Chocolate Chip Cookie Dough Cookie Cups

There's just something about cookie dough that is irresistible. When I was a kid, we used to make chocolate chip cookies and, as I rolled the dough into balls to prep them for baking, a ball or two always made it into my mouth.


I'm sure you understand exactly what I'm talking about. Logically, you know that you're supposed to bake the dough and you know that the dough, when baked, will taste delicious. But, there's still some psychological portion of you that thinks the raw cookie dough is even yummier. Unfortunately, there's that little problem involving raw eggs in cookie dough which, while it may not deter everything, is enough to keep me from snacking on the dough these days (even though I really, really want to).


With this cookie dough recipe, created by Aimee of Shugary Sweets, problem solved. There are NO eggs in this dough so go ahead and eat it at will. She made it into bite-sized chocolate covered truffles, but I decided to go a different route and, what else, used it to fill some chocolate cookie cups.



If you love cookie dough, then these cookie cups are for you. They're one deliciously sugary bite after another bringing back all those childhood (or in some cases, adult) memories of dipping your finger or a spoon into the mixing bowl and snitching a taste before someone could catch you. No one will stop you this time, so enjoy!

Chocolate Chip Cookie Dough Cookie Cups (created by Sweet as Sugar Cookies)

Chocolate Cookie Cups

12 Tbsp. salted butter, at room temperature (if using unsalted, add 3/8 tsp. salt)
1/2 c. sugar
1/4 c. + 2 Tbsp. brown sugar
2 Tbsp. powdered sugar
1 egg
1/2 tsp. vanilla
2/3 c. cocoa powder
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda

Chocolate Chip Cookie Dough Filling (from Shugary Sweets)

1 oz. cream cheese, softened
2 Tbsp. butter, softened
3 Tbsp. brown sugar
1/4 tsp. vanilla
1/4 c. flour
pinch salt
1/4 c. mini semisweet chocolate chips

For the cookie cups:

Cream the butter with the sugars. Add the egg and vanilla and beat well. Mix in the cocoa powder. Add the flour, baking powder, and baking soda and mix to combine.

Preheat the oven to 350F. Grease mini muffin tins. Fill each muffin cup about 3/4 full with the dough. Bake for 10 min. or until a toothpick comes out clean. If the cookie cups have risen above the muffin cups, simply use a spoon to flatten them down so they are level with the muffin cups.

While still warm, make a well in the center of each cookie cup with a small spoon or your finger. Chill the cookie cups in the fridge for at least 30-60 min. before removing from the tins.

For the cookie dough filling:

Beat the cream cheese and butter until creamy. Add sugar and vanilla. Beat in the flour and salt. Fold in the chocolate chips.

For the assembly:

When chilled, remove the cookie cups from the tins. Scoop up a little of the chocolate chip cookie dough filling and fill each cookie cup. Drizzle with melted dark chocolate, if desired.

Makes 36 cookie cups

Chocolate Surprise Cookie Cups

Surprise, surprise! No, really. These cookie cups have a little extra something hiding in their middles. You can't tell just by looking at them, but when you take a bite - hello marshmallow!


I patterned these cookie cups after the Chocolate Surprise Cookies I've seen in various places. To make them, I added a little milk to my chocolate cookie recipe, so that the cookie cups would have a slightly more cakey texture. Then, after baking them, I stuffed some mini marshmallows into their middles and melted them down just a bit in the oven. Finally, I hid those yummy surprises with some chocolate buttercream frosting.


The result is absolutely delicious. It reminds me of those chocolate covered marshmallows that I love eating. Plus, it's fun to take a bite and realize that there's more than just chocolate in these cookie cups. Sweet surprise indeed!

Chocolate Surprise Cookie Cups (created by Sweet as Sugar Cookies)

12 Tbsp. salted butter, at room temperature (if using unsalted, add 3/8 tsp. salt)
1/2 c. sugar
1/4 c. + 2 Tbsp. brown sugar
2 Tbsp. powdered sugar
1 egg
2 Tbsp. milk
1/2 tsp. vanilla
2/3 c. cocoa powder
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda

mini marshmallows (3-4 per cookie cup)

Chocolate Buttercream Frosting:

4 Tbsp. butter, softened
1 1/2 c. powdered sugar
2 Tbsp. + 2 tsp. cocoa powder
2 Tbsp. + 2 tsp. chocolate syrup
milk (add until you reach your desired consistency)

For the cookie cups:

Cream the butter with the sugars. Add the egg and vanilla and beat well. Mix in the cocoa powder. Add the milk. Add the flour, baking powder, and baking soda and mix to combine.

