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Mini Chocolate & Cookies

April 17, 2012

This simple, yet elegant, and tasty cookie recipe comes courtesy of my friend Heather.  During our company’s International Food Fest a few months back, her contribution to the festival was Peanut Butter Cup Cookies.  When I tasted one, I thought it was fantastic.  She had enough left over from the festival that she let me take some home to have.  My husband got his hands on her cookies and couldn’t stop eating them, he thought they were that good.  When I had told Heather of my husband’s reaction, she was pleased and told me that these cookies were so simple to make.  I was a bit skeptical as they looked rather complicated and complex.  However, when she told me the steps involved, I was blown away by just how simple this cookie really was to make, and yet how good it was.

Only 2 simple little ingredients are involved in the cooking-making process, plus the addition of one special tool.  The ingredients are one package of pre-made cookie dough along with some chocolate candies.  The special tool is mini-muffin pans.  That’s it.  Easy as, well chocolate & cookies!

Start by figuring out how many chocolate candy pieces you’ll need for the number of mini cookies you’re making.  Each cookie requires one piece of chocolate candy.  So, if you’re making 12 cookies, unwrap 12 pieces of chocolate.  It’s necessary to do everything in advance because once the cookies come out of the oven, you’ll need to work quickly to incorporate the chocolate and the cookie so you can’t be fumbling with trying to unwrap your chocolate at that point in time.  I had leftover chocolates Hershey’s kisses, Hershey’s milk chocolate bells, and Reese’s peanut butter bells from the holidays (hence the green, silver and red wrappers), so I used those.  My friend Heather used mini Reese’s peanut butter cups in her recipe, but I’ve seen similar recipes online where you can use mini versions of whatever chocolates you can find, including mini Snickers and Mars bars.  Go ahead, use whatever you have around the house, or buy whatever chocolate floats your boat!  While you are working on baking the cookies, you may want to stick the unwrapped chocolate in the refrigerator so it doesn’t get too soft.

Next up is the cookie dough.  I had a package of pre-made chocolate chip cookie dough in my refrigerator, so I used that.  But you can use whatever type of store-bought cookie dough you like.  The point of this recipe is to make a quick and easy cookie, hence the use of store-bought cookie dough.  I supposed you could make your own cookie dough, but then you’d need to refrigerate the dough for a few hours to allow it to set before you can slice it.  At that point, it no longer becomes a simple and easy to make cookie recipe.  And you’re not limited to just cookie dough in the recipe, you can also use pre-made store-bought brownie batter as well.  So, have fun with it.  Mix and match cookie dough flavors and chocolate candies.  Use peppermint cookie dough with Hug’s Kisses, or peanut butter cookie dough with mini Reese’s peanut butter cups, or sugar cookie dough with mini Snickers.  Unwrap the cookie dough from its package so you can cut it.  You’ll need to cut slices that are about 1″ thick.  The thicker the cookie slice you cut, the more substantial the cookie will be.  But don’t cut too big, or else it won’t fit in the mini muffin tin, or it won’t bake properly.

Take your individual slices and cut them into quarters.  So each slice should yield you four mini quarters that are semi-triangular shaped.  Don’t worry if the dough breaks or cracks, it doesn’t need to be perfect, it’ll bake just fine.

Each quarter of cookie dough you have will now go into the mini muffin pan.  One quarter slice into each mini muffin round.  Make sure that your mini muffin pan is pregreased with baking spray, or butter or whatever else you choose to use so that it doesn’t stick.  You don’t need to flatten it out, or smush it down, or do anything to it.  Just drop it in.  The heat from the oven along with gravity will make the cookie dough do it’s thing.

Stick the mini muffin pans into a pre-heated 350 degree oven.  Follow the basic cooking instructions on the cookie dough package.  However, you will want to under-bake these cookies by a little bit.  For example, if the cookie dough package calls for the cookie to be baked for 9-11 minutes, bake them for 7-8 minutes instead.  You’ll want to watch the cookies closely.  As soon as they start to turn brown on the tops, it’s probably done and you’ll need to take the cookies out of the oven.  The reason for underbaking the cookies is so that they remain malleable and you can incorporate the chocolates into the cookies.

As soon as the cookies come out of the oven, work quickly and stick one piece of chocolate into the center of each cookie.  The cookies will be soft, so they should go into the cookie easily.  When you’ve inserted the chocolate into the cookie, twist them a quarter or half turn in order to make sure they “stick”.  The heat from the cookie will start to melt the chocolate a little bit where it has come into contact with the cookie, that’s exactly what you want.  If you want, once all the chocolate has been inserted into the cookie, you can insert the pans back into the oven for a minute or two so that the cookies continue cooking.  But don’t over do it or else the chocolate will melt and you’ll end up with a mess.

When the mini cookies and chocolate have been incorporated, take a butter knife and run it around the edges of the cookie to ensure it doesn’t stick in the mini muffin rounds.  The worst thing would be to have the cookie stick and not slide out easily from the muffin rounds.  Now, allow the cookies to cool until they set in the muffin pan.  If you try to remove the cookie too soon, the cookie will lose its shape or fall apart on you.  If you want to speed up the process, you can stick your muffin pan into the refrigerator.

Once the mini cookies have cooled and set, you can now remove the cookies from the muffin pan.  With some gentle nudging, they should come out in once piece.  The mini cookie will now look more like a mini muffin with an indentation in the middle where the chocolate candy is now resting.  And the chocolate candy will have incorporated itself into the cookie so it’s one cohesive piece rather than just chocolate sitting atop a cookie.

And there you have it, mini chocolates & cookies.  Quick, simple, easy.  These cookies are great for an afternoon snack with a cup of milk, or to bring to a cookie exchange, or to give as gifts to friends.  It’s also a great activity that kids can help make as well.  Just be careful, since these are mini cookies that are gone in a bite or two, you need to watch yourself so you don’t devour too many at any one sitting!

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2 Comments leave one →
  1. April 17, 2012 4:25 pm

    They look delicious. I wish I could sample one!

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