mini chocolate chip cookie cups


april cookie cup DSC_9770

These tasty bite-sized treats take your ordinary chocolate chip cookie and turn it into a deep, chewy, cookie cup.  Plus, they’re perfectly bite-sized (hello, portion control!).  In case you, like me, are unable to eat just a bite of a giant cookie.  Or a regular-sized cookie.  Or, of anything…

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Yes, that’s me texting the BF …  Self control, I have none.

So yes, the beauty with these is that you don’t have to try to limit yourself to just a bite.  Instead, just to one cookie… or maybe two.  You can always stuff the rest in the freezer for convenient snacks for the future you.

I also took the opportunity to stuff a bunch of chocolate into the middles of them to make them like little molten-chocolate-stuffed cookies once you reheat them in the microwave… which is totally normal.  Because, everyone reheats their cookies before they eat them, right?

Although the BF seemed to think it was “too much” chocolate, as if that’s a thing!

I borrowed this recipe from Shannon over at A Periodic Table, you can get the recipe there or you can see it below :)

mini chocolate chip cookie cups

Yield: 24 cookie cups

Ingredients

  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 2 cups semi-sweet chocolate chips*

Instructions

  1. 1. Preheat oven to 375?F; lightly grease the cups of a mini-muffin pan
  2. 2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl, set aside.
  3. In a large bowl, beat the sugars and butter together until creamy, about 5 minutes. Add the eggs one at a time, beating after each addition. Scrape down the bowl and add vanilla and continue beating 30 more seconds until incorporated.
  4. 3. Add the flour mixture in 2 parts, beating on low just until incorporated. Gently fold in chocolate chips with a spatula.* Place dough in refrigerator to chill for about 20 minutes.
  5. 4. Once chilled, remove dough from refrigerator and form into 1-inch balls. Place a dough ball in the muffin tin, pressing down to flatten the tops. Continue with the rest of the dough until each muffin tin has dough in it.
  6. 5. Bake for maybe 7-12 minutes, checking them at the 7 minute mark for doneness. Let the cookies cool in the muffin tin on a metal rack for 10 minutes, then invert onto cooling rack to continue cooling. If you have any issues getting them out you can wedge a thin knife or spatula between the cookie and the tin to loosen it.

Notes

* Alternatively, you can press a large chocolate chip or a couple of them into the middle of each cookie dough ball once it is in the muffin tin

http://wee-eats.com/2013/08/20/mini-chocolate-chip-cookie-cups/

[ Recipe from A Periodic Table ]

cookie cup pin

chocolate chip pumpkin bread

pumpkin bread 2

I’ve been (and will be traveling) lately, so I apologize if my posts become a little less frequent (and a little less wordy, too). I just got back from my very first trip to Mesa Verde National Park last week, and then tomorrow, Mommy and I are heading to Ohio. So yes, I will be a very busy little bee for the next couple weeks – eating my way around Ohio while visiting my friends and family. Possibly not having so much time to cook, bake, or post. But we’ll see how that all pans out.

I love going back east in the fall. Living in the desert requires giving up certain things in life… One of those things, ladies and gentlemen, is seasons. While I can’t say I really miss having to walk through the blistering winds and snow of winter, or the torrential downpours of spring and summer, Autumn is one thing I definitely miss.

It was always my favorite season – colorful leaves, brisk air, (occasional) sunny days, apple orchards and pumpkin patches…. We don’t get any of that here. Sad, right? So all the years I spent wanting nothing more than to get out of Ohio, this is the time of year that makes me really wish I hadn’t left. Of course this winter, I will be laughing at all my friends shoveling the snow off of their cars while I get to wear short sleeves and cook out on the grill. :)

Of all the things that remind me of fall, few things say ‘fall’ quite like pumpkin.  I can hardly wait for October to roll around every year for the simple fact that I adore pumpkin. Adore. Pumpkin lattes, pumpkin bread, pumpkin scones… who decided that pumpkin is only reserved for the fall? Something as delicious as pumpkin deserves to be enjoyed year-round. What is it in us that gives food seasons? Summer is for berries, winter I think of cinnamon, but autumn… that’s 110% pumpkin (maybe a little bit of apple, too, I guess).

This recipe is perfect. I’m not exaggerating. It’s the last pumpkin bread recipe you will ever need. Really. It yields a bread with a moist, tender crumb, a delightful pumpkin flavor, a hint of spice, and of course a little chocolate. I mean, a little chocolate never hurt anyone, right?  Try not to gnaw your arm off while the baking bread fills your house with the sweet aroma of fall and your tummy starts to rumble.

Pumpkin Bread  – Makes 2 – 9 x 5 inch loaves

[ Printable Recipe ]

  • 3 ¼ cups AP flour
  • 2 t cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 15 oz can (1 ¾ cup) pumpkin puree
  • 1 cup veg oil
  • 3 cups sugar (You can easily cut back by at least a half cup)
  • 4 large eggs
  • 2/3 cup water
  • 1 tsp vanilla
  • 1 ½ cups semi-sweet chocolate chips
  1. Preheat oven to 350F.  In a medium bowl, whisk together flour, spices, baking soda, and salt.
  2. In a large bowl, whisk together pumpkin puree and oil until combined. Add sugar and whisk again. Whisk in eggs, one at a time, followed by vanilla and water. Stir in chocolate chips.
  3. Gently fold the dry ingredients into the wet ingredients being careful not to over-mix.
  4. Divide batter evenly between pans and bake in the center of the oven until a toothpick inserted into the loaf comes out clean, 1 hour to 1 ½ hours.
  5. Cool the bread in its pan 15 minutes, then invert loaves onto wire rack and cool completely.

*Loaves will keep 3 days at room temperature, or much longer frozen for your future pumpkin needs

*You can also bake them into muffins – just reduce the baking time. It’s been so long since I’ve done the muffins, I would recommend checking them after about 20 minutes and then seeing where it goes from there.

[ Adapted from Baked ]

Cherry Chocolate Chip Oatmeal Cookies

oatmeal cherry cookie

Oatmeal cookies are something I don’t get to enjoy much in the outside world. Despite being one of my favorite types of cookie, I can never ever ever eat them (unless I make them myself). “Why,” you ask? Even though they are always filled with sweet brown-sugary goodness and a texture exclusive to oatmeal cookies alone, the ones you see gracing your grocery and bakery shelves all have one major flaw: RAISINS.

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