Are you a lover of ice cream? Are you a lover of chocolate chip cookies? Have you pinned these cookie bowls on Pinterest? These cookie bowls reminded me of a Pazookie from BJ’s only they seemed so much better. I NEVER would have thought to turn my muffin pan upside down to make cookies. I love having one kitchen product that can be used for multiple uses. My muffin pan is quickly becoming one of these items – muffins, cupcakes, individual macaroni cups, individual meatloaves, and now cookie cups?! For the love of all things sweet! Muffins pans are the greatest invention ever! When Wilton created a muffin pan I bet they didn’t think it would be so versatile.
I read through the instructions as well as the comments. Many people asked if you had to use a homemade dough or if pre-made would work. I decided I’d test both ways. Read below to see the results. I made these cookie bowls and knew I’d be using them for ice cream. These would also be great with pudding, cool whip or homemade whipped cream and strawberry on top. They’d also make adorable cheesecake cups. Another thing – these freeze well! Now that’s the kind of freezer cooking I enjoy. 🙂
- 1/4 cup butter flavored shortening (no substitutions)
- 1/4 cup butter (room temperature)(no substitutions)
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1½ cups all purpose flour
- 1/4 cup miniature semisweet chocolate chips
I’m a one bowl kind of girl, so I beat the shortening, butter and sugars in a large bowl. Then I added the egg and vanilla and mixed until it was all incorporated. Instead of dirtying up another bowl I just added the flour and baking powder gradually and mixed as I went. Finally, I stirred in the mini chocolate chips. As stated by Coleen’s recipe DO NOT replace the butter for shortening/Crisco.
Chill the dough for at least an hour. Preheat your oven to 375. Turn your muffin pan upside down and cover every other one with foil. If you put a bowl on each muffin section they’ll all get stuck together while baking. I”m totally fine with one giant cookie, but since we’re going for individual bowls it makes sense to do every other one.
How much did I like this recipe? I actually had fun making these. And because these were so delicious and turned out we had a yummy dessert and a happy hubby.
Did anything unexpected happen? With the original pin/recipe the only thing I warn you of is that the foil can get stuck in the little crevices of the baked cookie. It wasn’t a big deal, you just need to be careful when removing the foil. In the second part of the pin test with the dough log, I did not like using the cupcake liner. They were much harder to peel because the cookie adheres to the ridges of the liner. If your foil is big enough you at least have a starting point for peeling. With the cupcake liner you don’t. Also, in the second part the cookies spread a lot. This was expected, but I will say the cookie bowls still would work. They’re not nearly as pretty, but they still tasted good and there is still the bowl to scoop food into.
Overall Rating from 1-5: 4.5 This doesn’t have to do with the recipe, but I do think I will serve Vanilla Bean in the next batch of bowls that I make. The chocolate kind of overpowered the chocolate chip cookie. Overall, I was very satisfied with this. It was fun and I will definitely make them again. I kind of can’t wait to make these for BG when she has sleepovers someday. I think a group of little girls would love to create their own ice cream sundaes in these!