Learn how to make cookie bowls with simple ingredients. These homemade edible bowls are perfect as centerpieces, party favors, place setting,homemade gifts.*Thank you Domino® Sugar and C&H® Sugar for sponsoring today’s post, so that I can share this video tutorial on how to make cookie bowls with all of you. As always, all opinions are mine.*
I am about to blow your minds away with this video tutorial on how to make cookie bowls!
If you are looking for something cool to serve at your next party that will get people talking, THIS IS IT!
Here are some FUN facts about these perfect cookie bowls:
They are entirely edible
They can be made in any size you want
They make a great gift (Just wrap it in clear plastic and a nice ribbon)
They can be filled with anything you like (as long as it’s dry)
Smaller bowls can be used as place settings or even party favors
Mini cookie bowls can also be used to serve individual snacks
Bigger bowls can be used as centerpieces or serving bowls
Here are some filling ideas for these homemade cookie bowls:
Nuts or trail mix
Cookies and crackers
Mini candy bars
Mini granola bites
Now, you CANNOT just use any cookie recipe you like.
MY OTHER RECIPES
It took me a few tries to figure out which cookie recipe worked best and after numerous attempts, I figured out that you can ONLY use CUT-OUT cookie recipes that DON’T spread while baking.
My family likes to make spiced cut-out cookies during the holidays and that recipe worked perfectly for these edible cookie bowls.
My kiddo hates strong gingerbread flavors, which is why I keep the spices to a minimum but you can go overboard, if you like…heheh.
I used Domino® Dark Brown Sugar today because it adds a nice deep and RICH flavor, plus, it adds moisture.
It’s HIGH QUALITY sugar. I really enjoy using it in my baking and totally recommend it.
Domino® Sugar is sold where I live, but if they don’t sell it in your area, look for C&H® Sugar, the sister brand of Domino® Sugar.
Here are some TIPS on how to make easy cookie bowls:DON’T use store-bought, pre-made cookie dough because that usually spreads while baking. Use my recipe below because it does not spread and holds its “bowl-like” shape while baking.
Make sure to cover the dome pan in foil paper, then OIL it very well because this prevents the cookie dough from sticking to the pan and makes it easier to remove the cookie bowl from the pan later.
You must let the cookie bowl COOL DOWN completely before removing the pan and the foil paper or else it will break.
Use a WIDE paintbrush instead of a small paintbrush to paint melted chocolate on the cookie bowl because the brush strokes are cleaner this way and it’s faster.
Decorating with melted chocolate is tricky because it is thin and runny and requires PRACTICE. Be sure to practice on the dome pan before decorating the cookie bowl.
Always make extra cookie bowls because they are fragile and can break when you are removing the pan/foil and when you are decorating.
DON’T fill the cookie bowls with anything wet because they are obviously not water-proof. However, if you plan to serve immediately, you can make ice cream sundae cookie bowls and fill them with your favorite ice cream and sprinkles.
You can adjust the amount of spices, based on your preference.
There is NO baking powder or baking soda in this recipe. Please DON’T add it or else your bowls will spread and loose their shape during baking.
Make sure the cookie dough that’s covering the dome pan is at least half an inch thick, which will make it sturdy and less likely to break.
Spread the dough on the pan as smoothly as possible. The more smooth it is, the less bumps and cracks you will see in the final baked version. There is no need to be perfect because most flaws will get covered with chocolate later.
In order to prevent the cookie bowl from wobbling on the table, it’s best to place it on a small plate and you can stick it in place with a big blob of melted chocolate on the base. Hide all that chocolate with sprinkles!
There are 2 ways of covering the dome pan in cookie dough:Do what I did in this video: Scoop out a big portion of the dough. Roll it into a rough ball shape and press it on top of the dome and use your hands and a fondant smoother (optional) to spread it out all over the dome pan smoothly. Cut excess dough along the bottom edges with a sharp knife or pizza cutter.
Roll out dough about half an inch thick between 2 sheets of wax paper. It should be rolled out big enough to cover the dome pan. Remove and discard the top sheet of wax paper. Flip the bottom sheet of wax paper with the flattened cookie dough on top of the dome pan. Remove sheet of wax paper. Cut excess dough along the bottom edges with a sharp knife or pizza cutter.
Here are some FLAVOR variations you can try with this cookie dough recipe:
You can omit all the spices in this recipe for sugar cookie bowls.
You can add 1/2 cup mini chocolate chips and make chocolate cookie bowls or chocolate chip cookie bowls.
To fill these edible cookie bowls, here are some of my FAVORITE cookie recipes:
Banana Chocolate Chip Cookies
Key Lime Cookies
Classic Spritz Cookies
How do you make cookie bowls? How do you make cookie cups?They are both the same and made the same way as well. Start off by preparing cookie dough. Then, spread the dough on a dome pan. Chill and then bake until it’s golden brown. When it cools down, cover it in melted semisweet chocolate. Chill until chocolate sets. Decorate with melted white chocolate and once that sets, fill bowl with cookies and enjoy!
Can you bake cookies in a muffin tin or cupcake pan?Yes, you can do that to make mini cookie bowls but I feel that the end result was lacking that pretty dome shape. I recommend using dome pans, which come in various sizes and are quite cheap too.
Print How to Make Cookie Bowls
Course: Cookies, Dessert
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2 Big Cookie Bowls
Calories: 3296 kcal
- 1 cup Brown sugar
- 1/2 cup Granulated sugar
- 2 Eggs Large
- 1 tbsp Vanilla extract
- 1/4 tsp Salt
- 4 cups Flour All-purpose
- 1/2 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
- 1/4 tsp Ginger powder
- 3 tbsp Milk Whole or Skim, Optional
- 1 cup Semisweet chocolate Melted
- 1 cup White chocolate Melted