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Chocolate Covered Strawberry Sugar Cookie Cups

These delicious little treats are perfect for Valentine's Day! They are mini, fit right in the palm of your hand, and will be gobbled up in no time. With the tiniest hint of coconut, you'll be left wanting more!
Servings 24
Author Yvonne [Tried and Tasty]

Ingredients

  • 2 16.5 oz pkgs. refrigerated sugar cookie dough
  • 8 oz. cream cheese softened
  • 1 c. cream of coconut*
  • 1/4 c. powdered sugar
  • 1 tsp. vanilla
  • 1 c. fresh whipped cream you can use cool whip, if you prefer
  • 1 pkg. strawberries washed, stems removed & quartered
  • 1/4 c. chocolate chips melted

Instructions

  • Preheat oven according to package directions. Grease a mini muffin pan lightly with cooking spray. Add 1 rounded tbsp. of dough to each muffin tin. Bake 7-9 minutes. Cool completely. Center should sink immediately, if not, gently press center to create a cavity. Beat together the cream cheese, cream of coconut, powdered sugar and vanilla until well incorporated. Fold in fresh whipped cream. Use a piping bag or spoon to fill cookie cups with cream. Top with fruit, if desired. Using a piping bag, pipe cream in to each sugar cookie cup. Top with a strawberry & drizzle with melted chocolate. Refrigerate until ready to serve.