Fudge Filled Gingerbread Cookie Cups
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5.0
3 reviews
Excellent
Fudge Filled Gingerbread Cookie Cups
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Gingerbread Cookie Cups
- 1 cup (2 sticks) Country Crock® Unsalted Baking Sticks
- 1 1/2 cups light brown sugar packed
- 1/2 cup molasses
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 2 tsp. cornstarch
Buttered Rum Fudge
- 1 cup white chocolate chips
- 3/4 cup butterscotch chips
- 7 oz. sweetened condensed milk 1/2 of 14 oz. can
- 1/2 tsp. rum extract
- 1/2 tsp. butter extract
- gingerbread sprinkles
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Instructions
Cookies
- Preheat oven to 350 degrees F. Spray a cupcake pan with non-stick cooking spray.
- In a large mixing bowl, add in the Country Crock® Unsalted Baking Sticks, brown sugar, and molasses. Beat on medium until light and fluffy.
- Add in the eggs and beat until incorporated. Scrape down the sides of the bowl and beat in any bits that need to be incorporated.
- In a separate bowl, add in the flour, baking powder, cinnamon, ginger, cloves, salt, and cornstarch. Whisk to combine.
- Add the dry ingredients into the wet. Beat on medium just until the flour is incorporated.
- Using a 3 tablespoon cookie scoop, scoop the cookie dough in each cavity of the cupcake pan.
- Place into the oven and bake for 17 minutes or until the top edges begin to look golden brown.
- As soon as the cookies come out of the oven, use a medicine cup (like what you get for cough syrup) to press the center down in the hot cookies to form a cup.
- Let the cookies cool for 5 to 10 minutes in the cupcake pan.
- Turn the cookies out onto a paper towel lined counter. Give the cupcake pan a tap if a cookie is stuck in it.
- Let the cookies cool on the paper towel or a wire rack.
Fudge
- In a microwave-safe bowl, add in the white chocolate chips, butterscotch chips, and sweetened condensed milk.
- Microwave for 1 minute and stir.
- Microwave in 30-second increments and stir after each increment until the fudge is smooth and creamy.
- Stir in the rum extract and butter extract.
- Using a 1 tablespoon cookie scoop, scoop the hot fudge into the gingerbread cookie cups. You’ll want to do this immediately so the fudge doesn’t cool down and harden in the bowl.
- Sprinkle gingerbread sprinkles on top of the fudge centers.
- Store in an airtight container.
Nutrition Information
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Calories
307kcal
(15%)
Carbohydrates
47g
(16%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
40mg
(13%)
Sodium
144mg
(6%)
Potassium
256mg
(7%)
Sugar
33g
(66%)
Vitamin A
300IU
(6%)
Vitamin C
0.2mg
(0%)
Calcium
98mg
(10%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 23cookie cups
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 40mg | 13% |
| Sodium | 144mg | 6% |
| Potassium | 256mg | 5% |
| Sugar | 33g | 66% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 98mg | 10% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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