Molten Chocolate Chip Cookies

For Mother's Day dinner, I was in charge of dessert. The best food assignment, in my opinion...

So I of course went to my dessert Pinterest board for inspiration to make something ahhhh-mazing.

I found a quick & easy AND drool-worthy dessert by Cookies and Cups and knew it would be perfect.

I immediately ran to the store and bought myself a whoopie pie pan - a muffin top pan will work great, too!

{Can't believe I waited this long to own one!}.

Because, really, the only thing better than a chocolate chip cookie

is a deep-dish chocolate-filled chocolate chip cookie! Am I right?!

Enough talking. Let's get to the good stuff!

Add a scoop of cookie dough to each cavity.

Press the dough down and add on two pieces of chocolate.

{You can use anything - Kisses, Dove chocolates, Hershey squares.... if it melts, it will work!}

Add another scoop of dough on top and cover the chocolate center!

I added a little too much dough, so they kind of exploded over the top.

They were still delicious though!!

Let the cookies cool completely before removing from the pan.

Then you can take them out, and then eat them all before anyone notices!

Or....

Add some ice cream!!

Even better, add some hot fudge!

Recipe for Molten Chocolate Chip Cookies

from Cookies and Cups

• 1 cup butter, room temperature
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups all purpose flour
• 1 1/2 cups semi sweet chocolate chips
• 18-20 unwrapped milk chocolates, I used Hershey Kisses

1. Preheat oven to 350º
2. Spray your muffin top/whoopie pie pan* generously with cooking spray. Set aside.
3. In your stand mixer, cream together butter and both sugars until light and fluffy.
4. Add in your eggs, one at a time and vanilla. Mix on medium until combined.
5. Turn mixer to low and add baking soda, salt and flour.
6. Stir until just combined.
7. Stir in your chocolate chips and mix until incorporated.
8. Press 1/4 cup dough into each cavity in the pan.
9. Press 2 unwrapped chocolates in each cookie. Cover the chocolates completely with 1/8 cup more batter.
10. Bake approx 12 minutes until edges are golden.
11. Let cool in pan 11-13 minutes.
12. Gently loosen sides with knife and twist out, or flip pan over onto cooling rack to remove cookies.
13. Repeat with remaining dough.

Recipe makes between 9-12 deep-dish cookies. To reheat, place in microwave for 10-15 seconds.

*If you don't have a muffin top or whoopie pie pan - that's okay! Just roll dough around one of the chocolates and bake for 8-9 minutes.