Get two new free healthy recipes each week. Sign Up

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!

 5/5 (2)

Rate this recipe

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

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

117 Comments

Leave a comment or reviewLeave a rating
  1. Kelly @ Hidden Fruits and Veggies says

    Doesnt pinterest have the most amazing ideas? And I’m beyond impressed with your mother for her macaroni idea, I have no idea how that would even work! These look sooo nommy. Good excuse to make some ice cream, too 😉

    BTW, I can see the header on my computer but NOT on my phone

  2. Katie @ Peace Love & Oats says

    I call my mom for advice a lot but cooking… not too often. She’s the kind of mom who made the same 10 recipes over and over again throughout my childhood. She’s getting a lot more experimental now, which is fun to talk to her about. I would, however, ask her about cooking any kind of meat – it’s her specialty!

  3. Nykole says

    Oh my gosh I can’t wait to try this… I’ve never been a fan of icecream (since I’ve been lactose intolerant from a very young age) so I’ll probably fill it with fruit… Mini chocolate-chip cookie fruit tarts! Haha 🙂
    Also, the header is completely white

  4. Carrie says

    I love this! I’ve long entertained fantasies of using muffin tins to make mini crumb crusts for mini pumpkin tarts and such, but a chocolate chip cookie ice cream bowl is too cute! These are perfect for a dinner party – you could make them ahead of time and then freeze them and just whip them out and add the topping when you’re ready to serve them. No work at all, and guests would be SO impressed. I’m thinking these would be ideal for serving warm with cold ice cream. Come to think of it, this technique would be the perfect solution to the ice-cream-falling-off-the-warm-brownie problem that so many of us have – how about a brownie variation?

  5. Elizabeth says

    Oh my gosh, this looks so glorious and phantasmagorical just omnomnomonomnomnom. :O
    I stalk this blog and have made so many recipes it could be its own sort of mental disorder.
    Just wanted to let you know, Katie, I would be crushed if I wasn’t able to come here. I aspire to become vegan and am now hyper-sensitive to salt, so I make a ton of your recipes (at least one a day). This blog is important to me. ^_^ Keep doing what you do.

  6. Milounette says

    I don’t ask my mum, I ask my dad !!! In my family it’s my dad who cooks (not that my mum cannot, but she doesn’t like it instead of my father, who loves that). And for the basic questions (how pasta per head or how longer cooking the chicken) I have a wonderfull cook book that we hand down since my great grand mother….

  7. m says

    These look fantastic! Such a simple method to make an impressive dessert. And tips from Mom are the best! btw,the header’s completlely blank to me.

  8. Lisa says

    What a great idea to make your own ice cream cups like this! Obviously way healthier than the alternative! They look so cute!

  9. Jessica says

    Totally white header for me, unfortunately! I have seen the new one over the weekend tho. Also, I think the search function has changed for the better. I searched for “lentil stew” this past weekend and I got a page with all the results that mentioned “lentil stew” as the original posts, without truncating them at all…so to find the right recipe I had to scroll down past several posts that just mentioned stew. I just tried it now, and the search results are all truncated posts, so it’s much easier to find the actual recipe right away. I hope it stays that way! (I would actually even prefer just the thumbnails of posts rather than the truncated posts in search results, but maybe some people appreciate getting a little preview of the post.)

  10. Emma says

    Hey Katie! I love the new site and I can see the header! It’s great 🙂

    Also can’t wait to try this recipe!!!

    Thanks for your delicious ideas!

  11. Meghan says

    My love your recipes (so does my husband). A favorite is the “chocolate chip blondies” recipe, I can’t wait to try this one! What could be better than a cookie bowl to hold ice cream?

  12. LJ Briar says

    Very, VERY rarely will I ask my mother for cooking or baking help. History has taught me I would much rather figure it out on my own either via Internet or blind experimentation. Or jam ice picks in my own eyes. I love my mother, but her teaching style has never matched my learning style.

    Re: the header — I see it now! I didn’t for the first day or two. So something’s working better!

  13. Ang says

    For anyone hoping to use the bottom of the muffin tin trick with any old cookie dough, it just won’t work. Most cookie doughs spread too much and you will just end up with a big mess. The trick is to use a shortbread-type cookie dough. That way, your dough won’t spread and crack all over the bottom of your muffin tin. This is probably what happened with Katie’s first attempt as well.

  14. Bianca-Vegan Crunk says

    Moms always know best. And you’ll still be calling her for cooking advice in your mid-thirties too (I can attest to that. I’m 32, and I still call my mama for kitchen tips). That macaroni tip is amazing! Your header looks fantastic btw!!

  15. Anna @ Your Healthy Place says

    That idea to bake them over the bottoms of the cups though was seriously genius, I don’t know that I would have thought of that!

    I do still call Mom, but mainly for traditional recipe technique advice, rather than healthy ingredient advice – I am more up on that than she is!! But when it comes to whisking, fluffing, baking, cooling etc she still knows best!

  16. Paige says

    These look delicious! I will definitely be making the sugar-free version soon 🙂
    Also, I can see the header (which, by the way, is adorable), and I’m using Google Chrome.

