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
COOKIE DOUGH CUPS
Makes 12 Large Cookie Dough Cups
Provided by emh123
Time 45m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Beat together margarine/butter and both sugars
- Add egg and beat again
- Fold in the flour and milk choc chips
- Take spoonsful of the mixture and add to the muffin tin
- Bake in preheated oven, 160/175 degree oven until raised and brown
- Take out of the oven and immediately make an indentation in each one, I used the base of an egg cup, but a shot glass would work just as well
- Spoon in nutella and leave to cool
MILK & COOKIE CUPS
Make and share this Milk & Cookie Cups recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 2h30m
Yield 24 milk & cookie cups
Number Of Ingredients 13
Steps:
- Make the panna cotta filling:.
- Pour the water into a small bowl. Sprinkle the gelatin powder over this and set aside to bloom for 5 minutes.
- In a medium pot, add the milk and sugar. Heat over a medium heat whilst stirring until gently steaming. Turn the heat down to low and pour in the gelatin mixture, stir together until the gelatin has melted inches.
- Remove from the heat and pour in the heavy cream.
- Strain into a bowl resting in an ice bath. Let sit for 1-2 hours cool, stirring occasionally, until thick but still pourable. (If it isn't thickening, chill in the fridge for 30-60 minutes to speed it up).
- While the panna cotta filling chills, make the cookie cups:.
- Preheat the oven to 350 degrees F. Spray a non-stick 24-cup mini muffin pan with oil or cooking spray.
- In a large bowl, cream the softened butter and sugar together until smooth. Add the egg, vanilla, salt and baking powder, mix to combine.
- Add the flour and stir to get a thick dough. Fold in the chocolate chips until evenly distributed throughout the dough.
- Divide the dough between the wells in the muffin tin - you should be using about 1 level tablespoon of dough for each well.
- Use your fingertips to press the cookie dough in each well into a cup shape.
- Place in the freezer for 10-15 minutes.
- Bake for 10 minutes - the cookie dough should still be a bit soft in the centre but the edges should be starting to set. They may rise and lose some of their 'cup' shape, this is okay!
- While the cookies are still soft, use the end of a wooden spoon (or the end of a pestle from a pestle & mortar) to push a large indent back into the centre of each cup.
- Return to the oven for an additional 3 minutes.
- Let cool in the pan for a few minutes then remove from the pan using a small spatula or butter knife. Place into a wire rack to cool completely.
- Fill the cups:.
- Transfer the thickened, pourable panna cotta filling to a jug.
- Fill the cooled cookie cups with the panna cotta filling up to the brim.
- Place onto a tray or large plate and transfer to the fridge to chill for at least an hour until the panna cotta has completely set.
- Store in the fridge.
- Tools:.
- Wilton 24 cup mini muffin pan.
- Buy it on Amazon: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G.
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
JELL-O PUDDING COOKIE CUPS
Best way to describe these JELL-O Pudding Cookie Cups? Lusciousness wrapped in scrumptiousness-with a strawberry on top.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Roll cookie dough into 24 (1-inch) balls; place in 24 mini muffin pan cups sprayed with cooking spray. Bake 8 to 10 min. or until lightly browned.
- Cool cookie cups in pans 10 min. Run knife around cups to loosen; remove cups to wire racks. Cool completely.
- Beat pudding mix and milk with whisk 2 min. Let stand 5 min. Spoon into cookie cups; top with strawberries. Refrigerate 15 min.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 11 g, Protein 1 g
EDIBLE COOKIE DOUGH
Our easy cookie dough mixture is totally safe to eat and can be made in minutes. Keep a batch in the fridge, eat it by the spoon, serve it with ice cream, or mould it, shape it and colour it with food dye
Provided by Emma Freud
Categories Treat
Time 15m
Yield Serves 12 (Makes 30-40 balls)
Number Of Ingredients 5
Steps:
- Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
- Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
- S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
- Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
- Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.
Nutrition Facts : Calories 165 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
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5/5 (1)合計時間 55 分カテゴリ Dessert, Snackカロリー 88 (1 人分)
- HEAT TREAT THE FLOUR: See note 2; you can heat treat flour in the microwave or in the oven. Let flour cool COMPLETELY to room temperature before using. Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is burnt). The flour should be light, white, and fluffy. Use a spoon to spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife. Once you've measured (to 3/4 cup) the flour, set aside.
- COOKIE DOUGH: Meanwhile, melt the 1/3 cup butter and then set it aside to cool back to room temperature -- hot butter will melt the sugar and cause greasy or grainy cookie dough. In a medium-sized bowl, use a spatula to add every bit of the melted and cooled to room-temperature butter. Then add in the brown and white sugar. Briskly stir or whisk until smooth, about 1-2 minutes -- the mixture should be fully integrated and smooth (it changes consistency to be more creamy -- the butter shouldn't rise or separate). Once the mixture is smooth, add in the salt, vanilla, and milk or cream and stir until integrated. Stir in the cooled heat-treated flour and miniature chocolate chips. Mix until combined and smooth. Place the cookie dough in the fridge for 10 minutes.
- ROLL BALLS: Roll the cookie dough into small balls (each one 1/2 tablespoon in size (that is 1 and 1/2 teaspoons) and set aside. Slightly flatten the balls into even-sized thick discs. You should get about 36 cookie dough discs, but we only need 24 cookie dough balls for this recipe so either eat the rest or enjoy them as a topping for another treat.
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