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Who says cookies have to be flat?! Cookies can have any shape or form – if they want to. Today’s cookies you can even use to drink out of them if you like ;) Cookie Cups are a nice base for may different sweet desserts – the liquor shot after dinner or maybe to create a nice dessert with some ice cream like these Banana Split Cookies Cups, for example. Many things you can do with those little cups ;)

Chocolate Chip Cookie Cups | Bake to the roots

Cookie cups had their “hot minute” quite some time ago when everybody talked about them and everybody made them. After all these years I still think they are pretty handy and cute if you want to serve something small. To make them just to have a little snack on the side here and there – not really a recommendation. For that, you should bake “regular” cookies, because these here need a bit more attention than good old drop cookies ;) But if you want to do that extra work… feel free to make every cookie from now as a cookie cup…

Cookie cups can be a bit tricky if you make them for the first time… to be honest even after the fifth time ;) It took a while until I got some decent looking cookie cups out those molds. They either blew up because there was too much dough in the mold or they had a misshapen rim or holes in some spots – not really useful if you want to use the cups for carrying liquid at the end ;) It took me several attempts to find out how to avoid all of those problems…

So the trick for these cookie cups so they (almost) always work: do not use too much dough! Easy, right?! ;) NO… do not use too much dough and add it gradually to the mold. You can make little dough noodles for example and place them inside the mold one after another and then press them together – this way you avoid air bubbles in the dough and you also reach the bottom part of the mold more easily. The dough expands during baking and the only way the dough can go is up – so make sure you fill the molds tight from the bottom to the top. Try to be consistent with the amount of dough you press into the mold so the walls of the cups have the same thickness everywhere and also do not add too much dough on top (which will be the bottom of the cups after baking). If you cool the dough with the molds for some time before baking it will help the dough to keep its shape even better.

If the cookie cups turned out nicely (give them some time to harden in the molds before removing them) you can brush them with chocolate on the inside – this way they are able to hold liquids. You just have to make sure you covered every spot with chocolate or you will have a leaking problem at some point. If you want to serve ice cream or something thicker like a custard you do not really have to use chocolate on the inside – the cups should hold well enough in those cases.

Cookie cups are a nice dessert option if you entertain a larger crowd – you can prepare the cookie cups in advance (they stay fresh for 1-2 days) and as soon as dessert time has arrived you just need to finish the cups the filling and decorations… which can be normally done quite quickly (depending on the decorations, of course).

INGREDIENTS / ZUTATEN

(9-10 cookie cups)

For the cookie dough:
1/2 cup (120g) butter, softened
1/2 cup (100g) sugar
1/2 tsp. vanilla extract
1 medium egg
2 cups (260g) all-purpose flour
1/2 tsp. baking powder
pinch of salt
0.7 oz. (20g) semi-sweet chocolate chips

For the filling/topping:
3.5 oz. (100g) semi-sweet chocolate
1/2 cup (120ml) heavy cream, cold
1 tbsp. confectioners’ sugar
8 scoops vanilla ice cream
1 small banana

(9-10 Cookie Cups)

Für den Cookieteig:
120g weiche Butter
100g Zucker
1/2 TL Vanille Extrakt
1 Ei (M)
260g Mehl (Type 550)
1/2 TL Backpulver
Prise Salz
80g Zartbitter-Schokoladendrops

Für die Füllung/Topping:
100g Zartbitterschokolade
120ml kalte Schlagsahne
1 EL Puderzucker
8 Kugeln Vanilleeis
1 kleine Banane

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350°F (180°C). Grease silicone shot molds lightly and set aside.

2. Add the butter, sugar, and vanilla extract to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Mix the flour with baking powder, and salt – add to the bowl and mix in. Add the chocolate chips and fold in. Divide the dough into 8 equal pieces and press into the silicone mold – works best if you press in the dough in smaller portions, layer by layer until the mold is full. Make sure there are no air bubbles in the dough. Bake for about 22-25 minutes. Take out of the oven and let cool down on a wire rack for at least 1 hour before removing from the molds.

3. Melt the chocolate over a pot with simmering water (or in the microwave) and brush the insides and edges of the cookie cups, let some of the chocolate drip down the sides if you like – safe some for decorations. Let cool for about 30 minutes. You can do this some time in advance and finish the cookies cups right before serving.

4. Add the cold heavy cream and confectioners’ sugar to a bowl and whip until stiff peaks form. Peel the banana and cut into slices. Melt the chocolate again if hardened. To finish the cookie cups place one scoop of ice cream in each cookie shot, top with some banana slices and whipped cream and drizzle with melted chocolate. Serve immediately.

1. Den Ofen auf 180°C (350°F) vorheizen. Die Cookie-Shot-Silikonform leicht einfetten und zur Seite stellen.

2. Die Butter mit dem Zucker und Vanille Extrakt in einer großen Schüssel hell und luftig aufschlagen. Das Ei dazugeben und gut unterrühren. Mehl mit Backpulver und Salz vermischen und zur Schüssel dazugeben und unterrühren. Die Schokoladendrops dazugeben und unterheben. Den Teig in 8 Portionen aufteilen und dann in die Form drücken – funktioniert am Besten, wenn man den Teig nach und nach einfüllt und Schichtweise festdrückt. Darauf achten, dass sich keine Luftblasen im Teig bilden und dann für etwa 22-25 Minuten backen. Die Form aus dem Ofen holen und auf einem Kuchengitter für min. 1 Stunde abkühlen lassen. Die abgekühlten Cookie Cups vorsichtig aus der Form lösen.

3. Die Schokolade über einem Topf mit köchelndem Wasser oder in der Mikrowelle schmelzen. Das Innere und die Ränder der Cookie Cups mit der Schokolade bestreichen (etwas für die Dekoration zurückbehalten) und dann für etwa 30 Minuten abkühlen lassen. Bis zu diesem Punkt können die Cookie Cups schon im Voraus vorbereitet werden.

4. Die kalte Sahne und den Puderzucker in eine Schüssel geben und steif schlagen. Die Banane in Scheiben schneiden. Die Schokolade erneut erwärmen, falls sie fest geworden ist. Die Cookie Cups mit je einer Kugel Eis befallen, Bananenscheiben drauf legen und mit der Sahne und der geschmolzenen Sahne dekorieren und dann sofort servieren.

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Here is a version of the recipe you can print easily.