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
GRAMMIE'S SWEET MILK COOKIES
My grandmother made these in her woodstove oven and I have always guessed at the cooking temperature and cooking times. As is usual with lots of older recipes no exact amount of flour was listed either.
Provided by Sonia
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 48
Number Of Ingredients 10
Steps:
- Mix all ingredients, except flour. Add enough flour to make a rollable dough, about 2 cups.
- Roll out to approximately 1/2 inch thick. Cut with round biscuit cutter and sprinkle with sugar.
- Bake in a preheated 350 degree F (175 degree C) oven for 8 - 10 minutes.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 12.2 g, Cholesterol 5.5 mg, Fat 2.7 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 46 mg, Sugar 8.2 g
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.
HOMEMADE VANILLA ICE CREAM
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/4 quarts.
Number Of Ingredients 4
Steps:
- Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
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MILK-FILLED CHOCOLATE CHIP COOKIE CUPS RECIPE
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4.5/5 (7)Category DessertServings 48Total Time 1 hr
- Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Cut each cookie in half; press each half into bottom of mini muffin cup.
- Bake 8 to 11 minutes or until golden brown. Immediately press indentation into each with end of wooden spoon. Place 8 chocolate chips into each indentation. Let stand about 2 minutes or until melted.
- Using back of teaspoon, spread chocolate to completely coat inside of cookie cup to prevent the milk from leaking out. (Return muffin pan to oven 30 seconds to 1 minute to melt chips if needed.) Cool another 15 minutes, remove cookies from cups to serving tray. Refrigerate if desired to set chocolate.
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