chocolate chip cookie dough cups

Protein-Packed Peanut Butter and Chocolate Chip Cookie Dough Bites

½ cup nut or seed butter
2 TBSP flour of choice
2 TBSP chia seeds
½ TBSP brown sugar
2 TBSP maple syrup
3 TBSP chocolate rice puffed cereal
½ cup chocolate chips
½ TBSP coconut oil or vegetable based butter

1) Mix together nut or seed butter and maple syrup together in a mixing bowl until the consistency is thick. Add flour, chia seeds, and brown sugar. Mix until it’s a doughy consistency. Mix in cereal.

2) Put chocolate chips and oil/butter in a small microwave-safe bowl. Heat in increments of 15 seconds, stirring in between until the mixture is more runny, only slightly tacky.

3) Roll doughy mixture into small, bite-size balls. Coat the entire or half of the ball with the melted chocolate. Place all the balls on a parchment paper-lined plate. Freeze for 20 minutes.

This should make 5-10 balls, depending on the size you like. Keep these in the freezer to snack on for breakfast on the go or a quick work out!

Krib’s Famous Chocolate Chip Cookies

some of you may know that i’m an excellent baker. is it because that’s my last name? maybe. is it because i’ve baked my whole life and worked 4 years in a cooking school? that’s more likely. either way, this cookie recipe is deemed delicious by everyone who tries it. i make them for my work friends often and i thought i’d share my wisdom with my followers. go forth and make delicious cookies!
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

they stay chewy and fresh for a long time and dont’ get crunchy or weird. soft and (literally the only time i’ll use this word) moist and delicious. enjoy!!

Chocolate Chip Cookie Stuffed Chocolate Hamantaschen

yield: 30-60 hamantaschen, depending on size

chewy chocolate chip cookies inside chocolate sugar cookies: a fun twist on a purim classic!    ingredients for the chocolate hamantaschen dough

  • 1 egg
  • 1 egg white
  • ¾ cup sugar
  • ¼ cup plus 2 tablespoons canola oil
  • 3 tablespoons almond milk
  • 2¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1¾ teaspoons baking powder

for the chocolate chip cookie dough

  • 1 cup plus 2 tablespoons all-purpose flour
  • ¼ teaspoon baking soda
  • ½ cup earth balance (or butter), at room temperature
  • ¼ cup sugar
  • ½ cup packed brown sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup chocolate chips

Keep reading

the types as ice cream flavors
  • infj: cherry garcia
  • infp: sherbet
  • intj: mint chocolate chip
  • intp: stracciatella
  • enfj: chocolate fudge brownie
  • enfp: cake batter
  • entj: pistachio
  • entp: moose tracks
  • isfj: chocolate chip
  • isfp: french vanilla
  • istj: pure vanilla
  • istp: rocky road
  • esfj: chocolate chip cookie dough
  • estj: butter pecan
  • esfp: cotton candy
  • estp: peanut butter cup

Red Velvet Cheesecake Cupcakes

Makes 12

1 box red velvet cake mix, prepared according to package instructions
16 ounces cream cheese
1 cup powdered sugar
2 teaspoons vanilla extract
2 cups cream cheese frosting

Preheat oven to 375° F
In a large bowl, prepare the red velvet cake batter. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
Divide the batter evenly among a lined muffin tin, filling halfway. Spoon some of the cream cheese mixture onto the batter. Top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool.
Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.

Chocolate-Covered Strawberry Cupcakes
Makes 12

1 box white cake mix, prepared according to package instructions
20 strawberries
1 cup chocolate chips
2 cups vanilla frosting

Preheat oven to 375° F
In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway.

Finely chop 8 of the strawberries and spoon them evenly on top of the batter. Top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool.

In a small bowl, microwave the chocolate chips in 20 second intervals, stirring in between, until the chocolate is melted and smooth. Dip the strawberries in the chocolate, then chill.
Pipe the frosting onto each cupcake, then top with a chocolate-covered strawberry.

