My cookie cups recipe is so quick and easy to make. They are the perfect vessel for a child’s drink of milk at snack time or before bed. They are so versatile, you can have a blast with filling them with mousse and fruit, or ice-cream etc, because adults like to have fun too…
Desserts galore! Homemade strattachelli gelato, chocolate mousse and berries or chocolate ganache with popping candy. Hi, my name is Maria and I am addicted to chocolate.
How To Make cookie cups
2 egg yolks
1 tsp vanilla extract
2 tbsp water
150g soft unsalted butter
100g icing sugar
300g plain flour
1/2 tsp baking powder
big pinch of salt
200g chocolate (I used milk – kiddies favourite, but dark would taste great for grown up desserts)
Don’t worry about heating the oven yet, the dough needs to sit in the fridge a la shortbread for an hour first.
Do worry about smearing spare butter all over your cupcake tin. The butter foil is perfect for this. This recipe makes 12 cookie cups.
Get your egg yolks into a bowl and add the vanilla extract.
Then add the water and give it a gentle mix. Set aside.
Beat together your soft butter with your sieved icing sugar.
When your butter and sugar is creamed, slowly add you egg mixture and beat in.
Add the flour, baking powder and salt together and stir it up and sieve into the butter/egg mix. Beat on slow until just combined and stop. It’s done!
On a floured surface roll out your dough to no more than 4mm and use a 10cm round cutter (if you have one) to cut out your 12 cookie cups – if you don’t cut out 12 squares press them into your cupcake moulds and cup spare off with a knife.
Press your circles into the cupcake moulds veeery gently.
Prick all over with a fork. Please don’t miss out this stage – your dough will do unspeakable things otherwise!
Now place the tin in your fridge for an hour. We are trying to tame the dough so it doesn’t bubble up out of place.
Heat your oven to 160 degrees 10 minutes before times up.
Place in oven for 5 minutes – then re-prick the base of each cup (it would have started to bubble up a little and this will release the air). Then cook for another 5 mins.
While the cookie cups are still warm but not hot straight from the oven, place your cooling rack upside down over your tray and turn the whole thing over. Your cups should fall straight out.
Leave on the rack now until completely cool when they will become more robust
Once cool melt your chocolate but putting on a pan of water. Bring to the boil, then turn the heat off. Add a heat proof bowl with the broken choccy in to the top of the pan (make sure it doesn’t touch the water) and watch it melt.
Using a spoon fill a cup with melted chocolate, swirl around then tip out, leaving a coat of chocolate behind.
Simply fill with milk to make a special cookie occasion.
Or get inventive and create something different. This one is filled with a chocolate pot recipe and sprinkled with popping candy ‘choccy-pops!’ (just a thought..).
They are deliciously fun when filled with ice-cream.
My favourite is filled with a custard-style chocolate mousse and berries. More please!
Other Fun Bakes