  17. Ragnhild J. says

    I love this idea! And yes, I can see the header! I love the new blog design, it’s so much more clean and professional-looking than the old one, but still charming and chocolate-y 🙂

  18. Anna {Herbivore Triathlete} says

    I absolutely used to ask my mom for help with cooking and baking! As I grew older and more comfortable in the kitchen, that’s become less and less. There are still some favorite recipes that although I know how to make them, they taste better when my mom makes them!

  19. Stephanie says

    HI Katie! YUM, as usual!! Glad you showed a pinterest fail with the upside down cupcake tin “cookie bowls”…I saw on “Pinstrosity” that those didn’t work…but you are a much more reliable source! Can’t wait to try these little cookie bowls- my son loves to help me in the kitchen… by the way- my header is COMPLETELY WHITE!!! Hope this helps!

  20. Laura Miller says

    I’ve wanted these since seeing pinterest! Thank you!

    I tend to be a better cook/baker than my mom. (She tells her friends she will make cookies, has me make them, then tells her friends that she made them and had me help a bit) Then again, I am the one with the cookie business! Every once in a while I have to ask my mom about something. Because sometimes, mothers really do know best.

  21. Rebecca W. says

    Hey Katie! I’m trying out veganism and am very new to it. I was a vegetarian for a bit, but I am having a hard time getting a balanced diet while eating vegan. I am enjoying how I feel, and don’t want to sacrifice essential parts of my diet for something I feel strongly about and enjoy. What does a typical day of food look like for you? Would you mind doing a post about your daily eats and what a day of food looks like for you-meals, snacks, and all? You seem to have it very well balanced and I admire that! Thanks so much!

  22. Natasha says

    I can see the header, it looks great. I don’t really ask my mom for cooking advice, but I did ask her for some of my favourite recipes that I want to try veganize. So far I’ve tried corn bread and pancakes and they’re great.

  23. Leigh says

    Thanks for this amazing recipe & great tips! I tried the upside-down muffin tin thing before and all the cookie dough slid off of the tins and I ended up with a complete disaster. I’m definitely going to try this sometime soon…
    I, unfortunately, cannot see the blog’s header. I have internet explorer, and it appears completely white.

  24. Jenn @ Icing on the Cake says

    These look amazing. I found your site via Pinterest and am now a follower! Your recipes all look so good!

  25. meredith says

    I cannot wait to try this recipe! I have made the bowls before using the special Wilton bowl pan. I wasn’t impressed with using the pan so I returned it and use a basic muffin pan flipped over. But, sometimes the dough spreads more than I want it to. Can’t wait to try your method with the pasta filled inside (as well as the cookie recipe). My son loves all of your recipes so far!…And yes, I can see the blog header. Love it!

  26. lindyb says

    I’m another who can only see a blank header (I’m using Chrome on a MacBook Pro, if that information affects anything).
    This recipe looks great! Do you think it would work with the baking beans that are used to bake blind pastry cases?

  27. Lauren @ Oatmeal after Spinning says

    I love the new blog look! And I am a total font nerd- and have to say- I even love the font right here for the comments box. 🙂 (And the header is adorable)
    I will DEFINITELY have to make these edible bowls of goodness. And I am very intrigued by your recipe! I’ve made cookies using chickpeas many times- but I think I’m going to try white beans!
    I don’t call my mom for cooking advice… let’s just say that the kitchen isn’t exactly her favorite place to be. 🙂

  28. Jill says

    Would I be able to use my Ninja to blend the ingredients? I have a food processor too, but I don’t know how to work it :-(.

  29. Ally says

    Hi Katie! I can see the header just as it appears in the picture you posted of the home page, but the page isn’t all nice and compact like yours is in the picture. It’s all spread out and weird. In order for me to see the about me picture link on the right side I have to scroll all the way to the right until it appears. Also, note on the nutrition facts. I looked at a can of chickpeas and it has 3.5 servings. So two cans would have 7. And if each serving is 130 calories that means the total for the chickpeas would be 910, but in the nutrition fact you have it as 546? I’m not ultra concerned for the calorie count, I was just curious! And same for the oil, 1 T is 120 so three is 360, but the 30 grams you have listed is 265 which would be more like 2 1/2 T. Okay the oil one makes a bit more sense in that the grams may not match up perfectly with the tablespoons, but the beans not so much.

  30. Ally says

    Ohhhhhh wait I got it! I’m betting the nutrition label on the chickpeas is including the liquid so it’s probably saying that 130g of chickpeas plus water is 130 calories! Because with the liquid it only takes one can to make 500 grams where as without the liquid I suppose it takes two cans! Wow I’m so weird….sorry I’m a math person and when I saw that it wasn’t quite matching up I just had to do it haha.

    • Ally says

      I kept thinking about it and came to the conclusion that if you don’t have cans and are using chickpeas you cooked yourself and you don’t have a scale, then you need a little over a cup or 1 cup and and 2 T of the dry measure to get the amount required for the recipe 🙂 That sure got my mind jogging this morning haha

      • Ally says

        Wait no, correction, 1 cup is fine! Okay no one probably cares but a cup should be fine for dry measure. Cups and grams are so hard to correlate! I see why you mostly use gram amounts!

