KANSAS CITY, Mo. – Fourth of July is a time of patriotic colors, festivals and firecrackers. Olathe native Kristin Sowell shared the recipe for her award-winning firecracker chocolate cookie cups. They’re a fun, festive sweet treat that’s easy to make at home.
1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 cups Flour
2 cups finely blended oatmeal
1 1/2 cups finely chopped walnuts
1 grated large chocolate bar with toffee chips
1 bar poprock chocolate bar, divided into 1-inch cubes
Preheat oven to 350 degrees. Blend butter with sugars, then eggs and vanilla. In separate bowl, combine salt, baking powder, baking soda, flour, oatmeal and walnuts. Slowly add to butter mixture, mixing well in between. Stir in grated chocolate bar (the one with toffee chips). Chill dough for 1 hour minimum. Roll cookie dough into 1 inch round balls. Press thumb in center to create deep indentation. Bake for 8 minutes. Cool slightly, about 15 minutes. Add square of pop rock chocolate into indentation and let sit additional 5 minutes. Delicious served warm or chilled.