What is even better than cute dishware?
Cute dishware you can eat!
Say hello to a brand new line of chocolate-chip cookie dough dishware, hot from the oven and coming soon to Pier One stores everywhere! And then quickly say goodbye. They won’t last long.
Above, topped with my homemade “Rated R” Ice Cream.
The best part is when you finish all of the ice cream and realize there is still a big, fat, soft, gooey chocolate-chip cookie waiting to be devoured!
Like any self-respecting cookie lover, I fell in love with the concept of chocolate chip cookie cups the second I first saw it on Pinterest. The idea was to take any cookie dough and bake it on the bottoms of muffin tins, like so:
Unfortunately for me, with the particular cookie dough I used, this was a massive fail.
My chocolate-chip cookie bowls—based on this eggless cookie dough recipe—stuck to the greased tins, spread over the sides, and crumbled completely when I tried to remove them. But I wasn’t giving up…What does an independent girl in her mid-twenties do when disaster strikes in the kitchen?
She calls her mother, of course!
Mothers always know best:
Chocolate Chip Cookie Bowls
(makes 17-19)
- 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
- 1 cup quick oats (85g)
- 1/4 cup unsweetened applesauce (60g)
- 3 tbsp oil (canola, veg, or coconut) (30g)
- 2 tsp pure vanilla extract (8g)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 cups brown sugar (For a sugar-free version, use this recipe.) (315g)
- 1 cup chocolate chips (160g)
- macaroni, beans, or rice to fill bowls (this won’t be eaten)
Preheat oven to 350 F and grease muffin tins. Blend all ingredients (except the chips) very well in a high-quality food processor (not a blender). Mix in chips, scoop into the individual muffin tins, and use a spoon or knife to make a well in the middle and spread up the sides like a bowl. (See above photos.) Pour uncooked noodles or beans or rice into each well, then bake 18-19 minutes. Set aside and do not attempt to go around the sides with a knife and then remove from the tins for at least 10 minutes, as the cookie bowls continue to cook and firm up as they cool.
(Some readers have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart. Alternatively, you can probably use any cookie-dough recipe with this “macaroni” idea. Just adjust baking time accordingly.)
View Cookie Dough Bowls Nutrition Facts
Do you ever ask your mom for cooking advice?
When I was younger, I often relied on the cooking wisdom of my mother and both of my grandmothers. However, their wealth of knowledge in traditional baking proved less and less useful as I began experimenting more with alternative ingredients and cooking methods. Now, instead of them teaching me, I teach them. Thanks to me, my grandmother can now make a mean peanut butter cookie—with no eggs or butter whatsoever!
These look fantastic! Such a simple method to make an impressive dessert. And tips from Mom are the best! btw,the header’s completlely blank to me.
What a great idea to make your own ice cream cups like this! Obviously way healthier than the alternative! They look so cute!
Totally white header for me, unfortunately! I have seen the new one over the weekend tho. Also, I think the search function has changed for the better. I searched for “lentil stew” this past weekend and I got a page with all the results that mentioned “lentil stew” as the original posts, without truncating them at all…so to find the right recipe I had to scroll down past several posts that just mentioned stew. I just tried it now, and the search results are all truncated posts, so it’s much easier to find the actual recipe right away. I hope it stays that way! (I would actually even prefer just the thumbnails of posts rather than the truncated posts in search results, but maybe some people appreciate getting a little preview of the post.)
I can see a logo with the name of your blog but it’s white behind.
Looks amazing as usual Kaite! I always use beans (for weight) but I like where you are going with the pasta. 😉
YUM!!
Hey Katie! I love the new site and I can see the header! It’s great 🙂
Also can’t wait to try this recipe!!!
Thanks for your delicious ideas!
My love your recipes (so does my husband). A favorite is the “chocolate chip blondies” recipe, I can’t wait to try this one! What could be better than a cookie bowl to hold ice cream?
Looks delicious! And the header is totally white from my iPad.
Love this idea as well as your new blog facelift! Looks great 🙂
Very, VERY rarely will I ask my mother for cooking or baking help. History has taught me I would much rather figure it out on my own either via Internet or blind experimentation. Or jam ice picks in my own eyes. I love my mother, but her teaching style has never matched my learning style.
Re: the header — I see it now! I didn’t for the first day or two. So something’s working better!
For anyone hoping to use the bottom of the muffin tin trick with any old cookie dough, it just won’t work. Most cookie doughs spread too much and you will just end up with a big mess. The trick is to use a shortbread-type cookie dough. That way, your dough won’t spread and crack all over the bottom of your muffin tin. This is probably what happened with Katie’s first attempt as well.
Moms always know best. And you’ll still be calling her for cooking advice in your mid-thirties too (I can attest to that. I’m 32, and I still call my mama for kitchen tips). That macaroni tip is amazing! Your header looks fantastic btw!!
I can’t see the header, but these cookie cups look delicious!
heading is blue in my case
That idea to bake them over the bottoms of the cups though was seriously genius, I don’t know that I would have thought of that!
I do still call Mom, but mainly for traditional recipe technique advice, rather than healthy ingredient advice – I am more up on that than she is!! But when it comes to whisking, fluffing, baking, cooling etc she still knows best!
These look delicious! I will definitely be making the sugar-free version soon 🙂
Also, I can see the header (which, by the way, is adorable), and I’m using Google Chrome.