  31. Whitney says

    I’m completely addicted to Pinterest, and always get bummed when my attempts don’t work out quite as well as the original (search for “nailed it” in Pinterest and it will bring up lots of funny attempts others have made to recreate their favorite Pinterest ideas)…I recently tried to make a homeopathic face mask that turned out as a stinky soup that wasn’t going anywhere NEAR my face! Oh and I LOVE your new blog header. Very simple/clean, but clever. 🙂

  32. Kat says

    Your header shows as white. Love your mom’s idea! Thanks for sharing, especially the failed attempt. I am a visual person and now I will definitely remember not to try the bottom of a muffin pan with gluten free dough. Just a tip once you use rice or macaroni in the oven like this you can’t use it for anything but this. I check your email first thing when I get on the internet. It is always fun, has a new recipe I can adapt to my needs, or just makes me smile. Thank you!

  33. Shay says

    That is so clever and yummilishish!(random word!!) I’ll have to make it soon:)
    Hmmm…I only go to my mom for cooking advice once I’ve exploded something in the microwave or melted something in the oven accidentially. that’s when she tells me that you aren’t supposed to put plastic in the oven:) (that happened back when i was eight. I was a pretty dumb eight year old, I guess:))

  34. Alyssa says

    So cute! I never call my mom for cooking advice really. But I will call my grandmother 🙂 That lady knows whats going on!

  35. Maddie @glutendairyfreedom says

    The macaroni was a great idea! And I agree with you on elder’s advice becoming less + less useful. My grandmothers have a bunch of knowledge and are very good at what they do, but when it comes to gluten free + vegan cooking or baking, they don’t know how. Everyone has their own specialities. 🙂

  36. Caroline @ Capture the Cadence says

    I absolutely love the idea of chocolate chip cookie ice cream cups! I have always wanted to make them – but the thought of all the calories in the cookie cup AND ice cream?! Oh my! This solves that problem! This recipe looks delish and I can’t wait to try it!

  37. Amber @ Slim Pickin's Kitchen says

    I can see the header, but I haven’t had any problems seeing it since your new site went live. I love this cookie cup idea! I always thought there had to be a better way than doing it on the bottom of the muffin pan!

  38. Hannah Harper says

    When I was eleven, and just budding in my baking “career”, I asked my mom soooo much about stuff. Like, once, when I was baking for this big event, I was making chocolate cupcakes. However, I only had one mini cupcake tin, with only six mini cupcakes in it. My mother suggested that I put it into a baking trey, and have chocolate cupcake bars. They were amazing.
    Hannah

  39. Bek @ Crave says

    I can see the blog header but the background of it’s white. But I think last time I visited (yesterday) it had a colour.

    Yes, I always ask mum for cooking advice- she has years of experience on me 😉

  40. Jessica says

    I actually keep a stash of glass marbles for weighing down cookie cups. It also works for mini pie shells. As far as my mother…I’m the one who cooks and bakes in the family. I may ask her something, but I’ve had her advice blow up (literally) in my face a few times.

  41. Coleen Patrick says

    Yum! When I was in middle/high school there used to be a mall cookie shop in the food court that had these cookie cups, but filled with frosting! Always loved the pb cookie cup with chocolate frosting. 🙂

  42. CC says

    Hey Katie,
    Hmm, I hate posting this on here as it’s not apropos of this recipe…but that’s exactly y I’m posting here…u see as there is no separate category 4 this or separate email 4 u. I just wanted 2 give my input on what would b helpful 2 me as an obsessed reader of your blog & maker of your creations. Since u have asked 4 input on your site….here is mine. I do hope u find this helpful!!

    I would LOVE 2 c the most recent comments first and let the past ones fall afterward. Why? I find it takes FOREVER 2 try 2 read thru a million posts of “It looks great!” or “I’ll have 2 try that” or “What my first day of school was like…” 2 actually find someone who posts info on how their results were. It can b pretty frustrating as its quite time consuming 2 weed out 2 find apropos posts, which is y I take out the time 2 mention this.

    Also, is it possible 2 have less click-throughs? I find it often confusing & time consuming 2 figure out recipe substitutions 2 make things say, sugar free, as it appears I’m linking 2 a totally different recipe when I guess it’s really the same recipe, with slight variation and 2 different names. If it’s possible 2 keep all details of 1 recipe on the same page, this would b WoNdErFuL!!! Luckily, I have a lot of time now 2 search back & forth…but when I won’t…I’ll b missing out.

    I know u must b busy, so I hope this gets read by u. In the interest of your readers, feel free 2 delete this post after u read it, as again I realize this topic has nothing 2 do with this particular recipe & certainly doesn’t help the readers.

    As always, thanks 4 everything!

  43. 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!

  44. 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.

  45. 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!

  46. 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.

  47. 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! 🙂

  48. 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!!!

  49. 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.

  50. Becky says

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

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes