Cookies come in all imaginable sizes, shapes, and flavors. Not every cookie is immediately recognizable as a cookie though ;) I guess not everyone will see immediately that these Toffifay Chocolate Chip Cookie Cups are cookies… or at least cookie-related. The moment you bite into them, you know. The delicious cookie dough gives it away. ;P
I love small sweet snacks. Those bite size snacks are great when you want something sweet but not too much. Cakes are great, but a whole piece of cake is sometimes a bit much, isn’t it? Those small snacks you can enjoy all day, one by one, over a long period of time and it’s still less sugar and calories compared to a whole piece of cake. ;P
If you want to cut back on sugar, you could do this here. The sugar in the cookie dough can be replaced with an alternative like xylitol or erythritol. The Toffifay will still be sugary and sweet, but all in all you could save some sugar and calories ;P If that is your goal when preparing sweets…
Well… if you ended up here on this page, you are probably not looking for a lecture about cutting back on sugar. You want the good stuff. Even though, I actually have quite a few sugar-reduced and sugar-free recipes – take a look here. Maybe there is something interesting for you, even though you came for the sugary sweet stuff. Sugar-free does not mean it’s less delicious. ;P
Anyway. Back to the cookie cups. If you want to bake these little fellas, you’ll need a mini muffin tin. Or better two of them if you want to bake all at once – though it’s not a problem to work in batches here. Most mini muffin tins have 24 molds for the mini muffins or cookie cups, getting everything done in two batches should be easy. Just make sure to place the dough back in the fridge while the first cookie cups are baking…
You could use classic mini muffin tins* made of coated metal or silicone mini muffin tins/molds*. With the silicone baking molds it’s easier to get the cookie cups out without breaking them… though a well greased metal tin should work as well. Just be patient if one of the cookie cups sticks a bit to the tin. ;)
Whether you use metal or silicone for the cookie cups – you have to act quickly after taking them out of the oven. You have to press the Toffifay candy into the still warm cookie cups in order for them to stick and stay where they should. If you do so when the dough has cooled, it will break and get messy ;P Be careful though – because of the warm cookie dough, the Toffifay candy will also get warm and the chocolate on top is likely to melt. Do not touch the cookie cups until they are completely cooled. The chocolate will set again, but if you touch it in between you will see fingerprints everywhere. ;P
I got much more recipes for small snacks like these here on the blog. My Mini Brownie Bites (with Toffifey as well) and my Mini Blondie Bites (with white Toffifay) are both very popular. The concept of something small with Toffifay is not totally new as you can see. ;P
INGREDIENTS / ZUTATEN
(about 40 cookie cups)
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) raw cane sugar
1 large egg
1 tsp. vanilla extract
2 1/4 cups (290g) all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2.1 oz. (60g) semi-sweet chocolate, chopped
about 40 Toffifay (Toffifee) candy*
(etwa 40 Cookie Cups)
120g weiche Butter
150g Vollrohrzucker
1 Ei (L)
1 TL Vanille Extrakt
290g Mehl (Type 550)
1/2 TL Natron
1/4 TL Salz
60g Zartbitterschokolade, gehackt
etwa 40 Toffifee*
DIRECTIONS / ZUBEREITUNG
1. Add the butter and sugar to a large bowl and mix for about 3-4 minutes until very light and fluffy. Add the egg and vanilla extract and mix in well. In a separate bowl mix the flour with baking soda and salt – add to the bowl, and mix until just combined. Next, add the chopped chocolate and fold in. Cover the bowl and place in the fridge for about 2 hours (or overnight).
2. Preheat the oven to 350°F (180°C). Grease several mini muffin trays and add about 1 tablespoon of the cookie dough to each well. Bake the cookie cups for about 12-13 minutes – they should be firm around the edges but still soft in the centers. Remove from the oven and let cool for about 2 minutes, then press the Toffifay (Toffifee) into the still-soft dough. Leave the cookie cups to cool completely in the muffin trays. Remove the cooled cookie cups from the molds using a sharp knife. The cookie cups should be eaten within 4-5 days.
1. Die weiche Butter und den Zucker in einer großen Schüssel für etwa 3–4 Minuten hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. In einer separaten Schüssel Mehl mit Natron und Salz vermischen und dann zur großen Schüssel dazugeben – nur kurz unterrühren. Die gehackte Schokolade dazugeben und unterheben. Die Schüssel abdecken und für etwa 2 Stunden (oder über Nacht) in den Kühlschrank stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Mehrere Mini-Muffin-Bleche einfetten und dann etwa 1 Esslöffel Teig in jede Mulde geben. Die Cookie Cups für etwa 12–13 Minuten backen – an den Rändern sollten die Cookie Cups fest sein, in der Mitte sollten sie allerdings noch weich sein. Aus dem Ofen holen und etwa 2 Minuten abkühlen lassen, dann die Toffifee in den noch weichen Teig drücken. Die Cookie Cups in den Formen komplett abkühlen lassen. Die abgekühlten Cookie Cups mit einem scharfen Messer aus den Formen lösen. Innerhalb von etwa 4-5 Tagen aufessen.
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Here is a version of the recipe you can print easily.
Print
Toffifay Chocolate Chip Cookie Cups
- Prep Time: 00:45
- Cook Time: 00:13
- Total Time: 04:00
- Yield: 40 1x
- Category: Cookies
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
These small chocolate chip cookie cups are filled with Toffifay candy – a sweet snack with chocolate, caramel, and hazelnut. So good!
Ingredients
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) raw cane sugar
1 large egg
1 tsp. vanilla extract
2 1/4 cups (290g) all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2.1 oz. (60g) semi-sweet chocolate, chopped
about 40 Toffifay (Toffifee) candy*
Instructions
1. Add the butter and sugar to a large bowl and mix for about 3-4 minutes until very light and fluffy. Add the egg and vanilla extract and mix in well. In a separate bowl, mix the flour with baking soda and salt – add to the bowl, and mix until just combined. Next, add the chopped chocolate and fold in. Cover the bowl and place in the fridge for about 2 hours (or overnight).
2. Preheat the oven to 350°F (180°C). Grease several mini muffin trays and add about 1 tablespoon of the cookie dough to each well. Bake the cookie cups for about 12-13 minutes – they should be firm around the edges but still soft in the centers. Remove from the oven and let cool for about 2 minutes, then press the Toffifay (Toffifee) into the still-soft dough. Leave the cookie cups to cool completely in the muffin trays. Remove the cooled cookie cups from the molds using a sharp knife. The cookie cups should be eaten within 4-5 days.
Notes
Let’s get baking!
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