Raspberry Pie Cookie Cups
Buttery cookie cups filled with tart raspberry pie filling.
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.