Should I Use a Tart Shaper Before or After Baking Cookie Cups?

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Discussion Overview

The thread explores the use of a tart shaper in the preparation of cookie cups, specifically whether to use it before or after baking. Participants share their experiences and preferences regarding this technique, along with various cookie and brownie recipes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant plans to use a tart shaper for chocolate chip cookie cups and asks whether to shape the dough before or after baking.
  • Another participant suggests using the tart shaper after baking when the dough is warm.
  • One participant mentions that recipes typically call for shaping cookie dough before baking, while brownie batter is shaped afterward.
  • Another participant shares their experience of using the tart shaper after baking for both cookies and brownies.
  • One participant expresses a desire to try baking mini chocolate chip cookies in a mini muffin pan (MMP) and shares a humorous anecdote about their husband's reaction to baking.
  • Several participants discuss variations, such as using sugar cookie dough and adding candies like Hershey Kisses or Reese's Peanut Butter Cups after baking.
  • One participant shares a tip about using plastic wrap on the tart shaper to prevent sticking.
  • Another participant mentions that dipping the tart shaper in flour or cocoa powder can help with sticking issues.

Areas of Agreement / Disagreement

Views differ on whether to use the tart shaper before or after baking, with some participants advocating for shaping after baking while others mention shaping before baking as a common practice. No clear consensus emerges.

Contextual Notes

Participants share personal experiences and preferences regarding baking techniques and recipes, particularly in the context of using a mini muffin pan.

Who May Find This Useful

Consultants interested in baking techniques and recipe variations may find the shared experiences and tips relevant to their practices.

TheChaoticCook
TheChaoticCook
Messages
103
I want to make little choc. chip cookie cups for DS's bday at school. I plan on using small scoop of choc chip cookie dough in MMP. My question is: do I use the tart shaper to shape dough BEFORE cooking or after the cookie muffins if you will, come out of the oven? I'm going to fill the center with a little icing and sprinkles (all per DS's request LOL)

Thanks!
 
I would do it after you take them out of the oven and do it when the dough is warm. Cool then fill.
 
Actually, I think the recipes I've seen using cookie dough, you shape them before you bake them.

With brownie batter, you shape them after baking, though.
 
  • Thread starter
  • #4
OK, I have enough dough, I'll do both and see what happens. I'll post my findings LOL. Thank you ladies.
 
tart shaperI have made these using cookie dough, and brownies. The cookies only take 10 minutes to cook, while the brownies are 18-20. I use the tart shaper after they cook ( on both the cookies and the brownies) and then when cool, use the easy accent decorator to place a pretty little blob of icing in the middle! They are super cute , yummy and easy to eat!:thumbup:
 
  • Thread starter
  • #6
Thank you Ruth! That's what I was looking for!
 
tart shaperYou are welcome! So glad to be of service, for once I knew the right answer!:love:
 
I also indent after cooking. I have also used sugar cookies & filled w/icing.
 
You ladies are making me crave chocolate chip cookies now! I never even thought about doing them in the MMP! But just last night DH asked me to stop doing so much baking. Apparently the scale told him to stop eating sweets! I told him to just develop self control! I wonder if I could bake up some mini chocolate chip cookies and hide them... OK, enough babbling from me!
 
There was a great recipe floating around when I started with PC that was chocolate chip cookies in the MMP, with a Hershey Kiss in the middle. Put a small scoop of dough in the MMP, then use the tart shaper to make a hollow. Put an unwrapped kiss in the dimple. Bake 10-12 minutes at 350. Cool in pan 15 minutes. The dough bakes up around the kiss so only the tip is visible, and it's a chocolate surprise in the middle.
 
I have a booth this weekend and these would be great to hand out. Now, I know the right way to do them. Hmm... I'll have to sample a few too.
 
Ann that sounds so good. I will need to try these.
 
You can also use sugar cookie dough and after it is baked, put an unwrapped ressess peanut butter cup in the center, it will get soft and melty. YUM YUM. And you can do the same with peanut butter cookie dough and the kisses. YUM YUM.
 
mmmmm. I'm glad you guys are noting to put "unwrapped" candies in the dough. That would taste horrible! :)
 
  • Thread starter
  • #15
yummy on the kiss in the cookie idea!! I'm going to try that! Anyway, using the tart shaper after the cookies came out of the oven was the way to go. Thanks again for all the replies and tips!
 
What does MMP stand for?
 
  • Thread starter
  • #17
Mini Muffin Pan
 
I never thought about putting cookies in the mmp. I can't wait to try
 
thanks for the idea. sounds great. But when I do the tuxedo brownies I can never get the tops indented right. So I've just stopped and also stopped doing that recipe for others.
 
Ok a great tip I picked up from a customer, wrap a piece of plastic wrap around your tart shaper before you start pressing and it won't stick to the tops of your treats. Works especially well with the brownie cups.
 
Dipping it in a little flour (or cocoa powder for chocolate recipes) helps as well.
 
I LOVE to do peanutbutter cookie dough in the MMP. When it is done cooking push in a mini reeses peanut butter cup. I could seriously overdose on these. I have done these as a super easy 2nd recipe at shows. YUMMMMMMMM!!!!!!
 

Frequently Asked Questions

Should I use a tart shaper before or after baking cookie cups?

You should use a tart shaper before baking cookie cups. This helps to create the desired shape and indentation for filling once the cookie cups are baked.

What is the purpose of using a tart shaper for cookie cups?

The tart shaper is designed to press the dough into the muffin tin, creating a perfect cup shape that can hold fillings once baked. It ensures even thickness and helps prevent the dough from puffing up during baking.

Can I skip using a tart shaper when making cookie cups?

What happens if I use the tart shaper after baking cookie cups?

If you use the tart shaper after baking, you risk breaking the cookie cups or damaging their structure. The dough will be too firm to mold, and you won't achieve the desired cup shape.

Are there any tips for using a tart shaper effectively?

Yes! Make sure to lightly flour the tart shaper to prevent sticking, and press down gently but firmly to create an even shape. Additionally, ensure your cookie dough is chilled for easier handling and shaping.

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