Cookie Dough Cups by the Dozen

Peanut butter cups are a staple in most grocery stores and homes around the world but when you have allergies they may look good but they are a big no no. But that doesn’t mean chocolate cups are out of the question.

The best way to not have someone miss something is to replace it with something that looks even better than the original and these allergen free chocolate chip cookie cups are exactly that!

First you need to toast the flour. How to do that is super easy. Spread parchment paper onto a baking sheet. Measure out the flour and sift it onto the parchment paper. Bake the flour at 350° for 5-8 minutes. Once baked, set aside to cool.

Follow the chocolate chip cookie recipe and set in the fridge for at least two hours.

Now is the time to get the chocolate cups ready.

Line two muffin tins with cupcake papers.

Melt one bag of chocolate with your choice of oil in the microwave. Stir after each 30 second interval to ensure the chocolate doesn’t burn and is smooth.

Pour 2 teaspoons of chocolate into the cupcake liners and place in your fridge or freezer.

While those are setting take the cookie dough out and make half tablespoon scoops and form into discs. Place those discs onto a parchment lined cookie sheet.

Melt another bag of chocolate and your oil in the microwave. Once smooth you are ready to assemble the inside and top of the cups.

Take your set chocolate bottoms to your work space and place a cookie disc in the center of the chocolate. Then place 1 tablespoon of chocolate onto the disc and spread out until it’s fully covered. Repeat until all chocolate cups have been built.

Put those back in the fridge or freezer for at least an hour. During this time you can enjoy the extra cookie dough to eat immediately or bake into cookies. Or as I like to do, do both!

So now you can enjoy cookies and cookie dough cups. Enjoy!