Cookie Dough Cupcakes
Makes 12

1 box vanilla cake mix, prepared according to package instructions
1 8-ounce tube chocolate chip cookie dough
1 cup chocolate chips
2 cups cream cheese frosting

Preheat oven to 375° F.

In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway.

Place a small ball of cookie dough on each, then top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool.

Pipe the frosting onto each cupcake, then top with chocolate chips.

Chocolate Peanut Butter Cupcakes
Makes 12

1 box chocolate cake mix, prepared according to package instructions
18 chocolate peanut butter cups
1 cup vanilla frosting
¾ cup peanut butter

Preheat oven to 375° F.
In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway.

Place a peanut butter cup in each, then top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool.

In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth. Then halve the remaining peanut butter cups.

Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.

Sick Days - A.I. AU

summary: ashton is a single dad, and his daughter gets sick

pairing: single dad!ashton x poppy (daughter)

The room smelled like lemon disinfectant and sickness, with tiny coughing toddlers packed into the uncomfortable plastic chairs that made Ashton’s back ache. Poppy was fidgeting around in his lap, her lower lip jutting out into a pout as she buried her face into Ashton’s chest. Flu season had struck at her preschool, leaving poor Poppy with a sore throat, a high fever, and major congestion that made her voice sound higher than her father’s. Ashton thought it was just allergies at first, but when he had to hold her for four hours straight last night while she cried from the pain in her throat, he made an appointment to see her pediatrician as soon as possible. Thankfully, they could get her in that following day.

Keep reading

I feel like a pancake pro😍 I love pancakes and I think these have got to be my favorite ones!

Chocolate Chip Cookie Dough Protein Pancakes:

1/3 cup quick oats
1/3 cup flour (I used whole wheat)
1 scoop vanilla protein powder
1 tsp baking powder
2 tsp stevia or ¼ cup brown sugar
Milk (I use almond milk and add to desired consistency, about ¾ cup)
Mini chocolate chips!

Mix all dry ingredients together and then add in the milk. Make pancakes on the stove over low-medium heat. Check underneath and flip when you see some bubbles.

I just eat these as is. I don’t add anything else to them! Not even some syrup. Yup, they’re that good. It’s like having dessert for breakfast! Which means these are also a great “breakfast for dinner” recipe!

anonymous asked:

System with duck-butt Batter again (we're just gonna use ~TGBS as our end tag for when we're on anon, since it's are our system's initials), and he recently remembered a bunch of rly heavy/traumatizing stuff these past couple of days and he's been rly upset about it, so I (his Puppeteer) got him a cup of his fav ice cream (chocolate chip cookie dough), put on some lullabies on YT, and just cuddled with him in headspace until he felt better. We're still cuddling in headspace rn, heheh. ~TGBS


Cookie Dough Croutons
For @mittensmorgul and @untamedpassages

They stopped at a Sheetz gas station just off Interstate 68 in the far western panhandle of Maryland. Anytime they got up this side of the country, Dean would vibrate incessantly until they found the first Sheetz, with their M-T-O (Made to Order) greaseathon of burgers, onion rings, and other fried disgustingness.

Sam wandered the store to avoid listening to Dean squeal like a five year old girl over his choices of fried wonderland. He hoped to find at least a halfway decent salad and was pleased to find a very attractive chef salad in one of those nifty shaker cups.

Snagging a large bottle of spring water, Sam was heading back towards the front to pay for his order when his eyes saw it.

There, in the open refrigerator case where his salad had been, sat a tiny, pristine cup with a foil lid.

Chocolate Chip Edible Cookie Dough, the container proclaimed. Checking to make sure Dean was no where in sight, Sam shifted his salad and water into one hand, plucking the cup from the shelf. He stared at it for a moment, transfixed, as memories of Jess and her giant bowls of eggless cookie dough danced through his head. Friday nights spent at home with massive bowls of popcorn, Cokes, silly old comedies, that Smurfs shirt, and the big bowl of eggless cookie dough. Those memories were as warm as the fleece blanket he slept with back in the bunker.

