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Tag Archives: cookie cups

Chocolate Chip Oreo Brownie Cups

Posted on February 3, 2013 by easybaked

Brownie Oreo Cookie CupChocolate chip cookie dough topped with an Oreo cookie topped with a chewy brownie… does dessert get better than this?  Plus they are just so cute- and fun to eat!

These little dessert cups are incredibly easy to make.  All you need is refrigerated cookie dough, Oreos and brownie mix (plus the oil water and eggs to make the brownies!)

Dessert Ingredients!They are so easy to put together:

DIRECTIONS:

  • Preheat the oven to 350F degrees.
  • Put 24 cupcake liners into cupcake tins.
  • Break apart refrigerated cookie dough (the Nestle brand comes already divided into 24 pieces)
  • Press cookie dough into the bottom of each cupcake liner so it covers the bottom of each cup (I thought that as the dough warmed a little bit to room temperature that this was easier).
  • Press an Oreo cookie on top of each bit of cookie dough.

Break apart cookie dough bits....Press Oreo on top of cookie dough..

  • Prepare the brownie mix as directed on box and scoop batter evenly into all 24 cups, covering the Oreo completely.


Scoop brownie batter over Oreo.

  • Bake at 350F degrees for 20-30 minutes.  Check often and be sure you don’t over bake the brownie.  They are much better a little chewy!
  • Remove from oven and serve warm or at room temperature.
  • I served with a little whipped topping and chocolate/ caramel drizzle.


Brownie Oreo Cookie Cup3

My thoughts: These are a really easy and yummy treat.  They are fun right out of the cupcake wrapper (eaten like a cupcake), or they are fun to dress up as a fancy dessert with pretty drizzles and toppings.  The three layers of different flavor and consistency make this a truly unique dessert!  Enjoy!! ~r

Brownie Oreo Cookie Cup2

Other dessert cup recipes you might enjoy: (click on the image to be taken to the recipe)

Fruit Loop Confetti Cups!!Salted Caramel Cookie Cups (2)Pecan Pie cookie cups with dark chocolateSeven Layer Cups

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Seven Layer Cookie Cups

Posted on May 19, 2012 by easybaked

Confession:  I’ve never had or made 7 layer bars.  But ever since I created the salted caramel cookie cup recipe, my friend Dawn (and her husband Rex!) have been asking me to try a cookie cup filled with 7 layer bar ingredients.

Now that I’ve tried them, I am in love with 7 layer bars.  The bars are very easy to make and there are tons of recipes online for them.  There are many variations of ingredients, but I made my cups with Dawn’s favorites.  The cups are a little more time consuming than plain bars– but very, very fun!  The cookie cup holds all the yummy ingredients together and adds a dense sweet layer to the typical bar recipe.

INGREDIENTS:

  • 1 tube of refrigerated sugar cookie dough
  • 1c. of finely crushed graham cracker crumbs
  • 1/2 c. chopped pecans
  • 1c. semi-sweet chocolate chips
  • 1/4c. butterscotch chips
  • 1c. shredded coconut
  • 1 can of sweetened condensed milk

(yep, thats 7 ingredients!)

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Using clean hands, knead together graham cracker crumbs and cookie dough until all crumbs are incorporated.
  • Divide dough evenly among 12 (standard size) muffin cups.
  • Bake at 350 degrees for 12 to 14 minutes
  • Press centers of baked cookies in, forming a cup. I use a mini tart shaper for this and it makes it SO easy- you can use the end of a wooden spoon too, if you want.  The inside of the cookies might still be a little undercooked at this point — that is ok!
  • Layer the remaining dry ingredients in each cookie cup, saving some coconut aside.
  • Place sweetened condensed milk in a zip top bag, clip a corner and drizzle the condensed milk into each cup over and around all the ingredients.  I went to each cup twice, as the liquid seeped down into all the layers there was room for more on top.
  • Sprinkle top with shredded coconut and place back in the oven at 350 degrees for about 10-15 minutes.  Watch for your coconut to brown on top– that is your cue to pull them out!
  • Cool completely in pan.  
  • Use a small knife to run around edge of each cup and pop it out of pan when cooled.

My thoughts:  I love them!  You could experiment with ingredient variations to this if you don’t like nuts or coconut for example. I like them as is.  Since I’d never had a 7 layer bar, I was depending on Dawn and Rex to judge the taste- they give them a thumbs up!  If you want gooey chocolate and coconut then this is YOUR dessert!  Enjoy!


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Pecan Pie Cookie Cups

Posted on December 16, 2011 by easybaked

Dark chocolate and pecans baked in a soft sugar cookie cup–yum!

