Day 2 Week 3 of BM #55 -
Here is a very cute way of serving cookies to kids. I definitely can say that these are not healthy with so much butter and sugar in there but I guess it is okay to indulge once in a while.
The cups can be used to serve some fruit or ice cream like I served.
Ingredients -
All Purpose Flour 1/2 cup
Whole Wheat Flour 1 cup
Baking Soda 1/2 tsp
Salt a pinch
Chocolate chips handful (I chopped into a coarse texture)
Butter (at room temperature) 1/2 cup
Brown Sugar 1/4 cup
Granulated Sugar 1/4 cup
Milk 3 Tbsp
Vanilla Essence 1 tsp (I didn't use)
Method Of Preparation -
Whisk the flours, baking soda and salt. Toss in the chocolate chips which I coarsely chopped as the chocolate chips I had were a tad too big for my comfort.
In a different bowl, cream the butter, brown sugar and granulated sugar. Add in milk and whisk well.
Add in the flour mixture to the wet ingredients. Gently knead to get a soft dough.
Preheat the oven to 375 °F. Grease a muffin pan. I used a mini muffin pan.
Pinch a tablespoon of dough and roll until there are no cracks and flatten it gently press into the muffin cup so that the dough forms a cup. Use a pestle to press it evenly into the cups. Alternatively, use the reverse side of the muffin pan to get a deeper cup.
Bake in the center rack for about 12 minutes.
Remove and let it cool for a few minutes.
I served a spoon of ice cream and the kids were happy to lap it up!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55.
Preparation Time 15 min + Baking time 12 min
Makes 20 mini cups
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Simply delicious and healthy looking cupcakes. Excellent preparation.
Deepa
Yummy use of muffin tray! Love these eggless cookie cups.
Innovative indeed!
I also made these in a different way though...very inviting..
These look really delicious.
What a yummy way to serve chocolate chip cookie, love those cute cups.