Toll House - Heart Empty

Cookie Cups 3 Ways

NESTLÉ® TOLL HOUSE®
Cookie Cups 3 Ways
Level
Easy
Prep 
10 min
Cook 
10 min
Servings
12 cookie cups
Key Ingredients
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.

Everybody Needs a Little Inspiration

Don't miss irresistible recipes, exciting news and sweet surprises.

What People Are Saying