Chocolate Chip Cookie Cups Recipes

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.

CHOCOLATE CHIP COOKIE CUPS RECIPE

Steps:

• First, make the peanut butter ganache (if using). Melt the peanut butter and white chocolate together in the microwave. Spread on a lined baking sheet and freeze for at least half an hour. Melt the butter in a bowl and set to one side.
• Preheat oven to Gas 4/180C. Line a 12 hole cupcake pan with paper cases. You can either bake these in 2 batches, or (like me) save some extra dough to make regular cookies (it freezes well).
• Blend the cooled, melted butter with the sugars until light and fluffy. Beat in the vanilla, egg and egg yolk. The mixture will turn very thick and creamy.
• Fold in the flour, cornflour (cornstarch), salt, bicarb (baking soda) and baking powder. Fold in the chocolate chips and chopped peanut butter ganache (if using). The dough will be quite sticky (this is due to the extra egg yolk).
• Place around 2 tbsp of dough into each case and bake for around 10 minutes until they are golden on top. The cookie cups will sink slightly when they are cooling, don't worry, this is normal!
• Leave in the tin for 10 minutes, before removing to a wire rack.

HOT CHOCOLATE COOKIE CUPS

Steps:

• Pour heavy cream into a microwave-safe measuring cup. Heat in the microwave in 10-second intervals until warm to the touch, but not hot enough to scald you.
• Place chocolate chips in a medium mixing bowl. Pour warm cream over the chocolate. Do not stir. Cover and let stand until chocolate chips are completely melted, about 30 minutes.
• Remove the lid and whisk ganache until smooth. If some of the chocolate chips haven't melted all the way, reheat in the microwave at 5-second intervals. Let ganache cool while you make the cookie cups.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a mini muffin tin thoroughly with baking spray, getting every nook and cranny.
• Place one chilled cookie dough piece in the center of each muffin cup.
• Bake in the preheated oven until the edges are golden brown, 16 to 18 minutes. Carefully turn the cookie cups out onto a cooling rack. Let cool for 1 minute.
• Gently flip the cookie cups so they are right side up. The cookie cups will be delicate and easily broken, so be gentle on this step. If the center of the cookies didn't sink during baking, press hot cookies very gently with a mini cookie scoop, melon baller, or your thumb to form indentations. Allow to cool completely.
• Using an icing spreader, scoop out a small amount of the ganache and spread it gently into the center of the cookie cups. Top with chocolate-hazelnut spread. Press a few mini marshmallows into the chocolate; scatter sprinkles over the top.
• Break off the pretzels so that the curved part resembles a 'handle'. Dip each end into ganache and press against the side of the cookie cups. Let stand until ganache firms up and keeps the handles in place.