COOKIE CUPS
Slightly toasted around the edges but still soft in the middle, these cookie cups made from refrigerated cookie dough will add a whole new level of fun to your next ice cream sundae bar! They can easily be made ahead of time, just fill with ice cream and drizzle with chocolate sauce for a perfect dessert.
Provided by NicoleMcmom
Time 1h30m
Yield 16
Number Of Ingredients 2
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.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.4 g, Cholesterol 6.8 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 59.3 mg
FERRERO ROCHER COOKIE CUPS
These truffle-stuffed cookie cups are bursting with hazelnut flavor because the nuts are not only in the truffles themselves, but also in the dough. Make sure that the muffin tin you use is a good nonstick one, because the cookies might be hard to remove otherwise.
Provided by Food Network Kitchen
Time 2h45m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Liberally spray a 24-cup nonstick miniature muffin tin with nonstick cooking spray, then sprinkle each cup with a touch of flour. Shake the muffin tin so that the flour completely coats each cup, then shake out any excess. Set aside.
- Combine the hazelnuts, sugar and salt in a food processor and pulse until the hazelnuts are finely ground. Add the flour and pulse until completely combined. Add the butter and pulse until the butter is finely chopped and the mixture begins to come together, then add the vanilla and egg and pulse until a dough forms. Use a rubber spatula to transfer the dough to a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes.
- Position an oven rack in the middle of the oven and place a large baking sheet on the rack. Preheat the oven to 375 degrees F.
- Divide the dough evenly among the prepared muffin cups (about 1 scant tablespoon each), then use your fingers or the back of a small spoon to flatten the dough in each cup, coming slightly up the sides. Gently press a chocolate hazelnut truffle into the center of each piece of dough (the dough will come up the sides of the truffles but should not come up over the edges of the muffin cups).
- Slide the muffin tin onto the preheated baking sheet, and bake, rotating the baking sheet once halfway through, until the cookies are light golden brown around the edges, about 25 minutes.
- Allow the cookies to cool completely in the muffin tin set on a cooling rack.
- Use a small offset spatula or butter knife to gently coax each cookie out of its cup, then place the cookies on a cooling rack set over a baking sheet.
- Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Transfer the melted chocolate to a pastry bag or resealable plastic bag. Snip off the corner of the bag and drizzle the chocolate back and forth over the top of the cookies. Allow the topping to cool completely before serving.
BUTTERY GANACHE COOKIE CUPS
Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! -Adela Srinivasan, Parker, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottom and up sides of greased or foil-lined mini-muffin cups. Bake 7-9 minutes or until edges are light brown. Cool in pans 2 minutes. Remove to wire racks to cool completely. Dust with confectioners' sugar., Meanwhile, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly. Refrigerate, covered, 1 hour or until ganache thickens to a spreading consistency, stirring occasionally. Pipe onto cookie cups. Refrigerate in airtight containers. Freeze option: Freeze shaped balls of dough on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, thaw dough in refrigerator overnight. Bake and decorate cookies as directed.,
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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
NO-BAKE COOKIE DOUGH CHOCOLATE CUPS RECIPE BY TASTY
Here's what you need: butter, light brown sugar, cream cheese, granulated sugar, all-purpose flour, baking soda, salt, vanilla extract, mini chocolate chips, chocolate chips
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 288 calories, Carbohydrate 31 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams
LEMON BAR COOKIE CUPS
Provided by Elyse
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Spray a mini muffin tin with nonstick cooking spray.
- In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
- In a large mixing bowl, cream together butter and sugar until fluffy.
- Beat in egg and vanilla.
- Gradually beat in dry ingredients until combined.
- Roll into 1" sized balls and place in muffin tin.
- Bake for 8-10 minutes or until golden brown.
- Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
- To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
- Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
- Add lemon juice and mix until combined, there will still be some lumps.
- Pour filling mixture into a saucepan over medium heat.
- Whisk constantly for 5 minutes, or until smooth and thickened.
- Remove lemon curd from heat and let cool for 2-3 minutes.
- Carefully spoon a teaspoon of lemon curd into each cookie cup.
- Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
- Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.
CREAM CHEESE COOKIE CUPS
Need a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. -Rachel Blackston, Mauk, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes. , Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.
Nutrition Facts : Calories 193 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 92mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
S'MORES COOKIE CUPS RECIPE
Graham cracker cookie crust filled with gooey marshmallow and topped with chocolate! It doesn't get much better than that!
Provided by Six Sisters
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside.
- In another bowl, beat the butter and sugars together until creamy and smooth.
- Add in the egg and vanilla extract and mix until combined.
- Slowly add the dry ingredients and mix until just combined.
- Drop rounded tablespoons of dough into a greased mini muffin tin.
- Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough.
- Bake for 6-8 minutes or until edges are just getting golden brown.
- Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.
- Let cool completely.
- Once all cookies are cooled down, preheat broiler.
- Place cookies back in the oven and broil for 1-2 minutes, keeping a close eye on them so they don't burn.
- Once marshmallows are golden brown, remove from the broiler and place a piece of chocolate on top of each cookie.
PEANUT BUTTER COOKIE CUPS
Pair the winning combination of peanut butter and dark chocolate in these cookie cups. They're perfect for a picnic or pick-me-up treat for the whole family
Provided by Cassie Best
Categories Dessert
Time 43m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/170C fan/gas 5. Tip the butter, sugars and vanilla into a bowl and beat with an electric whisk until pale and fluffy. Beat in the egg. Add the flour, bicarb and a pinch of salt, and mix everything together with a spatula.
- Break off golf-ball-sized lumps of dough (about 65g each) and press into the holes of a 12-hole muffin tin, ensuring it comes up the sides - if you're using a deep muffin tin, the dough should come about halfway up the side of each hole. Bake for 15 mins until golden. The dough will sink as it bakes, so leave until cool enough to handle, then press it up the sides of the holes again. Leave to cool completely.
- Break the chocolate into a heatproof bowl and melt until smooth in the microwave in 20-second bursts, or set over a pan of barely simmering water ensuring the bowl doesn't touch the water. Remove the cookie cups from the tin (you may need a cutlery knife to help you do this). Spoon 1 tsp nut butter into the centre of each, then cover with the melted chocolate. Leave to cool until the chocolate sets, about 1 hr. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 492 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
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