Bite into these double chocolate cookie tarts and your tastebuds will say WOW!
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1 (12-ounce) package (2 cups) mini semi-sweet chocolate chips
1/2 cup Land O Lakes® Butter
3/4 cup sugar
2 large Land O Lakes® Eggs
1/2 cup all-purpose flour
1 teaspoon vanilla
Heat oven to 375°F. Place foil or paper mini muffin cups (1 1/4-inches wide at bottom) into mini muffin pans. Set aside.
Melt 1 cup chocolate chips and butter in 1-quart saucepan over low heat, stirring occasionally, until smooth. Pour into medium bowl; cool 5 minutes.
Add sugar and eggs to cooled chocolate; mix well. Gradually stir in flour. Stir in remaining chocolate chips and vanilla.
Spoon chocolate mixture into prepared muffin cups, filling 3/4 full. Bake 10-13 minutes or until center is set. Cool completely.
- If you don’t have a mini muffin pan, use foil (NOT PAPER) mini muffin cups and place onto ungreased cookie sheet. Fill as directed. Bake for 9 to 11 minutes.
Foil mini muffin cups vary in size. Measure across the bottom of the cup to make sure you have the correct size for specified baking time.
Smaller mini muffin cups (1-inch wide at bottom) will yield 4 dozen gems. Bake as directed.
- Read more about this recipe on Recipe Buzz® Blog.
Explore reviews fromour online community
I used regular muffin size muffin cups which worked well. I wouldn't use paper though because it may stick. The chocolate gems were chocolaty and good.
I made these very easy to make but they were as hard as a golf ball
I have used 1 cup peanut butter chips added last and also white chocolate chips for a change.
YOU CAN PUT ALMOST ANYTHING IN PLACE OF CHOCOLATE CHIP'S.