Cookie Cups are made with a classic chocolate chip cookie dough baked to chewy perfection in muffin tins! These bite-sized treats are ready to be devoured in under 30 minutes, and can be filled with anything you like – try nutella, ice cream, or caramel! You can also bake them in mini tart pans or mini muffin tins for a fun twist on this classic cookie.
Why you’ll love these Mini Cookie Cups:
- Chewy Chocolate Chip Cookies – Classic chocolate chip cookies are even more fun when baked into fillable cups!
- Customizable Fillings – Dress up these little treats with any filling your heart desires! Or, set out a few options and let your friends or kiddos fill their cookie cups themselves. It’s an easy & fun dessert spread for a party!
- Easy Recipe – This quick dessert takes less than a half hour from start to first bite, and is an easy way to venture into baking if you’re a beginner.
- Perfect for Dessert Emergencies – You know those times that you just need something for your sweet tooth NOW? These are perfect because the dough comes together in about 10 minutes, and they bake in 10 minutes or less! Plus – you can fill and eat them immediately.
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Be sure to let it come to room temperature before baking – creaming cold butter is not easy.
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Eggs – Use large eggs.
- Chocolate Chips – I recommend using chocolate chips here and not chopped chocolate bars, as they make nice melty puddles of chocolate which are great in cookies, but can make these cups difficult to handle and eat.
- Vanilla extract – Use real vanilla extract for best results.
- Dairy-free – Use your favorite dairy-free butter to make this recipe dairy-free.
- Gluten-free – I have not tested these gluten-free, but I’ve heard that gluten-free baking flour blends work well with some of my other cookie recipes.
- Vegan/Egg Free – Use 1/2 tablespoon (which is equal to 1 and 1/2 teaspoons) of corn starch dissolved into 1 and 1/2 tablespoons of cold water.
How to Make this Cookie Cup Recipe Step-by-Step:
Step 1: Make Cookie Dough. Cream softened butter in a large bowl, then beat in the sugars until well combined. Add the egg and vanilla, and mix until just combined. Mix in the dry ingredients and chocolate chips on medium speed until a dough forms.
Step 2: Press Dough into Pans. Press the dough into a muffin or cupcake tin prepared with cooking spray. You can also use a mini cupcake or muffin pan, or mini tart pans. All options work well and I’ve given dough quantities and bake times in the recipe card below!
Step 3: Bake. Bake as directed in the recipe card below for best results. The cookies will be a tad puffy and lightly golden brown. Use the back of a wooden spoon, or something similar, to press the bottom down flat. They will also settle down as they cool.
Step 4: Fill. Once the cookie cups are out of the oven, let them cool just until you’re able to safely handle them and pop them out of the pans. Now for the best part – add whatever fillings your heart desires to your little cups! See ideas below.
Serving + Storing this Recipe:
Enjoy these chocolate chip cookie treats while they’re warm from the oven, with the fillings of your choice! Store empty cookie cups in an airtight container at room temperature for 3-4 days. I recommend filling them just to serve. Gently reheat leftovers in the microwave for a gooey cookie experience!
Cookie Cup Fillings:
- Salted Caramel Sauce
- No-Bake Cheesecake Filling from my Cheesecake Jars Recipe (this cream cheese filling has no eggs!)
- Nut Butters – Peanut Butter, Almond Butter, etc.
- flaky sal
- Caramel + Nutella
- Reese’s Peanut Butter Cup – Add a spoonful of melted chocolate in the bottom, then fill with peanut butter, and top with another chocolate layer!
- Fresh Berries – Add fresh fruit and whipped cream to your cups.
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
Yes you can! If you halve it, you’ll need 1/4 of one egg, or you can use 3/4 tsp of corn starch dissolved in 2 and 1/4 teaspoons of cold water as an egg substitute.
Yes you can! Freeze dough balls in the size of the cookie cup you want to make (see bake section of the recipe card below). Freeze in a single layer on a parchment lined cookie sheet. Transfer to a freezer bag once frozen. Thaw in the fridge overnight before using.
You’ll need to press the indent in the center back down a bit after baking, as the dough will puff up. Use the back of a spoon. They’ll also de-puff as they cool.
No, as long as you grease the muffin pan well you shouldn’t need paper liners.
- Chocolate Chips – Feel free to use milk, semi-sweet, or dark chocolate chips. You can also use a mix of chocolate and white chocolate chips or chocolate and peanut butter chips!
- Nuts – Add 1/2 cup chopped pecans or walnuts if you like nuts in your cookies.
- Sprinkles – Add 1/2 to 3/4 cup of rainbow sprinkles to make these extra fun for kids!
- Peanut Butter Cookie Dough – Use the dough from my peanut butter cookies or Monster Cookies for a peanut butter or monster cookie dough base.
- Hot Chocolate Cookie Cups – Use the dough from my peppermint hot chocolate cookies to make hot cocoa cookie cups! Fill with marshmallow fluff – then be sure to invite me over!
- Flaky Sea Salt – I love topping my cookies with a little bit of this flaky sea salt!
- Cupcake Pan – You’ll need a standard size cupcake or muffin tin for this recipe. You can also use a mini cupcake pan or mini tart pans.
More Chocolate Chip Cookie Recipes to Love:
- Eggless Chocolate Chip Cookies
- Jumbo Bakery Style Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookie Bars
- Salted Caramel Chocolate Chip Cookies
- Brown Butter Chocolate Chunk Cookies (No chill!)
- Edible Cookie Dough Bites
Did you make this recipe? Snap a photo and leave a comment!
- 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℉. 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 with an electric mixer until creamy. Add sugars and beat on high speed until well combined, 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 of each cookie 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 onto a cooling rack. 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.