I have a major sweet tooth and can never resist a new Levain Bakery or Chip City speciality cookie. Today, I’m sharing a round up of three awesome Fall cookie flavors and my easy mini pumpkin chip cookie cup adaptation, which combines store-bought cookie dough and Trader Joe’s Pumpkin Bread & Muffin Mix.
1. Chip City, Pumpkin Spice Latte – Roasted Pumpkin Cookie mixed with warm spices and filled with espresso dulce de leche
2. Levain Bakery, Fall Chocolate Chunk – Valrhona chocolate chip cookie with hints of ginger, nutmeg, cinnamon and molasses
3. Chip City, Monster Chip Cookie – Brown sugar cookie mixed with orange and black M&M’s
4. Mini Pumpkin Chip Cookie Cups – Serving Size: 3 Mini Cookie Cups
Ingredients –
3 tablespoons store-bought cookie dough
1 box Trader Joe’s Pumpkin Bread & Muffin Mix + ingredients listed on the box
2 teaspoons greek yogurt
1/8 teaspoon maple syrup
1/8 teaspoon cinnamon
1 teaspoon Reese’s Pieces
1 tablespoon apple, chopped
1/8 teaspoon Cinnamon
Directions:
1. Preheat oven to 350°F
2. Make Pumpkin Bread & Muffin Mix batter following directions on the box
3. Put a heaping tablespoon of store-bought cookie dough into three mini muffin tin crevices
4. Fill each cookie dough cup with a tablespoon Pumpkin Bread & Muffin Mix batter
5. Cut apples into bite-sized pieces and mix with cinnamon
6. Bake cookies and cinnamon apples for 15 – 20 minutes or until toothpick inserted into cookie cups comes out clean and apples are browned. Note: apples most likely will be finished before the cookie cups
7. While cookie cups cool make cookie filling by combining: greek yogurt, maple syrup and cinnamon; mix throughly
8. Once cool fill each cookie cup with yogurt filling and top with baked cinnamon apple pieces and Reese’s Pieces; Enjoy warm!
P.S. Looking for more foodie adventures? check out some of our previous foodie adventure posts.