Strawberry Chocolate Cookie Cups

Use your muffin pan in an innovative way for a unique dessert.

Online Jewish Week Columnist
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It would be fair to say I have a larger than average baking pan collection. I've got muffins, mini muffins, square muffins, cupcakes shaped like houses, bugs, and a variety of other things. But even then, sometimes I get a hankering for something a little bit different, a slightly different size or shape. By taking a pan I already had and looking at it differently, I can make something new without having to add to my collection.

Recently, I was looking to make cookie cups that were slightly bigger than mini muffins but smaller than the muffin tin. How did I accomplish this? Flipping the mini muffin tin upside down, and shaping the cookie dough around the underside of each cup. Not only are they bigger this way, but they maintain their shape better.

I filled the rich chocolate cookie cups with a little strawberry whipped cream and topped them with some mini chocolate chips, for a simple, rich and delicious dessert.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Ingredients: 
1 cup (2 sticks/220g) butter or margarine, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup unsweetened cocoa, sifted
1 cup whipping cream
½ to ¾ cup strawberry jam
Mini chocolate chips (optional)
Recipe Steps: 
For the cookies, beat together the butter and sugar until light and fluffy, three to five minutes. Add in the eggs and vanilla and beat until smooth and uniform. Add in the flour, salt, baking powder and cocoa and mix until incorporated and smooth, with no remaining flour streaks. Wrap the dough in plastic and chill for at least an hour.
Roll the dough out to about 1/4" thick. Assess the size pan you are using and cut circles large enough to cover the base and sides of the underneath of the muffin pan. Gently press the cookies onto the upside down molds, alternating them so none are touching.
Bake on 350 F for about 10 minutes. Let cool about 10 minutes, then use a knife to gently pry them off the pan.
Whip the cream until soft peaks form, then beat in the jam (you may want to microwave the jam first to thin it out). Fill the piping bag with the cream mixture and pipe it into the cooled cookie shells. Top with chocolate chips if using, and serve the same day.