Do you own special pans or cooking utensils that you never use? For me, it’s my mini bundt pan. I’ve made a few mini bundt recipes in the past (lemon, sock-it-to-me), but it often sits unused. I was trying to think of a good use for it, and I saw how people have used the back of muffin tins to make a cookie cup. Bingo! What if I used the insides of the bundt pan to make chocolate cookie cups?I figured it was worth a shot. I mean, what is the worst thing that could happen? Some bad cookies that couldn’t actually be used as bowls, but still edible? Sure, why not. To create the chocolate cookie cup, I decided to find a thick chocolate cookie recipe. I used this one from Pinch of Yum, except I decided not to use chocolate chips, as I thought they would make the dough less likely to adhere well to the sides of the pan or slide down while it was baking.The bowls turned out so well! They have the decorative ridges of the mini bundt pan and look so nice with vanilla ice cream inside. The stark white against the brown looks so nice. Making a homemade cookie cup was surprisingly fun. It was relaxing molding the dough to the sides and It was even fun taking them out of the pan. I equally enjoyed decorating my sundae with sprinkles and topped with a cherry.If double chocolate isn’t your thing, I’m pretty sure you could use any thick cookie recipe to create a cookie cup in a mini bundt pan. I can’t wait to try other cookie recipes as cookie cups, as I think these would be so fun to serve at birthday parties or other celebrations.
Chocolate Cookie Cup Recipe
1 cup salted butter (1/2 cup melted and re-solidified, 1/2 cup at room temperature)
1½ cups granulated sugar
2 teaspoons vanilla
3 tablespoons strong coffee
2⅔ cup all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
Melt ½ cup butter in a microwave-safe bowl until it is melted completely, about one minute. Place in the refrigerator or freezer until the butter resolidifies, about 30 minutes. Leave the other ½ cup butter out on the counter to bring it to room temperature.
Preheat the oven to 350 degrees. Cream the room temperature and resolidified butter, sugar, and vanilla until creamy and fluffy, about 3 minutes. Add the eggs and mix just until it is incorporated.
In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add the half of the flour mixture to the butter mixture and mix until incorporated, adding the coffee gradually as you go. Add the rest of the flour mixture to combine. The dough should be thick and sticky. If it is too sticky, where it sticks to your hands, then add a bit more flour. (You should be able to pick up the dough and mold it into a ball without it sticking to your hands.)
Using cooking spray to coat the inside of each of the bundt cavities, so the cookie dough won’t stick. Fill each mini bundt cavity with a 1/4 cup of dough, molding the dough up the sides to get to the stop of the pan. You want to ensure you press the dough firmly along the insides of the pan as evenly as possible. Your dough should be about 1/2 inch thick. Bake for 8-10 minutes. Don’t overbake, as the cookies can become very hard.
Remove from the oven and let them cool completely on a cooling rack. To remove, I turned my pan upside-down and hit each of the bundt cavities with a metal spoon to loosen them up. If that doesn’t work, you can also try to use a knife to pry them free. Hopefully, you used enough cooking spray, so they won’t get stuck! Serve at room temperature with ice cream and your choice of toppings. Enjoy!