Sam hurried to the front, paying for his order and scurrying to the Impala. He tore the lid of the cookie dough in two in his haste to get it open, popping three or four of the little wads of heaven right into his mouth and moaning orgasmically around the taste.

“Mmm so good,” he moaned, shoving a few more morsels into his mouth as his head fell back, eyes closed. Reaching down for more, he was startled to see Dean heading his way, a massive sweaty soda cup in one hand and a grease filled bulging sack of food in the other.

Panicking, Sam yanked the lid off his salad and shoved the cookie dough container down inside, making sure the lettuce surrounded his contraband.

“Mmm, these onion rings, dude!” Dean exclaimed, sliding into the driver’s seat. “Fuck yeah, love me some M-T-O! Wish they had Sheetz everywhere.” Carefully arranging his monster soda between his legs, and his bounty of fried shit on the seat between them, Dean looked over at Sam and rolled his eyes. “All that yum in there and you get a salad and water. So original, Sammy.”

“Yeah, well I won’t be the one dropping dead of a heart attack before I’m forty!” Sam shot back.

“Please.” Dean beat his chest like a caveman. “You know every time Cas heals me for something little, he heals me for all the big things too. Profound bond and all,” Dean grinned. “Definitely has it’s perks.”

“Ew. I don’t want to talk about what you two do in your room, gross.”

“You’re just jealous.”

“Really not.”

“Whatever. Eat your salad, Samantha.”

Sam stared down at the cookie dough nestled in the middle of his salad. He wondered if he could surreptitiously pop the little bits into his mouth without Dean noticing.

Dean, who was currently driving the Impala one handed while making sweet love to an onion laden cheeseburger.

Yeah, he could risk it.

As the cookie dough in his container dwindled, he forgot about his brother sitting in the other seat - at least until Dean sent them onto the shoulder in a squeal of brakes and flying gravel.

“Dude what the fuck?” Sam yelled, trying to hold onto his lunch.

“What the hell is that?” Dean reached over and grabbed the salad, staring down into it’s depths suspiciously.

“Uhh. It’s uh - it’s a crouton?” Sam said weakly.

Dean poked at the cookie dough. “A crouton.”

“Yeah.” Sam shrugged and tossed Dean his most innocent version of puppy dog eyes.

Plucking a single piece from the cup, Dean tossed a ‘crouton’ in his mouth. “Mmm, holy shit, cookie dough!” Going back for at least two more, Sam watched as Dean destroyed his bounty. “Wait. Wait a damn minute. You gave me so much shit about my heart attack in a sack and you’re over there with smuggled cookie dough? Oh Sammy. Sammy, Sammy, Sammy.” Dean handed back the salad with an evil grin on his face.

“Shut up.”

“Blackmail fodder for months.”

“It’s just cookie dough, jerk.”

“I’m Mr. Sam Healthfood Winchester.”

“I hate you.”

Cookie Dough Topped Brownies (Yes, you read that right)

Brownie Ingredients:

  • 1 cup of butter, melted
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1/3 cup of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt
  • 2 cups of flour

Brownie Directions:

  • Preheat your oven to 250 degrees. Grease a 9x13 inch baking pan.
  • Using an electric or stand mixer, beat the butter and sugars together. Add in the eggs and vanilla and mix well.
  • Add in the cocoa, baking powder, salt, and flour. Mix until just combined.
  • Spread the batter into the pan.
  • Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
  • Set on a wire rack to cool.

Cookie Dough Ingredients:

  • ½ cup of butter, softened to room temperature
  • ¾ cup of brown sugar
  • 1 teaspoon of vanilla
  • 1 ¼ cups of flour
  • ½ teaspoon of salt
  • 5 tablespoons of milk (I used unsweetened almond milk, but use whatever milk you like)
  • 1 cup of semi-sweet chocolate chips

Cookie Dough Directions:

  • Using your mixer, cream together the butter and the sugar. Add in the vanilla and mix well.
  • Mix in the flour, salt, and milk. Beat until fluffy. Gently mix in the chocolate chips.
  • Spread the cookie dough onto the completely cooled brownies.
  • Cut, serve, and enjoy! <3

Yeah this DEFINITELY happened this morning! Chocolate Chip Cookie Dough Protein Mugcakes!

