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Cookie cups are crunchy, gooey, soft and indulgent cookie dough treats, perfect for anyone with a sweet tooth.
These ingenious little treats are somewhere between a cake and a cookie. They have a little more raising agent than traditional cookies, so they have a slightly softer, thicker texture. They're also cooked very quickly, so they keep a little of their 'cookie dough' texture. But the real delight is the marshmallow filling and chocolate chips on top. These are also great to serve up at a barbecue or around a camp fire. Make the cups but leave them empty and people can roast their own marshmallows over the flames, transferring them to the cups when they are ready to eat.
- 125g softened butter
- 170g soft brown sugar
- 10g porridge oats
- 200g plain flour
- ¼ tsp salt
- 1¼ tsp bicarbonate of soda
- 1 egg
- 100g chocolate chips
- 12 tsp marshmallow spread, such as Fluff
- Preheat oven to 190°C/375°F/Gas Mark 5. Line a muffin tin with 12 cupcake cases.
- Cream together the butter and sugar. Add the porridge oats, then sift in the flour, salt and bicarbonate of soda. Mix until combined.
- Add the egg and beat until a stiff dough is formed. Mix through the chocolate chips (saving some for decoration).
- Make 12 round patties from the dough and chill for 30 mins.
- Place each patty in a cupcake case and push down to form a well. Bake for 10 mins.
- Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool fully.
- Spoon a teaspoon of marshmallow spread into the well of each cup, and top with a chocolate chips.
Top tip for making cookie cups:
You can fill these little cookie cups with almost anything you can think of: Nutella, dulce de leche, chocolate sauce, cream or jam and cream. There are so many options.
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