Another. Snow. Day.
Yup, more snow is coming and this is bordering on the ridiculous. If it wasn't such a pain, it would be funny. Every time we (Josh) shovel, it snows again. Maybe we should just stop shoveling. So when it snowed A.G.A.I.N. last week, we made these in the kitchen. We called them Chocolate Chip Cookie Muffins. So much fun. But I can't take the credit for the great idea - I saw them here first. We did, however, make them our own by adding sprinkles and whole, unmelted chocolate chips to all the melty stuff - well, you'll see.
First things first, mix a batch of your favorite chocolate chip cookie recipe. Logic would dictate that one make a margarine or butter-based recipe because the point here is for the cookies to not spread that much, but having no margarine, we made an oil-based recipe and it worked out totally fine, so for trans-fat sake, go with the oil.
I will now tell you how to make these very yummy treats, but in return, I need to know that you will not judge me on the state of my muffin tins. I scrub and I scrub and I scrub some more and I just cant get them any better than this. I show them to you in good faith. I could have said they were family heirlooms, invoking my beloved grandmother's name, but I didn't. So judge me not.
Anyway, spray a muffin tin with cooking spray and make 12 largish walnut sized balls. Place the cookie dough balls into the muffin tin, one ball per cup. One ball per cup. That sounds kinda like something I shouldn't be typing but I can't for sure figure out why. Anyway, flatten out each cookie dough ball and push the dough into the bottom and up the sides of the muffin pan. Bake for as long as you would a sheet of cookies - using your recipe as a guide.
My cookie dough cups came out of the oven all puffed up but after they cooled off, the centers fell back down and I was left with actual cups made of chocolate chip cookies. That, in itself, was enough to send the kids into fits of joy, but wait! There's more!
We melted a 1 cup of chocolate chips and 1 tablespoon of trans-fat-filled shortening (so sue me!). Spoon a tablespoon, maybe a little less, of the melted chocolate into each cup - adding 3 or 4 chocolate chips to the top and covering the whole chocolate shindig with sprinkles. Well, maybe not all of them, especially if you have, like I do, a little girl frightened of sprinkles.
We baked the rest of the cookie dough as regular chocolate chip cookies just in case these came out weird. Turns out, it wasn't necessary.
Let everything cool, settle, harden, whatever. Serve and eat. These were, quite possibly, the best thing to come out of our kitchen in a while. Every single person at the table liked them - two families, 11 people, and the Chocolate Chip Cookie Muffins were gone. Not sure who sneaked that last one for his/herself, but whoever it was, good for you!
Are you a Mom?
Of course you are,
your shirt is dirty :)