What’s better than a classic chocolate chip cookie, warm and gooey out of the oven, with a glass of cold milk? Not much. But what if you substitute vanilla ice cream for milk, add salted caramel sauce, and make it bite size? It’s kind of the perfect dessert. This recipe is based on the classic Toll House chocolate chip cookie recipe, but uses more brown sugar and double the vanilla extract for a deeper and more caramelized flavor.
I used this awesome mini muffin tin from Williams-Sonoma, but you could easily adapt the baking time slightly if you’d like to use regular sized muffin tins.
|Mini Chocolate Chip Cookie Cups Mini chocolate chip cookie cups filled with vanilla ice cream and drizzled with salted caramel sauce.Course Dessert ServingsPrep Time48 cookie cups20 minCook Time10 min|
- 2 1/4 cups unbleached all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter
- 1 1/2 cups brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups mini chocolate chips
Servings: cookie cupsInstructions
- Preheat oven to 375 degrees F
- Mix flour, baking soda, and salt.
- In a separate bowl, cream the butter and brown sugar. Add eggs one at a time, then add vanilla.
- Add the flour mixture and mix well.
- Stir in the chocolate chips until evenly distributed.
- Use a cookie scoop to drop scoops of dough into mini muffin tin, using a dowel or your thumb wrapped in waxed paper to press down the centers and form the cups.
- Bake 10 min, and when they are still hot out of the oven, press down the centers once again to create little cups.
Fill the cookie cups with little scoops of vanilla ice cream. If you have a cookie scoop like this one from Williams-Sonoma, it works perfectly with the size of the mini muffin tins. Drizzle with salted caramel sauce. I cheated and used one from a jar, but if you’re feeling ambitious, this is a really great homemade recipe from Sally’s Baking Addiction.