Chocolate Chip Cookie Cups

a close up shot of a Chocolate Chip Cookie Cup

These delicious homemade cookie cups are made with a classic chocolate chip cookie recipe, perfect for holding all of your tasty desserts.

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Table of Contents

Chocolate Chip Cookie Cups Ingredients
Substitutions And Additions
How To Make This Chocolate Chip Cookie Cups Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE
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Simple and quick, these rich chocolate chip cookie cups are easy to make from scratch when you’re craving a sweet treat. Our classic cookie recipe is baked over an upside-down muffin tin to form a cup shape for a fun twist on an ice cream cone. Yum!

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

Imagine your favorite chewy, gooey chocolate chip cookie turned into the perfect edible ice cream bowl.

The outside is slightly crunchy, while the inside is warm and soft, with plenty of rich chocolate chips.

It’s the perfect blend of different textures and flavors that will have your taste buds in pure bliss.

1 cup of butter
¾ cup of sugar
¾ cup of brown sugar
1 egg
1 tablespoon of vanilla extract
2½ cups of flour
1 teaspoon of salt
1 teaspoon of baking soda
1 cup of 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.

VANILLA EXTRACT: Vanilla extract is a staple flavor enhancer in this recipe, but you can experiment with different extracts to create exciting variations.

Almond extract can impart a nutty and slightly floral note, while orange extract can provide a zesty, citrusy kick.

NUTS: For some added crunch and nutty flavor, consider mixing chopped nuts into your cookie-cup dough.

Pecans, walnuts, or almonds work well here. Just be sure to toast them lightly beforehand for a more pronounced nuttiness.

The cookie dough batter will come together quickly, and the only difference to making these cups is that you will shape the dough around the outside of muffin pan cups instead of as cookie dough balls.

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 the 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 the chocolate chips.

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

dough turned onto a piece of parchment paper

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.

OUR RECIPE DEVELOPER SAYS

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.

cookie pressed upside down onto a jumbo muffin tin

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

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, pour it inside the cups, and allow it 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 it 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 to 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.

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

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Storage

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

MAKE AHEAD: While this dessert is best enjoyed freshly baked, you can prepare the cookie cup dough in advance for convenience.

Simply shape the cookie cups and freeze them on a baking sheet until they’re solid.

Once frozen, transfer them to an airtight container or freezer bag and store them in the freezer for up to three months.

When you’re ready to enjoy, pop the frozen cookie cups into the muffin tin and bake as directed, adding a few extra minutes to the baking time.

ON THE COUNTER: You can leave these on the counter for three to four 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 one to two months.

Just remove and thaw when you’re ready to serve.

Why We Love This Recipe

IRRESISTIBLE FLAVOR: These cookie cups are packed with the classic, comforting taste of chocolate chip cookies. The rich and buttery flavor, coupled with the sweetness of chocolate chips, is simply irresistible.

FUN AND ADAPTABLE: Baking cookie cups instead of regular cookies adds a fun twist to a beloved classic. Plus, you can customize them with various fillings like ice cream, pudding, or frosting.

KID-FRIENDLY: Kids absolutely adore these cookie cups. Whether they’re helping you make them or enjoying them as a treat, they’re a hit with the little ones.

overhead shot of Chocolate Chip Cookie Cups being baked

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.

Frequently Asked Questions

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?

The 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.

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5 from 1 vote

These delicious homemade cookie cups are made with a classic chocolate chip cookie recipe, perfect for holding all of your tasty desserts.

Prep Time 15

Cook Time 10

Total Time 25

Servings

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Ingredients

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

Instructions

In a large mixing bowl, beat together the butter and both sugars until creamy. Add the egg and vanilla and stir until combined.
In a separate bowl, whisk together the flour, salt, and baking soda.
With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until the dough comes together.
Stir in the chocolate chips.
Turn the dough out onto a piece of parchment paper and roll it out to ¼ inch thickness.
Use a 4-inch round cookie cutter and cut out circles. Gently press each circle of cookie dough 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 the pan.

Notes

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.
You can use a piping bag to help make it easier to fill your cup with your chosen filling.
Pop a piece of bread in the container along with the cookie cups if they are getting too hard.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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