Easy Cookie Cups

This recipe shows you how to make Easy Cookie Cups. They are warm, soft, and fun. You can fill them with chocolate, candy, or pudding. These cups are quick and good for snacks or parties.

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INTRODUCTION

Easy Cookie Cups are small cookies that hold a filling. They bake in a muffin tin. The top becomes a cup shape when you press it down. This change makes the cookie ready to fill with candy, jam, or cream. You will like how fast they bake and how they look on a plate. If you like warm bites that you can hold in your hand, try these. If you need other simple snack ideas, see this recipe for baked oatmeal cups which are also easy to make.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is simple and flexible. The dough is like regular cookie dough. You do not need fancy tools or hard skills. You can change the filling to match the season or the mood. Kids like to help press the cups and add toppings. The cups bake in about the same time as a normal cookie. They store well and travel easily in a box. If you like cookies with a strong flavor, these are a good base. They are a little thicker than a flat cookie. They hold toppings without falling apart. If you enjoy classic chewy cookies, you may also like the texture in Brimstone Cookies for another option.

HOW TO MAKE Easy Cookie Cups

This recipe follows a clear path. First you make the dough. Then you bake small rounds. While they are warm, you form the cup. You fill each cup with your choice of candy or cream. You can make plain cookie cups or add cocoa to make chocolate cups. The dough can be chilled if you need to make it later. Here is an easy flow to follow when you make Easy Cookie Cups. For ideas on adding candies like M&Ms to cookies, you can look at the method used in chocolate cake cookies with M&Ms and borrow some ideas.

EQUIPMENT NEEDED

• Mixing bowls
• Measuring cups and spoons
• Electric mixer or wooden spoon
• Muffin tin (standard size)
• Cookie scoop or tablespoon
• Baking sheet (optional)
• Cooling rack
• Spatula
• Parchment paper (optional)
• Spoon for pressing cups
• Small offset spatula or butter knife for filling

Ingredients You’ll Need :

2 1/2 cups all purpose flour, 1 cup sugar, 1 cup brown sugar, packed, 1 tsp baking soda, 2 tsp baking powder, 3/4 tsp salt, 1 tblsp vanilla extract, 2 large eggs, 1/2 cup unsalted butter, room temperature, 1 cup candy, nuts or dried fruit – or more if desired, 1/3 cup cocoa powder, unsweetened ((optional)), 1/2-3/4 cup chocolate, caramel, peanut butter or butterscotch chips (more or less too taste), sweetened shredded coconut, chocolate or candy coated eggs, cooking spray

STEP-BY-STEP INSTRUCTIONS :

Follow these clear steps. Work in a clean area. Read all steps before you start. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with paper liners. Use a cookie scoop to portion dough for even cups. Press each cookie in the center when warm to make a small cup.

Making the Cookie Dough

1. In a bowl, mix flour, baking soda, baking powder, and salt. Stir to combine.
2. In a second large bowl, beat butter, sugar, and brown sugar until light. Add eggs one at a time. Mix in vanilla.
3. Add the dry mix to the wet mix. Stir by hand until the dough comes together. If you want chocolate cookie cups, add the 1/3 cup unsweetened cocoa powder with the dry ingredients.
4. Fold in chips, nuts, candy, or dried fruit if you like. Do not over mix. Chill dough for 15 minutes if it is too soft.

Making Regular Cookies

1. Drop dough by cookie scoop onto a baking sheet or directly into muffin tin for cups.
2. Bake at 350°F for 8 to 10 minutes for regular cookies. For thicker cookie cups in a muffin tin, bake 10 to 12 minutes, or until edges are set and tops are slightly soft.
3. Let cookies cool on the tray for a minute before transferring to a rack.

How to make Cookie Baskets

1. For cookie baskets, press the center of each warm cookie with a small cup, the back of a spoon, or a bottle to create a basket shape. Do this while cookies are still warm and soft.
2. Allow the cups to cool in shape so they set like a small bowl.
3. Once cool, fill with candies, nuts, or a dollop of frosting. The cookie will hold small items well.

Easter Cookie Nests

1. Make cookie cups as above. For nests, fill the center with a little frosting or melted chocolate.
2. Press shredded sweetened coconut into the filling to look like straw.
3. Add chocolate or candy coated eggs on top to make a nest. This makes a good holiday treat.

Cookie Cup Options

• Fill with chocolate chips and warm until chips melt for a gooey center.
• Use caramel candies in the middle and allow them to melt for a soft caramel cup.
• Spoon peanut butter or nutella into the warm cup for rich flavor.
• Add fruit jam or lemon curd for a bright, sweet center.
• Add chopped nuts or toffee for crunch.

HOW TO SERVE Easy Cookie Cups

Serve cookie cups warm for gooey fillings or cool for firm fillings. They work well on a dessert plate or a snack tray. Put them in paper liners to make them easy to hand out. Arrange them with small forks or toothpicks if you use sticky fillings. Offer toppings on the side like whipped cream or chopped nuts. These cups pair well with simple drinks for breakfast or snack time. You can also serve them with other easy snacks such as homemade granola bars for a varied platter.

STORAGE & FREEZING : Easy Cookie Cups

Store cooled cookie cups in an airtight container at room temperature for up to 3 days. If you fill them with a soft or wet filling, store in the fridge for up to 4 days. To freeze cookie cups:

• If unfilled: Place cooled, unfilled cookie cups in a single layer on a baking sheet. Freeze until solid. Transfer to a freezer bag and seal well. They will keep for 2 months.
• If filled: Freeze only if the filling freezes well, such as thick chocolate or ganache. Wrap each cup in plastic wrap then place in a freezer bag. Thaw in the fridge overnight before serving.

SERVING SUGGESTIONS

• Make a dessert board with cookie cups, fresh fruit, and nuts.
• Serve warm cookie cups topped with ice cream for a simple sundaes.
• Use cookie cups as a base for small parfaits with yogurt and berries.
• For a warm drink match, a rich coffee works well. Try a sweet fall drink like a maple pecan latte alongside the cups for a cozy pairing.
• Offer a variety of fillings at a party so guests can choose their favorite.

VARIATIONS

• Chocolate Cookie Cups: Add cocoa powder to the dry mix and use chocolate chips inside.
• Fruit-Filled Cups: Fill cups with blueberry or raspberry jam and top with a small piece of fresh fruit.
• Nutty Cups: Mix chopped pecans or almonds into the dough and fill with caramel.
• Peanut Butter Cups: Add a spoon of peanut butter in the warm center and top with a sprinkle of salt.
• Double Chocolate: Use chocolate dough and a chocolate ganache filling for a rich treat.
  You can combine ideas. Try different candies or dried fruits to match seasons and events.

FAQs

Q: Can I use margarine instead of butter?
A: Yes, you can, but butter gives a better flavor and texture. Margarine will work if that is what you have.

Q: How do I make a vegan version?
A: Use a vegan butter substitute and replace eggs with a flax egg (1 tbsp ground flax + 3 tbsp water per egg) or a commercial egg replacer.

Q: Can I bake mini cookie cups?
A: Yes. Use a mini muffin tin and reduce the bake time by a few minutes. Check often to avoid over baking.

Q: Can I freeze filled cookie cups?
A: It depends on the filling. Hard fillings freeze well, but creams and fresh fruit may not. Wrap well to prevent freezer burn.

Q: Why did my cookie cups fall flat?
A: This can happen if the dough was too warm, or if you overbaked them. Chill the dough and press the cups while the cookies are warm, not after they cool.

Q: How can I make the cups crisp on the outside and soft inside?
A: Use room temperature butter and do not overmix. Slightly underbake and let them sit in the pan for a minute before moving to a rack.

MAKE-AHEAD TIPS FOR Easy Cookie Cups

• Make the dough one day ahead. Store it in the fridge wrapped tightly. Scoop dough balls onto a tray and chill so they keep their shape.
• Bake the unfilled cookie cups a day ahead. Store them airtight at room temperature. Fill them just before serving.
• For parties, freeze unfilled cups. Thaw them at room temperature and warm slightly before filling.
• Prepare fillings in advance. Keep them in separate containers and fill cups when guests arrive. This saves time and keeps the cups fresh.

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