Chocolate Chip Cookie Dough Cups

By davidv

“Chocolate stuffed with cookie dough has to be one of the yummiest combinations on the planet. Serve them without mentioning the surprise inside for a major wow-factor!”—David

Tip: When melting the chocolate chips in the heatproof bowl, be sure the bowl is completely dry before placing the chocolate inside, as any moisture can make the chocolate stiffen.

Ingredients

• Cookie Dough:
• 6 Tbsp unsalted butter
• 1/3 cup light brown sugar, packed
• 1/4 tsp salt
• 1-1/2 tsp vanilla extract
• 1/2 cup confectioners’ sugar
• 4 Tbsp all-purpose flour
• 1/3 cup mini semisweet chocolate chips
• 1/3 cup peanut butter chips
• Chocolate Cups:
• 1-2/3 cups mini semisweet chocolate chips
• 1-1/3 cups semisweet chocolate chips

Details

Adapted from qvc.co

Preparation

Step 1

Line a 24-cup mini muffin pan with paper liners and set aside.

To prepare the dough, melt the butter in a small saucepan over medium heat. Whisk in the brown sugar and the salt, stirring until dissolved. Continue to cook the butter for 2 minutes, then remove the pan from the heat. Let it cool for 15 minutes, then whisk in the vanilla, confectioners’ sugar, and flour until fully combined. Let the mixture cool for another 5 minutes, then mix in the mini chocolate chips until they’re evenly distributed. You should refrigerate the dough until you’re ready to prepare the cups. If it’s more than 20 minutes, let the dough sit at room temperature for about 10 minutes to soften before you attempt to scoop it into the cups.

To prepare the chocolate cups, place the mini semisweet chocolate chips and 1 cup of the semisweet chocolate chips into a heatproof bowl. Set aside. Fill a medium-size saucepot about 1/3 of the way full with water and bring to a boil. Turn the heat off and then place the bowl with the chocolate chips on top of the saucepot. Let it sit for 3–5 minutes, and then lightly whisk the chocolate chips until fully melted. Remove the bowl from the saucepot, add the remaining 1/3 cup chocolate chips, and whisk again until completely melted. Pour 2 tsp of the melted chocolate into each liner, and with a small pastry brush, spread the chocolate to completely cover the inside of the liner. Refrigerate for 10 minutes.

Scoop 1 Tbsp of the dough into each of the refrigerated cups and press them into the chocolate, making sure that the dough is lower in height than the liner. Place the cups in the refrigerator for another 8 minutes. Evenly pour the remaining melted chocolate over each cookie dough cup, and smooth the top with a spoon. Refrigerate the cups until you’re ready to serve. Before eating, remove them from the refrigerator and let sit at room temperature for at least 15 minutes.