Vegan Chocolate Gem Cookie Cups

Pressing cookie dough into mini cupcake pans is way easier than trying to form perfect dough mounds on a baking sheet, and c'mon look how fun they are to stack and snack on! 

 

vegan chocolate chunk cookie cups
Yes, I've baked myself into cookie cup land, and now I'm obsessed

 

The trick here is making sure to top each with the chocolate candy (I love the ones from the Unreal brand) immediately after taking them out the oven. The heat melts them perfectly without compromising their crunchy exterior. BAM. 

 

vegan chocolate chunk cookie cups

Since they're bite-sized, popping one into your mouth is an ooey-gooey burst of chocolate! 

Happy Friday and happy baking!

 

vegan chocolate chunk cookie cups

Ingredients

Makes 24 mini cookie cups or 12 regular-sized cups

1- Chocolypse! Salted Choco-Cyclone Cookie Mix (V)

Chocolate Gem Candy as topping- I like the Dark Chocolate Crispy Quinoa gems from Unreal brand. They're vegan!

Instructions

  1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging (save the Sea Salt "Sprinkles" for another delicious use).
  2. Empty Packet #1 into a medium-size bowl. TIP: use a butter knife to help get the mix out of the packet.
  3. Add 3 tablespoons of hot water to the bowl and whisk until smooth and slightly thickened. With a flexible spatula or mixing spoon, stir in contents of Packet #2 until no streaks of flour are visible.
  4. Press dough into a 24 mini muffin or 12 standard muffin pan, filled to the top.
  5. Bake for 7-9 minutes or until edges have slightly hardened, but center is soft. (For the standard-sized muffin pan, bake 9-12 minutes.)
  6. Press a chocolate candy on top as garnish immediately after taking the pan out of the oven.
  7. Cool in pans for 5 minutes before popping them out.
  8. Enjoy!

 

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