Vegan, quick & easy.
Say hello to my easy cookie cups which taste like bakery cookies! They’re quite spectacular!
A chocolate chip cookie cup with a core of Biscoff spread topped with a light chocolate ganache swirl -YUM!
These chewy chocolate chip cookie cups are one of the easiest, yet most scrumptious desserts you will ever make.
The cookie is crisp on the outside with a chewy middle. The addition of the biscoff and chocolate ganache take this dessert from yummy to ‘out of this world’ delicious.
All you need to do is whip up my simple cookie dough, press it into a muffin tin, bake and voila…perfect cookie cups each time. You can fill them with whatever you like- ice cream, ganache, fruit etc. I went for biscoff as it’s my all-time favourite!
These cookie cups are great to serve at social events, parties or special occasions.
Even get your kids involved, they’re really fun to make!
Happy baking!
Preparation- 10 minutes
Baking time- 10 minutes
Makes- 9
Level- Easy
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Ingredients for the cookie cup
-200g of golden caster sugar
-2 teaspoons of vanilla extract
-160g of butter (melted)
-300g of plain flour
-50g of dairy-free chocolate chips
+
-Biscoff spread
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To make the cookie cups
Step 1- Preheat your oven to 180 degrees c, and grease a mini muffin tin with coconut oil or melted butter.
Step 2- Place the sugar, vanilla and melted butter into a bowl and mix until combined.
Step 3- Add in the flour and mix until combined.
Step 4- Fold in the chocolate chips.
Step 5- Press the cookie mixture into the greased tins, with your thumbs press a hole into the middle of the dough to make a cup, and pop into the oven and bake for 9-10 minutes or until golden brown.
Step 6- Place onto a cooling rack and with a spoon, reinforce the hole you made into the cookie cups before baking.
When the cookie cups cool, they’ll have a perfect cup for filling with biscoff.
To serve, I added a teaspoon of biscoff spread into each cookie cup, adding a swirl of my vegan chocolate ganache buttercream on top.
Go all out and add melted biscoff and grated dairy-free chocolate on top.
Best enjoyed fresh.
Store in an airtight container in the fridge and enjoy within 3 days!
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Hey,
Really want to make these with my daughter for her charity bake sale – could we turn them into mini cookie pies by adding a lid of the same dough? I’ve searched everywhere for a vegan recipe and this is the closest I’ve found. Any tips on how to make this work, if we fill it with biscoff or choc?
Thank you. We have your book and are already planning what other bakes we’ll be making for the bake sale!