Easy Chocolate Chip Cookie Cups are my answer to the dessert panic that hits right before guests arrive or when your sweet tooth shows up after dinner. They bake fast, look adorable, and deliver everything you love about warm, gooey cookies in tidy little bites. I fell in love with them the first time I pulled a pan from the oven and watched the centers sink into perfect pockets. You can fill them, leave them plain, or top them with a dollop of whipped cream. They also travel well, so they’re a lifesaver for potlucks and bake sales. Ready to make a batch you’ll be proud of?
Why you’ll love my Mini Cookie Cups:
First, these cookie cups taste like your favorite bakery cookie but take less effort than scooping and spacing dozens of rounds. The dough sits snug in a mini muffin pan, so each one is thick, soft, and a little chewy at the edges. The center turns into a tiny well you can fill with chocolate ganache, fruit jam, or peanut butter. They bake evenly, they cool quickly, and they’re easy to decorate if you want to get fancy.
The Story Behind This Recipe
From my kitchen to yours—Easy Chocolate Chip Cookie Cups mixes everyday ingredients with bright flavor. Tested, tasted, and ready for your table. Easy Chocolate Chip Cookie Cups are my answer to the dessert panic that hits right before guests arrive or when your sweet tooth shows up after…
I keep this recipe simple on purpose. It uses pantry basics, the mixing is straightforward, and you don’t need a stand mixer. The payoff is huge for the time you put in, which is exactly what I want on busy weeks. If you’re a chocolate lover, you might also enjoy these crackly treats for a little variety: chocolate crinkle cookies that are fudgy inside. They’re great on a dessert platter with cookie cups.
“I brought a tray of these to the office and they vanished in ten minutes. People asked where I bought them. That’s the best compliment for a home baker.”
Whether you keep them classic or add a surprise filling, these little bites are kid friendly, party ready, and honestly just fun to bake. They also make a sweet homemade gift. If you’re new to the world of cookie cups, don’t stress. You’ve got this. 
Ingredient Overview:
What you need for guaranteed success
Here’s a quick tour of the ingredients and why they matter. Nothing fancy, just smart choices for dependable results.
- Unsalted butter: Softened to room temp. Butter gives body and that caramelized edge we all love.
- Brown sugar and granulated sugar: Brown sugar keeps the cups moist and chewy. A bit of white sugar adds crispy edges.
- Egg: One large egg for structure and richness.
- Vanilla extract: Use real vanilla if you can. It matters here.
- All-purpose flour: Be kind to your flour. Spoon and level it or use a scale so the dough stays tender.
- Baking soda and a pinch of salt: Lift plus balance. That hint of salt makes the chocolate pop.
- Mini chocolate chips: Minis melt into the dough and distribute evenly. Regular chips work too.
- Optional add-ins: Chopped nuts, toffee bits, or a square of chocolate tucked into the center after baking.
Equipment note: A nonstick mini muffin pan makes removal a breeze. If you only have a regular muffin pan, that works too, but they’ll need a minute or two more in the oven.
Pan prep and dough basics
Lightly grease your mini muffin pan, even if it’s nonstick. A gentle mist helps the cups release cleanly. Scoop about a tablespoon of dough per well. Press it in just enough to create a flat top. Bake until the edges are golden and the centers are puffed. As they cool, the centers settle into a cup shape. You can also use the back of a teaspoon to press the centers gently right after baking.
If you adore soft and tender cookies, you’ll probably love trying these too for your next baking day: super soft sour cream sugar cookies. They’re mild, sweet, and pair nicely with a cup of tea.
One more thing. If you like comparing textures, think of this dough as classic chocolate chip cookie dough with just a bit more structure so it holds its shape. That’s why Easy Chocolate Chip Cookie Cups hit all the right notes: buttery, chewy, and sturdy enough for fillings without being dry. 
Recipe Variations:
Once you’ve nailed the base recipe, play a little. These twists are simple and delicious.
Stuffed centers: After removing the pan from the oven, press the center gently and drop in half a peanut butter cup, a caramel square, or a spoon of Nutella. The warmth melts it slightly, and the final texture is dreamy.
Flavor swaps: Trade vanilla for almond extract, or add a little orange zest to the dough for a bright twist. A pinch of cinnamon is lovely around the holidays.
Chocolate-on-chocolate: Stir in cocoa powder for a richer dough and keep the chocolate chips in. That double chocolate vibe is a crowd pleaser. If that’s your style, try these too: chocolate thumbprint cookies with a silky center.
Mix-ins: Chopped toasted pecans, walnuts, or toffee bits add crunch. White chocolate chips with dried cranberries are surprisingly good.
Gluten-friendly approach: Use a 1-to-1 gluten-free flour blend and chill the dough for 30 minutes before baking to help the cups hold shape.
