Easy Chocolate Berry Sugar Cookie Cup Recipe
* 1 1/3C sugar cookie dough (the kind they now have at the store that comes in a tub by toll house) - let sit until soft. I made 3 batches with a tub of this (of course this meant i tripled amount of flour) * 1/3C + 1T flour mix together dough and flour and put in mini muffin pan. use smallest cookie scoop (1in balls). form each one. bake at 325 for 9-10 min. immediately put in whatever mix of berries and chocolate you want. i used half milk chocolate with semi sweet chocolate mixed with dried cranberries. my other batch not pictured, i put white chocolate and a mixture of berries. let sit for at least 10 min. then gently pull out which was no problem for me. i put in fridge to set. then they can be placed on top of each other. do not invert these to take out. no needed and you'll lose your berries!  |
|
|
| Interesting!
I would try Craisins - was that what you used? |
| Yep! I love the white chocolate/craisins combo b/c they're a tad sweeter. Mr. J likes the one pictured the most. They also have those white chocolate swirl chips and peppermint chips during the holidays to put in there. |
I think instead of sending Christmas cards you should have sent us all some of the wonderful things you make.....  |
| I want to try these. They look yummy!!
I am assuming that you kinda press the cookie dough into the muffin cups so it comes out with that litte divit to put the goodies in???? |
| Ooh, these look good and look somewhat 'fancy' but aren't. My kind of baking!
Do you think it has to be dried fruit, otherwise it'd be too wet? Dried blueberries and white choc chips sound yummy... Or dried cherries and extra dark (75%) choc. |
| If you ran them back into the oven after filled would the chocolate melt just enough to hold them inside the cups thus elimate/reduce possibility of escape? Warm just enough to soften, not totally melt......... Ooooo think of the possibilities for fillings: nuts, marshmellows along with the chocolate for "glue." |
| Yes, mold as you described.
I think that's why they say to insert chocolate chips immediately after they come out of oven. I did this and quickly, and they melt on the bottom holding the ones on the top mostly in place so the tops still look fancy (whole chocolate chips). It's just hanging them upside down with a shake, one or two will fall off but not the rest. I was amazed at how easily they came out though. edit: want to clarify that when i say this made 3 batches ...i meant, each batch made 24 |
barney1 wrote: Ooh, these look good and look somewhat 'fancy' but aren't. My kind of baking!
Do you think it has to be dried fruit, otherwise it'd be too wet? Dried blueberries and white choc chips sound yummy... Or dried cherries and extra dark (75%) choc. goosh I am getting hungry!!! I just added the cookie dough and chips to my grocery list. |
| darn! I got the cookie dough and chocolate chips and I have the dried fruit. I FORGOT the mini muffin pan!!!!!!!
NO COOKIES FOR ME TONIGHT  |
Just make them in a big muffin pan 
Or, do you have ramekins? |
barney1 wrote: Just make them in a big muffin pan
Or, do you have ramekins? mmmm HUGE cookies - an appealling idea
my ramikins are glass - not sure if that would work. and I need mini muffing tins..... |
| These sound yummy and I'm definitely going to try them!
As for the shaping the dough in the tin, Pampered Chef makes what looks like a little wooden dumbbell that would work perfectly. It's actually made specifically for recipes like this. Forgot why I bought it but now I'm glad I did! |
| I won't lie... that process of shaping them sucks. you'll see. i'll have to look into that tool drezzie's mom mentioned! |
| Hmmm, I have an olive wood mortar and pestle and I think the pestle would work great to fill the muffin tins.
I also thought it was funny that you said to use the smallest cookie scooper...as if everyone HAS cookie scoopers of varying sizes
I wonder if you can make this with any cookie dough or does it have to be the sugar cookie for the consistency? I think it's be super yummy to have oatmeal-craisin dough and then fill the inside with dark chocolate |
barney1 wrote: Hmmm, I have an olive wood mortar and pestle and I think the pestle would work great to fill the muffin tins.
I also thought it was funny that you said to use the smallest cookie scooper...as if everyone HAS cookie scoopers of varying sizes I have a marble pestle for herbs and I thought ther same thing - it should be great for this. I have to admit I wondered why I didn't have any cookie scoops never mind various sized ones |
| FWIW, everyone imo should have the small (t), med (T), large (1/4C) scoops. pfft. |
| Only recently have I invested in different size scoops, wonder how I lived without them! |
| I have 3 sizes, too. The large scoop is for making meatballs, the small and medium ones are used for cookies. Again, Pampered Chef (church member's daughter is a demonstrator). LOVE them. |
| Here's the tart shaper from Pampered Chef.
http://www.pamperedchef.com/our_product ... oryCode=BK And here's their small scoop. http://www.pamperedchef.com/our_product ... oryCode=BK This one measures 1 tbsp, the medium one measures 2 tbsp, and the large one measures 3 tbsp. |
| I didn't see the cookie dough in a tub (okay - I forgot that part when I was shopping), so I bought the kind you slice. I can just squeeze it all out of the tube and add the flour - it should still work okay, shouldn't it?
I don't have the cookie scoops either. I had to buy the mini pan, too. I need more baking tools.  |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|