Mini Cookie Bowls Recipes

NAME THIS DISH! COOKIE BOWL

Steps:

• Make the cookie bowl: Preheat the oven to 350˚. Line a 3-quart metal bowl (with an 8-inch diameter at the top) with foil, leaving a 1-inch overhang. Coat the foil with cooking spray; set aside.
• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 3/4 cup mini chocolate chips. Working with a small handful at a time, press the dough into the bottom and up the sides of the foil-lined bowl to cover, stopping 1 inch from the rim of the bowl. Freeze until set, about 15 minutes.
• Line the dough in the bowl with parchment paper and fill with enough dried beans to reach the top edge of the dough. Bake until the bottom and sides of the cookie bowl are set and the parchment can be removed without sticking, about 1 hour. Remove the parchment paper and beans. Reduce the oven temperature to 325˚ and continue baking until the bottom of the cookie is dry but still soft, 15 to 25 minutes. Transfer to a rack and let cool completely in the bowl, about 30 minutes. Lift the cookie out of the bowl using the foil overhang, then remove the foil.
• Combine the remaining 1 cup mini chocolate chips and the coconut oil in a heatproof bowl set over a saucepan of simmering water; cook, stirring, until melted. Remove from the heat and whisk until smooth. Let cool 10 minutes. Brush the inside of the cookie bowl with some of the melted chocolate. Freeze until set, 10 to 20 minutes. Reserve the remaining melted chocolate for topping.
• Make the milkshake: Blend the ice cream, liqueur and bourbon in a blender. Pour into the cookie bowl; top with whipped cream and the remaining melted chocolate.

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.

CHRISTMAS COOKIE BOWL

Steps:

• In a large bowl, cream butter and sugar. Add molasses and water; mix well. Combine flour, allspice, ginger, nutmeg and baking soda. Add to creamed mixture; mix well. Cover and chill for at least 3 hours., Spray the outside of 1-1/2-qt. ovenproof glass bowl with cooking spray. Invert bowl and place on ungreased baking sheet. On a floured surface, roll out chilled dough into a 1/4-in.-thick circle. Gently transfer dough circle to the outside of the bowl; press dough firmly around bowl. Trim edge of dough 1 in. above bowl rim with a pastry cutter or knife. Cover and refrigerate remaining dough to use for cookies., If desired, use the 1-in. tree cookie cutter to cut out shapes around dough bowl. (Be sure to invert the cookie cutter so that when bowl is turned right side up, the shapes with be right side up also.) Chill for 20 minutes., Bake at 350° for 20-25 minutes or until edges are lightly browned. Cool gingerbread on bowl. Gently twist bottom of gingerbread bowl until it releases; invert and carefully remove bowl., Place bowl on 9-in. plate or platter. Add candy around bottom of bowl., On a floured surface, roll out reserved dough to 1/4-in. thickness. Cut with 2-1/2-in. cookies cutters. Place cutouts on a greased baking sheet. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to a wire rack to cool completely., In a large bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Tint as desired. Decorate cookies as desired and serve in bowl.

COOKIE "BOWLS" .. WITH FAVORITE FILLING

Steps:

• 1. Cover backside of each muffin tin with foil as smooth as possible and lightly spray with non stick spray. Form cookie dough on individual tin form to look like a mini bowl. Bake according to cookie dough recipe .. watch carefully the last couple of minutes not to over/under bake. Remove from oven , let cool for 1-2 minute. Carefully remove bowls onto serving tray right side up . Fill with your favorite filling just before ready to serve. Suggested filling: ice cream, pudding, custard , fruit.. top with whipped topping/cool whip if desired. Optional: top with sprinkles of choice

MINI COOKIE BOWLS

Steps:

• 1. Turn your muffin pan upside down, bake cookie-dough over the top and voila - you have cookie bowls for fruit or ice-cream. Genius!