Edible Cookie Bowl
Transform your dessert game with these irresistible Edible Cookie Bowls—where buttery, chocolate-studded cookie dough doubles as a delicious and functional serving vessel! Made with simple pantry staples like brown sugar, vanilla, and chocolate chips, these bowls are baked over an inverted muffin tin to achieve their perfect bowl shape. With just 20 minutes of prep and a short 15-minute bake time, this recipe is as quick as it is delightful. Ideal for holding creamy scoops of ice cream, fresh fruit, or indulgent puddings, these cookie bowls elevate any dessert experience with their creative twist. Perfect for parties, family gatherings, or whenever you’re craving a sweet treat with a dash of whimsy, these golden-brown masterpieces are a dessert-lover’s dream come true.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 100 grams Chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and lightly grease the outside of a muffin tin with non-stick spray or butter. Invert the muffin tin so you are working on the outside of the wells.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Use a hand or stand mixer if available.
Add in the egg and vanilla extract, mixing until fully incorporated.
In another bowl, combine the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring or mixing on low speed until a dough forms.
Fold in the chocolate chips evenly throughout the dough.
Divide the dough into equal portions and flatten each portion into a disc shape. Carefully press each disc over the outside of an inverted muffin tin well, molding the dough so it fully covers the upside-down cup. Ensure an even thickness for baking consistency.
Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the cookie bowls are golden brown and slightly firm to the touch.
Remove the tin from the oven and allow it to cool for 10 minutes. Gently twist and lift the cookie bowls off the tin, working carefully to avoid breaking them.
Let the cookie bowls cool completely on a wire rack before filling them with your favorite desserts, like ice cream, fresh fruit, or pudding.
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 373.3 g | 136% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 206.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 159 mg | 12% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
