Why You’ll Love Chocolate Chip Cookie Cups Recipe
Classic cookie dough with a fun twist — baked in mini muffin tins for a cup shape.
Each cookie has a candy surprise in the center, from Reese’s to Rolos or Snickers.
Great for customizing with sprinkles, ice cream, or melted chocolate drizzle.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter softened
1 ½ cups light brown sugar packed
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
3 cups all‑purpose flour
1 ½ teaspoon baking soda
1 teaspoon kosher salt
2 cups mini semi‑sweet chocolate chips
72 unwrapped candies (Reese’s mini cups, Rolos, Snickers, Milky Way, etc.)
2 tablespoons sprinkles (optional)
Directions
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Preheat the oven to 350°F and spray a mini muffin tin with baking spray.
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In a large bowl, combine softened butter with both sugars and beat until smooth.
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Add vanilla extract and eggs, then beat again until well mixed.
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Stir in flour, baking soda, and salt just until combined.
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Fold in the mini chocolate chips.
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Drop about 1 tablespoon of dough into each cup of the prepared muffin tin.
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Bake for 9–11 minutes or until the edges are lightly golden.
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As soon as the cookie cups come out of the oven, press an unwrapped candy into the center of each one and add sprinkles if you like.
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Let cool in the tin for a few minutes, then remove with a small knife and finish cooling on a rack.
Servings and timing
Servings: About 72 cookie cups
Prep Time: ~15 minutes
Cook Time: ~9 minutes per batch
Total Time: ~24 minutes
Variations
Swap mini chocolate chips for regular chips or chopped chocolate.
Fill centers with different candies like peanut butter cups, caramels, or mini Milky Way pieces.
Add a drizzle of melted chocolate ganache or a scoop of vanilla ice cream on top.
Storage/Reheating
Store cooled cookie cups in an airtight container at room temperature for up to one week.
Freeze baked cookie cups in an airtight container for up to three months; thaw at room temperature before serving.
FAQs
What type of candies work best for the centers?
Any unwrapped candy that fits the cookie cup — mini peanut butter cups, Rolos, or Snickers are great choices.
Can I use liners in the mini muffin tin?
Yes, liners can be used, but the cookies also release easily from a well‑sprayed pan without them.
Do I have to use mini chocolate chips?
Mini chips help distribute chocolate evenly, but regular chips or chopped chocolate work too.
Can I make the dough ahead of time?
Yes — you can prepare the dough and refrigerate it before scooping and baking.
Are these cookie cups chewy or crispy?
They’re chewy with lightly browned edges and a soft center.
Can I make them gluten‑free?
You could try a gluten‑free flour blend, though texture may vary slightly.
What can I add on top besides sprinkles?
Try drizzled chocolate, chopped nuts, or sea salt for extra flavor.
Can I double the recipe?
Yes, simply double ingredients and bake in batches.
How do I keep the cup shape well defined?
Press the candy into the center while the cookie is hot so it forms and holds the cup shape.
Can I use store‑bought cookie dough?
Yes — that can be an easy shortcut if you prefer.
Conclusion
These Chocolate Chip Cookie Cups are a fun twist on classic cookies — simple to bake and perfect for customizing with your favorite candies and toppings. They make a great treat for gatherings or any time you want a sweet bite‑sized dessert.
Chocolate Chip Cookie Cups
These Chocolate Chip Cookie Cups are soft, chewy cookies baked in a muffin tin and filled with rich chocolate ganache. A fun twist on traditional cookies that’s perfect for parties, holidays, or anytime you want an extra special treat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookie cups
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1 cup mini semi-sweet chocolate chips
- 1/2 cup heavy whipping cream (for ganache)
- 3/4 cup semi-sweet chocolate chips (for ganache)
Instructions
- Preheat oven to 350°F. Grease a mini muffin pan with baking spray.
- In a large bowl, beat butter with granulated and brown sugars until creamy.
- Add egg and vanilla extract and mix until combined.
- Stir in salt, baking soda, and flour until dough forms.
- Fold in mini chocolate chips.
- Scoop about 1 tablespoon of dough into each mini muffin cup and press down slightly.
- Bake for 12-14 minutes, until edges are golden brown.
- Remove from oven and immediately press a tart shaper or spoon into the center of each cookie to create a well.
- Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- To make the ganache, heat heavy cream in the microwave until steaming, about 1 minute.
- Pour cream over 3/4 cup chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth.
- Spoon ganache into the center of each cooled cookie cup.
- Let ganache set before serving or storing.
Notes
- Use a tart shaper or the back of a spoon to make wells in the cookie cups right after baking.
- Let ganache set before stacking or storing.
- Store cookie cups in an airtight container at room temperature for up to 5 days.
- You can freeze unfilled cookie cups and add ganache after thawing.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 13g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
