What could be better than cute dishware?
Cute dishware you can eat!
Introducing a playful new concept: chocolate-chip cookie dough bowls—fresh from the oven and perfect for serving ice cream, pudding, or any dessert you love. They’re delicious, portable, and tend to disappear fast.
Above, the bowl is filled with homemade “Rated R” ice cream for an extra-indulgent treat.
The best moment is when the ice cream is gone and you realize there’s still a warm, soft chocolate-chip cookie bowl left to enjoy.
Like many cookie fans, I first fell for the idea of cookie cups on Pinterest. The basic technique is simple: press cookie dough into the bottoms and up the sides of a muffin tin to create edible bowls.
My first attempt with an eggless cookie dough recipe didn’t go as planned—the dough stuck to the tins, spread too thin, and crumbled when I tried to remove the bowls. Rather than give up, I called my mother for advice, and that made all the difference.
Mothers always know best:
Chocolate Chip Cookie Bowls
(makes 17–19 bowls)
- 2 cans white beans or garbanzo beans, drained and rinsed (about 500 g total once drained)
- 1 cup quick oats (85 g)
- 1/4 cup unsweetened applesauce (60 g)
- 3 tablespoons neutral oil (canola, vegetable, or melted coconut) (30 g)
- 2 teaspoons pure vanilla extract (8 g)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar (315 g) — for a no-sugar version, use a sugar-free adaptation
- 1 cup chocolate chips (160 g)
- Uncooked macaroni, dried beans, or rice to fill each bowl while baking (not for eating)
Preheat the oven to 350°F (175°C) and grease muffin tins well. In a high-quality food processor (recommended), combine all ingredients except the chocolate chips and blend until smooth. Stir in the chocolate chips.
Scoop the dough into the prepared muffin cups. Use the back of a spoon or a knife to press the center down and spread the dough up the sides to form a bowl shape. Place a small handful of uncooked macaroni, beans, or rice into each well to hold the shape during baking, then bake for 18–19 minutes.
After removing the tins from the oven, let the cookie bowls sit undisturbed for at least 10 minutes. They continue to firm up as they cool; attempting to remove them too soon can cause cracking or crumbling. Once slightly cooled, carefully lift the bowls out of the tins and let them cool completely on a rack.
Tip: Some readers report success using a blender, though results will generally be better with a robust food processor such as a Cuisinart. You can also adapt many cookie dough recipes to this technique—just adjust baking time to suit the dough’s texture and thickness.
Nutrition information: For detailed calories and nutrition facts for these cookie bowls, consult the recipe nutrition reference.
Do you ask your mom for cooking advice?
When I was younger I depended on my mother and grandmothers for baking wisdom. As I experimented more with alternative ingredients, those roles shifted—now I share some of my discoveries with them. For example, a no-egg, no-butter peanut butter cookie became a family favorite after I showed them how.