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Raspberry pie is a comfort food for me. My Aunt Annie makes the best raspberry pie and I was lucky enough to have her share the recipe with me! I remember family holiday gatherings always had her raspberry pie and a little (or a lot) whipped cream. I love when flavors or baked good brings back childhood memories.
The thought process behind this week’s recipe was, I wanted to bring in that raspberry pie flavor but in my own way. So I thought, why not a buttery sugar cookie shell? So I combined my favorite cookie recipe with a version of my favorite pie recipe and the results were beautifully tart while also being buttery and comforting. I jazzed it up a little with a dark chocolate ganache drizzle.
These Raspberry Pie Cookie Cups are the perfect little treat. They are easy to make and no one will be able to resist them. The buttery cookie is such a great combination with the tart raspberry pie filling. The hint of lemon just gives it that extra pop of flavor. Topped off with a silky dark chocolate drizzle, it’s just the icing on the cake. Hitting three big flavor profiles – Rich, Tart, and buttery. What more could you want?
If you want to elevate the flavor or give it more decoration, there are so many ways to do so. Just a few ideas I have are adding sliced almonds to the cookie cups. The addition of crunch will really bring it all together. You could also consider doing a thin cookie top so that it looks more like a pie. Switching up the cookie cup flavor could also be a great way to make it your own. Try using my Chocolate Sugar Cookie recipe instead. You can also use the chocolate to create spooky spiders or holiday decorations for the top of your cups. The possibilities are really endless when it comes to baking and creating.
I hope you try out this recipe and share your thoughts with me on social media- tag me @emilygetstobakling
Some of my Favorite Products used:
Raspberry Pie Cookie Cups
Ingredients
Cookie Cups
- 1 cup Salted butter
- 1 cup Granulated sugar
- 1 1/2 tsp Vanilla extract
- 1 1/2 tsp Almond extract
- 1 Egg
- 2 tsp Baking powder
- 1/4 tsp Sea salt
- 3 cups AP flour
Raspberry Pie Filling
- 12 oz Frozen raspberries
- 3/4 cup Granulated sugar
- 1/8 cup Tapioca pudding mix , not pre-made pudding
- Zest from half a lemon
Chocolate Ganache
- 1 cup Dark chocolate morsels
- 1/4-1/2 cup Heavy whipping cream
Instructions
To make the Cookie Cups
- First, cream the butter and sugar together.
- In a separate bowl, whisk together the dry ingredients; AP flour, baking powder, salt.
- Add your egg to the creamed sugar and butter mixture. Continue to mix on low. Add in your vanilla and almond extracts.
- Slowly add your dry ingredients to your wet ingredients.
- Mix until well combined and dough is not sticking to the sides of the bowl. Make sure to scrap the sides and bottom of the bowl with a spatula to ensure everything is well combined.
- In a muffin pan, sprayed with non stick baking spray, roll out a ball of dough in to something slightly smaller than a golf ball. Place one in each muffin cup.
- With your fingers or a small spoon, press down the dough so that it fills the cup and comes up the sides. You want to make sure it's pretty even so that it bakes evenly. I used my fingers to flatten out the bottom and put up an excess dough up the sides of the muffin cup.
- Set aside. Do not refrigerate.
To make the Raspberry Pie Filling
- Preheat the oven to 350°
- In a medium sauce pan over medium heat, add the raspberries, sugar and tapioca mix.
- Cook for about 10 minutes, stirring frequently as to not burn the mixture.
- At the 10 minutes mark, add in your lemon zest, the most zest, the more lemon flavor. So measure with your heart here.
- After 5 more minutes, 15 minutes total. Remove from heat.
- Use a measuring spoons to fill your cookie cups with the pie filling. I filled each up with 2 tablespoons of filling.
- Move the filled muffin pan into the oven.
- Bake for 15 minutes or so, until golden brown.
- Remove and let rest in the muffin pan until completely cooled.
To make the Chocolate Ganache
- In a microwave-safe bowl, add your chocolate chip morsels. You can use all kind of chocolate chip here, but I used dark chocolate.
- Microwave for about 30 seconds.
- Remove bowl from microwave and stir.
- Add in your heavy whipping cream and return bowl to microwave.
- Microwave for another 30 seconds. Remove and stir again. I used a whisk to break up the chocolate.
- You want a nice, smooth and glossy texture. If your chocolate is still chunky, return to microwave for 10 second increments. Remove bowl and stir in-between each increment.
- Once you get the glossy, smooth texture, fill an icing/pastry bag with the ganache for a more controlled "drizzle". You could also use a spoon to drizzle on the chocolate as well.
- Drizzle or pipe your chocolate ganache on top of the raspberry filled cookie cups once they are complete cooled.
- I recommend storing them in an air tight container in the refridgerator.