Whatcha Cookin Wednesday – Fruited Cookie Cups & Linky Party

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Welcome back to the Whatcha Cookin’ Wendesday Linky Party!  Please make note of the rules.  There aren’t many, but they are important.

Fruited Cookie Cups Main

Fruited Cookie Cups ~ A Little Bite of Heaven

Have you ever had a fruit pizza?  The tender cookie crust, the creamy sweet sauce, and the fresh fruit combine to make an amazing dessert that everyone loves.  But, what do you do when you only want a small piece, not the whole thing?  Or a walk-around dessert that everyone can have at a party?  Instead of making the cookie flat, like a pizza, try putting it in mini muffin cups!  You’ll have adorable little Fruited Cookie Cups that hold just the right amount of sweet cream cheese and fruit.

Fruited Cookie Cups as Part of a Diet

So you’re on a diet.  Many diets allow you a “cheat” now and again.  Why not have something that you can count as fruit?  I love to make the cookie cups and after they are cooled, put them in a bag in the freezer.  I can thaw one out and have a wonderful snack, but not overindulge.  The cream cheese stays fresh in the refrigerator for a week or two, and I always have fresh fruit in the fridge, so Fruited Cookie Cups can be ready in just a few minutes.

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Mix Up Your Fruited Cookie Cups

Think outside the sugar cookie!  Sometimes I make my Fruited Cookie Cups from chocolate chips cookie dough and strawberries, or peanut butter cookie dough and bananas.  The combinations are endless and amazing, so don’t hold back!

Whatcha Cookin Wednesday – Fruited Cookie Cups & Linky Party

Whatcha Cookin Wednesday – Fruited Cookie Cups & Linky Party


  • 1 tube sugar cookie dough
  • 1 8 oz pkg cream cheese, softened
  • 1/2 C sugar
  • fruit (bananas, strawberries, raspberries, kiwi, blueberries, etc), cut bite sized


  1. Heat oven to 350 degrees F.
  2. Using baking spray, spray the cups of a mini muffin tin.
  3. Place a teaspoon of dough in the cup of a mini muffin tin. Press into bottom and sides, or use a pastry tart tamper to form the cups.
  4. Bake in preheated oven for 7-9 minutes, until golden brown.
  5. Remove from oven and let cool. When completely cool, remove from the cups.
  6. Place the cream cheese and sugar in a bowl. Mix with a hand mixer until completely incorporated and slightly fluffy.
  7. Spoon a teaspoon of cream into the cookie cup. Add fruit and enjoy!
  8. These can be refrigerated for a short period of time before serving, but lengthy stays in the refrigerator will cause the cookie to get squishy.

This week’s Featured Recipe from last week is:

Cucumber Rolls by DC Style



I am a huge Cucumber fan.  I often like to serve egg salad on slices of cucumber, or in a cucumber boat, so this was right up my ally.  Check out the recipe HERE.

New fashions added daily at SheIn.com


  1. Thank you so much for sharing this awesome recipe’s with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  2. Yum! Looks good! I need to find time to try this! Tiffany

  3. YUMMMM. I could eat 20 of those. :) Thanks for linking this up to Monday Funday!

  4. These fruit cookie cups are so cute and look pretty easy. My fruit loving kids will gobble them up! Can’t wait to try them! Thanks for hosting!

  5. Wow, those cucumber rolls look fantastic! Thank you for hosting again this week. Hope it’s starting to feel like Spring where you are! Oh, also, I wanted to invite you to join my How To Tuesday link party, if you haven’t already joined . It would be wonderful to have you!


  6. These fruited cookie cups look super delicious!!! And thank you so much for featuring my recipe!!!!!!
    Many kisses


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