Best 3 Chocolate Chip Cookie Cups Recipes

Indulge in a delightful journey of flavors with our exquisite Chocolate Chip Cookie Cups. These bite-sized treats are a harmonious blend of crispy cookie cups and gooey chocolate chips, offering a symphony of textures and flavors in every bite. With three irresistible variations - classic Chocolate Chip Cookie Cups, decadent Peanut Butter Chocolate Chip Cookie Cups, and luscious Nutella-Stuffed Chocolate Chip Cookie Cups - this recipe collection caters to diverse palates and guarantees an unforgettable dessert experience.

Each variation offers a unique twist on the classic chocolate chip cookie: the classic version boasts a timeless combination of crisp cookie cups and rich chocolate chips, while the peanut butter variant tantalizes taste buds with a creamy peanut butter filling. The Nutella-stuffed option elevates the indulgence with a luscious Nutella center, making it an irresistible treat for chocolate and hazelnut enthusiasts. These cookie cups are not only visually appealing but also incredibly versatile; they can be enjoyed on their own, paired with a scoop of ice cream or fresh berries, or even creatively transformed into dessert tacos.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CHIP COOKIE CUPS

Chocolate Chip Cookie Cups image

This recipe came about as a total accident. When I was a teenager, I wanted to make chocolate chip cookies in mini muffin pans, but the centers sank in. In a pinch, I filled the centers with icing and voila! The cookie cup. My friends would beg me to make these every week.

Provided by Brandi Rose

Categories Desserts Cookies Filled Cookie Recipes

Time 45m

Yield 40

Number Of Ingredients 14

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semisweet chocolate chips
½ cup shortening
½ cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk, or more as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
Combine flour, baking soda, and salt in a small bowl.
Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.
Drop rounded tablespoons of the dough into the prepared mini muffin cups.
Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.
Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners' sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.
Fill the center of each cooled cookie cup with icing.

Nutrition Facts : Calories 231 calories, Carbohydrate 30.5 g, Cholesterol 27.7 mg, Fat 12.3 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 6.6 g, Sodium 144.8 mg, Sugar 24.2 g

HOT CHOCOLATE COOKIE CUPS

Hot Chocolate Cookie Cups image

These hot chocolate cookie cups are the perfect Christmastime treat.

Provided by Jessica Furniss

Categories Desserts Cookies Chocolate Chip Cookie Recipes

Time 1h25m

Yield 20

Number Of Ingredients 8

Ingredients

1 cup heavy whipping cream
1 cup semisweet chocolate chips
baking spray with flour
1 (16.5 ounce) package refrigerated cookie dough (such as Pillsbury®)
3 tablespoons chocolate-hazelnut spread (such as Nutella®)
1 (10 ounce) package miniature marshmallows
colorful sprinkles
1 cup mini pretzels

Steps:

Pour heavy cream into a microwave-safe measuring cup. Heat in the microwave in 10-second intervals until warm to the touch, but not hot enough to scald you.
Place chocolate chips in a medium mixing bowl. Pour warm cream over the chocolate. Do not stir. Cover and let stand until chocolate chips are completely melted, about 30 minutes.
Remove the lid and whisk ganache until smooth. If some of the chocolate chips haven't melted all the way, reheat in the microwave at 5-second intervals. Let ganache cool while you make the cookie cups.
Preheat the oven to 350 degrees F (175 degrees C). Spray a mini muffin tin thoroughly with baking spray, getting every nook and cranny.
Place one chilled cookie dough piece in the center of each muffin cup.
Bake in the preheated oven until the edges are golden brown, 16 to 18 minutes. Carefully turn the cookie cups out onto a cooling rack. Let cool for 1 minute.
Gently flip the cookie cups so they are right side up. The cookie cups will be delicate and easily broken, so be gentle on this step. If the center of the cookies didn't sink during baking, press hot cookies very gently with a mini cookie scoop, melon baller, or your thumb to form indentations. Allow to cool completely.
Using an icing spreader, scoop out a small amount of the ganache and spread it gently into the center of the cookie cups. Top with chocolate-hazelnut spread. Press a few mini marshmallows into the chocolate; scatter sprinkles over the top.
Break off the pretzels so that the curved part resembles a 'handle'. Dip each end into ganache and press against the side of the cookie cups. Let stand until ganache firms up and keeps the handles in place.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 35.4 g, Cholesterol 18.8 mg, Fat 13.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 6 g, Sodium 181.2 mg, Sugar 19.8 g

BEST CHOCOLATE CHIP COOKIES

Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories Desserts Cookies Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

Tips:

Use high-quality chocolate chips for the best flavor.
Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape.
Don't overmix the cookie dough. Overmixing will make the cookies tough.
Bake the cookies until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool completely before filling them with chocolate ganache.
If you don't have a muffin tin, you can also bake the cookies in a regular baking sheet. Just be sure to space them out so they don't touch.
These cookies can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These chocolate chip cookie cups are the perfect treat for any occasion. They're easy to make and always a hit with friends and family. With their gooey chocolate ganache centers, these cookies are sure to satisfy your sweet tooth. So next time you're looking for a delicious and festive dessert, give these chocolate chip cookie cups a try. You won't be disappointed!