12 cookie cup recipes

Butter Cookie Cups W. Chocolate.Almond Filling recipe

Lighter oatmeal raisin cookies with quick oats, brown sugar, and a quarter cup of butter. Egg substitute trims the cholesterol while keeping the chewy texture intact. Yields 36 lunchbox-sized cookies.

Tiny cookie cups filled with a rich pecan-Kahlua topping.

Mini pumpkin pie cookie cups with a cream cheese pastry shell, spiced pumpkin filling with rum and vanilla, and a crunchy pecan-brown sugar topping.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Classic no-bake Cornflake Cookies ready in 30 minutes! Buttery dough with 5 cups crushed cornflakes for extra crunch. Simple drop cookies baked at 325°F.

Triple threat cookies from one dough split three ways: peanut butter cup, M&M with pecans, and classic chocolate chip. Three cookie varieties from a single batch of butter dough.

Honey queen kisses drop cookies with a full cup of honey, butterscotch chips, flaked coconut, and crisp rice cereal for crunch. A chewy, crunchy, golden cookie with no refined sugar.

Orange custard cookies are mini tartlets with buttery shortbread shells filled with an almond-orange flower water custard, baked in muffin tins. Two dozen elegant bite-sized desserts with a Mediterranean fragrance.

Lower-sugar oatmeal raisin drop cookies with rolled oats, cinnamon, brown sugar, and just a quarter cup of margarine. A lighter take on the classic cookie that still delivers chewy oat texture and warm spice.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Lebkuchen (German honey cakes) blend honey, brown sugar, lemon, almonds, citron, and warm spices into a chewy spice cookie cut into fancy holiday shapes. Traditional Christmas cookie from Nuremberg.