These Salty and Sweet Cookie Cups are made from chocolate chip and pretzel cookie dough, and filled with salted peanut gelato.
Have you ever had a food that you just swore you didn’t like and then one day you ate it and you realized you had been wrong…so, so, wrong? That was me with the combination of sweet and salty. At some point in my life I got it in my head that I didn’t like that combination. Maybe I didn’t at the time. Maybe my taste has just gotten better as I’ve gotten older. Whatever it was I’m so glad I woke up and realized how good a little salty with your sweet can be! Melinda and I recently got to try Talenti Salted Peanut Gelato. Talenti uses artisanal methods to create their products, and only uses only the finest, carefully sourced ingredients from around the world (Chocolate from Belgium, fresh whole Tahitian vanilla beans from Papua New Guinea, select coconuts from the Philippines, and real Argentine dulce de leche). You can tell! Their gelato was so silky smooth and the flavor was out of this world. I’m totally hooked, like 2 pints in two days hooked….I wish I was kidding (not really it was delicious!).
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You know we couldn’t leave well enough alone though. We tasted that gelato and we just knew it needed to be nestled in a chocolate chip and pretzel cookie bowl. Melinda made our dream a reality one Saturday afternoon. We’re not gonna lie, cookie bowls weren’t as easy as they sound! Melinda had a Pinterest Fail in the beginning, but she didn’t let that stop her. In the end she came up with a simple way to make her cookie bowls. She simply filled muffin tins 2/3 full of cookie dough then baked them. When they came out of the oven she used her pastry tamper and pressed it into the center firmly. She let the cookies cool for 5 minutes them removed them from the muffin tin while they were still warm. It’s a lot like our mini cookie cups you just use a regular muffin tin instead. The salty pretzels gave the perfect crunch to the chocolaty cookie cup. Add the Talenti Salted Peanut Gelato, with its dry-roasted peanuts and swirls of salted caramel, to that and you have a winner. Drizzle the whole thing with caramel, and top with crushed peanuts and pretzels….out of this world! Even if you don’t want to make cookie cups just bake these cookies and scoop the gelato up with them. You will thank me. I know you want to go out and find some of that gelato. You can find Talenti’s products in grocery stores nationwide. They offer 33 flavors and an assortment of sizes including pints, quarts, half-gallon and gelato pops.
Right now Talenti is giving you the chance to create a flavor based on your personality through their campaign ‘Flavorize Me’. Flavorize Me is like a personality quiz, only you don’t have to answer any questions, and your personality gets turned into gelato! All you need to do is click the link below and Talenti’s “flavorizer” will connect to your social channels, process the content of your posts, and generates a new flavor of gelato that’s specifically inspired by you. You only need to connect one channel to create a flavor, but the more channels you connect, the more complex your flavor will be.
The best part is a handful of fans will have their own unique flavor created and delivered to them! How awesome is that?!
- 2 1/4 c. Flour
- 1 tsp Baking Soda
- 1 tsp salt
- 1 c Butter softened
- 3/4 c Sugar
- 3/4 c Brown Sugar
- 1 tsp Vanilla Extract
- 2 large Eggs
- 1 c Chocolate Chips
- 1 c Crushed pretzels
Preheat oven to 375°F
In a bowl mix flour, baking soda, and salt.
In a separate bowl use a mixer to cream the butter, then add sugar and brown sugar and continue to mix.
Once sugar and butter is combined add eggs and vanilla extract.
Add flour to the butter mixture a little at a time until fully incorporated.
Add chocolate chips and pretzels and mix in gently.
Spray muffin tin with cooking spray.
Fill each muffin tin 2/3 of the way full of cookie dough. You can just scoop it in no need to pack it.
Bake for 9-11 minutes.
Once baked remove from oven and use a pastry tamper or another small round object, to press down the middle of the cookies.
Let cool for 5 minutes then remove from muffin tin while still warm.
Let cool completely before serving.
Can be stored in an airtight container for a week.
What is your Flavorize Me flavor? Mine is Huckleberry Mint Apple Strudel, lol.