I have wanted to try these for a long while…I keep seeing yummy versions popping up on Pinterest. With friends coming for dinner, Alex and I tackled this new idea.
Some recipes suggest turning a muffin tin upside down and using half of the muffin cups as molds. Wilton has a pan with fancy molds that you can buy just for dessert cups…but I don’t need more stuff! I decided to try using glass ramekins/prep cups upside down as molds. What I learned, you need to make the cookie dough go all the way to the bottom, or else the weight of the dough will cause holes in the cups.
Here is the recipe I used thanks to The Pinning Mama from www.thepinningmama.com:
Chocolate Chip Cookie Bowls
makes 5 bowls
- 1/4 cup butter flavored shortening (no substitutions)
- 1/4 cup butter, softened (no substitutions)
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1½ cups all purpose flour
- 1/4 cup miniature semisweet chocolate chips
Beat the shortening, butter and sugars in a large bowl. Add the egg and vanilla and mixed well. Add the flour and baking powder gradually and mix well. Stir in the mini chocolate chips.
Chill the dough for at least an hour. Preheat your oven to 375. Turn your muffin pan upside down and cover every other one with foil. If you put a bowl on each muffin section they’ll all get stuck together while baking. (I used ramekins instead.) Cook for 10-12 minutes. (I needed to cook them for about 20 minutes.)
We used them a few hours later to make ice cream sundaes..YUM! We will do this again! I might look for a double chocolate version…brownie like if possible. I will keep you posted!