INGREDIENTS:

  • One tube of Pillsbury Refrigerated Sugar Cookie Dough
  • About 2 cups of pecan halves
  • 2/3 c. dark chocolate chips (I use the Ghirardelli 60% Cacao Bittersweet Chips)
  • 1 T. corn syrup
  • 1/4 c. heavy whipping cream

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Spoon about 1 T. of cookie dough into a ball in 24 mini-muffin cups.
  • Press into bottom and sides of cup (I use a Mini Tart Shaper )
  • Place one pecan half in the bottom of each cup.
  • Chop one cup of pecan halves into tiny pieces.
  • Mix together chopped pecans, corn syrup, whipping cream and melted bittersweet chocolate.
  • Use a zip-top bag to pipe pecan mixture into cups (just clip a nice big corner off so that the pecan pieces can fit through!)
  • Top with another pecan half
  • Bake at 350 degrees for about 16-18 minutes.
  • Allow cups to cool completely in pan.
  • Once completely cool, twist each cup a bit to free it from the pan and removeMy thoughts:  I usually love my experiments…but I didn’t really like these (just being honest here…)  My friends and co-workers LOVED them though…  I think I just needed milk chocolate instead of the bittersweet.  I need my sweet!  These were a huge hit though- so the bittersweet apparently works for most people.  ENJOY!!

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Salted Caramel Cookie Cups

Posted on June 17, 2011 by easybaked

Salty meets sweet in these crunchy pretzel cookie cups dipped in chocolate and filled with creamy caramel.

INGREDIENTS:

  • 2 cups of crushed pretzel rods
  • 1 tube of refrigerated sugar cookie dough
  • 6 ounces (1/2 bag) of Wilton Dark Candy Cocoa Melts
  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 (14 oz.) can of sweetened condensed milk.

DIRECTIONS:

  • Using your hands, knead 1 cup of pretzel crumbs into cookie dough.
  • Form into 12 balls and place into a greased muffin tin.
  • Bake at 350 degrees for 16 minutes. Remove from oven and press centers into a cup using a mini-tart shaper or the end of a wooden spoon. Allow these to cool completely. When cool, gently run a knife around edges and remove from pan.
  • Melt candy melts in the microwave in 30 second increments until smooth.
  • Dip top edges of cup into melted chocolate and then into remaining crushed pretzels. Pipe any remaining chocolate into the bottom of each cup (save just a little bit to drizzle on the top!) Allow this to harden while you make your caramel.

  • To make caramel sauce: place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted. Stir this constantly to prevent scorching. (about 6-8 minutes).

*note: this makes about twice as much caramel sauce as you will need.  You can cut the ingredients in half, but then what to do with 1/2 of a can of condensed milk?!?  I say make the full batch and use the leftovers on ice cream! 

  • Spoon caramel into hardened cups.
  • Drizzle with more melted chocolate if desired.
  • ENJOY!!! :)

My thoughts: I made this dessert for my friend Dawn. I just love the salted caramel hot chocolate from Starbucks and we both thought that the saltiness of pretzels plus the sweetness of caramel would be perfect together. I forgot that I HATE eating pretzels with sweet things…can’t stand chocolate covered pretzels….so this dessert is not my favorite. If you like your pretzels covered in chocolate, this is the recipe for you though! I really hope you enjoy it :) r-

6-14-12: I love it when readers try a recipe and share their process (changes and all!)- here’s Kitchen Mischiefs  with her version of these cups using chocolate chip cookie dough—YUM!

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Confetti Cups!!!

Posted on June 7, 2011 by easybaked
Chewy “confetti” cookie cups are filled to overflowing with a tart blue raspberry lemonade cream. This is a kid-friendly, fun recipe that can double as a refreshing summer dessert for all ages!
INGREDIENTS:
  • 1 tube (18 oz.) of Pillsbury refrigerated sugar cookie dough
  • 2  1/2 cups of Fruit Loops
  • 8 oz. of PHILADELPHIA cream cheese (room temp)
  • 1 packet (0.23oz.) of Kool-Aid (Ice Blue Raspberry Lemonade)
  • 2 cups of Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
DIRECTIONS:
  • Preheat oven to 350 degrees
  • Place 2 cups of Fruit Loops in a zip-top bag and roll then into crumbs using a rolling pin.
  • Place cookie dough into a mixing bowl and add Fruit Loop crumbs.  Using hands, mix together until well-blended.
  • Scoop cookie dough into a greased muffin tin, evenly dividing the dough between all 12 cups.
  • Bake cookie dough at 350 degrees for 12 minutes (or until browned around edges).
  • Remove from oven and allow cookies to sit in pan and firm up for about 3-5 minutes.
  • Run a small knife around the edges of each cup before popping it out and putting it on a plate.
  • Using a mini-tart shaper or the end of a wooden spoon, press the center of each cookie in to form a cup.
  • Chill cups until they are no longer warm to the touch (about 10 minutes)
  • For filling:  Cream together cream cheese and Kool-Aid until completely blended.
  • Add Marshmallow Creme and mix thoroughly.
  • Add 1 cup of Cool Whip and mix until smooth and creamy.
  • Place filling in a large zip-top bag and clip a corner.
  • Pipe filling evenly into each cookie cup.
  • Place about 1 c. of Cool Whip into a zip-top bag, clip a corner and pipe this on top of the filling.
  • Crush remaining 1/2 cup of Fruit Loops and sprinkle over the top.
  • Serve immediately or freeze and serve chilled.
My thoughts:  After making my Fruit Loop Pie for Real Women of Philadelphia and realizing that I couldn’t enter it into the contest because of the length of time required for the filling to set up I obsessed over how to make it work so I could use this filling (it is SO incredibly good!!!!!)  I knew the filling would work great in a cup and incorporating the cookie dough makes it quick and easy…I think I like these better than the original Fruit Loop Pie crust!  Individual desserts are just so fun!  ENJOY!!!


