Looking for a great dessert for your child’s graduation party? These Candy Filled Chocolate Graduation Cap Cookies are an amazing way to wow everyone!
Graduation season is upon us, and so many of my friends, family and customers have children who are graduating this year. I’ll be busy making desserts and chocolates for many parties in the next few weeks and had a request for graduation cap cookies.I’m pretty sure my customer expected me to make royal icing covered cookies, but being I don’t have the patience or skill to pipe royal icing onto cookies, I opted instead to craft 3D graduation cap cookies filled with candy.
My experimentation with the recipe was quick and easy, I got the result I had hoped for in my first attempt. That doesn’t always happen, so I was thrilled. My customer was even more excited when I sent her a picture of the cookies.
Pinata type cookies are extremely fun to create and even more enjoyable to eat. Being my first batch of these graduation cap cookies were made weeks before the party, and I didn’t figure they’d freeze well, we just ate them.
I packed a few of the cookies for us to enjoy during our long flight to Mexico last week and got a kick out of watching how the woman sitting next to my husband reacted as he poured candy out of the cookie and into his mouth. She was intrigued and excited by the whole candy filled cookie concept, as I’m sure most people will be.
I look forward to seeing how people react to them at the upcoming graduation parties.
NOTE: I opted to make traditional black graduation caps using chocolate cookie dough, but if you prefer, you could create your caps in school colors. Just make a plain cut-out cookie recipe and add color to the dough. You can color the modeling chocolate tassels, as well.
Chocolate Graduation Cap Cookies (makes 12)
Ingredients: (chocolate cookie recipe adapted from Lili Loa)
10 tablespoons butter, softened slightly
3/4 cups granulated sugar
1/2 teaspoon vanilla
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cup flour
1/4 batch of white modeling chocolate, recipe here
1/2 -3/4 cup chocolate frosting
12 scoops (about a tablespoon each) of small candies like M&M Mini’s
2 1/4 inch round cookie cutters
2 1/2 inch square cookie cutters
optional: clay extruder or new garlic press
Pre-heat oven to 375 degrees Fahrenheit.
In a large mixing bowl, combine butter and sugar. Cream until light and fluffy. Mix in eggs and vanilla. Combine cocoa powder, baking powder, and salt in a small bowl. Stir in to wet ingredients. Add flour and mix just until incorporated.
Roll out the dough in between two sheets of parchment paper. You’ll want the dough to be about 1/8th of an inch thick.
Cut out twelve 2 1/4 inch circles and twelve 2 1/2 inch squares, re-rolling dough as needed. Place on a baking sheet lined with parchment paper and bake for 8-10 minutes. Allow to cool completely.
Roll out remaining dough and cut twelve more circles. Cut a pie piece out of each circle of dough. Turn mini muffin tin upside down. Set a round of dough over a muffin cup, press it down, wrapping it around the cup. Cut off any excess dough at the cut and press the seam together. Repeat, creating a total of 12 cookie cups.
Freeze cookie cups for 15 minutes, to ensure they will hold their shape well.
Bake for 8-10 minutes. As soon as you remove the cookie cups from the oven, press down on the top of the cookie cups to create a flat top. Allow cookies to cool completely, then pull up on them and remove them from the muffin tin.
Assemble the chocolate cookie graduation cups. Fill cookie cups with candies. Pipe a thin line of chocolate frosting around the edge of the cup. Press one round cookie onto the cookie cup and set it on the counter, flat cookie side down. Pipe a small amount of chocolate frosting on the top of the cookie cup. Press one chocolate cookie square on top, creating the shape of a graduation cap. Allow to dry for at least 15 minutes so that all the pieces stay together.
Knead a small amount of white modeling chocolate and roll it into a thin log. Insert the log into a clay extruder fitted with a multi hole plate. Press the modeling chocolate through the extruder, creating tassels. Cut the tassels about 1 1/2 inches long. You can also use a new garlic press or just roll very thin logs of the modeling chocolate by hand.
Pipe a small dab of chocolate frosting in the center of the square cookie on your graduation cap. Press the tassels onto the frosting. Pinch off a pee size piece of modeling chocolate, roll it into a ball, flatten it into a disc and press it down onto the center of the cookie on top of the tassels.
Store in an airtight container for up for up to a week. Each cookie can be served as dessert or wrapped in cellophane bags and used as party favors or graduation gifts.
Items used to create this project that are available on Amazon.com (commission earned for sales)