Cookie Cups
Vanilla Cookie Dough, Chocolate Cookie Dough, Finish - Cookies & Cream Style and Finish - Rolo Style — a Dawn Foods recipe in 4 components. Uses Dawn Prairie Vanilla Cookie Base 12.5 kg, Dawn Dark Devil’s Chocolate Cookie Base 12.5 kg and Ready-to-Use Frosting, Vanilla – 12 kg.
- mixing time (vanilla dough)
- 3-5 min
- mixing speed (vanilla dough)
- slow
- mixing time (chocolate dough)
- 3-5 min
- mixing speed (chocolate dough)
- slow
- baking temperature (deck oven)
- 190 °C
- baking temperature (fan oven)
- 160 °C
- baking time
- 15-18 min
- cooling time (before pressing)
- 5 min
- cooling time (before removing from pans)
- 5 min
Ingredients
Vanilla Cookie Dough
| Ingredient | Quantity |
|---|---|
| Dawn Prairie Vanilla Cookie Base 12.5 kg | 900 g |
| Plain flour | 100 g |
| Cake margarine | 150 g |
| Water | 80 g |
Chocolate Cookie Dough
| Ingredient | Quantity |
|---|---|
| Dawn Dark Devil’s Chocolate Cookie Base 12.5 kg | 900 g |
| Plain flour | 100 g |
| Cake margarine | 140 g |
| Water | 100 g |
Finish - Cookies & Cream Style
| Ingredient | Quantity |
|---|---|
| Royal Steensma Milk (light) Souplesse | |
| Ready-to-Use Frosting, Vanilla – 12 kg | |
| Oreo biscuit crumb | |
| Dawn Glossy Icing - Chocolate |
Finish - Rolo Style
| Ingredient | Quantity |
|---|---|
| Royal Steensma Caramel Souplesse | |
| Ready-to-Use Frosting, Chocolate – 6 kg | |
| Royal Steensma Caramel Filling |
Method
- Vanilla Cookie Dough
Add the cookie base, plain flour and cake margarine to a mixing bowl fitted with a beater and mix on slow speed for 3-5 minutes until the margarine is fully mixed in.
- Vanilla Cookie Dough
Add the water and mix on slow speed until a smooth dough has formed.
- Chocolate Cookie Dough
Add the cookie base, plain flour and cake margarine to a mixing bowl fitted with a beater and mix on slow speed for 3-5 minutes until the margarine is fully mixed in.
- Chocolate Cookie Dough
Add the water and mix on slow speed until a smooth dough has formed.
Forming the cups: scale the pre-made cookie dough into 50 g pucks.
Forming the cups: place the pucks into standard cupcake pans.
Forming the cups: bake in a deck oven at 190° (fan oven 160°) for 15-18 minutes.
Forming the cups: allow to cool for 5 minutes, then use the end of a rolling pin to press into the warm cookie and form the cup.
Forming the cups: cool for another 5 minutes, then remove from the pans.
Cookies & Cream Style: fill the chocolate cookie cups with melted Milk Souplesse and allow to set firm.
Cookies & Cream Style: blend some Oreo cookie crumb into vanilla frosting and pipe a swirl onto each cookie cup.
Cookies & Cream Style: finish with a drizzle of chocolate glossy icing.
Rolo Style: fill the vanilla cookie cups with melted Caramel Souplesse and allow to set firm.
Rolo Style: pipe a swirl of chocolate frosting onto each cookie cup.
Rolo Style: finish with a drizzle of Caramel Filling.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.