Add a fun twist to a dessert classic with this recipe for Muffin Tin Chocolate Chip Cookie Cups that can be filled with frosting, ice cream, ganache and more.
They’re soft. They’re chewy. They’re totally fillable. And they’re the newest rendition of a beloved cookie that’s making the jump from the baking sheet to the muffin tin. Welcome to handheld dessert party, Chocolate Chip Cookie Cups!
Just take one look at that edible cookie cup above and imagine the endless filling possibilities! I’ve opted for a fluffy buttercream (vanilla or chocolate) and a shower of rainbow sprinkles, but you could go with a scoop of ice cream, a drizzle of chocolate ganache or even some fresh berries.
Any time I make chocolate chip cookies, I’m faced with the same incredibly important and yet simultaneously terrifying decision: What type of chocolate chip am I going to use?
We could even take it one step further and go down the Team Chips or Team Chunks route but I don’t want to overwhelm anyone.
So this comes down to some hardcore science:
- The cookie cups are baked in a mini muffin tin.
- Mini muffin tin = less surface area.
- Less surface area = greater need for equal dough to chocolate ratio.
- Conclusion: Mini chocolate chips.
Phew. My brain hurts. But I’m glad we got that over with.
Ready to get your fill on? Preheat your oven, grab the mini muffin tin and take your pick from every frosting and ice cream flavor in existence!
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- 1 cup (2 sticks) unsalted butter, at room temp
- 3/4 cup sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup mini chocolate chips
- Frosting or ice cream, for filling
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract and beat until combined.
- Add the flour, baking soda and salt and beat until combined then stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 1 hour or up to 48 hours. (The longer you refrigerate the dough, the better the flavor!)
- When ready to bake, preheat the oven to 350°F. Lightly grease two nonstick mini muffin tins with cooking spray then scoop about 1 tablespoon of the dough into each cup.
- Bake the cookie cups for 10 to 13 minutes or until the cookie cups slightly crisped around the edges but still underbaked in the centers. Remove the cookie cups from the oven and using the bottom of a teaspoon or small spoon, lightly press down the centers of the cookie cups then let them cool completely in the mini muffin tins.
- Once completely cooled, use a sharp knife to carefully loosen the cookie cups from the muffin tin then fill them with ice cream, frosting, melted chocolate or other desired fillings.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.