Description
These Eggnog Cookie Cups are the perfect bite-sized dessert for the holiday season! Made with pumpkin pie spices, eggnog, and snickerdoodle cookie dough, they are a delightful addition to your holiday cookie collection.
Ingredients
Cookie Cups:
- 17.9 ounce bag Snickerdoodle cookie mix
- ½ cup (1 stick) salted butter, melted
- 1 large egg
- 1 tbsp eggnog
- 2 tsp pumpkin pie spice
Eggnog Filling:
- 8 ounce (½ 16-oz package) cream cheese, softened
- 1 cup powdered sugar
- ½ tbsp pumpkin pie spice
- ¼ cup eggnog
- ½ tsp vanilla extract
- 8 ounce (½ carton) whipped topping
- Pumpkin pie spice for sprinkling (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Do not grease your mini muffin tin but recommend using a non-stick pan. Remove the cinnamon sugar packet from the cookie mix.
- Prepare the snickerdoodle cookie mix by mixing together the cookie mix, melted butter, egg, and eggnog in a medium mixing bowl until a soft dough forms.
- In a separate bowl, mix the pumpkin pie spice and the cinnamon sugar packet from the cookie mix.
- Scoop heaping spoonfuls of cookie mix, roll into a ball, and coat with the cinnamon/spice mixture. Place in mini muffin tins and indent gently.
- Bake for 8-10 minutes until edges brown. Cool in pan for 3-5 minutes before transferring to a rack.
- Blend cream cheese, powdered sugar, and pumpkin pie spice until fluffy. Beat in eggnog and vanilla extract. Fold in whipped topping.
- Fill cookie cups with the eggnog filling and sprinkle with pumpkin pie spice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 137 kcal
- Sugar: 11g
- Sodium: 97mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
