Mini Cookie cups
Get ready to indulge in a sweet obsession! I've been having a blast with my new mini muffin tin, and these mini chocolate chip cookie cups filled with decadent German coconut frosting are the latest creation to come out of it. Picture bite-sized bursts of chocolaty goodness, perfectly paired with creamy coconut bliss in every mouthful. Whether I'm sharing with friends or enjoying a solo treat session, these little delights never fail to hit the spot. Trust me, you'll want to get your hands on a mini muffin tin ASAP and join in the fun!
Ingredients:
For the cookie cups:
- 225g melted unsalted butter
- 200g packed light brown sugar
- 150g granulated sugar
- 2 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 285g all-purpose flour
- 2 teaspoons corn starch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 125g cup mini chocolate chips
For the filling:
- 250ml evaporated milk
- 200g caster sugar
- 3 large egg yolks
- 125g cubed butter (room temperature)
- 1/2 teaspoon vanilla extract
- 100g chopped pecans
- 150g dessicated coconut
For decorating:
- 50g dark chocolate for drizzling the cookie cups
- extra pecan halves
Instructions:
1. Preheat your oven to 175°C. Grease 2 mini muffin tin with cooking spray.
2. Make the cookie dough: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until creamy and smooth. Add the eggs and vanilla extract, and beat until well combined. Sieve together the flour, cornstarch, baking powder, salt and chocolate chips into the wet ingredients. Folding until just combined.
3. Form cookie cups: Take about a tablespoon of cookie dough and scoop into cake mini muffin cup. I used a 1 1/2tablespoon cookie scoop.
4. Bake: Place the muffin tin in the preheated oven and bake for 14-16 minutes, or until the cookie cups are lightly golden brown around the edges. Remove from the oven and let cool in the tin for about 5 minutes, then carefully using a teaspoon measuring spoon to create a well in the centre of each cookies. Allow cookies to cool another 10-15 minutes in the muffin tins, and then gently remove to cooling rack to cool completely. Prepare your filling.
5. Make the filling: Mix evaporated milk, sugar, egg yolks, butter, and vanilla on medium heat until butter melts. Boil while stirring for 10-12 minutes until thickened. Take off heat, add pecans and coconut, cool for 30 minutes.
6. Fill the cookie cups: Once the cookie cups are completely cool, use a small spoon to fill each cup with the coconut filling.
7. Decorate: If desired, top with a pecan half, and drizzle with melted chocolate.
8. Chill: Place the filled cookie cups in the refrigerator for about 30 minutes to allow the filling to set.
Enjoy!