Coat a muffin pan with cooking spray. Line each cup with your favorite cookie dough (our testers liked chocolate chip and sugar cookie), keeping the dough about 1/4 inch thick. Place a cupcake liner over the dough in each cup and weigh it down with a layer of dried beans. Bake at 350° for 12 to 14 minutes. Let the pan cool for 5 minutes, then remove the beans and liners. Let the cookie bowls cool in the pan for 10 minutes more before carefully removing them.