Football Pie Cookie Cups
Football Pie Cookie Cups! A tender chocolate cookie cup with brown sugar and cashew pie filling, this sweet & salty treat will be the real MVP of The Big Game!
Servings: 24 servings
Ingredients
- ½ cup butter or margarine softened
- 1 cup flour
- 2 tablespoons unsweetened cocoa powder
- ¾ cup plus 2 tablespoons brown sugar divided
- 1 teaspoon vanilla extract
- ¾ cup finely chopped PLANTERS Lightly Salted Cashew Halves & Pieces
- 2 ounces BAKER'S White Chocolate
Instructions
- In the bowl of a food processor, pulse together cream cheese, butter, flour, cocoa powder and 2 tablespoons brown sugar. The mixture should form a ball that pulls away from side of container. Transfer to a bowl. Refrigerate 1 hour or until chilled.
- Heat oven to 350°F. Using a small, spring-loaded cookie scoop, divide dough into 24 balls; place 1 piece in each well of a 24-cup miniature muffin pan. Using your fingers, gently press into bottoms and up sides of muffin tin wells to form shells. Set aside.
- In a medium bowl, beat together egg, vanilla and ¾ cup brown sugar until well combined. Stir in nuts. Spoon the egg mixture into the pastry shells, filling each shell about ¾ full.
- Bake for 25 minutes or until the middles are set and the shells are golden brown. Cool in pans 5 minutes; remove to wire racks. Cool completely.
- Melt white chocolate. (See notes.) Spoon the melted white chocolate into a piping back or a resealable plastic bag. Cut the tip from the bottom corner of one side of the bag; pipe lines onto tops of cookies to resemble mini footballs.
Notes
To melt white chocolate: Place chocolate in a small microwaveable bowl. Heat on high for 15-second intervals, stopping to stir each time. Continue until the chocolate is melted and smooth. White chocolate scorches easily, so heat as little as possible, allowing the residual heat to do most of the work.