Dreams do come true with these cookie dough cups. Cookie dough you can eat and chocolate you can taste. These delightful cookies cups practically melt in your mouth and fill your every chocolate craving. By @freshlydafna
- Serves: 7 mini cups
- Time: 15 minutes
Ingredients
Chocolate Coating
- ½ cup dark chocolate chips or chunks
- ½ tsp coconut oil
Cookie Dough Filling
- ¼ cup almond flour
- 1 tbsp Great Lakes Vanilla Collagen Peptides
- Dash sea salt
- 2 tbsp nut/seed butter of choice
- 1 tbsp maple syrup
- 1 tbsp mini chocolate chips
Directions
- Melt the chocolate in a medium bowl by microwaving in short 5 second bursts until the chocolate is completely melted. Or, melt the chocolate in a small bowl over a double boiler. Add the coconut oil and stir until the chocolate is shiny and smooth.
- Place 7 muffin liners in a mini muffin tin. Pour about 1 tbsp of melted chocolate into each muffin liner and, using a small spoon, spread the chocolate up the sides of the liners. Place the muffin tin in the freezer to set the chocolate.
- While the chocolate sets, create the filling. In a small bowl mix together the almond flour, Great Lakes Vanilla Collagen Hydrolysate, and sea salt until well combined. Add the nut/seed butter and maple syrup and mix until a dough forms. Stir in chocolate chips.
- Remove the mini muffin tin from the freezer fill each chocolate cup with the cookie dough filling almost to the top of the chocolate.
- Pour 1-2 tsp of the melted chocolate on top of the cookie dough filling to create the top of the cup and spread into an even layer.
- Allow the chocolate to set in the freezer. Once chocolate is firm, enjoy!
