Love In A Cookie Cup Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
• Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
• Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
• Repeat process with remaining 4 cookie dough portions.

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.

Steps:

• Line mini cupcake pan with cupcake liners.
• Melt the chocolate and Crisco together.
• Add cayenne pepper and mix well.
• With a small pastry brush, brush the insides of the cupcake liners with the chocolate. Make sure you cover the bottom and side well. Set aside to harden.
• After chocolate is set, pull cups out and use the pan for your cookies.
• Prepare the cookie dough by adding dough ingredients to a bowl. Mix on low for 10 seconds. Then turn the mixer to medium speed and mix for 20 to 30 seconds.
• Fill the pan with liners again and spray inside of liners lightly with vegetable oil.
• Put one tablespoon of cookie dough in each cup.
• Bake at 350F for 15 minutes.
• As soon as cookies come out of the oven, use the back of a tablespoon measuring spoon to press down firmly into the center of cookies to make a well.
• Let cool completely.
• Melt butter and peanut butter together. Mix well.
• Add powdered sugar.
• When cookies are completely cooled, peel liner from cookies and set the cookies into the chocolate cups.
• Press about 1/2 tablespoon of peanut butter mixture inside well of the cookies. Do not overfill.
• Using a small pastry brush, again brush the tops of the cookie cups with more chocolate so that it's completely enclosed. Put in the freezer for 2 hours.
• Take out and remove the liner from the bottom of chocolate cups. Enjoy.
• NOTE: These are so incredibly delicious. You won't be able to eat just one. When working with dipping chocolate I use a candle warmer. It works incredibly wonderful. It will never burn your chocolate or cause it to seize up at all. Don't have to use a stove or a microwave. Just set a bowl over the surface of the candle warmer and add what you want and stir off and on till completely melted. Takes maybe 3 to 4 minutes depending on how much you are wanting to melt. Stays at the perfect temp the whole while you are working with it. Make the peanut butter filling with the warmer also. It's amazing.