Making delicious cookie cups
Move over cupcakes... cookie cups are the next gourmet treat to take centre stage. These delicious cakes are yummy to eat and so easy to make. So long cupcakes and hello cookie cups...!
Home-Dzine went to Nestle for some of the tastiest cookie cups around. Find out how to make Peanut Butter, Cherry Chocolate Chip & Chunk Cheesecake cups, Chocolate & Peppermint Cheesecake and Pecan Caramel cookie cups.
Chocolate & Peppermint Cheesecake Cookie Cups
YOU WILL NEED:
1 pack chocolate cake mix
2 packs cream cheese, at room temperature
1 can Nestle sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
24 peppermint candies, unwrapped
YOU WILL NEED:
Preheat oven to 180° C. Paper-line 24 muffin cups.
Mix cake mix as per instructions and spoon into each muffin cup.
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Set aside.
Place peppermint candies in heavy-duty plastic bag. Then place bag between towel layers. Crush candies using rolling pin or other heavy object to about 1cm in size. You should have a little over 1/2 cup. While holding strainer over cream cheese mix, pour crushed candy into strainer. Shake to release all small candy pieces into mix; stir. Reserve larger candy pieces.
Spoon about 3 tablespoons cream cheese mixture over each cookie in cup. Top each with 1/2 measuring teaspoon of reserved candy pieces.
Bake for additional 15 to 18 minutes or until set. Remove from oven to wire rack. While still warm, top cheesecakes with additional 1/2 measuring teaspoon of candy pieces. Cool completely. Refrigerate for 1 hour.
Double Chocolate Cookie Cups
YOU WILL NEED:
1 pack cake mix
2 packs cream cheese, at room temperature
1 can Nestle sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1 pack each milk and dark chocolate
HERE'S HOW:
Preheat oven to 180° C. Paper-line 24 muffin cups.
Mix cake mix as per instructions and spoon into each muffin cup.
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
Bake for additional 15 to 18 minutes or until set. Remove from oven to wire rack.
Melt milk and dark chocolate in a double boiler. Spoon into an icing bag and squeeze out small decorations on top of each cookie cup. Cool completely. Refrigerate for 1 hour.
Cherry Chocolate Chip & Chunk Cheesecake Cookie Cups
YOU WILL NEED:
1 pack chocolate chip cake mix (or add your own chocolate chips to plain mix)
2 packs cream cheese, at room temperature
1 can Nestle sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1 can cherries
HERE'S HOW:
Preheat oven to 180°C. Paper-line 24 muffin cups.
Mix cake mix as per instructions and spoon into each muffin cup.
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of cherries. Refrigerate for 1 hour.
Pecan Caramel Cheescake Cookie Cups
YOU WILL NEED:
1 pack cake mix
2 packs cream cheese, at room temperature
1 can Nestle sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1/3 cup caramel ice cream topping
1/2 cup chopped pecans
2 tablespoons crushed chocolate
HERE'S HOW:
Preheat oven to 180°C. Paper-line 24 muffin cups.
Mix cake mix as per instructions and spoon into each muffin cup.
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour.
Top each with caramel topping, pecans and chocolate bits.