Sugar Cookie Dough Cups from Dessert Mash-Ups
Wednesday, October 22, 2014 
I felt a shiver of excitement upon receiving a review copy of the new book Dessert Mashups by Dorothy Kern of Crazy For Crust (a site well worth checking out if you ask me). Before I even opened the book, I already loved the concept. Upon opening it, I just got more excited: s'mores cakes, cheesecake cookie dough truffles, carrot cake-coffee cake...the tasty mashups prove that if some is good, more is amazing (something I have long suspected).
Basically, I'm going to tell you that if you liked my first book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life
In case I haven't made myself clear enough, I'll bring the point home with an excerpt from the book, for sugar cookie dough cups. This excerpt, including headnote and photo, is reprinted with permission from Ulysses Press. Thanks dudes!
Sugar Cookie Dough Cups
My father-in-law was a sugar-cookie fanatic. Every Christmas I’d make our family sugar cookies and I’d have to make him his own extra batch so he wouldn’t eat all of ours (and he would have!). Over the years I started making lots of other sugar-cookie treats, from bars to candy, to give him for every holiday and birthday. I made these in his memory, and I know that he would have loved them (and eaten them all without gaining an ounce).
- Yield 12
- Prep Time 45 minutes
- Chill Time 1 hour 15 minutes
Ingredients
- 1⁄4 cup (1⁄2 stick) unsalted butter, softened
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon vanilla extract
- 2 teaspoons whole milk
- 1⁄2 cup all-purpose flour
- 12 to 16 ounces vanilla-flavored melting chocolate
- Sprinkles (optional)
Procedure
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, cream together the butter and sugar. Beat in the vanilla, milk, and flour.
- Form the dough into a disk. Place between two sheets of waxed paper on a cutting board. Roll out to 1⁄4 inch thick. I like to peel the waxed paper off the top, then flip the dough over and peel it off the bottom after every few rolls so that it doesn’t stick. Refrigerate for at least 15 minutes.
- Using a 2-inch round cookie cutter, cut 24 circles of dough, rerolling as necessary. Place half the dough rounds on top of the other half, for a total of 12. Refrigerate until ready to assemble cups.
- Melt the melting chocolate according to the package directions. (See Candy Dipping Tips.)
- Line a standard 12-cup muffin pan with paper liners. Spoon about 1 tablespoon of melting chocolate into the bottom of each liner, enough to coat the bottom. Tap the pan to settle the candy and release any air bubbles.
- Place one cookie dough round in each muffin liner. Top with 1 to 2 tablespoons more melting chocolate, spreading as necessary to make sure that the two edges of chocolate meet. Tap the pan again to release air bubbles. Top with sprinkles. Refrigerate until set, about 1 hour. Store in an airtight container in the refrigerator for up to one week. These can also be frozen.
- Tip: These are a big dose of sweet! To make them more bite-size, use a mini muffin pan, with mini muffin liners and a 1-inch round cookie cutter. You can also make these with your favorite flavor of cookie dough. Just substitute 1 tablespoon of milk for each egg called for in the recipe to make an eggless cookie dough, and you can omit any leavening that is called for. Use vanilla or chocolate candy melts, depending on your cookie dough flavor.
Reader Comments (6)
Dorothy: you're so welcome! Thanks for writing such a cute book!