½ cup chickpeas
1/3 cup quick oats
½ tsp baking powder
2 Tbsp protein powder (vanilla is best)
1/3 cup almond milk
¼ cup vanilla Greek yogurt
Mini chocolate chips (or cacao nibs)

Place all ingredients except chips in a blender and blend until smooth. Stir in the chocolate chips. Place batter into a greased mug and microwave for about 2-3 minutes!

The frosting I have on there is a mixture of Greek yogurt, stevia, and almond milk.

Hot Chocolate-Marshmallow Cookies

Bite into a perky chocolate cookie and be rewarded with a melty marshmallow center. Featuring Watkins Ground Saigon Cinnamon. 

prep time: 20 min

total time: 55 min

6 ingredients

12 servings



1 roll Pillsbury™ refrigerated chocolate chip cookie dough

1 cup Jif® Chocolate Flavored Hazelnut Spread

3 tablespoons unsweetened baking cocoa

¾ teaspoon Watkins™ Chili Powder

½ teaspoon Watkins™ Ground Saigon Cinnamon

6 large marshmallows, cut in half


1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with Reynolds® Parchment Paper.

2 In large bowl, break up cookie dough. Add hazelnut spread, cocoa, chili powder and cinnamon. Beat with electric mixer on low speed about 2 minutes or until well blended.

3 Shape dough into 12 (2-inch) balls. Flatten each ball into 3-inch round. Shape 1 cookie dough round around 1 marshmallow half, covering completely. Repeat with remaining dough rounds and marshmallows. Place 2 inches apart on cookie sheets.

4 Bake 10 to 13 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool 5 minutes. Serve warm. Store tightly covered.

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Yield: Makes 9 ice cream sandwiches (more if you cut them smaller)


  • ½ cup (1 stick) butter
  • 1/3 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons milk
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 ¼ cup all-purpose flour
  • 1 cup mini chocolate chips
  • Nonstick cooking spray
  • Quart cookie dough ice cream, softened to spreadable consistency


  1. For the cookie dough, in a large microwave-safe bowl, melt the butter with the brown and granulated sugar. Stir to combine. Stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth. Let the mixture cool completely (so the chocolate chips don’t melt) then stir in the chocolate chips.
  2. Line an 8X8-inch baking pan (preferably with very straight sides) with two pieces of parchment paper (cut into 8-inch strips) so they extend well beyond the edges of the pan on all four sides; this will help to lift up and easily remove the frozen sandwiches.
  3. Scatter half of the dough into the pan and use your hands to press it into an even layer.
  4. Top with a second set of parchment strips that extend over each side. Lightly coat the parchment with nonstick cooking spray. Scatter the remaining dough over the top and press into an even layer.
  5. Fold the overhanging parchment over the dough and freeze for at least an hour (can be frozen for several days in advance.)
  6. Use the parchment strips hanging over the edge to lift out the top layer of cookie dough. Then remove the second layer.
  7. Place another set of parchment slings (I know, enough with the parchment already!) in the pan. Peel the parchment from one square of cookie dough and set it inside the pan with the smoothest side down.
  8. Spread the softened ice cream over the top into an even layer. Peel the parchment from the remaining square of cookie dough and place it, smoothest side up, on the ice cream. Gently press it into the ice cream.
  9. Cover the pan (with the parchment overhangs, if desired) and freeze for at least 2-3 hours but preferably 6-8. Using a long, sharp knife, run it under hot water, wipe dry, and slice the cookie dough ice cream sandwiches into squares, repeating with hot water after each slice (you can lift up on the handles to remove it from the pan before slicing - I found I had to run a knife around the edges to loosen any ice cream that had stuck to the pan corners). Eat fast so they don’t melt!