Cookie cups with ice cream
Chocolate chip cookies are always so comforting and I like making them healthier by adding rolled oats and replacing most of the white sugar with brown sugar. These cookies could be easily transformed into little cups which you can fill up with whatever you like. I added ice cream to mine.
Makes: 12-15 cups, depending on the size
Preparing Time: 30 minutes (includes cooking time)
- 1.5 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 2 Clarence Court Burford Browns eggs, lightly beaten
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 1/2 cup hazelnuts, roughly chopped
- 1/2 cup chocolate chips (I used unsweetened chocolate chips)
- 1/2 tsp baking soda
- Serving suggestion: ice cream, berries
- Mix the oats, flour and baking soda and set aside.
- Beat the butter together with the brown and white sugar until soft and creamy.
Gradually add the eggs, then the vanilla extract. Mix well.
- Add the dry ingredients into the buttery mixture and fold well.
- Add the chocolate chips and hazelnuts to your batter and incorporate them well.
- Grease a muffin pan and add some of the batter to each cup – fill up to about half.
To form the cookie cups, you can just press them with a scooper or a small jar/glass (make sure it fits inside the mould in advance) right after they are cooked but to make sure they come out perfectly, you can press them in the centre before you bake them.
- Bake for 10-15 minutes at 180ºC.
- As soon as you take them out of the oven, press with a scooper or a small jar/glass in the centre of each cookie to create a well. Let them cool off then you can take them our of the mould.
Your cookie cups are ready to decorate.
- I added a scoop of chocolate ice cream in each cup and topped it with some strawberries, raspberries, and cherries. And edible flowers 🙂
You can fill them up with whatever you like – ice cream, cream, even jelly. Top with berries, fruit pieces or nuts.
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