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Chocolate Chip Cookie Cups

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These delicious homemade chocolate chip cookie cups are easy to bake from scratch with this simple recipe!
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Table of Contents
  1. CHOCOLATE CHIP COOKIE CUPS INGREDIENTS
  2. HOW TO MAKE THESE CHOCOLATE CHIP COOKIE CUPS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. JUMP TO RECIPE

Simple and quick, these rich chocolate chip cookie cups are easy to make from scratch when you’re craving a sweet treat. Our classic chocolate chip cookie recipe is baked over an upside-down muffin tin to form a cup shape for a fun twist on an ice cream cone. Fill your cookie cups with ice cream, mousse, or pudding for serving. Yum! 

For tasty homemade ice cream recipes that you can serve in your cookie cups, try out our no-churn vanilla ice cream, no-churn cotton candy ice cream or no-churn red velvet ice cream.

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  • 1 cup butter
  • 1 egg
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 tablespoon vanilla extract
  • 2½ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup mini chocolate chips

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: You could also use butterscotch chips, white chocolate chips, or peanut butter chips in this recipe.

COOKIE DOUGH: This recipe is very flexible. You can make cookie cups out of your favorite cookie recipe. Try making peanut butter cookie dough and making cookie cups out of that.

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STEP ONE: In a large bowl with a hand mixer or in the bowl of a stand mixer on medium speed, beat together butter and both sugars until creamy. Add egg and vanilla and stir until combined.

STEP TWO: In a medium bowl, whisk together flour, salt, and baking soda.

STEP THREE: With the mixer on low speed, slowly add dry ingredients to the wet ingredients. Mix until the dough comes together.

STEP FOUR: Stir in chocolate chips.

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STEP FIVE: Turn dough out onto a piece of parchment paper and roll out to ¼ inch thickness.

STEP SIX: Using a 4-inch round cookie cutter, cut out circles. Gently press each circle of cookie onto an upside-down jumbo muffin tin that has been sprayed with cooking spray. The dough will be drier than usual so you’ll have to be very gentle with it.

PRO TIP: I used a jumbo muffin tin, you could also make small, bite-size cookie cups by using a smaller muffin tin or even a mini muffin pan. 

STEP SEVEN: Bake at 375°F for 10 minutes. Allow to cool and gently remove from pan.

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HOW TO SERVE

There are so many delicious dessert and filling options for these easy cookie cups. 

Ice Cream: Pick your favorite flavor and add a scoop — the possibilities are endless! 

Mousse: I love a rich, velvet-smooth chocolate mousse in these cookie cups.

Whipped Cream: You could add a little bit of whipped cream and a drizzle of hot fudge sauce for a simple dessert. 

Cheesecake Filling: Beat heavy whipping cream, a dash of sugar, and cream cheese together for a no-bake cheesecake type filling. 

Pudding: Make your favorite pudding flavor and pour inside the cups and allow to set in the fridge before serving. I would suggest omitting some of the milk while making your pudding to create a thicker pudding so it won’t spill out of the cup when you take a bite. 

Chocolate: You could pour melted chocolate inside of each cookie cup and allow to harden as well. You could also top your fillings with extra chocolate chips if you have a real sweet tooth for chocolate. 

Berries: Some fresh berries would be an excellent addition to this recipe. You could serve them alone or in addition with any of the fillings mentioned above. 

PRO TIP: You can use a piping bag to help make it easier to fill your cup with your chosen filling. 

To serve, pick your filling. You can also finish it off with whipped cream, sprinkles, hot fudge, caramel drizzle, crushed nuts, or cherries before serving.

STORAGE

If you aren’t serving your cookie cups right away, don’t add any filling until you’re ready to eat them.

ON THE COUNTER: You can leave these on the counter for 3-4 days in an airtight container. 

PRO TIP: Pop a piece of bread in the container along with the cookie cups if they are getting too hard. 

IN THE FREEZER: You can gently wrap them in plastic wrap and store them in a freezer-safe bag or container in the freezer for 1-2 months. Just remove and thaw when you’re ready to serve.

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You’ll love these delicious chocolate chip cookie cups! Our homemade chocolate chip cookie dough recipe is baked on an upside-down muffin tin and then they’re ready to serve with your favorite filling: pudding, ice cream, whipped cream, or mousse. I hope you enjoy these little cups soon — they’re the best! 

FAQ

Can I use store-bought cookie dough to make cookie cups?

While I haven’t tried it, I can’t see any reason why you couldn’t buy store-bought cookie dough and bake it into cookie cups following the rest of our recipe.

Can I freeze cookie cups?

They beauty of these cookie cups is that they freeze so well. Just like a chocolate chip cookie! Anytime you have a craving for a sweet treat in an edible bowl, you can thaw one and fill it up.

Can I use a different from-scratch cookie dough for this recipe?

You can use any homemade cookie recipe you’d like. Just make your dough and then follow the rest of our directions for baking your bowls.

COOKIE BARS: Carmelitas | Dr Pepper Brownies | Peanut Butter Brownies | Chocolate Chip Cheesecake Bars | Five Star Bars

NO BAKE COOKIES: Butterscotch Haystacks | No Bake Cookies | Peanut Butter No Bake Cookies

CHRISTMAS COOKIES: Christmas Pinwheel Cookies | Cinnamon Roll Cookies | Peanut Butter Cookie Cups | Candy Cane Kiss Cookies

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A close up of a piece of cake on a plate, with Cookie and Cup

Chocolate Chip Cookie Cups

5 from 1 vote
These delicious homemade chocolate chip cookie cups are easy to bake from scratch with this simple recipe!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients
  

  • 1 cup butter
  • 1 egg
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 tablespoon vanilla
  • 2 ½ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup mini chocolate chips

Instructions
 

  • In a large mixing bowl, beat together butter and both sugars until creamy.  Add egg and vanilla and stir until combined.
  • In a separate bowl, whisk together flour, salt, and baking soda.
  • With the mixer on low, slowly add dry ingredients to wet. Mix until the dough comes together.
  • Stir in chocolate chips.
  • Turn dough out onto a piece of parchment paper and roll out to ¼ inch thickness.
  • Using a 4 inch round cookie cutter and cut out circles. Gently press each circle of cookie onto an upside-down jumbo muffin tin.  The dough will be drier than usual so you’ll have to be very gentle with it.
  • Bake at 375°F for 10 minutes.
  • Allow to cool and gently remove from pan.

Notes

TIP: I used a jumbo muffin tin, you could also make small, bite-size cookie cups by using a smaller muffin tin or even a mini muffin pan. 
 
TIP: You can use a piping bag to help make it easier to fill your cup with your chosen filling. 
 
TIP: Pop a piece of bread in the container along with the cookie cups if they are getting too hard. 

Nutrition

Calories: 829kcal | Carbohydrates: 113g | Protein: 8g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 113mg | Sodium: 880mg | Potassium: 112mg | Fiber: 2g | Sugar: 71g | Vitamin A: 1052IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 3mg
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Proudly Prepared by the Spaceships Kitchen

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    • Layne Henderson says

      I’m sure you could adjust the cookie recipe to have it be double chocolate but I haven’t tried it like that yet! 🙂 Enjoy!

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