Easy Cookie Cups

This Easy Cookie Cups recipe is made with or without chocolate chips, making a cookie dough cup, nest or bowl to fill with ice cream, and more!

2 ½ cups all purpose flour
1 cup sugar
1 cup brown sugar, packed
1 teaspoon baking soda
2 teaspoon baking powder
¾ teaspoon salt
1 tblsp vanilla extract
2 large eggs
½ cup unsalted butter, room temperature
1 cup candy, nuts or dried fruit - or more if desired
⅓ cup cocoa powder, unsweetened (optional)
½-3/4 cup chocolate, caramel, peanut butter or butterscotch chips more or less too taste

In a large bowl, ideally with a handheld or stand mixer, cream together the butter and sugars on medium speed until combined.
Blend in the eggs and vanilla.
Scrape down the sides of the bowl as needed.
Next with the mixer on low speed, add the flour, baking soda and baking powder until combined. The cookie batter will become very thick.
Transfer the dough to a smooth surface and knead by hand to evenly distribute and incorporate the chocolate, caramel, peanut butter or butterscotch chips, candy, nuts and/or fruit you have chosen to include in the cookie.
You can either bake immediately or cover and refrigerate at least an hour, up to overnight. I prefer baking chilled dough but it is not necessary with this dough.
Preheat oven to 350 degrees. Prepare baking sheets with cooking spray or parchment paper. Set aside.

Shape dough into discs between ¾ inch in height and 1 ½ inches wide and place on your prepared baking sheet.
Bake until the edges of the cookies have just begun to brown and set but the centers are still very soft, and cracked. Anywhere from 11-15 minutes, depending on their size.
Remove from oven and allow to cool on baking sheet for the first ten minutes and then on to a wire rack. Enjoy!
Store in an airtight container.

Preheat oven to 350 degrees. Prepare a regular sized muffin pan (holds 12 muffins) with cooking spray. Set aside.
Make a batch of the cookie dough above.
Press dough into each cup so it lines the bottom and sides of the tin. You have to press the dough as thin as possible into the sides and bottom of each muffin cup.
Bake for 13-16 minutes or until golden brown and the bottom of the cup looks somewhat cooked. The dough will fall slightly to the center while baking. This is ok.
Remove from oven and cool in the muffin tin for at least 5 minutes.

Then fill each cup with a small pile of sweetened shredded coconut and candy coated chocolate eggs.
If desired, toss coconut with food coloring to dye coconut different colors.
Serve with chocolate bunnies or Easter eggs!

Try making our version of a s'mores bowl with a piece of chocolate and marshmallow added as soon as the cookies are removed from the oven, my son's personal favorite.
Adding a peanut butter cup or chocolate covered caramel or two to the bottom of the cup, right out of the oven.
Melt 1 cup of chocolate, butterscotch, caramel, peanut butter chips, or any combination thereof, with a tablespoon or two of butter, in 15 second bursts in your microwave, stirring in between, and pour into the bottom half of your cookie cups, finishing it off with sparkles, sprinkles or more candies.
A scoop of your favorite ice cream with any sundae toppings you desire.

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