Two Ingredient Cookie Cups Food

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.

COOKIE CUPS

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.

TWO INGREDIENT COOKIE CUPS

Steps:

• Preheat oven to 350° F and paper-line 24 mini-muffin cups.
• Divide the cookie dough into 24 equal parts. Place a portion of cookie dough in the muffin cups and press it down as well as around the edges to cover the muffin cup.
• Bake them from 9 to 11 minutes or until edges are set. Cool the muffin cups on a wire rack for 10 minutes. Remove the cookie cups from the paper-line and cool them on the wire rack. The cookie cups should be at room temperature to proceed further.
• Microwave morsels in small, microwave safe or heave duty plastic bag on MEDIUM-HIGH (70%) power for 30 seconds; without removing from the bag knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth [do not remove from bag]. Cut tiny corner from bag; squeeze chocolate into each cup.
• Love peanut butter? You can add couple of tablespoon of peanut butter in the chocolate mixture for the nutty taste!

STORMY'S REESE'S PEANUT BUTTER CUP COOKIES (2 INGREDIENTS!)

Steps:

• Place unwrapped peanut butter cups in freezer before starting.
• Preheat oven to 350 degrees.
• Using miniature muffin tins, place a 1 inch ball of dough in each cup.
• Bake for about 5 minutes LESS than package directions instruct (This usually turns out to be about 7-8 minutes).
• Remove from oven and leave in pans.
• Remove candy from freezer and carefully press one into each cookie.
• Remove from tins after they are almost cool.
• Cool completely on racks.

2 INGREDIENT COOKIES

Steps:

• Pre heat oven to 350.
• Add bananas and oats to a bowl.
• Mash until creamed together, I used a fork.
• Add additional oats if needed to
• Should end up with a drop cookie consistency.
• Add whatever 'add ins' you'd like but try to keep the dough moist enough to hold the cookie together.
• Place on cookie sheet either by small dropfulls or spoon on and flatten top.
• Bake for 12-15 mins.