Gooey Chocolate Oreo Cookie Cups
Revised from 2021.
Just like the tile, gooey chocolate chunk cookie with a tender oreo at the bottom. It’s a cookie but in a muffin, with an oreo then topped with ice cream.
Yes, you need to do it.
PRO TIP: Use chocolate chunks or mega chips – bigger chocolate pieces means more chocolate and less cookie. Plus more melted chocolate is key.
You know what.
I love how these are perfectly imperfect.
They deflate when removed from the oven – because the middle hasn’t fully cooked. They don’t puff up like muffins…well, because they aren’t muffins.
The sunken middle allows for a perfect placement of ice cream, right in the center. Add in an extra scoop, so it melts down the sides.
Grab a big spoon!
Products I used.
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Gooey Chocolate Oreo Cookie Cups
- Total Time: 10 minutes
- Yield: 10 1x
- Diet: Gluten Free
Description
The easiest gooey cookie cup around – plus there is an oreo at the bottom. Serve warm with ice cream.
Ingredients
- 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)
Get Recipe Ingredients
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.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
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