Preheat the oven to 350F. Grease mini muffin tins. Fill each muffin cup about 3/4 full with the dough. Bake for 10 min. or until a toothpick comes out clean. If the cookie cups have risen above the muffin cups, simply use a spoon to flatten them down so they are level with the muffin cups.

While still warm, make a well in the center of each cookie cup with a small spoon or your finger. Stuff three or four mini marshmallows into the cups and return to the oven for 1 1/2 min. until marshmallows are slightly melted. Remove from the oven and put in the fridge to chill for at least 30-60 min. before removing the cookie cups.

For the buttercream frosting:

Beat the butter with the powdered sugar until light and fluffy. Add in the cocoa powder and chocolate syrup and mix well. Add in just enough milk until you reach your desired consistency.

For the assembly:

Remove the chilled cookie cups from the muffin tins. Pipe on the chocolate buttercream frosting and spread to cover the marshmallow centers completely.

Makes 36 cookie cups

Note: The milk added to this recipe makes for a softer, cakier cookie.

Sweets for a Saturday #71

Well, well, well, believe it or not, the Top 5 picks for this week were all tied at the number one spot! Fantastic job everyone!

Healthy Chocolate Mousse Pie - Izzy in the Kitchen



Fastest Cinnamon Rolls - Fashioned 4 You



Cinnamon Roll Apple Muffins - Fashioned 4 You



Patriotic Jello Cookies - Munchkin Munchies



Yummy Non-Green Green Smoothie - The Royal Cook



The Rules:

1. Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your treat.
2. Please leave a link back to this post in your post or Grab My Button.
3. Share your delicious sweets from this week. If you've made more than one during the week, feel free to link them all up.
4. Leave me a comment telling me that you've linked up.
5. Please visit at least two others and comment on their wonderful additions to this party.

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Double Cookies n' Cream Cookie Cups

Believe it or not, I did not like Oreo cookies when I was a kid. Oh I liked the cream well enough, but somehow the taste of the cookie parts threw me off. So, I'd use a knife to scrape the cream out of the cookies and eat that, leaving a pile of bare cookies behind. Now, you're probably wondering what happened to those leftovers. Well, my younger sister liked Oreo cookies and, being too young to know any better back then, I'd give her the parts I didn't want and she'd eat them.

A lot has changed since then. My sister wizened up and refused to eat my throw-aways. And, I gained a newfound love for Oreo cookies as is evident by the fact that cookies and cream is now my favorite ice cream flavor of all time and I've also been waiting for weeks for Oreos to come on sale just so I could put them into some cookies. But, why make regular cookies when you can make cookie cups, right? Which is exactly what I did.


I used my chocolate cookie recipe, added some chopped Oreos, and then filled them with an Oreo cream cheese frosting for double cookies and cream deliciousness. And while I can't say that gray icing is the most visually appealing thing on this earth, it nevertheless makes for some very good eating. So, just close your eyes, take a bite, and enjoy cause these cookie cups are "the bomb"!

Double Cookies and Cream Cookie Cups (created by Sweet as Sugar Cookies)

1 c. salted butter, at room temperature (if using unsalted, add 1/2 tsp. salt)
1/2 c. sugar
1/4 c. + 2 Tbsp. dark brown sugar
2 Tbsp. powdered sugar
1 egg
1/2 tsp. vanilla
2/3 c. cocoa powder
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
12 finely chopped Oreo cookies

Cookies and Cream Frosting:

4 oz. cream cheese, softened (I used 1/3 less fat)
2 Tbsp. butter, at room temperature
1/2 c. powdered sugar
2 Tbsp. finely ground Oreo cookies
1/4 tsp. vanilla

For the cookie cups:

Cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. Add the cocoa powder and mix well to combine. Add the flour, baking powder, and baking soda. Stir in the chopped Oreos.

