A simple chocolate chip cookie dough is the base for these soft baked treats! Bake them in a muffin tin or in mini tart pans. These little desserts are ready to be devoured in 30 minutes, and can be filled with anything you like! Use nutella, ice cream, peanut butter, or caramel! Utterly divine – and so simple!
These Cookie Dough Cups are an amazing dessert, and they’re SO easy to make! This recipe can be adjusted to make a larger or smaller yield too, and extra cookie dough can be frozen for later!
How to Make Chocolate Chip Cookie Cups
First, mix up a simple chocolate chip cookie dough! No weird ingredients here – just your basic, average, amazingly delicious cookie dough. The dough may seem a bit crumbly at first, but it will come together more and more as you continue mixing it. If you can pinch a piece and it holds easily together like it does in the bowl below, you’re fine.
Press the dough into your greased baking apparatus of choice! I’ve tested these in mini tart pans, a regular muffin pan, and in a mini muffin pan. All options worked well, and yield and bake times for each in the recipe below.
When the cookie cups are done baking, don’t be alarmed if they’re all puffy in the middle, like the ones in the photos below. The cookies in the tart pans will deflate down on their own, and you can always push gently to flatten the bottom. You will need to use the end of a piece of silverware to push down and create an indent in the center of the cookies baked in muffin tins.
Did I mention that these all bake in about 10 minutes or less? And you can fill + eat them immediately? I think this is the ULTIMATE dessert. Let’s talk fillings!
Fill your Cookie Cups with anything you like! I wanted this recipe to be incredibly simple and kid-friendly (and something you can turn to on those occasions where you just need dessert NOW), so I didn’t create a filling for these that needs to be mixed up or baked in any way.
Some great filling options:
- Peanut Butter
- Any nut butter you like
- Ice cream
- Ice cream AND any of the above
- Caramel + Nutella (my personal favorite!)
However you fill these, I highly recommend topping with flaky sea salt – I LOVE the contrast of the salt with sweet things and I find myself adding it to my desserts more and more. You can, of course, omit the sea salt if you don’t like it/don’t have any on hand.
Happy baking, all!
Did you make this recipe? Snap a photo and leave a comment!
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- 4 TBSP salted butter, softened
- 1/2 cup brown sugar, packed
- 1 TBSP granulated or cane sugar
- 1/2 an egg SEE NOTE
- 1/2 tsp vanilla extract
- 3/4 cup + 1 TBSP all-purpose flour
- 1/4 + 1/8 tsp baking soda
- 1/8 tsp salt
- 1/3 cup chocolate chips
- Prep: Let butter soften a bit at room temp. Preheat oven to 350 degrees F. A Note about Yield: This recipe is a smaller batch recipe. If you want, you can double it. As written, in the small batch amount, this recipe yields 4 tart-sized cookie cups or 7 of the regular muffin pan size, or 28 of the mini muffin pan size.
- Make the Cookie Dough: Cream butter in a medium mixing bowl until creamy. Add sugars and mix until well combined, fluffy and creamy, about 1-2 minutes. Add the egg and vanilla and mix until just combined. Add dry ingredients and mix until just combined. Add chocolate chips and stir or mix until just incorporated.
- Bake: Spray your pans of choice with nonstick spray. For the mini tart pans, use about 3.5 ounces or 1/3 cup of dough for each. For the muffin tin, use about 2 ounces or 1 TBSP + 1 heaping TBSP of dough for each. For the mini muffin tin, use about 1/2 ounce or 2 tsp of dough for each. Press the dough in and up the sides. Bake Tarts for 10 minutes. Bake cups in the muffin tin for 9-10 minutes. Bake cups in the mini muffin tin for 6-8 minutes. Cookies should be a bit puffy and lightly browned around the edges when done. The centers will close up some during baking on the large and mini muffin tins - simply press the back end of a butter knife into the center and gently press down to create an indent. They'll also de-puff a bit as they cool.
- Serve + Store: Once they're cool enough to handle, lift them from the pan with a spoon or butter knife. Or, flip the pan upside down on the counter and firmly tap the bottom with a butter knife to knock the cups out. Fill with nutella, peanut butter, ice cream, caramel sauce, or anything else you like! Enjoy immediately! Store leftovers (hehe, not likely) in an airtight container at room temp for 3-4 days or in the fridge for 4-5 days.
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