CREAMY RAINBOW CHIP COOKIE CUPS
Easy bite-size treats with creamy rainbow chip frosting. Kids will love them, and you will, too!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
- Bake 9 to 11 minutes or until edges are light golden brown. Immediately press end of wooden spoon handle into bottoms and against sides of cups to make large enough indentations for filling cups. Cool completely in pan, about 30 minutes. Remove from pan to serving plate.
- Spoon frosting into resealable food-storage plastic bag. Cut 3/8 inch off corner of bag. For each cup, gently insert cut corner of bag into indentation in cup; squeeze bag to fill indentation with frosting, about 2 teaspoons. Decorate with candies.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 85 mg, Sugar 0 g, TransFat 1 g
ROCKY ROAD COOKIE CUPS
Traditional rocky road ice cream has nuts, marshmallows and chocolate. Using prepared cookie dough makes it easy to put the flavors together in these fast, kid-friendly cups. -Charlotte McDaniel, Jacksonville, AL
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press evenly onto bottom and up sides of 24 greased mini-muffin cups., Bake until edges are golden, 10-12 minutes. Using the back of a measuring teaspoon, make an indentation in each cup. Immediately place 3 marshmallows and 1/4 teaspoon chocolate chips in each cup; sprinkle with almonds. Return to oven; bake 1 minute longer. Cool completely in pans on wire racks.
Nutrition Facts : Calories 103 calories, Fat 5g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 64mg sodium, Carbohydrate 14g carbohydrate (9g 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
RACHEL'S RAINBOW CHOCOLATE CHIP COOKIES
Make and share this Rachel's Rainbow Chocolate Chip Cookies recipe from Food.com.
Provided by coconutcream
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Cream the butter and sugar.
- Add the egg and vanilla; blend well.
- In another bowl, mix the flour, salt and baking soda.
- Add dry ingredients to the wet ingredients; mix well.
- Mix in the chocolate chips and mini M&Ms.
- Spoon the dough onto a greased cookie sheet.
- Bake for 8-10 minutes or until golden.
Nutrition Facts : Calories 89.7, Fat 4.5, SaturatedFat 2.7, Cholesterol 19.2, Sodium 82.9, Carbohydrate 11.5, Fiber 0.2, Sugar 6.4, Protein 1.1
RAINBOW SUGAR COOKIE CUPS
These festive rainbow sugar cookies do double duty as the bowl for your ice cream sundaes.
Provided by Bree Hester
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- In large bowl, beat butter, shortening and sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. On low speed, beat in flour, salt and baking powder until well combined. Beat in decors. Wrap dough in plastic wrap. Refrigerate 2 hours.
- Heat oven to 375°F. Place regular-size muffin cup pan upside down on cookie sheet. Spray pan with cooking spray.
- On work surface with rolling pin, roll dough until 1/8-inch thickness. With 4-inch round cutter, cut 8 rounds from dough. Place each dough round over muffin cup, smoothing dough and fixing any holes or cracks.
- Bake 10 to 12 minutes or until light golden brown. Cool cookie cups on muffin pan 10 minutes. Gently remove cookie cups from pan to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : ServingSize 1 Serving
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