Grease mini muffin tins and preheat oven to 350F. Fill each muffin cup about 3/4 full with the dough. Bake for 10 min. until a toothpick comes out clean.

After baking, use a small spoon or your finger to make a deep dent in the center of each cookie cup while they're still warm. Chill the tins in the fridge for at least 30-60 min. before removing the cookies.

For the frosting:

Beat the cream cheese with the butter until it is smooth. Beat in the powdered sugar until the frosting is light and fluffy. Stir in the vanilla and crushed Oreos.

For the assembly:

After the cookies are chilled, pipe in the cookies n' cream frosting. If desired, you can sprinkle them with more crushed Oreos. Store in the fridge until ready to serve.

Note: The chocolate cookies in this recipe are not too sweet on their own, so the deep chocolatey flavor really comes through. It also makes them ideal for pairing with a sweet frosting without making the sweetness too overwhelming.

Mint Chocolate Chip Cookie Cups

In my family, we all like mint chocolate chip ice cream. Although, for some reason or other, when I was younger, I didn't like the bits of chocolate and would only eat the ice cream around them. Silly, I know. I've long since gotten over that. But, remembering those bowlfuls of mint chocolate chip ice cream gave me an idea to make some mint chocolate chip filled cookie cups.


I started off by making a chocolate dough for the cups. Originally, I was going to use a recipe that I found on the Internet, but through a series of mistakes (i.e. writing the recipe down wrong and then making them the way I wrote it) and ideas on how to change the recipe up, I ended by creating my very own chocolate cookie recipe. And I am thrilled that it turned out so well. The chocolate cookie cups themselves are not overly sweet which not only allows the deep chocolate flavor to shine but also makes them ideal for pairing with a sugary icing. As a note, the amount of butter in the recipe can be changed. Using 12 Tbsp. gives you a denser cookie, almost like a biscotti after the first baking. If you increase the amount of butter to 1 cup, you get a softer cookie. Both ways work out totally fine. I actually preferred using less butter, but it's up to you.


Then, you fill them with a cool, minty icing dotted with mini chocolate chips and they look just like those bowlfuls of ice cream I remember from my childhood. As much as I loved those Chocolate PB Fudge Filled Banana Cookie Cups I posted the other day, I'm gonna have to say that these are now my favorite. I think my mint chocolate chip loving family would approve.


Mint Chocolate Chip Cookie Cups (created by Sweet as Sugar Cookies)

12 Tbsp. salted butter, at room temperature (if using unsalted, add 3/8 tsp. salt)
1/2 c. sugar
1/4 c. + 2 Tbsp. brown sugar
2 Tbsp. powdered sugar
1 egg
1/2 tsp. vanilla
2/3 c. cocoa powder
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda

Mint Chocolate Chip Filling:

6 Tbsp. butter, softened
2 1/4 c. powdered sugar
1/2 - 3/4 tsp. mint extract (or according to taste)
6 Tbsp. mini semisweet chocolate chips
green food coloring (optional)

melted semisweet chocolate (for drizzling)

For the cookie cups:

Cream the butter with the sugars. Add the egg and vanilla and beat well. Mix in the cocoa powder. Add the flour, baking powder, and baking soda and mix to combine.

Preheat the oven to 350F. Grease mini muffin tins. Fill each muffin cup about 3/4 full with the dough. Bake for 10 min. or until a toothpick comes out clean. If the cookie cups have risen above the muffin cups, simply use a spoon to flatten them down so they are level with the muffin cups.

While still warm, make a well in the center of each cookie cup with a small spoon or your finger. Chill the muffin tins in the fridge for 30-60 min. before removing the cookie cups.

For the mint chocolate chip frosting:

Beat the butter with the powdered sugar until soft and fluffy. Stir in the mint extract until it suits your taste. Stir in the mini chocolate chips.

For assembly:

When the cookie cups have cooled, remove from the muffin tins. Pipe the frosting into each cookie cup. Drizzle with melted dark chocolate and set in the fridge to let the chocolate set.

Makes approximately 32-36 cookie cups

Note: The amount of butter in the recipe can be changed. Using 12 Tbsp. gives you a denser cookie, almost like a biscotti after the first baking. If you increase the amount of butter to 1 cup, you get a softer cookie. Both ways work out totally fine.

