CHOCOLATE CHIP COOKIE CUPS
This recipe came about as a total accident. When I was a teenager, I wanted to make chocolate chip cookies in mini muffin pans, but the centers sank in. In a pinch, I filled the centers with icing and voila! The cookie cup. My friends would beg me to make these every week.
Provided by Brandi Rose
Categories Desserts Cookies Filled Cookie Recipes
Time 45m
Yield 40
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
- Combine flour, baking soda, and salt in a small bowl.
- Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.
- Drop rounded tablespoons of the dough into the prepared mini muffin cups.
- Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.
- Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners' sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.
- Fill the center of each cooled cookie cup with icing.
Nutrition Facts : Calories 231 calories, Carbohydrate 30.5 g, Cholesterol 27.7 mg, Fat 12.3 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 6.6 g, Sodium 144.8 mg, Sugar 24.2 g
CUP 'O JOE CHOCOLATE COOKIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield 2 1/2 dozen cookies
Number Of Ingredients 5
Steps:
- Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 degrees F.
- In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
- Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 1/2-inch rounds. Press thumb into center of each round to make indentation. Fill each indention with 1/2 teaspoon of the chocolate chips.
- Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
HOT CHOCOLATE COOKIE CUPS
These hot chocolate cookie cups are the perfect Christmastime treat.
Provided by Jessica Furniss
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h25m
Yield 20
Number Of Ingredients 8
Steps:
- Pour heavy cream into a microwave-safe measuring cup. Heat in the microwave in 10-second intervals until warm to the touch, but not hot enough to scald you.
- Place chocolate chips in a medium mixing bowl. Pour warm cream over the chocolate. Do not stir. Cover and let stand until chocolate chips are completely melted, about 30 minutes.
- Remove the lid and whisk ganache until smooth. If some of the chocolate chips haven't melted all the way, reheat in the microwave at 5-second intervals. Let ganache cool while you make the cookie cups.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a mini muffin tin thoroughly with baking spray, getting every nook and cranny.
- Place one chilled cookie dough piece in the center of each muffin cup.
- Bake in the preheated oven until the edges are golden brown, 16 to 18 minutes. Carefully turn the cookie cups out onto a cooling rack. Let cool for 1 minute.
- Gently flip the cookie cups so they are right side up. The cookie cups will be delicate and easily broken, so be gentle on this step. If the center of the cookies didn't sink during baking, press hot cookies very gently with a mini cookie scoop, melon baller, or your thumb to form indentations. Allow to cool completely.
- Using an icing spreader, scoop out a small amount of the ganache and spread it gently into the center of the cookie cups. Top with chocolate-hazelnut spread. Press a few mini marshmallows into the chocolate; scatter sprinkles over the top.
- Break off the pretzels so that the curved part resembles a 'handle'. Dip each end into ganache and press against the side of the cookie cups. Let stand until ganache firms up and keeps the handles in place.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 35.4 g, Cholesterol 18.8 mg, Fat 13.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 6 g, Sodium 181.2 mg, Sugar 19.8 g
CHOCOLATE PECAN CHEESECAKE COOKIE CUPS
Steps:
- PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
- BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
- BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
- BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Place pecan in center of each cheesecake.
- PLACE morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over each cheesecake.
TURTLE COOKIE CUPS
The gooey caramel pairs wonderfully with crunchy pecans. For a twist, use white chocolate chips in the cups and drizzle with white chocolate. - Heather King, Frostburg, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 9-11 minutes or until edges are golden brown. With the back of measuring teaspoon, make an indentation in each cup. Immediately sprinkle with 3/4 cup chocolate chips and chopped pecans. Cool in pans 10 minutes. Remove to wire racks to cool., Meanwhile, in a small saucepan, melt caramel bits with cream; stir until smooth. Spoon into cups. Top each with a pecan half. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over pecans.
Nutrition Facts : Calories 145 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
MILK & COOKIE CUPS
Make and share this Milk & Cookie Cups recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 2h30m
Yield 24 milk & cookie cups
Number Of Ingredients 13
Steps:
- Make the panna cotta filling:.
- Pour the water into a small bowl. Sprinkle the gelatin powder over this and set aside to bloom for 5 minutes.
- In a medium pot, add the milk and sugar. Heat over a medium heat whilst stirring until gently steaming. Turn the heat down to low and pour in the gelatin mixture, stir together until the gelatin has melted inches.
- Remove from the heat and pour in the heavy cream.
- Strain into a bowl resting in an ice bath. Let sit for 1-2 hours cool, stirring occasionally, until thick but still pourable. (If it isn't thickening, chill in the fridge for 30-60 minutes to speed it up).
- While the panna cotta filling chills, make the cookie cups:.
- Preheat the oven to 350 degrees F. Spray a non-stick 24-cup mini muffin pan with oil or cooking spray.
- In a large bowl, cream the softened butter and sugar together until smooth. Add the egg, vanilla, salt and baking powder, mix to combine.
- Add the flour and stir to get a thick dough. Fold in the chocolate chips until evenly distributed throughout the dough.
- Divide the dough between the wells in the muffin tin - you should be using about 1 level tablespoon of dough for each well.
- Use your fingertips to press the cookie dough in each well into a cup shape.
- Place in the freezer for 10-15 minutes.
- Bake for 10 minutes - the cookie dough should still be a bit soft in the centre but the edges should be starting to set. They may rise and lose some of their 'cup' shape, this is okay!
- While the cookies are still soft, use the end of a wooden spoon (or the end of a pestle from a pestle & mortar) to push a large indent back into the centre of each cup.
- Return to the oven for an additional 3 minutes.
- Let cool in the pan for a few minutes then remove from the pan using a small spatula or butter knife. Place into a wire rack to cool completely.
- Fill the cups:.
- Transfer the thickened, pourable panna cotta filling to a jug.
- Fill the cooled cookie cups with the panna cotta filling up to the brim.
- Place onto a tray or large plate and transfer to the fridge to chill for at least an hour until the panna cotta has completely set.
- Store in the fridge.
- Tools:.
- Wilton 24 cup mini muffin pan.
- Buy it on Amazon: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G.
CHOCOLATE CREAM CHEESE FILLED COOKIE CUPS
I found the basic idea for the cookie cups in July/August 2005 TOH's "QUICK COOKING". The original recipe was by Rachel Blackstone. I played around with this till I got what I wanted. Chocolate, cream cheese, and chocolate chip cookies--what more could you want? Posted August 30th 2005.
Provided by Chef shapeweaver
Categories Dessert
Time 35m
Yield 24 cookie cups
Number Of Ingredients 5
Steps:
- Cut dough into 24 equal parts, roll into balls.
- Put a ball of dough into an ungreased mini-muffin tin.
- Press dough on bottom and up the sides.
- Bake at 350°F for 10 minutes or until lightly browned.
- If puffy, press dough back around sides with the back of a metal teaspoon.
- Cool 5 minutes; remove to wire cooking rack.
- In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
- Add milk, and mix till smooth.
- Fill cookie cups with cream cheese mixture.
- Store in refrigerator.
Nutrition Facts : Calories 154.1, Fat 7.8, SaturatedFat 3.6, Cholesterol 15.7, Sodium 73.3, Carbohydrate 20, Fiber 0.6, Sugar 6.2, Protein 1.9
CHOCOLATE-MINT COOKIE CUPS
When chocolate and mint get together with a hint of peppermint, mmm...magic happens. If you don't have mini muffin pans to make these cookies, use disposable foil baking cups.-Pam Correll, Brockport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake until set, 8-10 minutes. Remove to wire racks. Cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies. , In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops.
Nutrition Facts : Calories 115 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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