Cookie dough in a cookie cup…sounds crazy, right? It sounds amazing. And it was, when I made it for the birthday party Sarah and I had last weekend. She requested a batch of my s’mores bars, which I made for her actual birthday. She also requested that I write a post about her. A little presumptuous that I’d want to write something about her, don’t you think?
I figured these cookie dough cookie cups would be appropriate for our party considering how much Sarah loves the cookie monster cupcakes from Sweet Mandy B’s. Check them out if you haven’t yet. But the dessert was perfect in a different way. I started thinking that maybe the two of us are kind of like the cookie and cookie dough.
From the outside, the two aren’t the same at all. They taste different, and they look different. Mom always tells you not to eat one of them (I think we all know who the bad influence is in this metaphor). And the other is a dessert classic (not to toot my own horn or anything). But on the inside, these two couldn’t be more similar.
They have all the same ingredients. They like reality TV, old school R&B and could always go for a slice of Domino’s on a hot summer day…We’re not talking about the cookies anymore in case you missed that transition. Separately, the cookie and cookie dough are both delicious. But together? They’re seriously amazing. It’s kind of dangerous leaving the two of them together. Things can get weird.
On that note, here’s the recipe, which you should definitely make because it’s super easy. It calls for a lot of butter. Just throw it in there and pretend you didn’t see anything.
Cookie Dough Cookie Cups
Adapted from Cookies & Cups (what an appropriate name)
Makes about 24
- 1 cup unsalted butter at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tsp vanilla
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 1/2 cups all-purpose flour
- 2 cups dark chocolate chips (I used chopped up chocolate, but you can use whatever type you prefer)
- 1 cup butter, room temperature
- 1 cup packed light brown sugar
- 1/4 cup milk
- 2 tsp vanilla
- 2 cups flour
- 1 tsp salt
- 2/3 cup mini chocolate chips (the original recipe says these are optional but I disagree. Go out and buy some)
- Preheat your oven to 350 degrees F. Put cupcake lines into your muffin tins.
- Starting with the cookie cups, cream together the butter and sugar. It’s more helpful to have a stand mixer, but a hand mixer is fine, too. Keep the bowl out after you’re done so you can make your cookie dough without having to wash dishes.
- Next, add in the eggs and vanilla until mixture is smooth.
- Slowly add in your dry ingredients until well incorporated. Fold in the chocolate or chocolate chips.
- Fill your cupcake liners with the dough so they all are about halfway full. You’ll have to press it down a bit so it’s evenly distributed.
- Bake for about 12 minutes, or until lightly browned on top. The cookie cups with be soft in the middle when you remove them from the oven but that is good. They will harden upon standing. When they’re done, immediately press down in the middle of each of them with a spoon, forming a well for the cookie dough. Let cool at room temperature or refrigerate for at least 30 minutes.
- Now, onto the cookie dough. In your same bowl, cream together butter and sugars.
- Add in the milk and vanilla.
- Then, incorporate the flour and salt. Stir in your mini chocolate chips.
- Once the cookie cups are fully cooled, fill each with the cookie dough. You can use a piping bag if you want to be fancy, but a spoon works just fine.
- Top with a garnish of mini chocolate chips on top of the cookie dough. Serve immediately.
I couldn’t ask for a better partner in crime or a better friend to share my birthday with. I have a feeling we’ll be celebrating many more birthdays together – with many more desserts to come. This post is proof I actually baked a dessert for our party…I have a feeling Sarah might not remember.