The original recipe (which I found from Pinterest) uses sugar cookies, but we went ahead made chocolate chip cookie bowls using the Original Nestle Toll House Chocolate Chip Cookies recipe...since chocolate chip cookies were the original plan.
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| Getting ready to cream the butter and sugar together. |
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| Handling the electric mixer like a pro! |
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| Folding in the chocolate chips. |
After everything was mixed up it was time to start creating our cookie bowls! Preheat the oven to 375 degrees, spray the backside of a mini-muffin pan with cooking spray, and clear a good chunk of counter space.
Roll out dough on your well-floured counter space to about 1/4-inch thickness. Next you want to find something that will cut out a small circle to fit the surface area of the underside of one muffin spot....either a small circle cookie cutter or a shot glass works perfectly.
Then you'll use a knife or fingers and separate circle and place on the muffin tin.
When all the muffin spots have cookie dough on them pop them into the oven and bake for probably about 8-10 minutes or until golden brown. We let them bake for about 12 minutes (following the chocolate chip recipe) and this is where we learned our lesson. Since we were using a mini-muffin pan and less dough, we didn't need them to bake as long. The end result.....slightly burnt and crisp mini cookie bowls.
But there were more goodies! With the leftover cookie dough A wanted to make some regular chocolate chip cookies to enjoy. She made BIG cookies, slightly under baked for soft, gooey middles.
We used a regular muffin tin to make regular sized cookie bowls. They turned out a lot better than the mini cookie bowls.
Next time we try to make cookie bowls I suggest we stick with a sugar cookie recipe. The chocolate chip cookie bowls were a good idea, but I think to master baking cookie bowls the chips just get in to way.
I had a blast baking with A. Even though things didn't turn out how we planned, we still enjoyed a delicious evening treat!
Roll out dough on your well-floured counter space to about 1/4-inch thickness. Next you want to find something that will cut out a small circle to fit the surface area of the underside of one muffin spot....either a small circle cookie cutter or a shot glass works perfectly.
Then you'll use a knife or fingers and separate circle and place on the muffin tin.
When all the muffin spots have cookie dough on them pop them into the oven and bake for probably about 8-10 minutes or until golden brown. We let them bake for about 12 minutes (following the chocolate chip recipe) and this is where we learned our lesson. Since we were using a mini-muffin pan and less dough, we didn't need them to bake as long. The end result.....slightly burnt and crisp mini cookie bowls.
But there were more goodies! With the leftover cookie dough A wanted to make some regular chocolate chip cookies to enjoy. She made BIG cookies, slightly under baked for soft, gooey middles.
We used a regular muffin tin to make regular sized cookie bowls. They turned out a lot better than the mini cookie bowls.
Next time we try to make cookie bowls I suggest we stick with a sugar cookie recipe. The chocolate chip cookie bowls were a good idea, but I think to master baking cookie bowls the chips just get in to way.
I had a blast baking with A. Even though things didn't turn out how we planned, we still enjoyed a delicious evening treat!
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| The GIANT chocolate chip cookies! They look so good! |
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| Getting the regular cookie bowls ready for the oven! A worked hard in the kitchen! |
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| Cookie Sundae! |
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