cookie dough stuffed cookie cups

Got a cookie-dough lover in your life?

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I do! Chris is one of my best taste-testers/friends and a future surgeon that I would already trust with my life.

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But even when you’re one of the most brilliant people I know…the MCAT still sucks. Majorly.

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So we thought it’d be a nice surprise for him to come home to a congratulatory sidewalk chalk mural :) and some special celebratory baked goods, of course!

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I think he liked it

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Chris is actually retaking the exam in a few days–not because he did poorly the first time at ALL, but because he’s kinda crazy, will not be satisfied with a score that isn’t disgustingly high, and needs to be practically perfect and ridiculous. Just like me :)

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To make these cookie dough bombs, first bake some cookie dough in a muffin tin.

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Indent little grooves in the cookie cups for the cookie dough filling.

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I had a proud mama moment here :)

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The face of a cookie that only the baker would love hahaha

Kidding. It’s beautiful, Chris.

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Send him some good luck and positive energy! (not that he needs it)

Plus we all know he’s really just in it for more celebratory baked goods anyway.

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Cookie Dough Stuffed Cookie Cups

from Cookies & Cups | makes 24

Ingredients for Cookie Cups

    • 1 cup butter, room temperature
    • 1 cup brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 3 tsp vanilla
    • 1 tsp baking soda
    • 1 tsp kosher salt
    • 2 1/2 cups flour
    • 2 cups semi-sweet chocolate chips

Ingredients for Cookie Dough Filling

  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1/4 cup milk
  • 2 tsp vanilla
  • 2 cups flour
  • 1 tsp salt
  • 2/3 cup mini chocolate chips

Preheat oven to 350°F. Line 2 muffin tins with cupcake liners

In mixer cream together butter and sugars. Add eggs and vanilla and mix until smooth. Turn mixer to low and slowly add flour, baking soda and salt. Mix until just combined. Fold in chocolate chips.

Fill liners with 2 rounded tablespoons each of dough, and bake approximately  12 minutes until cookies start to brown.

When cookies are done, remove from oven and gently press center down with a spoon while still in muffin tin, creating an indentation.

Let cool about 10 minutes in muffin tin and then transfer to wire rack to continue cooling.

Cookie dough filling: cream together butter and brown sugar. Add milk and vanilla and mix well. Slowly add in salt and flour and turn mixer up to medium and beat approximately 25 seconds. Add chocolate chips and stir to combine.

Pipe filling in the indentation of cooled cookie cups.

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