Easy Almond Cookie Cups

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These easy Almond Cookie Cups are an almond sugar cookie filled with a white chocolate ganache and topped with sliced Almonds. These make great Christmas cookies and can easily be frozen or shipped to friends and family. The recipe is so simple, you can also even change the flavors of the cookie cups to suite your tastes.

This post is sponsored by Krusteaz. All opinions are my own.

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Two mini cookie cups stacked, the cookie on top has diced almonds on top.

I am such a huge fan of cookie cups! The bite-sized desserts is so perfect for all kinds of occasions like birthday parties & holiday gatherings, plus depending on how they are prepared, they freeze really well and are great for shipping.

I have over 20 different cookie cup recipes on my website because there are so many ways to prepare them.

Today’s recipe is for these SUPER EASY Almond Cookie Cups. The almond sugar cookies are filled with white chocolate ganache and sprinkled with diced almonds.

Two cookie cups stacked, the cookie on top has a bite taken out of it showing the ganache filling.

The recipe that inspired today’s post is my Andes Mint Cookie Cups. I bake these every Christmas for my cookie baskets because I know they freeze and ship well, so I can work ahead of schedule and get these done early.

I am making things even easier on myself this year and reaching for a box of Krusteaz Butter Vanilla Sugar Cookie Mix to make these Almond Cookie Cups.

These cookies stay so soft, and buttery, so they’re an ideal cookie to make for cookie cups.

A small white cake stand with mini cookie cups on top and a box of Krusteaz Butter Vanilla Sugar Cookies in the background

Using a cookie mix like Krusteaz is a huge time saver, especially when you’re looking to make lots of cookies for the holidays or even these Football Cookie Cups! Plus, there are several different flavor options available.

It only requires butter and an egg for each box and while this recipe makes 18 cookie cups, it can easily be doubled.

What’s even better is that I have 4 different cookie cup recipes you can make with this method of preparation including the Almond Cookie Cups.

A white rimmed plate filled with various cookie cups and 3 boxes of Krusteaz cookie mix in the background.

How to make cookie cups

First select your flavors and grab a box of Krusteaz cookie mix. Prepare the dough according to the instructions on your box. Flavor your dough with extract, depending on the flavor that you’re making like almond, peppermint etc.

Then use a medium-sized cookie scoop and a mini muffin pan. Be sure to generously grease your pan to ensure the cookie cups release easily. My favorite mini muffin pan is deeper than your traditional pan and the sides are straighter. It not only makes the perfect mini cupcakes, but it works wonders for cookie cups because you can actually make them deeper and that means more filling!

Once your cookie cups are baked and slightly cooled, you need to press down into the centers of the cookie. I like my tart shaper, but a teaspoon will also work or if you have another round object. Then let them set for a little longer to cool. You may need to run a knife around the edge of the cookies to help release them.

A stack of cookie cups on a small white cake stand

Then pick your filling: white, milk or dark chocolate and prepare a ganache. To make the ganache you’ll combine the chocolate with heavy cream and microwave until it starts to melt. Be sure to reduce the power on your microwave to 50% to prevent the chocolate for seizing.

To fill your cookie cups, you can use a spoon or spatula or even a piping bag. Then top your cookie cups with diced almonds or other toppings. Allow the ganache to set completely before freezing.

How to adjust the flavors of your cookies cups: 3 more recipe options!

It’s really easy to make lots of different flavors of these cookie cups for any occasion, but here are a few more holiday flavored cookie cups for you!

Peppermint White Chocolate: Use a box of Krusteaz Butter Vanilla Sugar cookie Mix. Substitute the almond extract for peppermint and garnish with crushed peppermint candy.

A small white cake stand filled with peppermint cookie cups and a red napkin

Peppermint Chocolate Chip: Use a box of Krusteaz Triple Chocolate Chunk Cookie mix. Add ½ cup crushed peppermint candy to the cookie dough. Substitute the white chocolate for milk or dark chocolate and top with crushed peppermint candy.

An overhead view of small white cake stand with a peppermint chocolate cookie cup

Snickerdoodle White Chocolate: Use a box of Krusteaz Snickerdoodle Cookie mix instead. Fill it with the same white chocolate ganache and garnish with cinnamon.

Two snickerdoodle cookie cups stacked, the cookie on top has a bite taken out of it showing the ganache filling.

There are lots of options you can do using this simple method of preparation. If you still have lots of holiday baking to do, this is a great recipe to incorporate! Happy holiday baking!

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A stack of cookie cups on a small white cake stand. The cookie on top has a bite taken out of it showing the white chocolate ganache filling

Almond Cookie Cups

  • Author: Beyond Frosting
  • Prep Time: 10 min
  • Cook Time: 12-14 min
  • Total Time: 22-24 minutes
  • Yield: 18 cookies

Description

These easy Almond Cookie Cups are an almond sugar cookie filled with a white chocolate ganache and topped with sliced Almonds. 

Ingredients

For the cookie:

  • 1 box Krusteaz Butter Vanilla Sugar Cookie Mix
  • 1 large egg
  • ½ cup butter, softened
  • 1 teaspoon almond extract

For the filling:

  • 7 ounces white chocolate
  • 4 tablespoons heavy whipping cream
  • ¼ cup sliced almonds

Instructions

  1. For the cookies: Preheat the oven to 350°F and generously grease a mini muffin pan with cooking spray or Crisco.
  2. In a medium-sized mixing bowl, combine cookie mix, butter, egg and almond extract and beat until well mixed.
  3. Scoop 2 tablespoons of cookie dough into each mini muffin cavity.
  4. Bake 12-14 minutes until the cookie dough is lightly golden brown. Allow the cookie cups to cool for 10-15 minutes. While the cookies are still warm, use the back of a measuring spoon to press into the center of each cookie to make a cup shape.
  5. Remove cookie cups gently and allow to cool completely.
  6. For the filling: Combine the white chocolate and heavy whipping cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds, stirring occasionally. Microwave until chocolate is completely melted and stir until smooth.
  7. Use a spoon or piping bag to fill the center of each cookie cup. Sprinkle with sliced almonds.
  8. Allow the filling to cool and set completely. Store in an airtight container, or freeze up to two weeks.

Notes

Variations: It’s super easy to swap out the flavors.

Peppermint White Chocolate: Substitute the almond extract for peppermint and garnish with crushed peppermint candy.

Peppermint Chocolate Chip: Use a box of Krusteaz Triple Chocolate Chunk Cookie mix. Add ½ cup crushed peppermint candy to the cookie dough. Substitute the white chocolate for milk or dark chocolate and top with crushed peppermint candy.

Snickerdoodle White Chocolate: Use a box of Krusteaz Snickerdoodle Cookie mix instead.

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A white rimmed plate filled with various cookie cups and 3 boxes of Krusteaz cookie mix in the background.

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