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I had a rough day yesterday. A few weeks ago, right before Christmas, I took a bad fall on my snowboard (off a handrail) and chipped my front tooth and hurt my back. I took a few days off and slowly eased myself back on the mountain. Three weeks later, I am thinking I am ready to get “back on the horse” and hit that rail again. I got to the top of the run, popped in my new mouth guard, stood in front of it and started shaking. I chickened out- I have a total mental block. This same handrail is one that I fell on two years ago and really banged up my knee. I am so frustrated with myself that I can’t overcome my nerves and just hit the dang rail. I have successfully hit that rail so many times, I just can’t seem to get past this one. No one likes to feel like they can’t do something. I hate the thought of falling again and potentially being sidelined for the rest of the season, but I am not willing to sacrfice having a good time. Now that I have told all of you about this, I feel like I am holding myself accountable for completing my goal.
So instead, I think I will go home and bake a batch of these Snickerdoodle Seven Layer Cookie Cups. I love my Maple Snickerdoodle Cookie Cups so much, that I knew I needed to make a new cookie cup with them. I decided to combine the cookie together with a seven layer bar. I shaped out the center of the cookie and filled it with your typical seven layer bar ingredients: graham crackers, chocolate chips, walnuts, coconut of course, sweetened condensed milk. The coconut turns slightly brown on top, the condensed milk melts into the middle and the cookie remains soft.
I feel like you could make these cookie cups with any flavor combination. To make it easier on yourself, you could even use a boxed cookie mix or perhaps some pre-made dough. You can also switch up the ingredients to your liking. I don’t know about you, but I think seven layers bars are thebomb.com. So combing cookie and seven layers bar is just the right decision if you ask me.Print
- 1 C Unsalted butter, browned.
- 1/2 C Sugar
- 1 1/2C Light brown sugar
- 2 Large egg
- 1 tsp Pure vanilla extract
- 6 tbsp Maple syrup
- 3 C Flour
- 1/2 tsp Baking soda
- 1/2 tsp Cream of tartar
For the coating
- 4 tbsp Sugar
- 2 tbsp Cinnamon
For the filling
- 3/4 C Graham cracker crumbs
- 1/2 C Chocolate chips
- 1/2 C White chocolate chips
- 1/2 C Walnuts or pecans
- 1/2 C Sweetened condensed milk
- 3/4 C Shredded coconut
- Preheat oven to 375° and coat mini muffin pan with cisco or with a light spray of cooking spray.
- Brown butter in a sauce pan over medium heat. Once butter is melted, stir constantly until butter turns light brown and starts to have a nutty aroma.
- Combine browned butter with sugar and light brown sugar and beat on medium speed until well creamed together.
- Add egg, vanilla and maple syrup. Mix into butter and sugar until egg is well beaten.
- In a separate bowl, combine flour, baking soda and cream of tarter. Slowly add into batter and beat on medium low speed until well combined.
- On a small plate, combine sugar and cinnamon and stir to combine. Measure out about two tablespoon of dough. Roll into a ball and then roll in cinnamon sugar mixture.
- Place into a mini muffin pan. Bake at 375° for 8-10 minutes until they are slightly baked.
- Remove from oven. Use a tart shaper and gently press into the center of the cookie to form a cup. Do not turn off oven.
- Use a food processor to crush graham crackers in a fine crumb if necessary.
- Fill each cookie cup with 1 tsp graham cracker crumbs and then sprinkle with chocolate chips and walnuts.
- Drizzle sweetened condensed over the top of fillings. Pack the top with coconut.
- Return the cookie cups to the oven and bake for another 5-7 minutes in the middle rack. Coconut will start to brown. Remove from oven and allow to cool before removing from pan.
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