Your folders
Your folders

Export 8 ingredients for grocery delivery
Step 1
Melt 1 and 1/2 cups of the milk chocolate candy melts in a microwave-safe bowl for 30 second intervals and stir afterwards. Do this about 3 times until the chocolate candy melts are completely smooth and melted.
Step 2
Coat the sides and bottom of silicone baking cups with the candy melts. Make sure there are no holes on the sides. Let dry for about 10 - 20 minutes until firm.
Step 3
Add another layer of chocolate on the sides of the silicone baking cups so the sides are slightly thicker. Let dry for another 10 - 20 minutes until firm and start making the cookie dough.
Step 4
In a large mixing bowl, add in the butter and brown sugar. Mix with a hand mixer on medium speed until light and fluffy.
Step 5
Add in the vanilla bean paste or extract, milk, and flour. Mix with the hand mixer on medium and well incorporated.
Step 6
Using a spatula, stir in the mini chocolate chips.
Step 7
Fill each chocolate coated silicone baking cup with the cookie dough. Carefully push it into the cup without breaking the chocolate shell.
Step 8
Heat up the remaining 3/4 cup of milk chocolate candy melts by microwaving 30 second second intervals and stirring. Microwave 2 - 3 times until the candy melts are smooth and melted.
Step 9
Place the candy melts into a sandwich bag. Cut a small hole in the corner of the bag.
Step 10
Pipe the chocolate to cover the cookie dough. Give the cup a gentle tap to have the chocolate settle into the cracks. Pipe a little more if needed.
Step 11
Quickly add the mini chocolate chip cookie to the top of the cup before the candy melts firm up.
Step 12
Melt the dark chocolate candy melts in a microwave-safe bowl for 30 seconds and stir. Repeat and stir until smooth.
Step 13
Add the melted dark chocolate candy melts into a sandwich bag. Cut a tiny hole in the corner of the sandwich bag.
Step 14
Move the bag back and forth quickly. If you move quick, you won't get any drips or ripples in the chocolate drizzle.
Step 15
Let dry and remove from the silicone baking cups. I store the cups in the fridge.
Your folders

220 viewsupbeetandkaleingitblog.com
Your folders

320 viewsminibatchbaker.com
Your folders
552 viewscocktailbuilder.com
3.0
(10)
2 minutes
Your folders

236 viewsbeamingbaker.com
5.0
(7)
Your folders

211 viewsstockpilingmoms.com
4.0
(2)
18 minutes
Your folders
44 viewsstockpilingmoms.com
Your folders

255 viewskitchenfunwithmy3sons.com
5.0
(81)
8 minutes
Your folders

176 viewsjanespatisserie.com
4.5
(20)
12 minutes
Your folders

391 viewstogetherasfamily.com
4.0
(114)
8 minutes
Your folders

219 viewstasteofhome.com
5.0
(1)
10 minutes
Your folders

256 viewstasteofhome.com
5.0
(1)
10 minutes
Your folders
250 viewsthecountrycook.net
15 minutes
Your folders

195 viewsverybestbaking.com
Your folders

159 viewsjustisafourletterword.com
4.4
(344)
20 minutes
Your folders

382 viewscolleenchristensennutrition.com
4.5
(37)
Your folders

730 viewswellplated.com
4.9
(14)
6 minutes
Your folders

634 viewsfrommybowl.com
5.0
(20)
Your folders

580 viewspreppykitchen.com
4.9
(42)
12 minutes
Your folders

550 viewsprettysimplesweet.com