Whether you need a bowl for ice cream, cookies, or any type of cake, this Chocolate Chip Cookie Bowl is exactly what you need. And the best part is, the bowl is edible and you don't have to clean the bowl!
After my successful attempt at making a 100% Edible White Chocolate Popcorn Bowl, I thought it would be fun to try other recipes to see what would hold its shape well enough to be used as a serving bowl. I've seen small chocolate chip cookie bowls, but have never seen one this big.
After a few attempts at making an edible bowl large enough to hold other cookies, I realized that traditional chocolate chip dough spreads too much to work. Believe me, I tried three different recipes. I even froze the dough overnight, thinking that would help. Nope. Each time I ended up with cracks and holes and cookie dough sliding off the bowl I used as a mold.
So I needed to find a dough with brown sugar in it, so it resembled the taste of a chocolate chip cookie, but wouldn't spread. I knew I wouldn't match the flavor exactly, but at this point, I was more concerned about the look of the edible bowl than the taste. A good cookie was all I needed.
I didn't need to search my recipe arsenal for very long before I found the cut out cookie recipe from Georganne of LilaLoa. Her recipe uses brown sugar but really does not spread. I made a batch, tossed in some mini chocolate chips, shaped it around a non-stick tin foil-lined bowl, baked it, and hoped for the best.
When the timer went off at the 20-minute mark, I turned on my oven light, and happily found the dough formed around the glass bowl looked perfect.
I crossed my fingers and baked it for another 10 minutes. When I pulled it from the oven it was golden brown and in the perfect bowl shape.
After the bowl cooled I piled in a bunch of candy-filled cookies. To make these cookies, I just chopped up a variety of candy bars and used them in place of chocolate chips in my favorite chocolate chip cookie recipe. I wanted the cookies to look a bit different than the bowl, but have a great chocolate chip cookie flavor. These were perfect. These bowls would be great for parties or for gifts. If your dad is a cookie monster like mine, this would be a really fun present for Father's Day.
Supplies:
3 cup bowl
Reynolds non-stick tin foil
How to make Chocolate Chip Cookie Serving Bowl
A serving bowl sized chocolate chip cookie can be filled with your favorite cookies. It's great for gifts and for parties.
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- 1 ¾ - 2 cups flour
- 1 cup mini chocolate chips
-
Cream butter, brown sugar, and granulated sugar.
-
Add egg, egg yolk, and vanilla and beat until well combined.
-
Combine salt and baking soda with 1 ½ cups of flour.
-
Add to wet ingredients and stir just to combine. If the dough is sticky add the remaining ¼ cup flour, if not, then just leave it out.
-
Stir in mini chocolate chips.
-
Line glass bowl with non-stick tin foil. Roll out dough and drape over bowl. Freeze for 30 minutes.
-
Preheat oven to 350 degrees. Bake for 30-36 minutes until golden brown.
Be sure to freeze the dough until the bowl feels really solid before baking. This will help the cookie bowl keep it's shape.
Make cookie dough. Cream butter, brown sugar, and granulated sugar. Add egg, egg yolk, and vanilla and beat until well combined. Combine salt and baking powder with 1 ½ cups of flour. Add wet ingredients and stir just to combine. If the dough is sticky add the remaining ¼ cup flour, if not, then just skip it. Stir in mini chocolate chips.
Line the outside of the bowl with non-stick tin foil, making sure the non-stick side is facing out.
Roll the cookie dough out into a large circle. Drape it over the tin foil-lined bowl, and cut off any excess dough. Freeze for 30 minutes.
Sorry, I missed taking a picture of this step.
Preheat oven to 350 degrees Fahrenheit.
Bake chocolate chip cookie dough bowl for 30-36 minutes until golden brown.
Allow the cookie bowl to cool for about 20 minutes then lift it up off the bowl. Allow it to cool completely.
This is the only shot I got of it before I filled the bowl with cookies. You can see what I deal with while trying to shoot pictures. I have panes in all my windows, so the light has to be just right or I get lines all over my food. Oh, so fun!
Cover the bowl in plastic wrap and store at room temperature. Do NOT put it in an airtight container or it will get too soft and break. (Yes, I did that with one of the bowls I made.)
Fill with yummy cookies before serving.
More Cookies Recipes
from Hungry Happenings
Smiley Face Chocolate Chip Cookies
Creepy Halloween Dessert - Spider Infested Chocolate Chip Cookies
Raspberry Linzer Cookie Hearts for Mother's Day
If you liked this Kid's Recipe, then you need to check out these other fascinating recipes that your little ones will love!
- Irresistible Sweets with Dixie Crystals® - July 13, 2024
- How to make peanut butter? - February 15, 2024
- OREO Penguins - December 20, 2023
James says
Very yummy 😋
Beth Klosterboer says
I'm glad you enjoyed this recipe!
Melony Teague says
Going to try this for an easter egg basket
Beth Klosterboer says
That is such a fun idea! I hope it turns out great. Happy Easter.
Chris says
HI Beth:
I have been looking for a recipe for a cookie bowl for quite some time. I thought that perhaps the glass bowl might crack when transferred to the oven direct from the freezer but I guess not???
Also, have you tried to make a bowl out of gingerbread?
Thanks.
Beth says
I didn't have any issues with the glass bowl cracking and I made a few of the cookie bowls. I used a microwave-safe Anchor Hocking Bowl that's made of pretty thick glass. You could use a stainless steel bowl instead. I have not tried this technique with gingerbread cookie dough but think it would work great! Be sure to use a recipe that is intended for making a gingerbread house.
Have fun!
Nicki says
Would this work with muffin tins if I wanted to make smaller bowls?
Beth says
Yes, it definitely would work with muffin tins. I'd cover ever other with the cookie dough so there's room for the cookie dough to spread slightly.