How to make ramekin cookie cups
- 4" diameter ramekin
- Baking sheet pan
- Non-stick spray
- Chocolate and the Chip Edible + Ready to bake cookie dough
- Hazelnut spread (or peanut butter, marshmallow fluff, etc.)
- salt flakes
First things first, preheat your oven to 350 degrees F.
This recipe is for a ramekin that is 4" in diameter. You can use any size ramekin or oven-safe bowl/mug, but baking times will vary.
Spray your ramekin with a non-stick spray. Open your Chocolate and the Chip cookie dough by cutting off the top. Squeeze out enough dough to line the bottom of the ramekin and have the dough go up the sides a bit so you're creating a cookie dough crust, if you will. Fill the middle with any filling you would like. Nutella, peanut butter, marshmallows, almond butter... you do you! Squeeze out some more dough, pat it flat and top your filling with a solid layer of cookie dough so you can't see the middle anymore. While this next step is optional, it's HIGHLY recommended -- ADD SALT FLAKES or sea salt to the top of your cookie cup. It just enhances the chocolate and make the experience that more rich.
Place the ramekin on your baking sheet and put in the oven for about 20 minutes. You'll know your cookie cup is done when the top has a slight golden brown color and it's not glossy or shiny.
Let cool, top it with your favorite ice cream, and go to town!
Will you try this recipe? Let us know!