what should i do if my centers don’t sink in on their own?
Whenever I make this recipe, the center of the cookies sink in the slightest bit. If your cookies don’t, there is no need to panic.
Just use your thumb, and slightly press in the dough a little bit before baking. You don’t need a large indent, just a small one, that you can easily fill with a little bit of cream filling.
Mine sunk it probably due to elevation and humidity, but for others, there cookie centers may not. That is just fine, and an easy fix.
You will also want to be sure your cookie cups have completed cooled before adding your cream, or your cream will melt down off the sides and won’t look or taste as good.
could i make these in a regular size muffin tin?
We have only made this recipe using a mini muffin tin. If you used a regular sized muffin tin, you will need to cook it a little longer, and the middle of each cookie will most likely sink in a little more.
It will be hard to get your cookies fully cooked, without burning the edges. For the best results, we recommend making these in the mini muffin tins.
watch how to make another cookie favorite, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
This Homemade Pizzookie Cookie is my new favorite thing. It is so simple to make and tastes absolutely amazing. The best part is when it comes out of the oven, and you put that scoop of ice cream on top, and take the first bite. I think it’s what heaven tastes like. Watch how easy it is to make, here:
looking for more delicious cookie recipes? here are a few of our favorite:
Serves: 24
30 minPrep Time
10 minCook Time
40 minTotal Time
Save RecipeIngredients
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter (softened)
- 1 1/4 cups sugar
- 1 egg
- 1 teaspoon vanilla
- 1 (12 ounce) Cool Whip
- 1 (8 ounce) cream cheese (softened)
- 2 cups powdered sugar
- 1 cup blueberries (for top of each cookie)
Instructions
- Preheat oven to 375 degrees.
- Grease a mini muffin tin with nonstick cooking spray.
- In a small mixing bowl, combine flour, baking soda, and baking powder, set aside.
- In a large mixing bowl, cream together butter and sugar until fluffy.
- Beat in egg and vanilla, then gradually beat in dry ingredients until combined.
- Roll into 1 inch sized balls and place in muffin tin.
- Bake for 8-10 minutes or until golden brown. Let cool completely.
- Cream together Cool Whip, cream cheese and powdered sugar until smooth.
- Use a piping bag or spoon to fill cookie cups with cream.
- Top each cookie with a blueberry.
Never Miss Another Six Sisters’ Stuff Recipe Again
Follow Six Sisters’ Stuff on Instagram |Facebook |Pinterest | YouTube
Looking to eat healthier? Sign-up to receive a healthy menu plan and shopping list in your inbox every week!
EACH HEALTHY MENU PLAN INCLUDES:
- A WEEK AT A GLANCE
- 6 MAIN DISH RECIPES
- 2 SIDE DISH RECIPES
- 1 SNACK/TREAT RECIPE
- DETAILED SHOPPING LIST
Every recipe in the menu plan is 500 calories or less per serving and includes nutrition information to help you stay on track!
Learn more, view sample menu plans and join HERE!
Happy Blogging!
Happy Valley Chow
Thanks so much!