Cookie Cups

Now this is a weird one, but I like the novelty of these yummy cookie cups. They are a mixture between a cookie and a shortbread and i’m sure there are many, many uses for them and will make a great talking point for a party.


225g Butter

67g Caster Sugar

85g Soft Brown Sugar

1 Egg Yolk

2 tsp Vanilla Extract

430g Plain Flour

100g Chocolate Chips


Put the flour in a bowl and rub in the butter until you get a breadcrumb texture. Add in both sugars and combine. Mix in the egg yolk and vanilla extract and combine, then add in your chocolate chips. You will still have a breadcrumb like mixture which is perfect.


I used aluminium shot cups that I brought off of ebay to bake in. No need to grease these.


Pop some of the dough mixture into the cups and pat down firmly, remembering to create a well in the middle.


Bake in the oven at 175°C/350°F/Gas Mark 4 for about 15 minutes. Once they have cooked, fold over some kitchen towel 4 times so its nice and thick, please be very careful here to not burn yourself. Wrap around the cup and gently pop a normal knife into the cup to recreate the well in the middle, as baking would have made the dough expand slightly and close in. Then turn it on its side onto your work surface and gently tap it, so the cookie cup starts to come out, tip it out fully and leave it upside down until completely cooled. Once cooled, the cookie cup will harden and you can tip up the correct way.


Then bake as many as you need. You can fill these with anything. Me –  im going to fill mine with some vanilla ice cream and top with a fresh strawberry. Why not fill with ganache, Nutella, or marshmallows (or all three if you’re feeling naughty). If you want to add a liquid filling – I would recommend tempering some milk chocolate and filling the bottom and the insides (around the edge), this will create a seal so the liquid won’t leak out. If you do this, why not add milk? Cookie cup and milk – the perfect combination. Enjoy!


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