What is it about raw cookie dough that is basically better than the cookie itself? These are my new favorite addiction. It is basically impossible to stop at one. I am such a cookie dough lover that I finally purchased the Cookie Dough Lover’s Cookbook after having it in my amazon shopping cart for a year or so. I couldn’t resist any longer. I am giddy with excitement over the recipes in it.
Let me tell you about these babies. We start with a chocolate chip cookie base that is lightly baked in a muffin tin. Then, once those are cool, we whip up an eggless, raw cookie dough that is piped into the center of those deliciously soft cookie cups.
I am sorry. Not sorry.
I only had enough ingredients on hand at the time to make a half batch of these. I was seriously kicking myself after eating one. I honestly cannot wait to make these again. I feel the need to run into the kitchen right now…
Recipe from Cookies and Cups
For the cookie cup
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
For the filling
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- optional 2/3 cup mini chocolate chips
- To make the cookies, preheat the oven to 350ºF. Line 2 muffin tins with cupcake liners.
- In the bowl of a stand mixer, cream together the butter and both sugars. Add eggs and vanilla and mix until combined. Turn the mixer to low and slowly add the flour, baking soda and salt. Mix until just combined. Stir in chocolate chips.
- Fill the prepared liners with 2 rounded tablespoons each of dough. Bake for about 12 minutes until cookies start to brown. (They will be soft, but that's what we want!)
- When the cookies are done, remove from the oven and gently press the center down with a spoon (I used the handle of my whisk) while still in the muffin tin, creating an indentation.
- Let cool for about 10 minutes in the muffin tin and then transfer to wire rack to cool completely.
- To make the filling, cream together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the milk and vanilla and mix well. On low speed, slowly add the salt and flour. Turn mixer up to medium and beat for about 30 seconds. If the mixture is not at desired piping consistency, beat in more milk. Stir in the mini chocolate chips, if using.
- Pipe the filling in the indentation of each cooled cookie cup. Garnish with more mini chocolate chips if desired. Serve.
Store, covered in the refrigerator up to 5 days.