Chocolate PB Fudge Filled Banana Cookie Cups

You'd think I'd be tired of cookie cups by now, right? But, I'm not because with each new flavor, it just seems to get better and better. With each one, I find a new favorite and this one is no exception. I took the banana cookie cups from my previous experiment, the Giant Bullseye Cookie Cups, and filled them with a mixture of chocolate and peanut butter (i.e. my Muddy Buddy mixture). Then, I drizzled them with more melted peanut butter.


If you love banana peanut butter sandwiches, then you're gonna love these. The chocolate-peanut butter filling, when chilled, becomes just like fudge and paired with the delicious chewy cookie cup, it is everything my tastebuds could have hoped for. I am totally in love with these cookie cups, at least until a new cookie cup creation comes along.

Chocolate Peanut Butter Filled Banana Cookie Cups (created by Sweet as Sugar Cookies)

Banana Cookie Cups (adapted from The Kitchn)

1/2 c. unsalted butter, softened
1 c. sugar
1 egg
1 c. mashed bananas
1 tsp. baking soda
2 c. flour
pinch salt

Cream the butter and sugar together until light and fluffy. Add the bananas and egg and mix well. Add the flour, baking soda, and salt and mix till combined.

Grease mini muffin tins. Fill each muffin cup about 3/4 full with the cookie dough. Bake at 350F for 12-15 min. until a toothpick comes out clean.

Remove the muffin tin from the oven. If the cookies have risen above the muffin cup, simply use a spoon to flatten them down so they are level with the muffin cups. While still warm, make a small dent in the center of each one with a spoon or your finger. Chill the muffin tin in the fridge for at least 30-60 min. before removing the cookie cups.

Makes approximately 36 cookie cups

Chocolate Peanut Butter Filling (Sweet as Sugar Cookies)

1/2 c. semisweet chocolate chips
1/3 c. creamy peanut butter

Melt the chocolate chips with the peanut butter in the microwave or in a double boiler. Stir together to combine.

To assemble the cookie cups:

When the cookie cups have cooled, pipe in the chocolate-peanut butter filling. Drizzle with melted peanut butter, if desired. If you'd like them to look extra pretty, you could even stick a banana chip into the filling. Chill in the fridge to set the chocolate filling (it'll become just like fudge).

Giant Peanut Butter Banana Bullseye Cookie Cups

Remember how I said I'd revolutionize the cookie cup? Well, I wasn't kidding. I figured if one cookie cup was good, then two cookie cups put together must be even better. So, I decided to put a cookie cup into a cookie cup. Neat, huh?


To make these, I first baked up some peanut butter cookie dough in a regular sized muffin tin. those would be for the outside cookie cups. Then, for the middle cookie cup, I baked some banana chocolate chip cookie dough in mini muffin tins. The key for these cookie cups is to have two different contrasting flavors that still go together with each other. After baking them, I made dents in the middles, making sure that there was enough space in the giant cookie cup for the mini cookie cup to fit snugly. Finally, after cooling them completely, I popped the mini cookie cups into the giant ones and filled the minis with some peanut butter cream cheese frosting. Then, I drizzled the whole thing with some chocolate.


And OMG were these ever good! You take one bite and you taste the peanut butter cookie. Then, as you get closer to the center, you get a bite of peanut butter cookie and banana cookie at the same time. Finally, when you reach the middle, you get all that peanut butter banana goodness AND the added bonus of some creamy frosting. Not only does varying the flavors give you this wonderful harmony of different tastes, but you also get that triple toned look which is what led me to give these the name of "Bullseye Cookie Cups," since each one resembles a giant bullseye.


I'm already dreaming of the other flavor combos that I'm going to try this with - chocolate/vanilla, snickerdoodle/pumpkin, chocolate/orange, chocolate/Nutella, s'mores and more - the possibilities are endless and totally fun.


Giant Peanut Butter Banana Bullseye Cookie Cups (created by Sweet as Sugar Cookies)

Peanut Butter Cookie Cups (adapted from Beantown Baker and Magnolia Bakery Cookbook)

1 1/4 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, softened
1 c. peanut butter
3/4 c. sugar
1/2 c. light brown sugar
1 egg
1 Tbsp. milk (I omitted this)
1 tsp. vanilla
1/2 c. chopped peanuts (I added this)

Preheat oven to 350F. Combine the flour, baking soda, baking powder, and salt. Set aside.

Beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chopped peanuts.

Grease a 12-cup muffin tin. Scoop up the dough, 3 Tbsp. at a time, and fill each muffin cup. Bake for 20-25 min. until a toothpick comes out clean (the time may vary, depending on your oven).

Remove from oven, and, while still warm, make a dent the size of a mini muffin in the center of each one with a spoon or your finger. Chill the muffin tin in the fridge for at least 30-60 min. before removing the cookies.

Makes 12 cookie cups

Banana Chocolate Chip Cookie Cups (adapted from The Kitchn)

1/4 c. unsalted butter
1/2 c. sugar
2 Tbsp. egg
1/2 c. mashed bananas
1/2 tsp. baking soda
1 c. flour
pinch salt
mini chocolate chips (however much you want)

Cream the butter and sugar together until light and fluffy. Add the bananas and egg and mix well. Add the flour, baking soda, and salt and mix till combined. Stir in the chocolate chips.

Grease mini muffin tins. Fill each muffin cup about 3/4 full with the cookie dough. Bake at 350F for 10-12 min. until a toothpick comes out clean.

Remove the muffin tin from the oven. If the cookies have risen above the muffin cup, simply use a spoon to flatten them down so they are level with the muffin cups. While still warm, make a small dent in the center of each one with a spoon or your finger. Chill the muffin tin in the fridge for at least 30-60 min. before removing the cookie cups.

Makes approximately 18 cookie cups (you'll have a few extras to enjoy)

Peanut Butter Cream Cheese Frosting (Sweet as Sugar Cookies)

2 oz. cream cheese, softened
2 Tbsp. peanut butter
1/4 c. powdered sugar

Beat the cream cheese and peanut butter together until smooth. Beat in the powdered sugar until light and fluffy.

To assemble the bullseye cookie cups:

When all the cookies have cooled, remove from the muffin tins. Take a mini banana cookie cup and put it into the dent you created in the large peanut butter cookie cup. Make sure that there is enough room for it to fit in completely (you may have to push the top of the banana cookie to flatten it a bit more so it doesn't stick up too much). Once the mini cookie cup is wedged firmly in the big cookie cup, you can use your finger or a spoon to deepen the dent in the mini cookie cup if you so desire.

Pipe the peanut butter cream cheese frosting into the mini banana cookie cup. Drizzle with melted dark chocolate and store in the fridge until ready to serve.

Sweets for a Saturday #70

Oh my, the roundup for this week is awesome! Here are your Top 5:

1. Lemon Brownies - Becky Charms

I think these would even be better than the chocolate version.

2. Edible Flowers - Back 4 Seconds

Who wouldn't love a bouquet of these?

3. Peanut Butter Brownies - Picture Perfect Cooking

Super peanut buttery!

4. Flying Saucer Cookies - Sugar Beams

Take me to your leader!

5. Cookies and Cream Frosting - The Royal Cook

Cookies and cream - my favorite!

The Rules:

1. Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your treat.
2. Please leave a link back to this post in your post or Grab My Button.
3. Share your delicious sweets from this week. If you've made more than one during the week, feel free to link them all up.
4. Leave me a comment telling me that you've linked up.
5. Please visit at least two others and comment on their wonderful additions to this party.

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Chocolate Peanut Butter Cookie Cups

Okay, I'm sorry if you're tired of cookie cups but I simply can't stop myself. I've just got way too many ideas that I'm eager to try out and, of course, I want to share them with all of you. I promise that I've also got a few cookie cup surprise recipes up my sleeve and, if they work, they are going to revolutionize the cookie cup. At least I think so, but I'll let you be the judge when the time comes.



For now, you simply can't go wrong with chocolate and peanut butter. The chocolate cookie is so thick and chewy, and then you've got this creamy peanut butter cream cheese frosting just bursting out when you bite into it. Top it all off with more chocolate (cause you can never have enough) and the only sounds coming out of people's mouths when they eat this will be, "MMMMMM."



