These Chocolate Cups Recipe are the perfect combination of crunchy goodness and your favorite sweet filling. Baked in a muffin tin, the cookies take the shape of a chewy, golden brown cup that is perfectly ideal for holding treats like creamy chocolate, peanut butter, or fresh fruits. Whether you make them for a special occasion or a fun dessert project, these cookie cups are so easy to customize and enjoy. Quick, few ingredients, and a feast for the eyes-this dessert is as fun to make as it will be to devour.

How To Make Cookies Cups Recipe

Because it truly feels like every time I go to bake a batch of chocolate chip cookies, it’s this ongoing battle between my obsession with cookie dough and my love for warm chocolate chip cookies fresh from the oven.

I do this, usually: I eat half of the cookie dough straight out of the bowl-no judgments, please-and bake the rest of the cookies. As soon as all of the cookies are baked, I immediately miss the cookie dough, but it’s not like I could make cookie dough and not bake some cookies. You see, the struggle is real.

This recipe right here is the solution—now I can bake my cookie dough and eat it, too!

These Chocolate Chip Cookie Cups start off with a classic chocolate chip cookie recipe, baked to perfection in a mini muffin pan. The trick is that you take it out a tad early so the centers sink just enough to form the perfect cavity for the true star of this recipe: chocolate chip cookie dough frosting!

I’d heard of it before, seen others rave about it, but this was actually my very first time making cookie dough frosting-just wow, an absolute game changer. Why did I wait so long to try it?

How to Decorate Chocolate Cupcakes

You can really decorate these chocolate cupcakes any way you want. We love topping them with buttercream, cream cheese frosting, chocolate ganache, or even just whipped cream. Dress these chocolate cupcakes up even further with sprinkles or other garnishes.

Sure, these cookie cups take a little more effort than the average, everyday chocolate chip cookies, but they are just so much more fun! Who can resist that crunchy cookie bite into creamy dough filling? They’re perfect for parties, potlucks, or even just a late night urge to bake something up.

Can You Freeze Chocolate Cupcakes?

You can easily freeze the chocolate cupcakes, unfrosted, to use later. To do so, cool the cupcakes completely then place them in a zip-top freezer bag. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, simply defrost at room temperature. You can either serve them as is, or take the opportunity to frost and decorate before serving.

Tips For Best Chocolate Cups Recipe

Mini Muffin Pan: This will be very essential in giving the correct shape to the cupcakes. Do not forget to grease or spray it with non-stick spray.

Don’t overbake: Take the cookie cups out of the oven just before they’re set. The edges should be golden, but the centers should still be soft. They will fall in the center as they cool, which is where the frosting goes.

Let Them Cool: Allow the cookie cups to cool in a pan for some minutes. Move them to a wire rack for setting. This makes it easier to remove them from the pan.

Frosting Tips: Lightly chill the chocolate chip cookie dough frosting for an easier application. If desired, top cooled cookie cups with frosting using a piping bag or a spoon.

Fillings to Try: Besides using the chocolate chip cookie dough frosting, some ideas for fillings to try are cream cheese frosting, whipped ganache, or even fruit preserves for something different.

Make Ahead: Cookie cups may be made ahead and stored in an airtight container at room temperature up to 3 days. Add the frosting just before serving to keep it fresh.

Check for Doneness: If you’re wondering if the cookie cups are done, stick a toothpick into the edge of a cup and it should come out with just a few moist crumbs on it.not wet batter.

Customize Your Cookies: Feel free to mix add-ins of your favorite chips, nuts, or sprinkles into the cookie dough before baking.

FAQS

1. Can I use a mini muffin pan instead of a regular muffin pan?
To get that perfect cookie cup, keep in mind you will want to use a mini muffin pan. If you have only a regular muffin pan, it will work; you just need to bake the cookies a little longer. They will not be as cup-like as you perhaps would want.

2. How do I prevent the cookie cups from sticking to the pan?
Grease the mini muffin pan or use a non-stick cooking spray. For added insurance, you can use parchment paper liners.

3. Why is my cookie cup overflowing?
If the cookie cups overflow, that is usually an issue of over-filling the cups. Fill the cups only half full to allow the centers to sink and take the cup shape.

4. Can I freeze the cookie cups?
Yes, you can freeze the cookie cups before frosting them. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature before adding frosting.

5. How do I store the cookie cups?
Store the cookie cups in an airtight container at room temperature for up to 3 days. Add the frosting just before serving to keep it fresh and avoid any sogginess.

6. Can I use different types of frosting?
Absolutely! Though chocolate chip cookie dough frosting is a favorite, use any type of frosting you may enjoy, from cream cheese to whipped ganache to fruit preserves.

7. How Do I Know the Cookie Cups Are Done?
The cookie cups are done when the edges are golden brown and centers set, yet slightly soft. They will continue to cook just a little more as they cool in the pan.

8. What can I do if my cookie cups don’t sink in the middle?
If they don’t sink, they may need a little more time in the oven. Try gently pressing the centers down with the back of a spoon immediately when they come out of the oven to create the cup shape.

9. Can I add mix-ins to the cookie dough?
Yes, you can add chocolate chunks, nuts, or sprinkles to the cookie dough before baking for extra flavor and texture.

10. Can I make the cookie cups in advance?
Yes, you can make the cookie cups in advance by baking and then storing them, without frosting, at room temperature for up to 3 days, or freeze them. Add the frosting just before serving for best taste and texture.