I made two versions of these cookies... straight up cookies and then
cookie cups filled with chocolate icing.
Fudge puddles are delicious peanut butter
cookie cups filled with creamy fudge.
And since lemon is so timely for Spring and Easter recipes, I wanted lemon sugar
cookie cups filled with a rich lemon pastry cream.
Easy, colorful and delicious M&M Nutella cookie cups are sugar
cookie cups filled with Nutella and topped with dark chocolate M&M's.
Delicious peanut butter
cookie cups filled with amazing chocolatey candy bar pieces?
If you love bite sized desserts, these mini chocolate
cookie cups filled with blackberry mousse are perfect for you.
Not exact matches
Using a wet spoon,
fill about 1/4 of a small silicone or paper
cup with the
cookie dough.
I took a chewy peanut butter
cookie recipe, used peanut butter
cups instead of chocolate chips, then sandwiched them together with peanut butter
filling.
Try other
fillings in these versatile
cookie cups besides the chocolate cream.
While I added pears and coconut cream to these gingerbread
cookie cups, you could add any number of
fillings.
Ingredients 1 1/4
cup finely chopped salted peanuts (for the
filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo
cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
™ refrigerated chocolate chip
cookies into cute, cream -
filled dessert
cups.
I've told her she needs to get the rights or a patent on all these
cookie cups she's been creating since besides the Reese's Peanut Butter
Cookie Cups I posted last year, I haven't seen
cups that are
filled with all kinds of decadent
fillings in perfect harmony.
So besides the Mint Chocolate Chip
Cookie Cups I made, I also tried my own flavor combo and made a raspberry
filling to go with the chocolate
cookie cups, with a fresh raspberry on top.
Pipe the
filling into the
cookie cups, which have cooled for 30 - 60 minutes in the fridge before removing each from the mini muffin
cups, or overnight (covered) on the counter).
After cooled, use two spoons or your fingers, and
fill the
cookie cups about 3/4 full with jam (about 1/2 tsp jam for each).
These easy mini Fruit Tarts start with a sugar
cookie cup and are
filled with a no bake cheesecake and topped with fresh berries and a lime glaze.
Place one piece of mini chocolate chip
cookie dough into each muffin
cup and flatten slightly (each
cup should be
filled almost halfway).
Spoon prepared brownie batter on top of
cookie dough until each
cup is
filled almost all the way.
Fill mini dessert
cups by adding a layer of the
filling to the bottom of each
cup, then dip the lady finger
cookies into the espresso and add a layer on top of the pumpkin
filling in each
cup.
1/2
cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your
cookies and
filling will be FLAT and SPREAD)
It is a
cookie labor of love, but positive
cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed
Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directi
Cookies Yields: 18 - 3 ″
cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directi
cookies Ingredients For the brownie batter
filling: 1/2
cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your
cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directi
cookies and
filling will be FLAT and SPREAD) 1
cup granulated sugar 1/3
cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4
cup milk (this is taking the place of our eggs) 1/2
cup all purpose flour Directions: 1.
Turn the stove on medium to low heat and place
cookie cutter into a skillet
filled with 1/2
cup of water adding more if needed.
for the
cookie dough
filling: 2-1/2
cups all purpose flour 1 tsp salt 1
cup vegan butter, at room temperature 3/4
cup granulated sugar 3/4
cup brown sugar, packed 1 tsp vanilla 1/3
cup soy or almond milk 1
cup vegan chocolate chips
Crush 1/4 of the Oreos roughly and mix with 1/3 — 3/4
cup of the buttercream to make
cookies and cream
filling for the center of the cake.
Pipe, scoop or place a scant 1/4
cup filling in the center of one flat side of each
cookie pair.
Fill muffin tins using a cookie or ice - cream scoop so each cup has exactly the same amount of batter — or a tablespoon if you don't have a scoop — fill each muffin tin or paper 3/4 f
Fill muffin tins using a
cookie or ice - cream scoop so each
cup has exactly the same amount of batter — or a tablespoon if you don't have a scoop —
fill each muffin tin or paper 3/4 f
fill each muffin tin or paper 3/4 full.
Using a
cookie scoop,
fill each muffin
cup with batter until 2/3 -3 / 4 full.
Transfer the peanut butter
filling into a piping bag fitted with 1M star tip and pipe the
filling into the chocolate
cookie cups.
(There may be a bit of ganache left over, it is great as a
cookie filling or in chocolate
cups) Let the tart stand at room temperature until the ganache has set, at least a few hours (the time it will take to set is determined by how warm the kitchen is).
