#cookie cups

[daily-deliciousness]

Chocolate chip cookie cups

[fullcravings]

Brown Butter S'mores Brookie Cups

[sweetoothgirl]

Hot Chocolate Cookie Cups

[eat-love-eat]

Chocolate Chip Cookie Cups

[crowgoro-blogs]

you guys all wanted a dumb dessert instead of an actual nutritious meal so here.

(admin sucked it up and baked for you all)

these are cookie cups. simply take a normal cookie bar recipe and mould in a cupcake case into the shape of a cup. fill with treats of your choice and drizzle with melted chocolate.

i think they were rather firm after a few hours or so, therefore i recommend my anonlings eat them quickly. however, overall, i'm very proud of them. thank you to @akira-offical for... well i didn't ask you but i used leblanc's kitchen because i don't own an oven. 🤍.

[vegan-nom-noms]

Affogato Cookie Cups

[foodcravings]

Graveyard Pudding Cookie Cup (via Instagram)

[escapistsatellite]

Soft, gooey chocolate chip cookie cups filled with caramel, Nutella, pistachio, and Biscoff.

INGREDIENTS

Browned butter — 3/4 cup (172 g)

Brown sugar — 1/2 cup (100 g)

Granulated sugar — 1/2 cup (100 g)

Egg — 1

Egg yolk — 1

Vanilla extract — 1 1/2 tsp (8 g)

All‑purpose flour — 2 1/4 cups (285 g)

Baking soda — 3/4 tsp (4 g)

Baking powder — 3/4 tsp (3 g)

Salt — 1/2 tsp (3 g)

Mini chocolate chips — 1 cup (160 g)

Soft caramels — 10

Heavy cream — 2 tsp

Pistachio butter, Nutella, Biscoff

STEPS

1. Brown the butter and let it cool.

2. Mix dry ingredients.

3. Butter the mini muffin pan and chill it.

4. Mix sugars with cooled butter, then add egg, yolk, and vanilla.

5. Add dry ingredients and fold in chocolate chips.

6. Scoop 30–31 g dough balls into the pan.

7. Press the center to form a well.

8. Smooth the edges.

9. Freeze 10 minutes.

10. Bake at 350°F for 8–10 minutes.

11. Re‑press the center while warm.

12. Cool completely and remove.

13. Fill with caramel, Nutella, pistachio, or Biscoff.

14. Decorate with chocolate, cookie crumbs, and coconut.