Zesty Orange Cookie Cups

Zesty Orange Cookie Cups

In this recipe:

based on 28 reviews
This Looks YUMMY!
30 min.
45 min.
48 cookie cups

Awaken your senses with these delightful Zesty Orange Cookie Cups treats. A buttery shortbread cookie cup is filled to the top with a creamy citrus filling, and topped off with our Premier White morsels and a sprinkling of orange zest. Once you place these on the table to share, they won't last for long!


  • 1 cup (2 sticks) butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 2 large eggs
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1/2 to 3/4 teaspoon orange extract
  • 1 tablespoon grated orange peel (1 medium orange)
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PREHEAT oven to 350° F. Grease 48 mini-muffin cups.

BEAT butter and sugar in medium mixer bowl until creamy. Add flour; beat until mixture is evenly moist, crumbly and can be formed into balls. Shape dough into 1-inch balls. Press each ball onto bottom and up side of prepared muffin cups to form wells. Place 5 morsels in each cup.

BEAT eggs in medium bowl with wire whisk. Stir in sweetened condensed milk and orange extract. Spoon almost a measuring tablespoon of mixture into each muffin cup, filling about 3/4 full.

BAKE for 15 to 17 minutes or until centers are puffed and edges are just beginning to brown. Upon removing from oven, gently run knife around each cup. While still warm, top each cup with 8 to 10 morsels (they will soften and retain their shape). Cool completely in pans on wire racks. With tip of knife, remove cookie cups from muffin pans. Top with grated orange peel just before serving. Store in covered container in refrigerator.


• Love lemon but not crazy about orange? Simply substitute lemon extract for the orange extract and use grated lemon peel (2 lemons needed).

• For another variation of this recipe, try substituting 2 cups (12-oz. pkg.) of NESTLÉ® TOLL HOUSE Semi-Sweet Chocolate Morsels for the Premier White Morsels.

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Zesty Orange Cookie Cups

I tweaked this recipe a bit: I prepared a pouch of Sugar Cookie Mix according to directions, then added the orange extract and white chocolate chips. Pressed the dough into an 8x8 pan and baked at 350 for 35 minutes. WONDERFUL! I love recipes that you can play with and personalize.

- Cindy Kunzer from Barrington, NJ

Great cookie "cups"

Loved this recipe - like tiny cup cakes and they were fun! I only used 3 - 4 white chips on top so they were much better and not as sweet. These are a great "spring" treat.

- LYNN BORG from Encinitas, CA

cup cakes

great flavors

- TINA TAYLOR from Ogden, UT


very good, tastes like a creamsickle next time im going to leave out the white chips just to have the orange flavor

- Darlene Nemetz from Hazlet, NJ


I actually found this recipe from another site that linked to here. They had posted it slightly different. I used orange oil and semi-sweet chocolate chips in the filling. I made a large tart version and it was gone before it cooled.


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Nutrition Facts

Serving Size: 1/48 of Recipe

Servings Per Recipe: 48

  • Amount Per Serving
  • Calories: 130
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 50mg (2% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 11g
  • Protein: 2g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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