COOKIE CUPS Recipe 😊
(1) Sea Salted Millionaire’s Cookie Cups
Ingredients
For the cookie cups:
* 275g plain flour
* 1 tsp bicarbonate of soda
* 1 tbsp cornflour
* 1/2 tsp salt
* 115g unsalted butter
* 135g light brown soft sugar
* 55g granulated sugar
* 1 egg
* 1 tsp vanilla extract
* 200g milk chocolate chips
For the caramel:
* 60g unsalted butter
* 140g granulated sugar
* 80ml double cream
* 3 tbsp water
* 2 tsp Yorkshire sea salt
For the topping:
* 130g milk chocolate
Instructions
1. Preheat oven to 350°F (175°C) and grease a muffin tin.
2. In a bowl, whisk flour, bicarbonate of soda, cornflour, and salt.
3. In a separate bowl, cream butter with brown sugar and granulated sugar until light and fluffy. Beat in egg and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix until combined. Fold in chocolate chips.
5. Scoop dough into muffin tin cavities and press gently to form cup shapes. Bake for 10–12 minutes, until golden. Use the back of a spoon to press centers down to create wells. Cool completely.
6. For the caramel, combine sugar and water in a saucepan over medium heat. Cook without stirring until sugar dissolves and turns golden. Stir in butter, then carefully whisk in cream. Add sea salt and stir until smooth. Let cool slightly.
7. Spoon caramel into cooled cookie cups and refrigerate until set.
8. Melt milk chocolate and spread over the tops of each cup. Sprinkle with extra sea salt if desired.
9. Chill until chocolate sets before serving.
(2) Oreo Cheesecake Cookie Cups
Ingredients
* 2 cups all-purpose flour
* ¼ cup Dutch-processed cocoa powder
* ¼ cup black cocoa powder, sifted
* 1 teaspoon baking soda
* ½ teaspoon salt
* 1 cup unsalted butter, room temperature
* ½ cup granulated sugar
* 1 cup light brown sugar, packed
* 2 large eggs, room temperature
* 1 teaspoon vanilla extract
* 1 cup heavy whipping cream, chilled
* 8 oz full-fat cream cheese, softened
* ½ cup granulated sugar
* ¾ cup Oreo cookie crumbs
Instructions
1. Preheat oven to 350°F (175°C) and grease muffin tins.
2. Mix flour, cocoa powders, baking soda, and salt in a bowl.
3. In a stand mixer, beat butter and sugars until fluffy. Add eggs and vanilla; mix well.
4. Gradually incorporate dry ingredients until just combined.
5. Scoop dough into muffin tins, pressing down gently. Bake for 10–13 minutes until edges are set.
6. Cool, then create wells in the center of each cookie.
7. Whip heavy cream to stiff peaks; beat cream cheese and sugar until smooth. Fold in Oreo crumbs and whipped cream.
8. Fill cooled cookie cups with cheesecake mixture and chill for 1–2 hours before serving.
(3) Peanut Butter Brownie Cups
Ingredients
* 1 cup almond flour
* 1/2 cup peanut butter
* 1/4 cup cocoa powder
* 1/4 cup maple syrup
* 1 tsp vanilla extract
* 1/4 tsp salt
* 1/3 cup peanut butter
* 1/2 tbsp maple syrup
* 1/2 tbsp coconut oil, melted
* 1/4 cup chocolate chips
* 1 tsp coconut oil
* Flaky sea salt (optional)
Instructions
1. Prepare brownie dough: Add almond flour, peanut butter, cocoa powder, maple syrup, vanilla extract, and salt to a bowl. Mix together until evenly combined. Set aside.
2. Prepare peanut butter filling: Add peanut butter, maple syrup, and melted coconut oil to a bowl. Mix together until smooth and creamy.
3. Assemble: Divide the brownie dough among 6 slots in a silicone muffin pan. If you do not have a silicone pan, line a regular muffin tin with muffin liners. Press the brownie dough across the bottom of the pan. Then, press a tablespoon in the center to create a well. Spoon the peanut butter filling into the well.
4. Chill: Chill the brownie cups in the freezer for 5-10 minutes, or until the peanut butter sets.
5. Add chocolate drizzle: Melt the chocolate chips and coconut oil in the microwave for 30 seconds, stirring together, or until the chocolate is melted. Do not burn the chocolate. Remove the brownie cups from the freezer and from the muffin pan. Drizzle melted chocolate on top and add a sprinkle of flaky sea salt (optional). The chocolate drizzle should set quickly because the brownie cups are cold. If needed, place the brownie cups in the freezer for 1 minute to set the chocolate.
6. Store: Enjoy the brownie cups immediately or store in a sealed container inside the refrigerator. They will keep for 1 week.
