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Easy Peasy Stuffed Cookie Cups are my go-to dessert for when I want something special in a snap. You get all the joy of gooey cookies with the playful surprise of your favorite fillings. These are easy enough to make any day of the week and fancy enough to share at a celebration. I love how you can customize each one so no two cups have to be the same.
The first time I made these was for a rainy movie night at home and they vanished before the credits rolled. Now they are my pick whenever I need to make a dessert everyone loves.
Ingredients
- Plain Flour: choose gluten free if needed for a soft yet sturdy cup
- Almond Meal: brings a hint of nuttiness and helps keep the cups moist
- Chia Seeds: help bind the dough and add extra fiber
- Baking Soda: gives these a light texture that rises just enough
- Salt: balances the sweetness and enhances all the flavors
- Liquid Sweetener: maple syrup or agave for natural sweetness and easy blending
- Coconut Oil: adds richness and a melt in your mouth feel
- Fillings: chocolate hazelnut spread peanut butter or fruit jams get creative with what you love best
Step-by-Step Instructions
- Prepare the Oven and Tray:
- Set your oven to 180°C or 350°F so it heats evenly. Lightly grease a muffin tray so the cookie cups release easily after baking.
- Mix the Dry Ingredients:
- Combine plain flour almond meal chia seeds baking soda and salt in a mixing bowl. Stir them well to distribute everything evenly and set a strong foundation for the dough.
- Blend in Wet Ingredients:
- Pour the liquid sweetener and coconut oil into the dry mix. Stir thoroughly until a soft dough forms. It should hold together easily and feel slightly sticky but not wet.
- Shape the Cookie Cups:
- Divide the dough into four equal sections. Press each portion firmly into the muffin wells making a deep indentation in the center—this is where your filling will go later.
- Fill Each Cup:
- Spoon your chosen filling into every dough cup. Use just enough so it peeks out but does not overflow. If you like you can save a pinch of dough to cover the top for extra surprise.
- Bake and Cool:
- Place the tray on the middle rack and bake for 12 to 15 minutes. The cups should turn golden brown at the edges and feel set in the center. Let them cool in the tray for at least 10 minutes before lifting out to finish cooling completely.
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I am obsessed with using dark chocolate as a filling because it melts into such a luscious center. My niece once helped me swirl raspberry jam into hers and now it is a family favorite every holiday.
Storage Tips
Store any leftover cookie cups in an airtight container at room temperature for up to three days. For longer freshness pop them in the fridge but remember to let them come to room temp before serving for the best texture. They also freeze beautifully and can be reheated for a few minutes in a warm oven.
Ingredient Substitutions
Swap almond meal for ground sunflower seeds if you need a nut free version. Regular wheat flour works well if gluten is not a concern. Any liquid sweetener like honey or date syrup can replace maple. For oil a mild olive oil is a great substitute if you are out of coconut.
Serving Suggestions
Warm these up in the microwave for that just baked feel. Top with chopped nuts more chocolate or even a scoop of vegan ice cream. Try filling one batch with fruit jam and another with nutty spreads for a dessert platter everyone can sample.
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Cultural and Historical Context
Stuffed cookies have roots in many traditions from Middle Eastern maamoul to European thumbprints. This version brings the fun of customization and the convenience of a muffin tin making the idea accessible for busy cooks everywhere. Growing up I always loved desserts where you could hide a special treat for someone to find.
Recipe FAQs
- → Can I use other flours besides almond meal?
Yes, almond meal can be substituted with ground oats or finely ground nuts to suit your texture preferences while maintaining a crumbly bite.
- → How do chia seeds affect the texture?
Chia seeds add a subtle crunch and help bind the dough slightly, contributing to a more cohesive yet tender crumb.
- → What fillings work best for these cups?
Chocolate chips, nut butter, hazelnut spread, or fresh fruit preserves all meld wonderfully inside the cookie cups, offering a lovely contrast in texture and flavor.
- → Can I prepare these in advance?
Yes, the baked cups can be stored in an airtight container and filled just before serving to maintain freshness and texture.
- → How do I ensure the cups keep their shape when baking?
Press the dough firmly into the muffin tray and create well-defined wells for the filling. Avoid overfilling to prevent spilling during baking.