That’s right. I said cookie cups.
Last week, my husband came across a funny cartoon about someone using an upside down muffin tin to make cookies…and I have been obsessing over it ever since.
A few weeks ago, I received a hand full of Betty Crocker coupons from one of my blogging networks, and decided that I am going to make a new baked good each week until my coupons run out. So obviously, the first thing on my agenda was cookie cups!
My first attempt? Major suckage.
After I regrouped (re: ate sheppard’s pie for dinner), I decided to give it another go…
And wouldn’t you know it, they weren’t half bad! While they weren’t the prettiest thing I’ve ever made, I think I did pretty well for figuring it out on my own. I might have to make these a few more times to get it down perfectly, but for now, I am pretty pleased with myself!
Sugar Cookie Cups Recipe
1 bag Betty Crocker sugar cookie mix (or your own sugar cookie recipe)
1 stick of unsalted sweet cream butter
Make your batter according to the recipe…then turn a mini muffin pan upside down and spray with nonstick cooking spray (I use Pam with flour for baking).
Now for the weird part. Take about one tablespoon of dough and pat into a ball, then flatten between the palm of your hands.
P.S. Your hands are going to get messy.
Place the flattened dough onto the top of the inverted muffin hole. (I have no idea what that is called but you know what I mean, right?)
I alternated and made sure to leave spaces in between because I didn’t want them to stick together…
Bake at 375 for about 8 minutes. I checked mine every two or three minutes because I was just winging it and wasn’t sure how long these would take. I pulled them out at 8 minutes and they seemed um…done.
Yeah, that didn’t work so well.
However, I was determined to make a damn cookie cup.
After letting that whole mess cool for about two minutes, I used the handle of the spoon I used when mixing the cookie dough to serrate around the bottom of the cookie clusterf*ck and gently pulled it off of the mini muffin pan. The longer you leave it on the pan, the harder it becomes, so it’s important to remove it no more than four minutes after it’s come out of the oven.
After removing the outer edges, I was left with two wannabe cookie cups. Not too shabby, right?
Two measly cookie cups from an entire bag of cookie mix!
And this is why I am not a professional baker.
Naturally, I had to do something with my cookie cup
tragedies masterpieces. I filled them with Cool Whip and a bit of diced strawberries…
The beautifying power of Cool Whip never ceases to amaze me.
Now, I realize that this is nothing more than a glorified pastry shell. Whatever. I made it out of a cookie, people. I am proud of myself.