If there's one thing I've learned from watching the Holiday Baking Championship on Food Network, it's that every kitchen disaster can be turned around.
This started off as one such kitchen disaster. I was trying to develop my first ever cookie recipe, but in the oven, the cookies expanded so much, they almost looked like pancakes! Then, a miracle happened. They turned into something innovative, beautiful, and, more importantly, delicious!
I've never had or baked anything quite like this before. But I think I may be on to something. They taste like chewy cookies, but look like muffins. The center is cut out and filled with cranberries, then topped with a decadent white chocolate drizzle. Voila! Also, the cookie scraps don't have to be tossed! Make them into cookie butter. Here is a great tutorial from A Beautiful Mess.
Cranberry-Filled White Chocolate Cookie Cups
Ingredients
- 2 cups fresh or frozen cranberries
- 2 tbsp maple syrup
- 1/4 cup + 1 cup white granulated sugar
- 1/2 cup dried cranberries
- 1.5 tsp ground cinnamon
- 1/3 cup butter, melted
- 2 eggs
- 1/2 tsp allspice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1.5 cups all-purpose flour
- 1/2 cup white chocolate chips
Preheat the oven to 350°F. Blend together the butter and 1 cup of sugar in a medium bowl. Add the eggs and combine until the mixture has a yogurt-like consistency.
Add in the baking soda, baking powder, salt, allspice, and cinnamon. Gradually mix in the flour.
Stir in the dried cranberries until evenly distributed throughout the dough.
Spoon the cookie dough into a greased muffin tin. Bake at 350°F for 16 minutes.
While the cookie cups are baking, starting making the cranberry filling. Fill a medium saucepan with the fresh or frozen cranberries, maple syrup, 1/4 cup of sugar, and 1/4 cup of water. Place on medium heat.
Approximately five minutes into heating the cranberries, pour them into a separate bowl and pop them with a fork. (Like bubble wrap!) This releases the juices from the cranberries. Return to the saucepan and continue cooking on medium heat. After about 10 more minutes, pour the cranberry filling into a bowl. Allow to cool.
Once both the cranberry filling and cookie cups have cooled, cut out the centers of the cookie cups. Fill with the cranberry filling.
To make the white chocolate drizzle, combine the white chocolate and 1 tbsp of water in a microwave-safe bowl. Heat the white chocolate in 30-second increments, stirring in between. Once completely melted, spoon into a Ziploc bag. If needed, stick in the refrigerator to thicken.
When ready, make a small snip on the corner of the Ziploc bag. Drizzle the white chocolate onto the cookie cups. Enjoy warm.
Add in the baking soda, baking powder, salt, allspice, and cinnamon. Gradually mix in the flour.
Stir in the dried cranberries until evenly distributed throughout the dough.
Spoon the cookie dough into a greased muffin tin. Bake at 350°F for 16 minutes.
While the cookie cups are baking, starting making the cranberry filling. Fill a medium saucepan with the fresh or frozen cranberries, maple syrup, 1/4 cup of sugar, and 1/4 cup of water. Place on medium heat.
Approximately five minutes into heating the cranberries, pour them into a separate bowl and pop them with a fork. (Like bubble wrap!) This releases the juices from the cranberries. Return to the saucepan and continue cooking on medium heat. After about 10 more minutes, pour the cranberry filling into a bowl. Allow to cool.
Once both the cranberry filling and cookie cups have cooled, cut out the centers of the cookie cups. Fill with the cranberry filling.
To make the white chocolate drizzle, combine the white chocolate and 1 tbsp of water in a microwave-safe bowl. Heat the white chocolate in 30-second increments, stirring in between. Once completely melted, spoon into a Ziploc bag. If needed, stick in the refrigerator to thicken.
When ready, make a small snip on the corner of the Ziploc bag. Drizzle the white chocolate onto the cookie cups. Enjoy warm.
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