Chocolate Peanut Butter Cookie Cups (created by Sweet as Sugar Cookies)

Chocolate Cookies (adapted from Annie's Eats)

1 c. butter, softened
1 1/4 c. sugar
2 large eggs
1/2 c. unsweetened cocoa powder
2 1/4 c. all-purpose flour
1/4 tsp. salt
1 tsp. baking powder

Peanut Butter Cream Cheese Frosting (Sweet as Sugar Cookies)

8 oz. cream cheese, softened
8 Tbsp. creamy peanut butter
1 c. powdered sugar

melted semisweet chocolate (for drizzling)

For the cookie cups: Cream the butter and sugar. Blend in the eggs, one at a time. Mix in the cocoa powder until well blended. Add the flour, salt, and baking powder to the bowl and stir in until just incorporated.

Grease mini muffin tins. Fill each muffin cup about halfway with dough. Bake at 350F for 13-15 min. until a toothpick comes out clean. While still warm, make a dent in the middle of each one with a small spoon of your finger. Chill in the fridge for at least 30 min. before removing from the tins.

For the frosting: Beat the cream cheese with the peanut butter until smooth and well combined. Beat in the powdered sugar until fluffy.

After chilling, pipe the frosting into each cup. Drizzle with melted dark chocolate. Store in the fridge until ready to serve.

Lofthouse Sugar Cookie Cups

Do you love Lofthouse Sugar Cookies? If you do, then you're gonna love these. I've made them in bar form before HERE, but this time, I decided to turn them into sweet little cookie cups. I filled half of them with plain buttercream frosting and the other half with chocolate buttercream frosting. The chocolate filled ones turned out to be my favorite, but all of them were an absolute hit. In my opinion, they're the perfect two-bite treat.




Lofthouse Sugar Cookie Cups (adapted from Dreaming of White Chocolate)

1 c. butter, room temperature
8 oz. cream cheese, room temperature
1 1/2 c. sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder


Buttercream Frosting (Sweet as Sugar Cookies)

8 oz. butter, softened
3 c. powdered sugar
milk (just enough to get it to the consistency you want)


Chocolate Buttercream Frosting (Sweet as Sugar Cookies)

8 oz. butter, softened
3 c. powdered sugar
1/4 c. unsweetened cocoa powder
milk (just enough to get it to the consistency you want)


Cream butter with cream cheese and sugar. Add in the egg and vanilla and mix until incorporated. With mixer on low, add in your dry ingredients and mix until just combined. (I recommend chilling the dough for at least 1 hour so that it's easier to handle.)

Grease several mini muffin tins. Scoop up the dough and fill each muffin cup 3/4 full with the dough. Bake at 350F for 10-12 min. until a toothpick comes out clean. If the cookie cups have risen high, take a spoon and flatten them down (while they're still warm) so that they are level with the sides of each muffin cup. Using a small spoon or your finger, make a dent about halfway down in each cookie cup. Chill in the fridge for at least 30-60 min. before removing from the tins.

When cooled, remove from the tins and pipe in the buttercream frosting.

Makes approximately 48 cookie cups

Note: Each frosting recipe above is enough to fill half a batch of cookie cups.

Snickerdoodle Biscoff Cookie Cups

They say that when it rains, it pours. From my experience, it's definitely true. For example, it seems that when I have one idea, the idea then multiplies into many more ideas. Like when I made the Poppy Chow and then all of a sudden decided to start Muddy Budd-ifying everything under the sun. Which, by the way, I'm not through with that line of thought just yet. I promise there is more to come with that one.


At present, there were the Orange Cheesecake Cookie Cups. After making them, I got an idea to make all sorts of different cookie cups with various fillings. Hence, I have a new line of thought that I fully intend to follow until I've exhausted all my ideas.


The first one up is these Snickerdoodle Cookie Cups that I filled with Biscoff Cream Cheese Frosting then drizzled with melted white chocolate. The combo of cinnamon, Biscoff, and white chocolate has seriously become one of my fave flavor combos and I love putting them together in new treats. These cookie cups were awesome! I loved every bite and the mini size is perfect for when you want just a little something sweet but don't want to overindulge. I made a lot of other different cookie cups too and can't wait to share them with you this week.


