Chocolate Chip Cookie Cups



With the school holidays on our doorstep this recipe is a great way to get kids in the kitchen and have some fun!


Since the twins were 3, two au pairs had an amazing impact on their life. A beautiful German girl who lit up the room with her smile and laughter and our last American au pair who we came to think of as our "adopted" daughter. Both girls had an amazing bond with the twins and they loved them dearly.


This recipe came about because of these wonderful girls. Both girls needed two things in the pantry to be happy - a large jar of Nutella and my chocolate chip cookies!


Cookie cups sound fancy but basically its just a funky and fun way to bake a cookie and then fill it! They will give your kids a sugar hit and tighten your waist belt ( sorry!) but every now and then that is ok!


For an adult version melt the ice-cream and lace it with Baileys or any other liqueur you like and they are the perfect quick and easy dinner party dessert.


Prep 10 min // Cook 15 min


INGREDIENTS

250g butter at room temperature

200g raw sugar

2 large eggs

250g chocolate chips

3 cups self raising flour

1 tsp vanilla essence


THERMOMIX METHOD

  1. Preheat the oven to 180 degrees and spray a 12 cup muffin tin well with cooking spray and set aside.

  2. Place the butter and sugar in the bowl and cream for 15sec/sp3 and scrape down the sides.

  3. Mix in the vanilla and eggs one at a time through the lid with the thermomix on sp1.

  4. Scrape down the sides and add the flour 1 cup at a time mixing well 5sec/sp2.

  5. Once all flour has been added and mixed through add the chocolate chips and mix with the spatula,

  6. Taking 2-3 tbs of mix (depending on size of your muffin tray) place in each individual tray and using a teaspoon and your fingers, mold the dough to form a cup. Repeat until all dough has been used.

  7. Bake in the oven until the cups are firm but not hard and remove from the oven.

  8. Taking a spoon quickly press down on the middle of the cups to flatten the bottom.

  9. Leave to cool in the tray for about 10min. Carefully use a blunt knife and gently remove the cups to a tray and place in fridge to firm up for approx 30 min.

  10. Fill your cookie cups with your preferred fillings and serve!

NON THERMOMIX METHOD

  1. Preheat the oven to 180 degrees and spray a 12 cup muffin tin well with cooking spray and set aside.

  2. In a bowl place the butter and sugar and cream for 2-3 minutes until light and fluffy.

  3. Add the vanilla essence and one egg and mix through well and then add the 2nd egg and beat well.

  4. Add flour 1 cup at a time and mix through well. Finally fold through the chocolate chips.

  5. Taking 2-3 tbs of mix (depending on size of your muffin tray) place in each individual tray and using a teaspoon and your fingers, mold the dough to form a cup. Repeat until all dough has been used.

  6. Bake in the oven until the cups are firm but not hard and remove from the oven.

  7. Taking a spoon quickly press down on the middle of the cups to flatten the bottom.

  8. Leave to cool in the tray for about 10min. Carefully use a blunt knife and gently remove the cups to a tray and place in fridge to firm up for approx 30 min.

  9. Fill your cookie cups with your preferred fillings and serve!

Notes

  1. If you are like my family and love soft chewy cookies, make sure you increase your cooking time! The cups will not set as soft chewy cookies so they need the full cooking time.

  2. Cooking time will depend on how much dough you use. If you take them out of the oven and they are still "gooey" place them back in for a couple of minutes.

  3. The cups are fiddly to get out. Be patient, let them cool and use a knife and spoon to help you ease them out.

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