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Chocolate Chip Cookie Ice Cream Cups

What is even better than cute dishware?

cookie dough bowls

Cute dishware you can eat!

Say hello to a brand new line of chocolate-chip cookie dough dishware, hot from the oven and coming soon to Pier One stores everywhere! And then quickly say goodbye. They won’t last long.

Above, topped with my homemade “Rated R” Ice Cream.

The best part is when you finish all of the ice cream and realize there is still a big, fat, soft, gooey chocolate-chip cookie waiting to be devoured!

chocolate chip cookie dough bowls

Like any self-respecting cookie lover, I fell in love with the concept of chocolate chip cookie cups the second I first saw it on Pinterest. The idea was to take any cookie dough and bake it on the bottoms of muffin tins, like so:

cookie bowls

Unfortunately for me, with the particular cookie dough  I used, this was a massive fail.

My chocolate-chip cookie bowls—based on this eggless cookie dough recipe—stuck to the greased tins, spread over the sides, and crumbled completely when I tried to remove them. But I wasn’t giving up…What does an independent girl in her mid-twenties do when disaster strikes in the kitchen?

She calls her mother, of course!

cookie dough candy cups   chickpea cookie dough

Mothers always know best:

cookie dough bowls

 

Chocolate Chip Cookie Bowls

(makes 17-19)

  • 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
  • 1 cup quick oats (85g)
  • 1/4 cup unsweetened applesauce (60g)
  • 3 tbsp oil (canola, veg, or coconut) (30g)
  • 2 tsp pure vanilla extract (8g)
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 cups brown sugar (For a sugar-free version, use this recipe.) (315g)
  • 1 cup chocolate chips (160g)
  • macaroni, beans, or rice to fill bowls (this won’t be eaten)

Preheat oven to 350 F and grease muffin tins. Blend all ingredients (except the chips) very well in a high-quality food processor (not a blender). Mix in chips, scoop into the individual muffin tins, and use a spoon or knife to make a well in the middle and spread up the sides like a bowl. (See above photos.) Pour uncooked noodles or beans or rice into each well, then bake 18-19 minutes. Set aside and do not attempt to go around the sides with a knife and then remove from the tins for at least 10 minutes, as the cookie bowls continue to cook and firm up as they cool.

(Some readers have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart. Alternatively, you can probably use any cookie-dough recipe with this “macaroni” idea. Just adjust baking time accordingly.)

View Cookie Dough Bowls Nutrition Facts

 

chocolate chip cookie dough bowls

Do you ever ask your mom for cooking advice?

When I was younger, I often relied on the cooking wisdom of my mother and both of my grandmothers. However, their wealth of knowledge in traditional baking proved less and less useful as I began experimenting more with alternative ingredients and cooking methods. Now, instead of them teaching me, I teach them. Thanks to me, my grandmother can now make a mean peanut butter cookie—with no eggs or butter whatsoever!

Published on February 20, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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117 Comments

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  1. Jeannette says

    I’ve done something wrong!! I made the recipe as directed using white beans. The batter was so thin that when I put the beans in to make the “cup” they sank into the batter. Would chickpeas have been a better (dryer) choice?
    Jeannette
    ps – love your site!

  2. Kay M. says

    Well, I’m not sure if its because of the recipie I used or what but both the paper and macaroni baked in with my cookie, but I’m glad you had success.

  3. Carmel says

    Hi,
    Next time, let the dough bake without the pasta. When you take them out of the oven, immediately take a “shot” glass and press the bottom into the hot, soft cooked dough. Press down gently until you get the size of well you want. Works every time and is so much easier than messing with the pasta.
    Hope this helps!

  4. Joellen says

    Can u be more exact on the garbanzo bean measurement? The large can I had was over 800g, I searched for a metrics converter, but couldn’t find one & the batter was like soup, trying to guess how much 500g was, so i had to add more quick oats & brown sugar to make it thicker in consistency, but was not totally satisfied with the results. Would love it if u could provide cups measurement versus grams (without liquid of course). The black bean brownies were FABULOUS, BUT THE CHOC CHIP COOKIE BOWLS WERE NOT.

  5. Laura says

    Katie, I stumbled accross your website one day and ever since then I have been addicted! You are so creative and I love all your recipes!! I love that you can turn even the unhealthiest thing healthy and I don’t have to feel guilty about eating it. Your new website looks awesome. Keep doing what you’re doing! 🙂

  6. Stacie says

    Katie, many of your recipe pictures, including this one, show drizzled chocolate sauce/syrup. It always looks AMAZING! I have looked and just can’t find anywhere where you have posted a recipe for a healthy homemade chocolate syrup or chocolate sauce. I would like to make my own – can you link me to where a recipe might be or tell me a good one to use (recipe, or store bought if necessary)?!?!? Thanks SO much!!! I can’t WAIT to try this for my guests tomorrow night!!!

  7. Alva says

    i made these a little while ago so prepare yourself for rambling…!
    i made little mini ones, and instead of filling it with something, i pressed them down once they came out of the oven. when they were done, i filled them with a mixture of greek yogurt, peanut butter, a few chocolate chips, some instant coffee to enhance the chocolatey flavor, vanilla, and sweetener (this was heated to melt it all together). i put them in the fridge and when the filling set it tasted JUST like reese’s peanut butter cups!! i brought them in for my friends at school and they were in love.

    with the leftover dough i tried full-size cups, filling it with barley…bad idea LOL it was too small and got stuck. but i STILL had leftover dough so i just made cookies and they were A+.

    OKAY thats the end of my rambling. thank you for the perfect recipe.

  8. Becky says

    Great recipe, I have not tried, but it looks yummy, and lucky you to have your mom! I miss mine so much… :(…

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