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Easy Chocolate Chip Cookie Cups

Delicious and adorable cookie cups filled with chocolatey goodness, perfect for parties and bake sales.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cups
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Cup Base
  • 1 cup unsalted butter, softened Room temperature for easy mixing.
  • 3/4 cup brown sugar Keeps the cups moist and chewy.
  • 1/4 cup granulated sugar Adds crispy edges.
  • 1 large egg Provides structure and richness.
  • 1 teaspoon vanilla extract Use real vanilla if possible.
  • 2 cups all-purpose flour Spoon and level to avoid denser cookies.
  • 1 teaspoon baking soda Helps the cookies rise.
  • 1/2 teaspoon salt Enhances chocolate flavor.
  • 1 cup mini chocolate chips Distributes evenly and melts nicely.
Optional Fillings
  • 1/2 cup peanut butter cups, chopped For stuffed centers.
  • 1/2 cup chocolate ganache For filling after baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan.
  2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined.
  3. Add in the egg and vanilla extract and mix until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
  6. Fold in the mini chocolate chips.
Baking
  1. Scoop about one tablespoon of dough into each well of the prepared mini muffin pan.
  2. Press down lightly to create a flat top.
  3. Bake for 9-11 minutes or until the edges are golden and the centers are puffed.
  4. If desired, press the centers gently with a teaspoon right after baking to create wells for fillings.
Cooling and Serving
  1. Allow to cool in the pan for 5 minutes, then remove and let cool completely on a wire rack.
  2. Optionally dust with powdered sugar or fill with chocolate ganache before serving.

Notes

For longer storage, freeze baked cups for up to 2 months. The dough can be chilled for up to 48 hours before baking.