Cookie Cups 3 Ways
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Cookie Cups 3 Ways
Level
Easy
Prep
10 minutes
Cook
10 minutes
Servings
12 cookie cups
Key Ingredients
Toll House
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
NET WT 12 oz (340 g)
Ingredients
Make It
Step 1
Preheat oven to 350º F (325º F for convection). Coat a 12-cup muffin tin with nonstick spray.
Step 2
Roll two squares of cookie dough into a ball, then flatten between your palms. Place in a muffin cup and press the dough up the sides of the tin to form a cup shape. Repeat with the rest of the dough.
Step 3
Bake for 10 minutes or until golden brown. Remove from oven and immediately press down the center of each cookie cup with the back of an 1/8-cup measuring cup. Let cups cool for 15 minutes, then remove from tin and let finish cooling on a cooling rack.
Step 4
Fill each cup with desired filling.
Step 5
Microwave 1/3 cup heavy cream until hot. Pour hot liquid over chocolate chips and stir until melted and smooth. Let mixture cool completely.
Step 6
Place remaining 2/3 cup heavy cream in a large bowl. Beat with a hand mixer until stiff peaks form. Beat in cooled chocolate mixture.
Step 7
Pipe filling into cookie cups using a star tip. Garnish with chocolate shavings.
Step 8
Beat 1 cup heavy cream with a hand or stand mixer until stiff peaks form. Beat in crushed chocolate sandwich cookies.
Step 9
Pipe filling into cookie cups using a star tip. Garnish with more crushed cookies.
Step 10
Beat 1 cup heavy cream, powdered sugar and strawberry jello powder together with a hand or stand mixer until stiff peaks form.
Step 11
Pipe filling into cookie cups using a star tip. Garnish with halved fresh strawberries.