Crust 14 oreo
cookies ground into crumbs 2 tbsp white sugar 1 tsp cocoa powder 1/2
cup melted butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325
cup melted butter
Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2
cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325
cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2
Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325
Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 °F.
When
filling the
cups with batter, I used a
cookie scoop to get batter to the bottom of the
cups.
So I went to work changing them up to be similar and reminiscent of those peanut butter
cup filled banana
cookies and I threw all the ingredients together and am so happy with how they turned out on the first try!
Scoop a scant 1/4
cup (or use a large
cookie scoop) to divide batter,
filling each cavity about 2/3 full.
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cups peanut butter granola bars pizza roll ups pumpkin seed power bars raw vegan peanut butter
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Pipe about 1/2 tsp of the peanut butter mixture into the center of each muffin
cup, on top of the
cookie cheesecake
filling, then pipe the rest of each cube with the remaining amount of
cookie cheesecake
filling.
ingredients CHEESECAKE
FILLING: 2 (8 - ounce) packages of cream cheese (softened) 3/4
cup confectioners» sugar 1 teaspoon vanilla extract 1/2
cup sour cream 1/2
cup heavy cream ORANGE CREAMSICLE BITES: 10 ounces white chocolate chips 24 pieces store - bought candied orange peel PEANUT BUTTER CHOCOLATE CREME
COOKIE BITES: 10 ounces bittersweet chocolate chips 1/2
cup chocolate creme -
filled cookies (coarsely crushed) 1
cup creamy peanut butter 1/2
cup confectioners» sugar 1 teaspoon Kosher salt
From Smitten Kitchen Makes 25 to 30 sandwich
cookies For the chocolate wafers: 1 1/4
cups all - purpose flour 1/2
cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4
cups sugar 1/2
cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the
filling: 1/4
cup (1/2 stick) room - temperature, unsalted butter 1/4
cup vegetable shortening 2
cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven.
I was so
filled with anticipation I decided to make one giant
cookie for dinner to break my fast, which is exactly what I had, with a glass of wine and a
cup of coffee.
Just throw your ingredients into a mixer or hand - mix and all of a sudden you have a delicious bowl of
cookie dough that tastes like the
filling of a Reeses Peanut Butter
Cup.
** At the recommendation of Deb's post, I used 1
cup of sugar, for a slightly less sweet
cookie since I was going to be using the
filling (more like the original Oreo), use the greater amount (1 1/2
cups) if you want a sweeter
cookie (less like the real deal Oreo) or if you do not plan to
fill them.
Each bag is
filled with 150g of our dairy free, gluten free, soya free and vegan chocolate drops which are perfect for adding to
cookie recipes, chocolate muffins,
cup caked or baking chocolate cakes or other chocolate recipes with.
1 1/4
cup gluten - free chocolate
cookie crumbs (I used most of a package of gf oreo - style
cookies, minus the cream
filling.
Red Wine Chocolate
Cookie Cups are made with a chewy chocolate chocolate chip
cookie cup base and
filled chocolate frosting with a hint red wine.
Delicious
cookie cups are
filled with signature flavors for a fun treat perfect for any occasion.
Donnie's Peanut Butter Puck Peanut butter
cookie cup stuffed with creamy peanut butter and
filled with ganache.
Dessert, Sweets & Ice Cream Ice cream w. cherries cheesecake flavour Raw pies with ricotta cream & fresh berries Fruit salad in lemon cream and chocolate chunks Ice cream cake topped w. avocado chocolate mousse Chocolate & date truffles Marzipan and chocolate sweets Buttermilk bowl with rhubarb syrup (koldskål) Almond biscuits w. rhubarb ice cream Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut
cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake
cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples
filled with pistachio and date «marcipan»
Prep time: Cook time: Total time:
Cookie Dough Cream Pie For Pie Crust: 1 1/2
cups chocolate wafer
cookie crumbs (about 7 oz of
cookies, processed in a food processor) 6 tablespoons butter, melted
Cookie Dough: 1 1/4
cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2
cup (1 stick) butter, room temperature 3/8
cup granulated sugar 3/8
cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2
cup mini semi-sweet chocolate chips For
Filling: 3/4
cups light brown sugar 1/3
cup all - purpose flour 1/4 teaspoon salt 2
cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1
cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F.
When you're ready to
fill the
cookie cups, transfer the lemon curd to a pastry bag or a baggie with the tip of one of the corners cut off.
Instead, you make up a copycat fondant which you then use to
fill chocolate chip
cookie cups.