Cookie Dough Cups

Try not to drool on your screen

Sadly, I can't take credit for this genius idea. I saw the photo on the webbernets and decided to make up my own recipe. The original involved peanut butter cookie dough which sounds good and is a bit more like a peanut butter cup, but I felt like it was a little too on the nose. I think the chocolate chip cookie dough is more of a fun surprise. I also initially tried semi sweet chocolate for the outside because I liked the symmetry of the same chocolate being used inside and out. However, the bitterness of the semi sweet overpowered the cookie dough so I really suggest using milk chocolate for the shell.

Anyway! On with the instructions!

Melt about half a bag of milk chocolate chips using whatever method you like. (I use the double boiler method. I prefer not to use the microwave because it's so easy to burn chocolate that way.) Drop about a teaspoon of the melted chocolate in mini muffin cups and spread it around to make little choco-bowls:

I used a brush that's about an inch wide but you could probably get it done with a spoon if push came to shove.

Put the tasty choco-bowls in the fridge to set. Feel free to leave the leftover chocolate in whatever container you melted it it. You can just melt it again in the same bowl.

Meanwhile, whip up a half batch of your favorite chocolate chip cookie recipe using mini chocolate chips and leaving out the eggs (or you can leave them in if you're not afraid of the salmonella boogey man but that guy is pretty scary.) Since you won't be baking the dough you won't need any baking soda or baking powder either. I would suggest slowly adding the flour until you get the right consistency and flavor.

Roll the dough into tablespoon sized balls and press them into your now hardened choco-bowls:

Make sure the cookie dough is below the top edge of the chocolate, otherwise when you go to put the choco-lids on they'll look all lumpy and/ or pregnant.

Melt the chocolate again scoop another teaspoon in each cup. Spread it out flat making sure to fill in any gaps:

I also like to make sure I press the chocolate into the muffin cups so I get the ridges all the way to the top.

Put them back in the fridge (or the freezer if you're in a hurry.) Once the chocolate is set you're ready to go! I remove the paper before I serve them because I think they look funny. I also keep them chilled because the chocolate tends to get a little soft if you leave them out. But hey, if you like melty chocolate all over your fingers, you do what you like!


So there you have it! My inaugural recipe! Well, ok...not so much a recipe as a tutorial. YOU KNOW WHAT I MEAN!

Next time will involve some actual baking and an actual recipe. Imagine that!