Easy Chocolate Chip Cookie Cups скачать в хорошем качестве

Easy Chocolate Chip Cookie Cups

Hey everyone! This is a fun and easy way to use cookie dough. I used premade, but feel free to use scratch made cookie dough if you want. Recipe is below and I hope you enjoy! Kara IMPORTANT NOTE: THIS IS NOT A HEALTH FOOD OR SCRATCH FOOD CHANNEL - We use convenient/quick ingredients here, so if that's not your thing, there are many other channels that make food to fit your preference. It's not necessary to come at me or anyone else in the comments for using convenience foods to cook or bake. Please find another channel that fits your needs. To everyone else, I'm glad you're here! //RECIPE// Chocolate Chip Cookie Cups (with Chocolate Frosting) Ingredients: 1 (16 ounce) package premade refrigerated chocolate chip cookie dough 1 (16 ounce) container chocolate frosting (or homemade buttercream*) Instructions: Preheat the oven to 325 degrees F. Take the cookie dough out of the package. Take about 1 tablespoon of dough and roll into a ball. Set each dough ball into a section of a mini muffin pan. Do this for each mini muffin cup. It's not necessary to press the dough down firmly or form it to each cup at this point, just set the balls of dough into each mini muffin section. Take a teaspoon measuring spoon and dip the back of it in flour, then press firmly down and around the sides on each ball of dough to press it into each mini muffin cup. You’ll need to twist it a bit, to help it form each cookie cup. (To see this in action, make sure to check out the video in this post.) Make sure to dip the back of the measuring teaspoon into the flour each time, so the dough doesn’t stick. Bake the cookie cups at 325 degrees F for 10-15 minutes. (For crispier cookie cups, you can bake them at 350 degrees F for about 8-10 minutes.) Watch them closely when the baking time is almost up as they will brown quickly. The cups will turn golden brown. (Don't worry if the cups puff up.) Pull them out of the oven. At this point the cookie cups will have puffed up. Just lightly touch the back of the teaspoon measuring spoon to the tops and they will sink back down in the middle. This will form the 'cup' where you'll later add the frosting. Let the cookie cups cool in the pan. Once cool, twist the cookie cups as you lift them from the mini muffin pan. Take a can of chocolate frosting (or homemade if you prefer - link below) and add to either a piping bag or a zip lock bag. Snip off the end of the bag and squeeze the frosting into each cookie cup. Try not to fill the bag too full of frosting or it can get very messy. You can refill the bag with frosting when you need to. Notes: Different cookie dough brands bake at different times and temperatures. Be sure to watch the cookie cups closely during the last 5 minutes of baking. //MY CAKE CHANNEL// I Scream for Buttercream:    / @iscreamforbuttercream   DISCLAIMER: This channel is for quick and easy meals and desserts. I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking or cooking from scratch channel. If you are looking for scratch cooking or super healthy food, this probably isn't the channel for you. No need to let me know that. For scratch cake recipes, feel free to visit my other channel here: I Scream for Buttercream:    / @iscreamforbuttercream   #easybaking