What’s your favorite Dessert?
My son’s favorite is a hot fudge sundae.
My husband’s favorite is a good old-fashioned chocolate chip cookie.
My daughter isn’t much of a dessert eater. (She isn’t much of an anything eater, bless her little heart.) So she’ll just nibble at whatever.
Me? Jury’s still out. Too many amazing desserts to choose from.
How about a dessert that combines several favorites?
Ladies and gentlemen, we have a winner!
Gooey hot fudge, crispy-chewy cookie, chocolate chips, and ice-cream!
And it all starts off small enough that you can add all this yummy goodness without ending up with a dessert that has enough calories to last you a whole week!
It starts off innocent enough. Just make the cookie dough like you normally would.
Go ahead, have some dough, you need to make sure it’s perfect, right?
Ok, in between bites of dough, use a teaspoon or a small scoop (I use this one) to put a small amount of dough into each space in a mini muffin pan. (I sprayed mine with cooking spray first ’cause I’m like that.) Remember to only use half of the dough so you can come back and add the tops.
Press it down and form a little cavity for the hot fudge.
Using a teaspoon, add just a dollop (about 1/2 teaspoon) of hot fudge to each cookie. Do not heat the fudge. You want it to stay put and not spread out too much to the top cookie dough will form a seal with the bottom.
Using the scoop you used for the bottoms, add tops to each cookie.
Press down, forming a seal.
If desired, press the center a little bit to form a little bowl for your ice cream.
Bake and allow to cool somewhat before removing from the pan.
- ½ cup (butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, slightly beaten
- ½ tablespoon vanilla extract
- 1¾ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup semi sweet chocolate chips (I prefer Nestle Tollhouse)
- ½ cup (+/-) milk chocolate chips (again with the Nestle Tollhouse)
- In a medium bowl combine flour, salt, soda, and semi-sweet chocolate chips. Set aside while you mix the other ingredients.
- In a stand mixer or with an electric mixer, combine the butter and sugars until fluffy.
- Add vanilla and egg and mix until well combined.
- Add the flour mixture and blend until combined. Don't over mix.
- Lightly spray a mini muffin pan with cooking spray.
- Divide the dough in half. Using half of the dough, put about a teaspoon of dough into each cup of the muffin pan until the first half of dough is used up.
- Gently press dough into the pan, forming a small cavity for the hot fudge.
- Drop about ½ teaspoon fudge (not hot) into each cookie.
- With remaining dough, top each cookie with about 1 teaspoon of dough.
- Press to form a seal and make a small indentation for your ice-cream.
- Bake and allow to cool for at least 10 minutes before serving.
- Serve as-is or with ice cream and hot fudge. (And a little whipped cream never hurt anyone!)
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