Directions
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In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat these together until the mixture looks pale, fluffy, and lighter in texture. This step is tremendous for creating a light base.
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Next, add the pure vanilla extract and whole milk to the bowl. Beat the mixture until you have a smooth consistency. It’s normal for some separation to occur at this stage, so don’t be alarmed!
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Sprinkle in the heat-treated flour and fine sea salt. Mix just until no dry streaks remain. Be careful not to overmix; the dough should have a soft, slightly creamy texture that feels tremendous in your mouth.
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Gently fold in the mini chocolate chips and 1/4 cup of the candy-coated chocolate pieces until they are evenly distributed throughout the dough. This step not only enhances flavor but also adds a beautiful contrast in color.
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Now, transfer the dough into a piping bag or simply use a spoon to divide the cookie dough among 8 to 10 serving cups. Smooth out the tops for an inviting presentation.
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For the finishing touch, garnish each cup with the remaining candy-coated chocolates, pressing them lightly into the dough. This adds a pop of color and sweetness to each individual cup.
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These delightful treats can be served immediately at room temperature. However, refrigerating for about 30 minutes results in a firmer texture that’s simply wonderful.
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If you have any leftover cookie dough cups, cover them tightly and refrigerate for up to 5 days. To enjoy them later, allow the chilled cups to sit at room temperature for about 10 minutes before serving.
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