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!
When I was eleven, and just budding in my baking “career”, I asked my mom soooo much about stuff. Like, once, when I was baking for this big event, I was making chocolate cupcakes. However, I only had one mini cupcake tin, with only six mini cupcakes in it. My mother suggested that I put it into a baking trey, and have chocolate cupcake bars. They were amazing.
Hannah
Yum! Those look adorable and would be perfect for a dinner party.
what a cute and tasty idea!! looks yummy!
I can see the blog header but the background of it’s white. But I think last time I visited (yesterday) it had a colour.
Yes, I always ask mum for cooking advice- she has years of experience on me 😉
Aw, what a great idea!
Haha, I always did this with beans. In my family, everyone asks me for advice when it comes to cooking… 😉
I actually keep a stash of glass marbles for weighing down cookie cups. It also works for mini pie shells. As far as my mother…I’m the one who cooks and bakes in the family. I may ask her something, but I’ve had her advice blow up (literally) in my face a few times.
no way even in my wildest dream I would have not dare
YUM YUM
Yum! When I was in middle/high school there used to be a mall cookie shop in the food court that had these cookie cups, but filled with frosting! Always loved the pb cookie cup with chocolate frosting. 🙂
Hey Katie,
Hmm, I hate posting this on here as it’s not apropos of this recipe…but that’s exactly y I’m posting here…u see as there is no separate category 4 this or separate email 4 u. I just wanted 2 give my input on what would b helpful 2 me as an obsessed reader of your blog & maker of your creations. Since u have asked 4 input on your site….here is mine. I do hope u find this helpful!!
I would LOVE 2 c the most recent comments first and let the past ones fall afterward. Why? I find it takes FOREVER 2 try 2 read thru a million posts of “It looks great!” or “I’ll have 2 try that” or “What my first day of school was like…” 2 actually find someone who posts info on how their results were. It can b pretty frustrating as its quite time consuming 2 weed out 2 find apropos posts, which is y I take out the time 2 mention this.
Also, is it possible 2 have less click-throughs? I find it often confusing & time consuming 2 figure out recipe substitutions 2 make things say, sugar free, as it appears I’m linking 2 a totally different recipe when I guess it’s really the same recipe, with slight variation and 2 different names. If it’s possible 2 keep all details of 1 recipe on the same page, this would b WoNdErFuL!!! Luckily, I have a lot of time now 2 search back & forth…but when I won’t…I’ll b missing out.
I know u must b busy, so I hope this gets read by u. In the interest of your readers, feel free 2 delete this post after u read it, as again I realize this topic has nothing 2 do with this particular recipe & certainly doesn’t help the readers.
As always, thanks 4 everything!
LOOOVVVEEEE your “print this recipe” feature.