Cookie Bowls With Favorite Filling Food

NAME THIS DISH! COOKIE BOWL

Steps:

• Make the cookie bowl: Preheat the oven to 350˚. Line a 3-quart metal bowl (with an 8-inch diameter at the top) with foil, leaving a 1-inch overhang. Coat the foil with cooking spray; set aside.
• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 3/4 cup mini chocolate chips. Working with a small handful at a time, press the dough into the bottom and up the sides of the foil-lined bowl to cover, stopping 1 inch from the rim of the bowl. Freeze until set, about 15 minutes.
• Line the dough in the bowl with parchment paper and fill with enough dried beans to reach the top edge of the dough. Bake until the bottom and sides of the cookie bowl are set and the parchment can be removed without sticking, about 1 hour. Remove the parchment paper and beans. Reduce the oven temperature to 325˚ and continue baking until the bottom of the cookie is dry but still soft, 15 to 25 minutes. Transfer to a rack and let cool completely in the bowl, about 30 minutes. Lift the cookie out of the bowl using the foil overhang, then remove the foil.
• Combine the remaining 1 cup mini chocolate chips and the coconut oil in a heatproof bowl set over a saucepan of simmering water; cook, stirring, until melted. Remove from the heat and whisk until smooth. Let cool 10 minutes. Brush the inside of the cookie bowl with some of the melted chocolate. Freeze until set, 10 to 20 minutes. Reserve the remaining melted chocolate for topping.
• Make the milkshake: Blend the ice cream, liqueur and bourbon in a blender. Pour into the cookie bowl; top with whipped cream and the remaining melted chocolate.

COOKIE "BOWLS" .. WITH FAVORITE FILLING

Steps:

• 1. Cover backside of each muffin tin with foil as smooth as possible and lightly spray with non stick spray. Form cookie dough on individual tin form to look like a mini bowl. Bake according to cookie dough recipe .. watch carefully the last couple of minutes not to over/under bake. Remove from oven , let cool for 1-2 minute. Carefully remove bowls onto serving tray right side up . Fill with your favorite filling just before ready to serve. Suggested filling: ice cream, pudding, custard , fruit.. top with whipped topping/cool whip if desired. Optional: top with sprinkles of choice

WORLD'S EASIEST CHOCOLATE MOUSSE IN A COOKIE BOWL

Steps:

• For the mousse: Use the double boiler method to melt the chocolate. Fill a pot with approximately 2 inches of water and bring to a simmer over medium-low heat.
• Place the chocolate in a heatproof bowl on top of the pot, making sure the bowl does not touch the water in the pot. Heat, stirring with a spatula, until the chocolate is melted, smooth and shiny. Allow to cool for 5 minutes.
• Meanwhile, pour the cream into a bowl and whip with a handheld mixer until soft peaks form. Carefully fold the chocolate into the cream until fully incorporated. Add the mousse to a pastry bag or resealable plastic bag. Refrigerate for 30 minutes to set.
• For the cookie bowls: Preheat the oven to 350 degrees F. Spray nonstick cooking spray into the cups of a 12-cup standard muffin tin.
• Press about 2 1/2 tablespoons of cookie dough into each cup of the muffin tin, pressing the dough in the bottom and up the sides. Bake until the edges are golden brown but the centers are still soft, 14 to 16 minutes. If the centers of the cookie cups don't fall a bit when you remove the tin from the oven, use the bottom of a measuring cup or a small bowl to press the centers down. Cool in the tin for 5 minutes.
• When ready to enjoy, pipe the mousse into each cookie bowl and top with berries and shaved chocolate if desired.

JELLY BOWL COOKIES

Steps:

• Preheat oven to 350°F.
• Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.
• Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.