These bite-sized chocolate cups are filled with a safe and eggless cookie dough and perfect for Valentine's Day! Eat them by the handful or dozen - I won't tell!
Are you ready for all the Valentine's Day candy? Red and pink chocolate treats tend to multiply this time of year. And of course, one of the most popular candies during this holiday are chocolate peanut butter cups.
But, I am one of those weird people who don't like peanut butter. I won't fight you for those peanut butter cups, last bit of jarred peanut butter or steal your Reese's pieces. I will, however, battle you for any other chocolate concoctions.
When my husband enjoys his peanut butter cups, I feel left out. I long for one of those amazing looking chocolate-covered treats. So here I am to make things right. I filled mine with cookie dough. Not just any cookie dough - eggless cookie dough. That's right, all you germophobes can breathe easy on this one.
I melted some chocolate and brushed the insides of my candy molds. Then I allowed them to set and filled them with the eggless cookie dough. Then I topped it off with a final layer of chocolate, popped them out of the molds and taste tested way too many.
The peanut butter fans in my house loved these chocolate cookie dough cups. I will definitely have to hide them in a secret corner of the freezer so I don't have to share. Heh heh.
Hope you'll consider making these for Valentine's Day or any other day of the year!
Mini (eggless) chocolate cookie dough cups
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1 cup chocolate chips
- 1 teaspoon coconut oil (can substitute with canola oil)
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Add in the milk and vanilla. Turn the mixer to low and slowly add in the flour and salt. Turn the mixer off and fold in the chocolate chips. Set aside.
In a microwave-safe bowl, heat the chocolate chips and oil together in the microwave. Mix until everything is uniform.
Using a pastry brush, brush a layer of chocolate in your candy mold. Repeat with other molds. Place the molds in the freezer for about 10 minutes.
Remove the molds from the freezer and add a bit of cookie dough into the candy molds. Press down on it so the tops are flat (I found it helpful to shape the dough into a small ball and then putting them in the molds after that). Then using the pastry brush again, paint another layer of chocolate on top and enough to cover the cookie dough. Return the molds back to the freezer for another 10-15 minutes.
Unmold the candies and enjoy. Leftover cookie dough cups are best stored in the freezer. The chocolate tends to melt quickly so I don't recommend keeping these at room temperature.
Yield: About 30 mini cups plus enough for about 10 cookie dough balls (feel free to enjoy them plain or coat them in chocolate)
Source: An Eva Bakes original; cookie dough from The Cookie Dough Lover's Cookbook by Lindsay Landis