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Recipe: Local Loving Cups
• Zachary Anderson

Recipe: Local Loving Cups

Introduction (the part you skip):

I'm not much of a cook. I can appreciate the talents of those who can, but I can also appreciate the culinary artistry of eggs prepared in the microwave (if you haven't tried this, you're missing out). So the challenge of finding a recipe that even a nuking novice like myself could manage, was enough that I reached out to home-kitchen veteran and Food Network enthusiast, Megan Anderson (my mom). She supplied me with the recipe for "Loving Cups"--a sweet comfort food treat from my distant youth--and the process was so simple, I was not only able make the recipe, but also put my own Batchy spin on it. 

I don't have a whole lot of experience with this stuff, so I'm going to over-communicate, just in case there are any people reading this that are as clueless as I am. Let's get to it.

What You Need:

Non-Edible

  • An oven
  • One mini muffin tin (typically can make 24)
  • Pot and pan holders

Edible (but you should wait so you still have some for the recipe)

  • Cooking Spray (I used the Trader Joe's Coconut Oil one)
  • 1 18-oz. pkg. refridgerated sugar cookie dough (you will have leftovers)
  • 2 10-oz. bags of Colts Chocolate Bolt Bites

 How to Make Your Local Loving Cups:

  1. Preheat the oven to 350 degrees. 
  2. Coat your mini muffin tin evenly with cooking spray. 
  3. Divide the sugar cookie dough into 1/2 inch slices. I can save you the hassle of finding your grade school measuring ruler and tell you that most store-bought stuff is already cut into 1/2 inch squares. 
  4. Divide each slice in half and roll into a ball. For one batch (nice), you will make 20 balls. 
  5. Place 1 ball into 20 cups (you should have four open cups).
  6. Bake for 8 to 10 minutes, until the cookies puff up. As I learned by mistake, now is a great time to start unwrapping your 20 Bolt Bites. 
  7. Press an unwrapped Bolt Bite into the center of each cookie. Return the cookies to the oven for about 1 to 2 minutes, until lightly browned.
  8. Let pan cool for at least 10 minutes. For "gooey" effect, dish out with a spoon and enjoy. For a share-worthy treat for your talented coworkers, place in the fridge, until the chocolate has re-solidified. 

Pro-tip for eager eaters: The peanut butter is intense. Take more than one bite for each of these--unless you're a peanut butter die-hard OR you have a tall glass of something to wash it down. 

Video Tutorial

 

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