Pina Colada Cookie Cups
These Pina Colada Cookie Cups are a coconut cookie filled with pineapple cheesecake. They are topped with a bit of whipped cream, pineapple and a cherry and turn one of my favorite summer drinks into a delicious dessert!
Today marks 7 years that the hubs and I have been married. We have finally caught up to the number of years we were dating before getting married – for a total of 14 years together. Given that we’re both 31, that’s almost half of our lives. 🙂
I love looking back on our wedding day. It was seriously so much fun. I’d totally do it all over again. And yet I think about that line that so many people say during toasts at weddings – you know the one – “I hope you look back on your wedding day years from now and think that this was the day you loved each other the least.” I used to not get that, but I totally do now. As much as I’d redo the fabulous party that was our wedding day, I wouldn’t trade all that we’ve experienced over the last 7 years to bring us to where we are today. That wedding day was truly only the beginning.
I have to say that year number 7 of our marriage could be known as the year of many things, but one of them is “The Year of the Cookbook.” I remember talking to the hubs about whether or not to do it last April. I was very adamant about two things – that I wouldn’t do it without his support and that I didn’t want to do it without his support. And I didn’t just want him to say that he supported the decision, I wanted him to really really be onboard. Because there was no getting through the last year without that.
He has spent a lot of time over the last year doing things without me. Or saying no to things that we both couldn’t do because I had to bake. Working on a cookbook, the blog and working full-time has been no small feat and he was with me every step of the way – even better than I could’ve asked for.
Over the last couple months as I’ve been finishing things up, he’s left encouraging little notes to help push me through to the end. I am forever grateful not just for his support over the last year, but for how much he loves me and for our relationship. It is by God’s grace that we are where we are today. We aren’t without our bumps and bruises, but I wouldn’t want it any other way.
Thank you for letting me be super sappy. Now let’s talk dessert. 🙂
I kind of wanted to share a cake on our anniversary. It just seemed appropriate. Celebrations deserve cake – at least in my world. However, I made these cookie cups a few weeks ago and shared them with our church group and they were a hug hit! They’ve been asking when the recipe would be on the blog ever since. I told them today and I didn’t want to disappoint.
Plus if I’m being honest, I drank my weight in Pina Coladas with Blue Curacao on our honeymoon, so I guess it’s appropriate. 🙂
These cookie cups are really to die for. The coconut cookie base is super moist and chewy. The pineapple cheesecake filling is smooth and creamy. The combo is pina colada heaven. Chewy, smooth, creamy, tropical – summer in every bite! You are welcome.
Pina Colada Cookie Cups
Yield: 16-18 cookie cups
3/4 cups (168g) salted butter, room temperature
1 cup (207g) sugar
1 large egg, room temperature
2 tsp coconut extract
2 cups (260g) all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/4 cup (60ml) pineapple juice
1 tsp cornstarch
12 oz (339g) cream cheese, room temperature
2 cups (230g) powdered sugar
3 tbsp crushed pineapple, drained
1/4 cup heavy whipping cream, cold
2 tbsp powdered sugar
1/4 tsp coconut extract
1. Spray a cupcake pan with non stick cooking spray. Preheat oven to 350°F (176°C).
2. To make the cookie dough, cream the butter and sugar together for 3-4 minutes, until light and fluffy.
3. Add the egg and coconut extract and beat until well combined.
4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
5. Makes balls of about 2 tbsp of dough. Press cookie dough into the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
6. Bake for 10-12 minutes, or until edges are just golden.
7. Remove from oven and allow to cool mostly in the pans, then remove to a cooling rack. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit while still warm.
8. Once the cookies have cooled, make the cheesecake filling. Combine the pineapple juice and cornstarch in a small bowl. Microwave in 10 second increments until thickened, about 20-30 seconds. Set aside to cool.
9. Beat the cream cheese and powdered sugar together until smooth.
10. Add the pineapple juice mixture and crushed pineapple and mix until well combined.
11. Pipe or scoop cheesecake filling into cookie cups.
10. To make the whipped cream, add the heavy whipping cream, powdered sugar and coconut extract to a mixer bowl fitted with the whisk attachment. Whisk on high until it reaches stiff peaks.
12. Pipe whipped cream onto cookie cups, then top with a piece of pineapple and a cherry, if desired. Store in refrigerator.
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