Chco Chocolate Cookies Cups Baked In Muffin Pan Recipes

CHOCOLATE CHIP COOKIE CUPS

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.

MINI-MUFFIN TIN CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Use PAM Baking Spray to inside of the mini-muffin pan.
• 2. In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• 3. With an electric mixer, beat white sugar, brown sugar, and butter together until creamy, about 5 minutes. Add eggs one at a time, beating slightly after each addition. Add vanilla extract and beat again for a couple seconds.
• 4. Add flour mixture slowly until mixed. Then stir in semi-sweet mint chocolate chips.
• 5. Chill dough in mixing bowl for about 20 minutes before forming into small balls (about 1-inch). Now place in mini-muffin tin and add 2 to 4 mini chips or pecan nut on top and press slightly to fit pan.
• 6. Bake 7 to 8 minutes or until done (edges start to brown). Remove from oven and cool in mini-muffin tin for 10 minutes. You may need to use a small knife or thin spatula to remove cookies from pan.
• 7. TIP: If using this recipe to bake regular cookies on a cookie sheet, increase time: 9 to 11 minutes.

CHOCOLATE-MINT COOKIE CUPS

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.

NO-BAKE COOKIE DOUGH CHOCOLATE CUPS RECIPE BY TASTY

Steps:

• In a large bowl, beat together butter and brown sugar.
• Mix in cream cheese and white sugar until well combined.
• Add flour, baking soda, salt, and vanilla until dough is formed.
• Stir in mini chocolate chips.
• Roll cookie doughs into small balls and set aside.
• In a small microwave-safe bowl melt chocolate chips. (Microwave for 60 seconds, check and stir every 15 seconds.)
• Line a muffin tin with lining cups. Spoon the melted chocolate into the bottom of each muffin cup.
• Place the cookie dough balls (slightly flattened) on top of the melted chocolate. Pour the remaining melted chocolate over the cookie dough balls. Gently shake the muffin tin to even out the chocolate.
• Chill in the fridge for at least 30 minutes.
• Enjoy!

CHCO-CHOCOLATE COOKIES CUPS- BAKED IN MUFFIN PAN

Steps:

• Pre-heat oven to 350. Grease a 12 cup muffin pan & set aside. Stir together, almonds,powdered sugar, cocoa, 3 tablespoons of butter, 1 egg white, and 1 tablespoon water in a medium bowl. Whisk the remaining egg white with granulated sugar until i whites peaks form, fold into the cocoa mixture. Spoon mixtyre into the muffin cups..dividing mixture evenly.
• Bake until the yops look dry..about 10-12 minutes. Let cool 5 minutes. Then turn out of pan, onto a rack. Meanwhile , microwave remaining 1 tablespoon of butter with the semi-sweet chocolate in a small bowl until melted. Drizzle this over the warm cookies.