(4) Tiramisu Cookie Cups
Ingredients
Cookie Base
* 0.5 cup unsalted butter softened
* 0.75 cup sugar
* 1 egg
* 1 tsp vanilla extract
* 1.5 cups all-purpose flour
* 0.5 cup cocoa powderunsweetened
Filling & Topping
* 6 ladyfingers chopped small
* 0.5 cup strong brewed espresso cooled
* 8 oz mascarpone cheese
* 0.5 cup heavy cream
* 0.5 cup powdered sugar
* 2 tbsp cocoa powder for dusting
Instructions
1. Preheat oven to 350°F (175°C). Grease a mini muffin tin. Whisk flour and cocoa in a bowl.
2. Cream butter and sugar until fluffy. Beat in egg and vanilla. Mix in dry ingredients until dough forms.
3. Roll dough into balls, place in muffin tin, and press down to form a cup shape.
4. Bake 10-12 mins. Press centers down again while hot to redefine the cup. Cool completely.
5. Dip small pieces of ladyfinger briefly into cooled espresso and place one inside each cookie cup.
6. Whip heavy cream to stiff peaks. In a separate bowl, beat mascarpone and powdered sugar.
7. Fold whipped cream into mascarpone mixture. Transfer to piping bag.
8. Pipe cream over the coffee sponge in each cup. Dust generously with cocoa powder before serving.
(5) Caramel Cookie Cups
Ingredients:
* 1 cup salted butter, softened
* 1 cup smooth peanut butter
* 1½ cups golden brown sugar, packed
* ½ cup granulated sugar
* 2 large eggs
* 2 tsp vanilla extract
* 2½ cups all-purpose flour
* 2 tsp baking powder
* 1 tsp salt
* 24 Kraft caramels (approx. 9 oz)
* 8 oz Reese’s Peanut Butter Cup Minis
* 8 oz Reese’s Peanut Butter Cup White Chocolate Minis
* ½ cup roasted salted peanuts
Instructions
1. Cream together softened salted butter, golden brown sugar, and granulated sugar in a large mixing bowl with an electric mixer until light and fluffy.
2. Add smooth peanut butter, then eggs one at a time, mixing well after each addition. Stir in vanilla extract.
3. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
4. Preheat oven to 350°F (175°C). Line muffin tins with paper liners. Roll about 2 tablespoons of dough into a ball, place in liner, and press down to create a well.
5. Cut 24 Kraft caramels in half and place two halves into the well of each cookie dough ball. Arrange Reese’s Peanut Butter Cup Minis and White Chocolate Minis on top of the caramels.
6. Bake for 16-19 minutes, or until edges are golden brown and centers appear set.
7. Let cool in muffin tins for 5-10 minutes, then transfer to a wire rack to cool completely. While still warm, press roasted salted peanuts into the top of each cookie.
(6) Peanut Butter Cookie Cups
Ingredients
* 1 cup unsalted butter, softened
* 1 cup creamy peanut butter
* 1 cup brown sugar, packed
* 1/2 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup chocolate chips (optional, but highly recommended)
Instructions
1. Start by preheating your oven to 350°F (175°C). This ensures that your cookie cups will bake evenly and achieve that perfect golden-brown color.
2. Grease a muffin tin with non-stick cooking spray or use muffin liners for easy removal. Each cup should be well-prepared to hold the delicious cookie dough.
3. In a large mixing bowl, combine the softened butter and creamy peanut butter. Use an electric mixer to cream them together until the mixture is smooth and fluffy.
4. Next, add the brown sugar and granulated sugar to the creamed mixture. Beat until well combined, and the mixture is light and fluffy. This step is crucial for achieving that melt-in-your-mouth texture!
5. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Follow this by mixing in the vanilla extract until everything is well combined.
6. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients. Mix until just combined, being careful not to overmix.
7. If you’re using chocolate chips, gently fold them into the cookie dough at this stage. This adds an extra layer of deliciousness to your cookie cups!
8. Using a cookie scoop or a tablespoon, fill each muffin cup about 2/3 full with cookie dough. Make sure to leave some space at the top, as the dough will rise while baking.
9. Place the muffin tin in your preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, which is perfectly fine as they will continue to cook in the residual heat.
10. Once the cookie cups are done baking, remove them from the oven. While they are still warm, use the back of a small measuring spoon or your fingers to gently press down the centers of each cookie to create a cup shape. Allow them to cool in the pan for about 5 minutes.
11. After a brief cooling period, carefully transfer the cookie cups to a wire rack to cool completely. This step is essential for achieving the right texture.
12. Once your peanut butter cookie cups are completely cooled, it’s time to fill them! You can use a dollop of your favorite jelly, extra peanut butter, or even a scoop of ice cream as a filling. The options are endless!
