Tips for Perfect Cookie Cups
- Lightly flour your fingers or use a small tart tamper to press the dough into the mini muffin cups without sticking.
- Don’t overfill with jam; it will bubble as it bakes and can spill over the edges if the cups are too full. Aim for about a teaspoon per cup.
- For neater edges, chill the formed dough cups in the pan for 10–15 minutes before baking; cold dough holds its shape better in the oven.
- Store cooled cookie cups in an airtight container at room temperature for 2–3 days, or refrigerate if your kitchen is warm; the texture stays soft and the jam keeps them moist.
FAQs
Can I use different jam flavors?
Yes. Strawberry, cherry, or mixed‑berry jam all work nicely; just keep the amount per cup the same so the filling doesn’t overflow.
Do I have to use white chocolate chips?
White chocolate pairs beautifully with raspberries, but you can swap in milk or dark chocolate chips, or drizzle melted white chocolate over the cooled cups instead of baking chips inside.
Can these be made ahead for Christmas?
Absolutely. Bake and cool the cookie cups, then store them airtight at room temperature for a day or two or freeze them for longer storage. Thaw at room temperature; if desired, add a fresh drizzle of melted white chocolate before serving to refresh their look.
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