Giant Chocolate Chip Cookie Dough Cups

giant cookie dough cups
Oh yes, that is what you think it is.  Glorious raw cookie dough wrapped in dark chocolate.  Don’t worry there are no eggs in the cookie dough, so no one is going to get sick…unless of course you eat the whole thing yourself.  Then I cannot guarantee you won’t get a stomach ache.  These are very rich, but a justifiable indulgence for the holidays.

The cookie dough is sweet, so I would definitely recommend using a semi-sweet or dark chocolate for your coating.  I made jumbo cups, but you can definitely use a standard size muffin tin or a mini muffin tin if that is more your speed.  These make great edible gifts if you don’t eat them all yourself!

Chocolate Cookie Dough Cups, makes 12 4-inch cups, dough recipe from Love & Olive Oil

Giant Chocolate Chip Cookie Dough Cups


  • Cookie Dough:
  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup milk (non-dairy milks are okay too)
  • 1 cup mini semi-sweet chocolate chips
  • Chocolate Cups:
  • 1 lb dark chocolate chips or dark chocolate candy coating


Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour and salt and mix on low speed until fully incorporated. Stir in chocolate chips.

Cover and chill dough for about 1 hour.

While your dough is chilling, melt half of your chocolate or candy coating. If you're using chocolate chips you'll want to temper the chocolate to get that nice shiny shell and avoid the chocolate from blooming (those white streaks you see in chocolate). If you do not want to go through the trouble of tempering though, don't worry. These cups should be stored in the refrigerator so your chocolate will stay hard anyway.

Divide melted chocolate into 12 4-inch baking cups or tartlet pans. If you don't have these, you can always use a standard size muffin tin. You'll just get more cups! Use a pastry brush or the back of a spoon to spread the chocolate up the sides of the paper liners. Allow to set at room temperature or put in the freezer to speed up the process.

Once the bottom of the chocolate cup is hard, fill each one with cookie dough, smoothing it out and pressing into the sides so there aren't any gaps. Then melt your remaining chocolate and spread over cookie dough to create a seal.

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If you want to just make a few cups and do something smaller with the rest of the dough try making mini cups or these chocolate chip cookie dough truffles!

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Pumpkin Spice Kiss Cookies

pumpkin spice kiss cookies

I didn’t think I was one of those people who bought everything pumpkin this time of year, but it turns out I am.  Pumpkin pop-tarts, pumpkin marshmallows, pumpkin coffee, pumpkin pancake mix, pumpkin spice M&M’s (which were actually pretty good), etc, etc, pumpkin spice Hershey kisses!  So I guess I am one of those pumpkin people.  I do work in REAL pumpkin too though, not just the fake flavored stuff.  But sometimes the fake, flavored stuff is good too.  Give these a try before your stores isles are totally over taken by peppermint and Christmas after this week!

And if you’re looking for a few ways to work in some REAL pumpkin into your meals, check out some of these recipes:

Pumpkin Wheat Biscuits

Low-Fat Pumpkin Banana Oat Bread

Pumpkin Pasta

Pumpkin Cinnamon Swirl Rolls

Pumpkin Spice Kiss Cookies, adapted from Bakergirl

Pumpkin Spice Kiss Cookies


  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1-3 tablespoons milk, if dough is crumbly
  • 1 package Hershey's Pumpkin Spice Kisses
  • 1/2 cup granulated sugar, for rolling cookies in


Preheat oven to 375°F. Line a baking sheet with parchment paper.

Unwrap pumpkin spice Kisses and place them in a small bowl in the freezer until ready to use. Place 1/2 cup granulated sugar in a bowl for rolling cookies in; set aside.

In a large bowl, cream together the butter and sugar until smooth. Add vanilla and eggs and beat until light and fluffy.

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add in small batches to the butter mixture, mixing until just combined. If dough is crumbly and not coming together, add 1 tablespoon of milk at a time until dough forms.

Scoop dough into 1 tablespoon-sized balls, roll in sugar, and place on baking sheet. Bake for 7-8 minutes, or until done.

Remove from oven, and allow to cool for a few minutes. Gently push a frozen pumpkin spice kiss into the center.

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Halloween Ghost Meringues

ghost meringues

I have been making a lot of ice cream the last few months, and consequently had a lot of egg whites in my freezer.  Perfect for making these cute little meringues!  My two-year old loved them, but he is a little cookie monster, so that was no surprise.  We brought the majority of them over to the babysitter’s house, and the kids ate them up.  These are pretty easy to make with a few simple ingredients.  The kids love them because they have little faces on them, and adults should like them too because they’re low in calories!  Definitely the healthier option than stealing mini candy bars out of your kids’ Halloween sacks.  Actually, do kids even use sacks or pillow cases anymore?  Or is this too Pinterest-y a world now?  They probably all have custom-made trick-or-treating bags… My kids will probably be using plastic pumpkins for the time being.  I’m too busy trying to make Pinterest-worthy cookies to make Pinterest-worthy bags!

Halloween Ghost Meringues, adapted from Food Network

Halloween Ghost Meringues


  • 5 large egg whites
  • 3/4 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 black food coloring marker or paste


Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until frothy. Beat in the sugar and vanilla; increase the mixer speed to high and beat until stiff peaks form, 5 to 6 minutes.

Transfer to a pastry bag fitted with a large round tip. Pipe 8 to 10 swirls on the prepared baking sheet. Bake until dry, about 1 hour to 1 hour and a half. Transfer the baking sheet to a rack and let cool completely.

Once cool and dry, draw on faces. Be careful not to press too hard with the marker, as meringues are very fragile. You could also use food coloring paste that comes in a tube if you cannot find the markers.

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