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Hosting A Latino Easter Party with easy to make sweets and desserts using a Latino Flair! Decorate with pastel colors and the new Easter M&M's - Yum!
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Dulce de Leche Cookie Cups

This delicious cookie cups are filled with dulce de leche, topped with toasted coconut and M&M's. The perfect bite size dessert for your Easter celebration
Course Dessert
Cuisine Venezuelan
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 24 cookie cups
Calories 138kcal
Author Tiffany Bendayan

Ingredients

  • 1 Package of Refrigerated Cookie Dough
  • 1/2 cup Pastel colored sprinkles
  • 1 cup Dulce de leche available in cans and jars
  • 1 cup Shredded Coconut toasted
  • 1/2 cup M&M's Eggs

Instructions

  • For Cookie Cups
  • Preheat Oven to 350 degrees Fahrenheit
  • Spray a mini muffin tin with non-stick cooking spray
  • Divide dough into equal size pieces and roll into a ball
  • Place the sprinkles into a bowl
  • Roll each bowl into the sprinkles so they can stick
  • Place the cookie dough into each crevice of the tin
  • Bake for 13-18 minutes or until the dough is golden
  • Remove from oven and while still hot, press in the center of each cookie using the back of a wooden spoon. Careful not to cut all the way through
  • Let the cookies cool at room temperature
  • Place the tin in the fridge for 1 hour to cool completely
  • Unmold from muffin tin
  • Place dulce de leche in the microwave for 30 seconds to loosen up
  • Spoon dulce de leche into each cookie cup
  • Sprinkle the toasted coconut on top
  • Add 3 different color Egg M&M's to decorate

Nutrition

Serving: 1cookie cup | Calories: 138kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 12mg | Potassium: 12mg | Sugar: 13g | Vitamin A: 10IU | Calcium: 6mg | Iron: 0.1mg