Cookie Fruit Baskets
Transform your dessert game with these delightful Cookie Fruit Baskets, perfect for any special occasion or an everyday sweet treat! These mini cookie cups are baked to golden perfection in a muffin tin, creating the ideal edible "basket" for a luscious cream cheese filling and a colorful medley of fresh fruit like strawberries, blueberries, and kiwi. Made with pantry staples like butter, sugar, and flour, this recipe is as easy as it is impressive. The combination of textures—crispy cookie, creamy filling, and juicy fruit—will dazzle your taste buds and elevate your dessert spread. Ready in under 35 minutes and customizable with your favorite seasonal fruits, these whimsical treats are a visually stunning addition to brunch tables, birthday parties, or holiday gatherings. Indulge in this fun, fruity twist on classic cookies everyone will love!
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Recipe Information
Ingredients
- 113 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 113 grams Cream cheese (softened)
- 100 grams Powdered sugar
- 2 tablespoons Heavy cream
- 1 cup Fresh fruit (e.g. strawberries, blueberries, kiwi, etc.)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a standard muffin tin or use a non-stick baking spray.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.
Divide the dough into 12 equal portions and roll them into balls. Press each ball gently into the greased muffin tin, flattening the bottom and pressing up the sides to form a cup shape.
Bake the cookie cups in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove the muffin tin from the oven and allow the cookie cups to cool in the tin for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
While the cookie cups are cooling, prepare the cream cheese filling. In a bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the heavy cream to the cream cheese mixture and beat until light and fluffy. Transfer the filling to a piping bag or a plastic bag with the corner snipped off.
Fill each cookie cup with the cream cheese mixture, piping evenly across the base of the cup.
Top each cookie basket with your choice of fresh fruit, such as sliced strawberries, blueberries, or kiwi pieces.
Serve immediately or store in the fridge for up to 24 hours before serving.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 23.1 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
