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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Prep Time15

Cook Time10

Total Time25

Servings

If you’re looking for a dessert that’s easy to make, looks adorable, and delivers big on flavor—cookie cups are it. These little treats combine the best of a cookie and a mini tart, and the variations are endless. Whether you fill them with frosting, pudding, ganache, or fruit, they’re always a crowd-pleaser.

Ingredient Notes

Make sure your butter is truly softened to room temperature—not melted or cold. Properly softened butter creates the light, fluffy texture needed to hold the cookie cup shape without spreading too much.

Use mini chocolate chips (not regular): Your dough is portioned into small wells, so regular chocolate chips can make it difficult to form smooth, compact cups. Mini chips distribute evenly and prevent tearing when you press the centers.

Don’t overmix the dough after adding dry ingredients. Stop mixing as soon as the flour is fully incorporated. Overmixing can lead to tough, dense cookie cups that don’t bake up tender.

Time matters—press the centers down within two to three minutes of removing the pan from the oven. Waiting too long makes the cookies set too much, which can cause cracking or uneven wells.

Use a narrow-bottomed glass or shot glass to press: Make sure your tamper isn’t wider than the muffin opening—this prevents breaking the edges and keeps the walls strong enough to hold the filling.

Let cookie cups cool in the pan after shaping: They’ll firm up and hold their structure better than if you remove them while warm. Trying to unmold them too early can cause breakage.

Super Simple Filling Ideas

A spoonful of Nutella and a pinch of sea salt.
Canned whipped cream and sprinkle more mini chocolate chips on top.
A dollop of chocolate or vanilla pudding.
Pop a Hershey’s Kiss or Reese Peanut Butter Cup into the warm cookie cup.
Store-bought frosting—pipe or spoon into cooled cups.

Storage Instructions

Unfilled cookie cups can be stored in an airtight container in the fridge for up to two days. Filled cups should be served shortly after assembling for best texture.

Make Ahead Tips

Cookie dough can be scooped and refrigerated for three days or frozen up to two months. Thaw before baking.

If baked ahead, bring the cookie cups to room temperature before filling. Cold cups can cause the pudding to seize or make the texture less pleasant.

Cookie Cups

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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Proudly Prepared by the Spaceships Kitchen

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!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant