Simple and quick, these rich chocolate chip cookie cups are easy to make from scratch when you’re craving a sweet treat. Our homemade chocolate chip cookie dough is baked over an upside-down muffin tin and then the cookie cups are filled with ice cream, mousse, or pudding for serving. Delicious!
Ingredients for Chocolate Chip Cookie Cups
- 1 cup butter
- 1 egg
- ¾ cup sugar
- ¾ cup brown sugar
- 1 tbsp vanilla
- 2 ½ cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup mini chocolate chips
SUBSTITUTION: You could also use butterscotch chips, white chocolate chips, or peanut butter chips in this recipe.
How to Make Cookie Cups
STEP ONE: In a large mixing bowl, beat together butter and both sugars until creamy. Add egg and vanilla and stir until combined.
STEP TWO: In a separate bowl, whisk together flour, salt, and baking soda.
STEP THREE: With the mixer on low, slowly add dry ingredients to wet. Mix until the dough comes together.
STEP FOUR: Stir in chocolate chips.
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. 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.
BAKE: Bake at 375 for 10 minutes. Allow to cool and gently remove from pan.
Filling Ideas
There are so many options for these 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 whipped cream and a drizzle of chocolate 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 melt chocolate and pour inside and allow to harden as well.
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.
how to serve
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.
If you aren’t serving right away, don’t add any filling until you’re ready to eat them.
How to Store
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.
FREEZER: You can gently wrap them in plastic wrap and store in a freezer-safe bag or container in the freezer for 1-2 months. Just remove and thaw when you’re ready to serve.
You’ll love these delicious chocolate chip cookie cups! Our classic chocolate chip cookie dough recipe combines butter, egg, sugar, vanilla, flour, salt, baking soda, and plenty of mini chocolate chips into a rich, yummy dough. They’re 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 dessert bowls soon — they’re the best!
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
Chocolate Chip Cookie Cups
Ingredients
- 1 cup butter
- 1 egg
- ¾ cup sugar
- ¾ cup brown sugar
- 1 T vanilla
- 2 ½ cups flour
- 1 t salt
- 1 t 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 degrees for 10 minutes.
- Allow to cool and gently remove from pan.
Nutrition
super delicious! this recipe is perfect to my kids!
Looking yummy! Do you know if there’s a way to make chocolate cookie cups?
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!