Today I made cookie cups using my favourite chocolate chip cookie recipe.
If you haven’t checked out my chocolate chip cookie recipe yet, this recipe creates melt-in-your-mouth soft, chewy, and thick cookies – just the way I like them! The dough does not need to chill in the fridge, and will still produce the thickest cookies.
But today I scooped up dough balls and placed in a muffin tin to produce cookie cups! These are super soft, thick, and delicious. Stuffed with Rolos, and melting chocolate chips.
Rolo Stuffed Chocolate Chip Cookie Cups
- 1 and 3/4 cups plain flour 218g
- 1 teaspoon baking soda
- 1 teaspoon cornflour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, melted
- 1/2 cup light brown sugar 100g
- 1/2 cup granulated sugar 100g
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chocolate chips 90g, plus extra for after baking
- 2 packs of Rolos
Preheat the oven to 350F/176C. Grease a muffin tin and set aside.
In a medium bowl, combine the flour, baking soda, cornflour, and salt. Set aside.
In a large bowl, beat together the butter, sugars, and vanilla for one minute. Add the egg and mix well. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips with a spatula.
Place some dough into the bottom of each slot of the muffin tin, place a Rolo on top, then cover with more dough. Bake for 9 - 10 minutes, or until browned round the edges. Leave to cool for 10 minutes before transferring to a wire rack.