This post is sponsored in conjunction with ChristmasSweetsWeek and by participating received product samples from sponsor companies to be use in the creation of my ChristmasSweetsWeek recipes. All opinions are mine alone.
Remember when stuffed cookies were a thing? How about we bring them back in cookie cup form for the holidays with these sugar cookie cups filled with red velvet truffles!
It’s been a hot minute since I’ve stuffed a cookie or cupcake with a truffle. I’ve actually been meaning to make this very recipe since last winter so it was high time it happened. These festive little cups are made easy with the help of a couple prepared food items that are turned into a not so prepared looking final product.
Regular refrigerated sugar cookie dough is baked into mini muffin pans, forming little cookie cups. Once cooled they are filled with a truffle made from red velvet cake mix, powdered sugar, and cream cheese. Yup that’s it. All that’s left to do it top with some melted chocolate and sprinkles so that they are party ready!
Speaking of parties. Today is the third day of #ChristmasSweetsWeek which means there is plenty more where these came listed right before the recipe. Then if you scroll even further down you will find the widget to fill out in order to enter the giveaway for the event! More info on what you could win is listed HERE. Good luck and happy baking!
Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy
Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife
Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise
Two years ago: Peppermint Shortbread
Four years ago: Hot Chocolate Brownie Bites
Five year ago: Pinto Bean Breakfast Patty Melts
Six years ago: Chewy Molasses Cookies
Seven years ago: Andes Crème de Menthe Chocolate Cookies
RED VELVET TRUFFLE SUGAR COOKIE CUPS
Makes 2 dozen
1 (16.5 oz.) tube refrigerated sugar cookie dough
1-1/4 cup dry red velvet cake mix
1 cup Dixie Crystals pure cane powdered sugar
4 oz. Cabot Creamery cream cheese, room temperature
1/2 cup red chocolate candy coating, for topping
Festive sprinkles, for decorating
- Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
- Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
- Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
- For the truffles, place the cake mix, powdered sugar, and cream cheese in a large mixing bowl and use a hand mixer to combine until the dough comes together.
- Powder your hands with powdered sugar, form the dough into 24 balls and place into the center of each cookie cup (alternatively you can use a small cookie scoop).
- Melt the chocolate in the microwave for 30 second increments, stirring frequently, until just melted. Spoon melted chocolate over the top of the truffles and decorate with sprinkles. Allow to harden before serving.
Source: Adapted from my Stuffed Red Velvet Truffles and Eggnog Mousse Sugar Cookie Cups.
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Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.