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Chocolate chip cookies in the shape of a cup filled with chocolate mousse. Do I need to say more?!
These have easily made it into my top-five all-time favourite creations to-date! These cookie cups are such a simple, delicious concept and hits the ball out of the park! Better yet, this is a fool-proof recipe and will not leave you disappointed.
If you want something simple to make that will leave others wanting more, then you need to make these chocolate chip cookie cups! These cookie cups have easily won the hearts of all those who have tried them, being their crowning winner of treats that I've made to date, so that is telling you something!
In case you missed it the first time: you need to make these!
Makes 16
Ingredients
Cookie Cup Ingredients
1 1/2 cups (240g) of brown sugar
3/4 cups (160g) of dairy-free butter
1/4 + 3 tablespoons of dairy-free milk
2 teaspoons of vanilla extract
2 1/4 cups (340g) of plain flour
1 teaspoon of baking powder
40g of maple flavoured protein powder (alternatively, you can use vanilla), just under 1/2 cup
1/3 cup of dairy-free dark chocolate chips (I use mini chocolate chips)
Pinch of salt
Chocolate Filling Ingredients
3/4 cups (150 grams) of coconut cream* (see notes below)
3 tablespoons of powdered sugar
1 & 1/2 tablespoon cocoa powder
Directions
Cookie Cup Directions
Preheat your oven to 350 degrees Fahrenheit.
Line a muffin tin with cupcake liners.
In a medium-sized bowl, whip together the butter, sugar, vanilla and dairy-free milk.
Sift your flour, baking powder, flavoured protein powder, and salt into the same bowl and mix until you have a cookie dough consistency.
Fold in the chocolate chips.
Scoop 3 tablespoons of the batter into each muffin liner and press the dough down.
Place in the oven and bake for 23 - 25 minutes until golden brown.
Remove from the oven, and using a small jar or tiny object smaller than the muffin liners, press down the centre of the cookie to create a deep enough indentation to add your filling.
Make sure that you do this step while the cookies are still hot.
Chocolate Filling Directions
In a small bowl, whip together the coconut milk, powdered sugar and cocoa powder.
Assembly!
Once the cookie cups have completely cooled, either scoop the chocolate mousse into the centre of each cup or use a piping bag to fill each cookie cup.
Easy-peasy!
Notes
For the coconut cream, I used a can of refrigerated coconut milk. The milk will separate into two separate parts: a liquid part that settles to the bottle of the can and a creamy layer at the top. Use the creamy layer as the coconut cream.
Have fun with these! You don't have to limit yourself to a chocolate filling; the sky is the limit!
Nutrition Breakdown per Serving
Calories: 251
Carbs: 36.1 grams
Fat: 10 grams
Protein: 4.6 grams
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