For the Secret Recipe Club this month, it will be no surprise to the person whose blog I was assigned as soon as she sees this cookie in all the thumbnail links. It is always great to find new blogs and make new friends with the Secret Recipe Club and I think it’s even more fun when your surprise assignment is someone you’ve already known for a while and already love their blog!
I had the pleasure of being assigned Lisa’s blog, Sweet As Sugar Cookies! Lisa is as sweet as her blog, I know, because I had the pleasure of meeting her last November. She lives in LA, but came to Utah to visit some friends and included me in those visits. Lisa and I got to know each other through drooling over the treats on each others’ blogs over the last couple years. It was so great to meet her last November!
I was excited to get to pick something to make from Lisa’s blog, but I was also so torn about what to make because there are so many great things to choose from! Lisa has been on an amazing kick lately making cookie cups—all kinds. There are so many, but I was drawn to her Mint Chocolate Chip Cookie Cups. I’ve told her she needs to get the rights or a patent on all these cookie cups she’s been creating since besides the Reese's Peanut Butter Cookie Cups I posted last year, I haven’t seen cups that are filled with all kinds of decadent fillings in perfect harmony. I just stuck a piece of candy in mine, Lisa has been going all out with flavors and fillings, as well as different kinds of cookies. Every time she posts a new one, I think that’s my favorite. I chose the Mint Chocolate Chip Cookies Cups, but her recent Chocolate Chip Cookie Dough Filled Cookie Cups are a must-try-soon! Check out all of Lisa’s creations so far. (She’s mentioned she’s got a lot more ideas to come, too, like Butterfinger Cookie Cups, Caramel Apple Cookie Cups and Take 5 Candy Bar Cookie Cups!)
One of the things I love about Lisa, she won’t let little things, like ovens being broken for a couple months, stop her or even slow her down. (I probably would have died without my oven for that long!) ;) But while she didn’t have an oven, she spent that time creating all kinds of delicious looking treats that didn’t require an oven. You’ll have to check out the Muddy Buddy craze she went on there for a bit, too, and it wasn’t just with Chex cereal! If you haven’t been by Lisa’s blog, you must. She also started a weekly link-up called Sweets For A Saturday over a year ago and has over 1000 followers because of it. I’ve linked up a few times and you can, too. If you’ve made and blogged something yummy and want to add it to her weekly link-up, do it! I think she usually has the link up by Friday night. Look for the new link each week. You’ll surely be inspired each time with ideas when you look at the almost 100 entries she gets weekly.
So besides the Mint Chocolate Chip Cookie Cups I made, I also tried my own flavor combo and made a raspberry filling to go with the chocolate cookie cups, with a fresh raspberry on top. Yum to both!
I love that these are perfect for a 2 or 3 bite treat and they are perfect for parties or any occasion!
As pretty and fun as the raspberry ones were, I think I like the mint chocolate chips ones better and so did all the family who tasted them at a Memorial Day potluck I made them for.
Plus, we loved the chocolate drizzle over the top of the mint ones. I meant to shave a little chocolate on the tops of the raspberries ones and forgot. They are both great and I will for sure be trying out some of the other cookie cup creations of Lisa’s!
I made Lisa’s Mint Chocolate Chip Cookie Cups recipe just as she has it written. She gives an option for a softer cookie using more butter, and that is what I did. She also used salted butter and I used unsalted, but added a little salt to the cookies. And one other small thing was that for her mint filling, I thought it was a little stiff, so I added about 1-2 teaspoons of milk until I liked the consistency. Even though the filling has mini chocolate chips, I put it in a plastic zip top bag and snipped off enough of a corner to pipe the filling in to the cups. Just make sure the hole is big enough that the mini chocolate chips don’t get clogged up. ;)
For the raspberry filling, I made a simple raspberry puree with some frozen raspberries and a bit of sugar. (I only made half a recipe for the raspberry filling, which filled 18 cups with a little leftover.) After making the puree and straining out the seeds, I just whipped it into a simple frosting/filling.
Raspberry Chocolate Cookie Cups (cookie recipe is on the link above for Lisa’s Mint Chocolate Chip Cookie Cups), Filling recipe by Katrina, Baking and Boys!
3 tablespoons to 1/4 cup (to taste) seeded raspberry puree (3/4 cup frozen raspberries and 1 tablespoon granulated sugar, cooked in small saucepan until raspberries are thawed and broken up, then strained)
2 cups powdered sugar
3 tablespoons unsalted butter, softened
pinch of salt
1/4 teaspoon vanilla extract
18 fresh raspberries
Make the raspberry puree. In the bowl of an electric mixer, beat together the powdered sugar, butter, salt and vanilla. It will need some liquid, so while it’s beating, add one tablespoon raspberry puree at a time until it is the consistency and flavor you’d like. (I used 3 tablespoons.) Pipe the filling into the cookie cups, which have cooled for 30-60 minutes in the fridge before removing each from the mini muffin cups, or overnight (covered) on the counter). The cookies pop right out of the cups with just a little nudge from a sharp knife. After piping the filling into each cup, put a fresh raspberry on top. If you’d like, you can also grate a little dark chocolate over the tops.
All that and guess what? I made some other delicious things from Lisa’s blog as well. She also has a thing for chai spice and anything and everything made with her own recipe for the spice blend. I had never tried chai spice before. So I made some of her mix and happily labeled a jar with it. I made a recipe she has for some Brown Sugar Chai Spice Ice Cream and I surprisingly loved it. I like chai enough that right now I wonder if I’ll ever be able to make something with just cinnamon again. ;) I have since made a Banana Chai Ice Cream that is delicious (made that recipe up as I went along). And I made a coffee cake that has a chai spiced crumb topping. Really liking the flavors of chai! Thanks, Lisa!
If you have never before, you must go check out Lisa’s blog, Sweet As Sugar Cookies. You’ll quickly come to love her and all the delicious sweetness of her blog!