Chocolate Chip Cookie Cups (Nutella filled!)

A stack of cookie cups filled with nutella.

Chocolate Chip Cookie Cups (Nutella filled!)

Course Dessert

Cuisine American, Dessert

Keyword Cookie Cups, Chocolate Chip Cookies, Quick Desserts

Prep Time 20

Cook Time 10

Servings cookie cups

Calories 123kcal

Author Stephanie Simmons

Ingredients

9 tbsp salted butter Start with 127 grams. You'll want 103 grams left after browning. See note below.
1/3 cup + 1 tbsp dark brown sugar, packed 82 g
1/3 cup + 1 tbsp granulated sugar 78 g
1 large egg, at room temperature
3/4 tsp vanilla extract
1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out 195 g
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup chocolate chips

For Filling:

nutella, peanut butter, or any other desired fillings See other filling ideas in the blog post above.

Instructions

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 7-8 tart-sized cookie cups or about 16 to 18 of the regular muffin pan size, or 35 of the mini muffin pan size.
Brown the Butter (Optional!): Add butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 4-6 minutes once the butter has melted.) Pour into a medium bowl, making sure to scrape in the brown bits from the bottom of the pan, and allow to cool while you gather the other ingredients. It can still be warm - but not piping hot.
Make the Cookie Dough: Add the sugars to the bowl with the butter, and whisk to combine. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients, then the chocolate chips last.
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 about 2 generous tablespoons of dough for each. For the mini muffin tin, use about 1/2 ounce or 2 teaspoons of dough for each.
Press the dough in and up the sides.
Bake Tarts for 10 minutes. Bake cups in the regular size muffin tin for 8-9 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. They may look a tad "wet" or underdone - they'll set up to the perfect soft baked consistency in the muffin pan as they cool, so don't be tempted to over bake!
The centers will close up some during baking - gently use the back of a measuring spoon to help create an indent for the filling. 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.

Notes

Brown Butter: If not browning your butter, start with 103 grams of melted butter - 7 and 1/3 tbsp (just eyeball this when you slice the butter with the marks on the wrapper, it doesn't have to be perfect).

Nutrition Info: Nutrition info is only for the cookie cups, not for any fillings you might use.

Nutrition