Multi-tasking is very much key to a hectic life. We multi-task at work, at home and pretty much everywhere else; why even our gadgets have to be multi-taskers and be able to do things other than the main function for which they were originally purchased. Well, this recipe for chocolate cookie cups is a multi-tasker too, of sorts. It’s actually chocolate cookie dough baked in a non-stick mini muffin pan. Once baked, it can be presented in any number of ways.
When the dough is chilled enough to handle, just shape a small amount into a ball around 1.25 – 1.5 inches, depending on the size you want. Coat the cookie dough ball in granulated sugar and place in the mini muffin pan. Make a slight depression in the center of the ball so it can hold the garnish once it’s baked. Repeat until all the muffin cups are filled with cookie dough balls.
The cookie cup actually doesn’t need anything else. It really is delicious just plain as it is. But, since it’s the holidays and to make it a little special, once it’s out of the oven and completely cooled, you can place a small amount of vanilla filling in the center and top it with either a pecan half or a walnut half.
Or another way to dress it up is, before baking, dip the cookie dough ball in a bowl of slightly beaten egg whites then roll it in a bowl of chopped nuts. I used walnuts, but chopped peanuts, brazil nuts, any kind of nut will work. Once baked and cooled, add a small amount of vanilla topping and then garnish with a Hershey kiss.
I also topped some with maraschino cherries to add color and make it more festive.
Here’s a later post with a different flavor cookie cup that’s just as delicious.
Coating the cookie cup with nuts adds texture and crunch. The chocolate flavor also blends well with the topping, making for an extra special cookie.
Another combination is to eliminate the vanilla topping and just top the cookie with a garnish of your choice after baking. Anything goes, and the results will always be delicious and pretty. Anything, meaning any sweet or nut topping will work.
Kids can help rolling out the cookie dough balls and decorating the cookie cups. Being so imaginative, they can probably come up with even better combinations.
These cookie cups will surely liven up any dessert table. When already in individual portions, a dessert is easier for the hostess to serve and the guests to help themselves to.
I hope this was useful somehow. If the slightest bit of amusement or entertainment can be derived from this post, or any of my posts, then it’s all for the good.
Thanks for stopping by! I welcome your suggestions and ideas, so feel free to reach out!
- 1 cup butter
- 1 ½ cup sugar
- 2 egg yolks
- 4 tablespoons milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup cocoa powder
- ½ teaspoon salt
- 1 ½ cups powdered sugar
- 3 tablespoons butter
- 6 tablespoons milk
- ¾ teaspoon vanilla extract
- Sift together flour, cocoa and salt.
- Cream butter and sugar until light and fluffy.
- Add egg yolks one at a time beating well after each addition.
- Add milk and vanilla and beat until welll combined.
- Reduce speed to low and gradually add dry ingredients. Mix well.
- Chill dough until firm, around 1 hour.
- Pre-heat oven to 350 F.
- Shape dough into balls around 1.25 – 1.5 inches in size. Fill a bowl with about 1 cup of granulated sugar. Roll cookie dough balls in the sugar to coat.
- Place cookie balls in a non-stick mini muffin tin, one dough ball for each holder. Make a slight indentation in the center of each ball with your finger to allow space for the topping.
- Bake for about 8 to 12 minutes or until set.
- Remove from the oven and allow to cool completely.
- When cool, either spoon a small amount of topping directly on each cookie cup, or fill an icing bag to pipe topping onto the cookies. Top each cookie with a pecan or walnut half.
- Place two partially beaten egg whites into a bowl.
- Mix about 2 cups of finely chopped nuts with 1 tablespoon of sugar in a separate bowl.
- Dip each cookie dough ball in the egg whites, then roll in the bowl of chopped nuts.
- Bake as per the recipe. Allow the cookie cups to cool completely.
- Pipe each cookie with vanilla topping and top with either a Hershey kiss or maraschino cherry.
- Beat the butter until fluffy.
- Gradually add powdered sugar, then add milk and vanilla extract.
- Beat until smooth and creamy. Tip: I mixed the ingredients by hand, since it’s only a small amount of topping. To achieve a very smooth consistency, I microwaved the topping for about 1 – 2 seconds, then mixed very well.
Chocolate Cookie Cups