Salted Chocolate Cookie Cups

Bloggers Adam and Joanne Gallagher from Inspired Taste share a favorite recipe for Salted Chocolate Cookies Cups. Enjoy a small piece of heaven with this smooth combination of chocolate and salt in a compact cookie cup.

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  • prep time 10 min
  • total time 1 hr 30 min
  • ingredients 6
  • servings 32
 

Ingredients

1
package (14 oz) Pillsbury™ Simply…® refrigerated peanut butter cookies
3/4
cup semisweet chocolate chips
1/4
teaspoon ground allspice
1/4
teaspoon salt
3/4
cup whipping cream
2
teaspoons coarse sea salt for garnish

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LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
  • 2 Remove cookie dough rounds from tray; break each in half. Place 1 cookie dough round half in each muffin cup. Bake 15 to 20 minutes or until golden brown.
  • 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
  • 4 In medium heatproof bowl, place chocolate chips, allspice and 1/4 teaspoon salt; set aside. In 1-quart saucepan, heat whipping cream over medium heat to a simmer. Remove from heat; immediately pour over chocolate chips. Let stand 20 seconds. Stir until chocolate and cream are well blended and mixture is shiny.
  • 5 Fill each cookie cup with about 1 tablespoon chocolate-cream mixture. Gently cover with plastic wrap. Refrigerate about 1 hour or until set.
  • 6 When cookie filling is set, sprinkle a few granules of coarse sea salt on top of each.
  • 1 Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
  • 2 Remove cookie dough rounds from tray; break each in half. Place 1 cookie dough round half in each muffin cup. Bake 15 to 20 minutes or until golden brown.
  • 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
  • 4 In medium heatproof bowl, place chocolate chips, allspice and 1/4 teaspoon salt; set aside. In 1-quart saucepan, heat whipping cream over medium heat to a simmer. Remove from heat; immediately pour over chocolate chips. Let stand 20 seconds. Stir until chocolate and cream are well blended and mixture is shiny.
  • 5 Fill each cookie cup with about 1 tablespoon chocolate-cream mixture. Gently cover with plastic wrap. Refrigerate about 1 hour or until set.
  • 6 When cookie filling is set, sprinkle a few granules of coarse sea salt on top of each.

EXPERT TIPS

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Expert Tips

Add a tablespoon of brandy, rum or even hazelnut liqueur to “spice” up the truffle filling.

Replace peanut butter dough with sugar cookie dough for a slightly different take.

Nutritional information

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