However you customize them, Easy Chocolate Chip Cookie Cups stay forgiving. The batter is sturdy, the bake time is short, and the result feels special even with simple add-ins.
Serving + Storing:
Make them shine at the table
There’s no wrong way to serve these, but here are easy ideas that always work.
- Dust warm cups with powdered sugar for a quick, pretty finish.
- Fill with a spoon of chocolate ganache and a sprinkle of flaky salt.
- Pipe vanilla or chocolate buttercream for a cupcake-cookie mashup.
- Top with sliced strawberries and whipped cream for a mini shortcake moment.
- Pair with a cozy drink like this homemade drinking chocolate for dessert movie nights.
Storage: Keep them in an airtight container at room temp for 3 to 4 days. They stay soft thanks to the brown sugar. For longer storage, freeze baked cups in a single layer until solid, then store in a freezer bag for up to 2 months. Thaw at room temp or warm briefly in a low oven to refresh.
Make ahead: Chill the dough up to 48 hours, then scoop and bake straight from the fridge. You may need an extra minute in the oven. You can also freeze portioned dough in the mini muffin pan, pop them out, and bake from frozen.
If you’re building a dessert board, place these next to something crisp or powdered for contrast. Snowballs, shortbread, or a citrus cookie look lovely together. Bringing a plate of Easy Chocolate Chip Cookie Cups to a party is a fast way to become everyone’s favorite guest.
Expert Success Tips:
Soften the butter properly: You want butter that gently dents when pressed, not melty. Too soft and your cups can spread too much.
Measure the flour right: Spoon and level. Or better yet, use a scale. Too much flour equals dry cups. Too little equals heavy, greasy cups.
Do not overmix: Stir until the flour is barely incorporated. Overmixing knocks out the tenderness and can make your cups tough.
Grease or line the pan: Even nonstick pans need a tiny bit of butter or spray for clean release. A quick swirl with a butter wrapper works.
Press the centers when hot: If you want deeper wells for fillings, press with the back of a teaspoon just after baking, while they’re still warm.
Let them cool before removing: Give the cups 5 minutes in the pan. They’ll firm up and slide out easier with a small offset spatula or butter knife.
Chill the dough if warm: On hot days, chill the dough for 20 to 30 minutes so the cups keep their shape and don’t puff too much.
Mini vs regular: Mini pans give a perfect bite size. Regular muffin pans yield bigger cups that hold more filling. Either way, check doneness early. When the edges are golden, you’re good.
For another fun baking project that’s soft and buttery with a different vibe, peek at these magic cookie bars. They’re built in a pan and sliced, which makes them great for sharing.
Above all, keep it simple. The beauty of Easy Chocolate Chip Cookie Cups is that they’re very forgiving. If one batch goes a little too brown, dunk those in milk and call it a win. You get better every time you bake.
Common Questions
Do I need to chill the dough?
You don’t have to, but chilling for 20 to 30 minutes helps the cups hold shape, especially in warm kitchens.
How do I know they’re done?
Look for lightly golden edges and a soft center that’s puffed. They’ll set as they cool. Start checking at 9 minutes for minis and 12 minutes for regular size.
Can I make them dairy free?
Use vegan butter sticks and dairy-free chocolate chips. Texture stays similar, though flavor will be slightly different.
What if the cups stick to the pan?
Let them cool 5 minutes, then run a thin spatula around the edge. If needed, give the pan a gentle twist to loosen.
How much dough per cup?
About one tablespoon for mini cups. For regular muffin pans, use about two tablespoons and add a minute or two to the bake time.
A sweet little wrap up
There’s something special about a dessert that looks cute, tastes amazing, and doesn’t take all day. That’s why I keep Easy Chocolate Chip Cookie Cups in my back pocket for weeknights, bake sales, and last minute plans. If you want to cross reference a couple of other takes on this idea, check out the friendly tutorials at Chocolate Chip Cookie Cups – Liv for Cake and the creative spin over at chocolate chip cookie cups – Blue Bowl. Now it’s your turn to bake a batch, fill them with something you love, and watch them disappear faster than you expect. Have fun, and let me know what flavor twist you try first. 
Easy Chocolate Chip Cookie Cups
Ingredients
Method
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined.
- Add in the egg and vanilla extract and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the mini chocolate chips.
- Scoop about one tablespoon of dough into each well of the prepared mini muffin pan.
- Press down lightly to create a flat top.
- Bake for 9-11 minutes or until the edges are golden and the centers are puffed.
- If desired, press the centers gently with a teaspoon right after baking to create wells for fillings.
- Allow to cool in the pan for 5 minutes, then remove and let cool completely on a wire rack.
- Optionally dust with powdered sugar or fill with chocolate ganache before serving.
