Chocolate Chip Cookie Bowls Recipe

Makes: 12 cookie bowls
Skill Level: None

Product Actions

Additional Information

Step 1

Preheat oven to 350°F. Spray pan with vegetable pan spray.

Step 2

In large bowl, combine flour, brown sugar, granulated sugar, baking powder and salt; mix well. In small microwave-safe bowl, melt butter; cool slightly. Add eggs and vanilla to butter; whisk until smooth. Add butter mixture to dry ingredients; mix well to form stiff dough. Mix in chocolate morsels. Roll out dough on generously-floured surface to 1/4 inch thickness. Cut 5-inch round disks from dough. Drape one disk over each cup mold of pan, pressing to form smooth surface.

Step 3

Bake 12-14 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 5 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash and dry pan; repeat with remaining dough.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List



In Stock (ships in 1-2 business days)

all purpose flour

3 cups all purpose flour

firmly packed brown sugar

2/3 cup firmly packed brown sugar

granulated sugar

1/3 cup granulated sugar

baking powder

3/4 teaspoon baking powder


1/2 teaspoon salt


12 tablespoons (1-1/2 sticks) butter (, melted)


2 eggs

miniature semi-sweet chocolate chips

2/3 cup miniature semi-sweet chocolate chips




In Stock (ships in 1-2 business days)

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping
Chocolate Chip Cookie Bowls is rated 2.8 out of 5 by 11.
Rated 3 out of 5 by from An alternative way to mold cups Place your cookie dough ( or brownie batter) inside the muffin tin. Once baked take a kitchen tool with a large round handle (what ever you have handy, a pestle works great) while your dough/batter is hot and push it down so that the dough forms to the inside of the muffin tin. The amount of time you will need to bake depends on the size of your muffin pan, and how much you fill it. If you want thick cups you'll want more dough, thin cups less.
Date published: 2017-07-04
Rated 3 out of 5 by from Ok Made these but would not stay on outside so put them on the inside much better
Date published: 2017-04-15
Rated 5 out of 5 by from Was a Hit!! Before making this recipe, I did read the reviews and got scared because they all said that it didn't work out. But after i altered it, it turned out great!!. Instead of melted butter, I creamed the butter and sugar together, then added the eggs 1 by 1 and then vanilla. From there add your dry ingredients. I found that this way worked really well. Another tip is to put a cupcake liner over the bottom of the pan. This prevents it from sticking and also gives a cool effect. Good luck if you do this.
Date published: 2017-02-25
  • y_2018, m_3, d_16, h_21
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.7
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_11
  • loc_en_US, sid_WLRECIP-679, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_wilton