Chco Chocolate Cookies Cups Baked In Muffin Pan Recipes

CHOCOLATE CHIP COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
• Combine flour, baking soda, and salt in a small bowl.
• Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.
• Drop rounded tablespoons of the dough into the prepared mini muffin cups.
• Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.
• Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners' sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.
• Fill the center of each cooled cookie cup with icing.

CHCO-CHOCOLATE COOKIES CUPS- BAKED IN MUFFIN PAN

Steps:

• Pre-heat oven to 350. Grease a 12 cup muffin pan & set aside. Stir together, almonds,powdered sugar, cocoa, 3 tablespoons of butter, 1 egg white, and 1 tablespoon water in a medium bowl. Whisk the remaining egg white with granulated sugar until i whites peaks form, fold into the cocoa mixture. Spoon mixtyre into the muffin cups..dividing mixture evenly.
• Bake until the yops look dry..about 10-12 minutes. Let cool 5 minutes. Then turn out of pan, onto a rack. Meanwhile , microwave remaining 1 tablespoon of butter with the semi-sweet chocolate in a small bowl until melted. Drizzle this over the warm cookies.

COOKIE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
• Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
• Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
• Repeat process with remaining 4 cookie dough portions.