Description
The easiest gooey cookie cup around – plus there is an oreo at the bottom. Serve warm with ice cream.
Ingredients
Scale
- 10 gluten free oreos
- 8 tablespoons salted butter, room temperature
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup gluten free flour blend
- 1 cup chocolate chips (large chips or chunks work best)
Instructions
- Preheat your oven to 375F. Line 10 muffin tins with parchment paper.
- Place 1 oreo in each of the 10 muffin tin.
- To make the batter, mix together the room temperature butter, brown sugar and white sugar. Add in the vanilla extract and egg. Combine until fully incorporated.
- Add in the dry ingredients – baking soda, salt and flour. Fold gently into the batter with a rubber spatula.
- Fold in the chocolate chunks or large chips.
- Place about 2 heaping tablespoons into each muffin tin, on top of the oreo. Press down slightly.
- Bake for 10 minutes. Remove the pan from the oven and tap the pan against your countertop. This will help them settle into the muffin tin more.
- Place back into the oven and bake for 5 minutes. Remove from the oven and let sit, until ready to serve. Best if served within 10 minutes of cooking for the gooey effect.
- Prep Time: 10
- Category: dessert
- Method: oven
- Cuisine: dessert