Cookie Cups
These Cookie Cups are delightful bite-sized treats made with soft and chewy cookie dough, baked into cup shapes, and filled with your favorite toppings. Perfect for parties, desserts, or an indulgent snack!
Equipment
- Mixing bowl
- Electric mixer for blending dough
- Mini muffin tin for baking cookie cups
- Oven preheated to 350°F
- Cookie scoop for portioning dough
- Measuring cups for accurate ingredient measurements
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips semi-sweet
- 1 cup filling of choice such as chocolate ganache, whipped cream, or fruit preserves
Instructions
- In a mixing bowl, beat together softened butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until a dough forms. Fold in chocolate chips.
- Scoop dough into the greased mini muffin tin, filling each cup about 3/4 full. Press down slightly to form a cup shape.
- Bake at 350°F (175°C) for 10-12 minutes, or until edges are golden brown. Let cool in the pan for a few minutes, then use a spoon to press the centers down to maintain the cup shape.
- Once cooled, fill each cookie cup with your desired filling such as chocolate ganache, whipped cream, or fruit preserves.
- Serve immediately or store in an airtight container for up to 3 days.
Notes
- Optional Equipment: A melon baller can help create perfect wells for the filling.
- Customization: Swap chocolate chips for white chocolate or add sprinkles for a festive touch.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Serving Tip: Best enjoyed fresh but can be filled and stored in the refrigerator for a cool treat.