Cookie Cup Mania has definitely struck . At Sweet Maria's , we always love a new project. Luckily our customers step up and give us plenty of challenges. Our latest is the cookie cup, the perfect edible shot glass filled with delicious chilled milk. I did see edible cookie cups years ago, but never had the time to experiment. Here's how they finally happened.
One of our favorite customers wanted to toast at a friend's baby shower. What better way than with a shot of milk in a cookie cup?
We pressed our regular chocolate chip cookie dough into a popover pan, then inserted a cannoli tube first, then a cork wrapped in foil (food blogger approved method) into the center, then baked. Both times failed. The cannoli tube tipped over, and the corks popped up.
After much thinking.....
A new dough with no leavening was mixed, smaller chips used for easier rolling....freezing before baking....then baking blind .... NEWS FLASH! Why didn't we think of this sooner?? Just lining the cups with clean squares of parchment and weighing down with pie weights, rice or dried beans (like we've done a billion tart pans before) did the trick.
Every possible cookie dough since last week has been baked into a shot cookie cup or even better, an ice cream cookie cookie cup. Chocolate chip, Coconut Macaroon, Peanut Butter Cookie....yes please! Another round!
Chocolate Chip Cookie Cups
These fresh baked cookie cups are perfect for milk shots or ice cream sundaes. A perfect holiday weekend project!
1 pound unsalted butter, softened
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
4 cups flour
1/2 teaspoon salt
1/2cup mini chocolate chips ( or finely chopped chocolate)
2 ounces dark chocolate
pie weights, rice, or dry beans.
- Preheat oven to 375 F.
- In the bowl of stand mixer ( or with hand held mixer) cream butter and both sugars until light and fluffy. Add eggs and vanilla. Mix until well blended.
- Add flour and salt. Mix just until blended.
- Chill dough for at least 1/2 hour.
- On a lightly floured surface, roll dough to 1/8” thickness.
- Cut dough into rectangles . Place dough into non-stick popover pans. ( or jumbo cupcake pans for ice cream sundae cups) Line the bottom of each cup with additional dough. Press to secure dough.
- Freeze dough in pan for approximately 1/2 hour. Cut dough flush with the tops of the pan.
- Place a square of parchment into each cup. Carefully fill with rice ( or pie weights or dry beans).
- Bake 20 to 25 minutes or until golden brown.
- Remove pan from the oven. Remove parchment and weights. Return pan to oven and bake an additional 5 minutes.
- Cool cups slightly in pan.
- Carefully remove cups from the pans and cool on wire cooling racks.
- Melt chocolate. Brush inside of cups with chocolate. Let dry. Fill and enjoy as desired!