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Caramel Coconut Cream Cups

Posted on April 17, 2011 by easybaked

These chewy coconut cookie cups filled with rich chocolate and fluffy cream cheese are topped off with soft caramel, chocolate and toasted coconut.  More than delicious, these are truly a unique dessert that will have all your friends and family wondering how in the world you made them!

INGREDIENTS:

  • 2 c.  yellow cake mix (any variety)
  • 2 c. crushed coconut cookies (I use WalMart brand)
  • 2 eggs
  • 1/2 c. vegetable oil
  • 1 c. shredded coconut
  • 1/4 c. whipping cream
  • 1/2 c. semi-sweet chocolate chips
  • 16 Kraft Caramels (unwrapped)
  • 7 oz. sweetened condensed milk
  • 1/4 c. margarine
  • 6 oz. Philadelphia cream cheese (softened)
  • 1/2 c. sugar
  • 4 oz. Cool Whip (refrigerator temperature)
  • 12 oz. Wilton Dark Candy Cocoa Melts

DIRECTIONS:

  • Preheat oven to 350 degrees
  • In a mixing bowl combine cake mix, crushed coconut cookies, eggs and oil.  Blend well.
  • Scoop batter evenly into 12 un-greased muffin tins, pressing it down with spoon.  Bake at 350 degrees for 15 minutes.
  • Spread coconut over a small cookie sheet and toast at the same time your cups are baking for 10 to 15 minutes (check often to prevent burning!)
  • While cookie cups bake, make your fillings:
  1.  Chocolate ganache:  Place whipping cream in a small saucepan and heat it over the stove until it just starts to bubble at edges (20-30 seconds).  Turn off heat, add chocolate chips, over and allow to sit on warm burner for 5 minutes.  After 5 minutes, stir until smooth.
  2. Caramel Sauce:  Place caramels, condensed milk and margarine in a saucepan and heat until caramels are fully melted and mixture is smooth (about 5 minutes)  stir constantly.
  3. Cream filling:  Combine cream cheese with sugar  until smooth.  Fold in Cool Whip.
  • Remove coconut from oven when it is a toasty brown.  Place in bowl to cool.
  • Remove cookie cups from oven.  They look like muffins at this point–using a tart shaper or the end of a wooden spoon, press the middles of the muffin in to form a cup shape. (NOTE:  because ovens vary in temperature, your cups may need to bake longer.  When you press the middle in it should look a little oily from the coconut oil in the cookies- but it should hold its shape–  if it’s doughy and wont stay pressed down, place it back in the oven for a few minutes.)
  • Tip the muffin pan over a clean counter to release the cups and carefully turn them all upright to cool.
  • Melt chocolate candy coating in microwave in 30 second increments, stirring between until smooth.
  • Dip the top edge of each cup into the chocolate and then sprinkle with toasted coconut.
  • Spoon chocolate ganache evenly into each cup.
  • Place cream filling in a large ziplock.  Cut one corner and pipe the cream evenly into each cup.
  • Spoon caramel sauce evenly over each cup.
  • Drizzle any left-over candy coating over each cup and top with remaining coconut.
  • Keep refrigerated until serving.
  • Makes 12 cups.

My thoughts:  I “invented” this recipe for Kraft using Philadelphia Cream Cheese.  It has some of my favorite flavor combinations– coconut, chocolate and caramel– amazing!  It is also a great texture combination: chewy, creamy crunchy….yum.  This is a fairly time-consuming recipe.  If you love baking it is FUN FUN FUN!!!!  (I’m actually a little addicted to making these!)  I can’t give it an “easy recipe” tag though– its just too involved.  If you get a chance to try these let me know what you think!  Enjoy!!!! r-



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