Nut Cup Cookies Recipe

The nut cup is a tried and true classic holiday cookie. It's the perfect bite-sized dessert for any holiday party. It's baked with a cream cheese dough, that is a cinch to make, and a creamy pecan filling that bakes up perfectly. Add a sprinkle of powdered sugar when they've cooled and try to resist popping all of them in your mouth before sharing them with friends and family.

Before You Get Started Making Nut Cup Cookies

Measure/Weigh all the ingredients

Grab your mini muffin pan

Take butter and cream cheese out of refrigerator to soften at room temperature

Preheat oven to 350 degrees (F)

Nut Cup Cookies Ingredient And Amounts (Yields 24 cookies)

Nut Cup Cookies Dough

1/2 cup (114g) unsalted butter - softened at room temperature

3 oz (85g) cream cheese - softened at room temperature

1 cup (140g) all purpose flour

Nut Cup Cookies Filling

1 cup (220g) packed light brown sugar

1 tbsp (14g) unsalted butter - softened at room temperature

1 (50g) egg - lightly whisked

1/2 tsp (3g) vanilla extract

2 tbsp (30g) sour cream

1 cup (128g) chopped pecans

powdered sugar - for sprinkling after baked and cooled

Nut Cup Cookies Step-By-Step Directions

Nut Cup Cookies Dough

1) In the bowl of a stand mixer fitted with a paddle attachment (or mixing bowl if using a handheld mixer) combine butter and cream cheese on medium speed until light and fluffy.

2) On low speed, add in the flour, mixing until just combined.

3) Wrap dough in plastic wrap and place in the refrigerator for 30 min to 1 hour to chill.

Nut Cup Cookies Filling

1) In a mixing bowl, combine brown sugar and softened butter, mixing well by hand.

2) Add in lightly whisked egg, vanilla extract, and sour cream, and mix well.

3) Lastly, fold in the chopped pecans.

Nut Cup Cookies Assembly

1) Preheat oven to 350 degrees (F).

2) Divide dough into 24 balls.

3) Place a ball of the divided dough into a section of the mini muffin tin and press down with your fingers, flattening the dough on the bottom and up the sides of the muffin tin. You can also use a dough tamper for ease. Make sure to dip your fingers or dough tamper in flour so the dough doesn't stick.

4) Once all of the divided dough balls are molded into the mini muffin tin, pour about a teaspoon of filling into each dough cup (a little more than half full).

5) Bake for 20-25 minutes until the filling is set. Let the nut cups cool in the muffin tin for a few minutes before removing.

6) Place on a cooling rack to cool completely, then sprinkle with some powdered sugar and enjoy.

Nut Cup Cookies Sweet Notes

You may need to use a sharp knife to pop the nut cups out of the mini muffin pan

Store these cookies in an air-tight container and eat within 3-4 days for freshness. These cookies also freeze extremely well for 1-2 months