Sunday Night® Molten Chocolate Cookie Cups
Want warm cookie dough with a fudgy core in just a few minutes? We’ve got you covered. Start with purchased cookie dough (or grab some leftover cookie dough from your freezer), top with our chocolate sauce, and bake in oven-safe cups. Eat hot with cold ice cream and more of our chocolate sauce. Seriously. Perfection on a spoon.
Category
Dessert
Servings
8
Prep Time
10 minutes
Cook Time
14
Author:
Eileen Gannon
Ingredients
-
1 package (16 ounces/454 grams) prepared chocolate chip cookie dough or your favorite homemade cookie dough (try our Sunday Night® Warm Cookie Skillet dough)
1 jar (10 ounces/284 grams) Sunday Night® Chocolate Sauce, any variety, room temperature, divided
Vanilla ice cream (optional but encouraged)
Made with
Directions
Preheat oven to 350F. Lightly spray 8 small, oven-safe cups with nonstick cooking spray. If using purchased cookie dough, remove the full tray and cut the dough into 8 equal pieces (about ¼ cup). If using homemade dough, measure 8 portions that are ¼ cup each. Break each portion of dough into 4 small pieces and place into the prepared baking cups. Spoon a heaping tablespoon of Sunday Night Chocolate Sauce in the center of each cup. Place the baking cups on a rimmed baking sheet.
Bake 14 to 16 minutes, depending upon the depth of the cup (the deeper the cup, the longer it takes to bake). The cookie edges should be brown and set, but the chocolate sauce will look gooey and wet. Transfer to a wire rack; cool 10 minutes in the cups. Serve warm or at room temperature. Top each with a scoop of vanilla ice cream and remaining chocolate sauce.
Tips From Eileen
The sauce drizzles best when slightly warm. In a microwave-safe dish, heat sauce on high in the microwave about 20 seconds. Or remove the lid from the jar and place the jar in the microwave for 20 to 30 seconds to warm.
To make ahead, cool baked cups completely. Before serving, reheat in a 350°F oven about 5 minutes or reheat in the microwave for 30 seconds. Then top with ice cream and chocolate sauce.
Store cookies in their cups in a covered container at room temperature for up to 3 days. Or, freeze the cookies, tightly wrapped, for up to 2 months and thaw before serving.
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