- Cool the Cookie Cups: Allow the cookie cups to cool completely in the pan while preparing the pudding filling.
- Prepare the Pudding: In a medium bowl, whisk together the cold milk and instant cheesecake pudding mix vigorously for 2 minutes. Let the mixture sit for 3 minutes to thicken.
- Color the Pudding: Divide the prepared pudding evenly into two small bowls. Add 3-4 drops of red food coloring to one bowl and 3-4 drops of green food coloring to the other. Stir each until the colors are well blended. Add more drops if you desire a deeper shade.
- Fill the Pudding Bag: Spoon each colored pudding into separate corners of a large resealable plastic bag, keeping the colors side by side so that when squeezed out they create a swirl effect.
- Fill Cookie Cups: Snip off a small tip from the corner of the plastic bag. Carefully pipe the two-colored pudding mixture into the center indent of each cookie cup, filling them with a swirling motion until all 24 are filled.
Notes
- Leftover cookie cups can be refrigerated in a single layer inside an airtight container for up to 2 days.
- Make sure to fill the cookie cups only after they have fully cooled to prevent the pudding from melting.
- The swirl pudding filling adds a colorful and festive appearance, but you can use one color if preferred.
- If a mini muffin pan is unavailable, small cupcake liners can be used on a baking sheet, adjusting baking time accordingly.
Nutrition
- Serving Size: 1 mini cookie pudding cup
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