Snickerdoodle Biscoff Cookie Cups (created by Lisa of Sweet as Sugar Cookies)

Snickerdoodle Cups (adapted from Allrecipes)

1 c. unsalted butter, softened
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

2 Tbsp. sugar
2 tsp. cinnamon

Biscoff Cream Cheese Frosting (Sweet as Sugar Cookies)

4 oz. cream cheese, softened
4 Tbsp. creamy Biscoff spread
1/2 c. powdered sugar

melted white chocolate (for drizzling)

For the cookie cups: Cream the butter with the sugar. Add the eggs and vanilla and beat well. Blend in the flour, cream of tartar, baking soda, and salt. Form the dough into 1 Tbsp. balls and roll in the cinnamon-sugar. Place balls of dough in greased mini muffin tins and bake at 350F for about 13-15 min. until a toothpick comes out clean. While still warm, make a little dent in the center of each cup with a small spoon or your finger (you may have to scoop out a little of each cookie - eat the scraps and enjoy). Chill the tins in the fridge for at least 30 min. before removing the cookies.

For the frosting: Beat the cream cheese with the Biscoff spread until combined. Beat in the powdered sugar until fluffy.

Pipe the frosting into the cookie cups. Drizzle with the melted white chocolate. Keep in the fridge until ready to serve.

Makes approximately 44 cookie cups

Sweets for a Saturday #69

Here are your Top 5 from last week. Enjoy!

1. Amazing Ooey Gooey Bars - The Royal Cook



2. Guilty Oreos - Back 4 Seconds



3. Apple Yogurt Cake - Yummy Little Cooks



4. Pie Crust Cinnamon Rolls - Kibba Homemade



5. Dreamy Chocolate Mousse - The Royal Cook





The Rules:

1. Please link up to the URL of your post, not the URL of your main blog. When it asks for "Name", type in the name of your treat.
2. Please leave a link back to this post in your post or Grab My Button.
3. Share your delicious sweets from this week. If you've made more than one during the week, feel free to link them all up.
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Orange Cheesecake Cookie Cups

It's kind of neat sometimes how fate can lead you. Case in point: these cookies.

I fully intended to make them exactly as the recipe directed. But, after baking one test cookie and watching through the oven door as it flattened before my horrified eyes, I knew it just wasn't going to work. So, I spooned the batter into mini muffin cups instead and baked them up that way. Then, I'd have little cookie cups, soft and chewy as they should be.


While they were in the oven, however, I got to thinking. What if I were to hollow out the cookie cups and fill the space with some cream cheese frosting? Wouldn't that be delicious? Oh yes it would!


So, when they came out of the oven, I quickly pushed down a little dent in each one and set them in the fridge to chill before removing from the tins. Then, I whipped up a little frosting, filled the cups, and, as a finishing touch, drizzled them with some melted dark chocolate.


Oh my!!! These turned out far better than I ever imagined they could be when I first began to make them. I just figured I'd have some good tasting cookies, but transformed into cream cheese filled cookie cups? Well, all I can say is thank you fate!

Orange Cheesecake Cookie Cups (adapted from Evil Shenanigans and created by Lisa of Sweet as Sugar Cookies)

1/2 c. butter, at room temperature
3 oz. cream cheese
1 c. sugar
1 tsp. vanilla
1 tsp. orange zest (I increased this to 1 Tbsp.)
1 c. all-purpose flour

Cream Cheese Frosting (Sweet as Sugar Cookies):

3 oz. cream cheese, softened
1 1/2 Tbsp. butter, at room temperature
6 Tbsp. powdered sugar

melted semisweet chocolate, for drizzling

Heat oven to 375F and grease two mini muffin tins. Cream the butter and cream cheese until well combined. Add the sugar, vanilla, and zest and blend until ingredients are well combined, but not fluffy. Add the flour and mix until incorporated.

Fill each muffin cup about 3/4 full with cookie dough. Bake for 10-15 min. until set or a toothpick comes out with moist crumbs attached. While still warm, make a dent in the center of each cookie to form a little cup (you can use a small spoon or your finger). Chill in the fridge for 30-60 min. until completely cold. Remove from the muffin tins.

Cream the butter and cream cheese together. Add the powdered sugar and beat until light and fluffy. Pipe the frosting into the cookie cups (I used a ziploc bag with the tip cut off) or spoon it in. Drizzle with the melted chocolate. Put into the fridge until ready to serve.