These chocolate chip cookie cups are such a fun, bite-sized treat! We're filling them up with my easy chocolate ganache for an extra indulgent touch. This is one of my favorite Valentine's Day recipes, but really they're the perfect dessert for any occasion!
I've always been intrigued by the idea of cookie cups. I mean, it's pretty genius if you ask me. Deliciously soft chocolate chip cookies... but with a well in the center? The perfect little vessel for a delicious filling? The possibilities are endless!
When I decided to try my hand at chocolate chip cookie cups, I knew I wanted to fill them up with a simple chocolate ganache. Sometimes, it's best to stick to the classics. And boy, will you be glad that you did! You are seriously going to love these little guys.
The overall process is super simple and pretty much like making chocolate chip cookies. The cookie dough can be a bit crumbly, but if you let your cups cool completely in the muffin tin before popping them out, they should stay together.
I'm talking you through all of the steps below, and I've even made a video showing you how I make them!
Why You'll Love This Recipe
- These cookie cups are seriously easy. If you bake semi-regularly, you likely have these ingredients in your kitchen right now!
- The chocolate ganache is so dreamy. It's thick, it's rich, and it'll take you just a few minutes to make.
- Who doesn't love a bite-sized treat? These are so fun to make for a party!
Ingredient Notes & Substitutions
- Flour: I like to use Bob's Red Mill 1 to 1 flour in pretty much all of my recipes. However, if you are not following a gluten free diet, you can make these cookie cups using all-purpose flour. If you use a different gluten free flour, make sure it contains xanthan gum.
- Brown sugar: I recommend light brown sugar, but dark brown sugar will also work if that's what you have on hand.
- Egg: If you are looking to make these cookie cups eggless, you can use Bob's Red Mill Egg Replacer. Make sure to follow the instructions on the package to replace 1 egg.
- Chocolate chips: I always use semisweet chocolate chips in this recipe, but anything goes! You can also use mini chips or chocolate chunks.
STEP ONE: To make my cookie cups, you will start by combining the dry ingredients in a small bowl.
STEP TWO: Next, cream the butter with both sugars using a mixer. You know the drill! I told you, this is an easy one.
STEP THREE: Add the egg and vanilla extract, and mix it up some more.
STEP FOUR: Add your dry ingredients in and continue to mix until you have your cookie dough.
STEP FIVE: Use a cookie scoop to scoop cookie dough into a muffin tin. You may want to use your hands to push the dough down, but don't worry about getting that cup shape at this point. Bake on 350ºF for about 12 minutes, or until they're slightly golden.
STEP SIX: As soon as they come out of the oven, use the back of a spoon or small measuring cup to push down into each cup and create a well in the center. Cool completely before removing from the tin and filling up with ganache.
The ganache could not be easier. Heat up the heavy cream (I do mine in the microwave) and pour over your chocolate chips. Let this sit for a few minutes before giving it a good stir until smooth.
Pour the ganache into the chocolate chip cookie cups, then let them set. I like to pop them into the refrigerator for around 20 minutes.
- My top tip with practically every recipe is to use a scale to weigh your flour if possible. This is the best way to ensure accuracy! The weight will vary depending on what flour you use, and you don't want to inadvertently add too much or not enough to your cookie dough.
- You really want to grease your muffin tins thoroughly. I don't know about you, but usually when I use my muffin tin, I'm lining it with cupcake liners. Not with this recipe! The cookie dough is going directly into the pan, so you do want to ensure that it's well-greased so that you don't struggle getting your cookie cups out.
- To get the perfect cookie cups, you want to push down on the middle of the baked dough to create a well and achieve that little cup-like shape. You need to do this as soon as they come out of the oven. At this point, they'll be soft enough to shape. I use the back of a tablespoon or a small measuring cup.
- As noted earlier, this dough can be slightly dry and crumbly. However! It should still stick together when you press with your hands. Because of this, you really will want to allow your cookie cups to cool in the muffin tin completely. This will help them set. Otherwise, they may fall apart on you.
Frequently Asked Questions
Yes, you should be able to substitute your favorite non-dairy butter. I'm not sure how to make chocolate ganache without heavy cream, so you may need to use a different filling.
If you don't want to do chocolate ganache like I did, you can fill these cookie cups with whipped cream, mousse, cream cheese frosting, or even peanut butter. There are endless possibilities!
Store the cookie cups in an airtight container at room temperature for up to 4 days.
Yes! You should be able to freeze the unfilled cookie cups for up to 3 months. I recommend thawing them and filling before serving, rather than freezing with the ganache.
Watch How To Make
Related Recipes You Might Like
Chocolate Chip Cookie Cups
- 1 ½ cups (222g) gluten free flour* (I use Bob's Red Mill 1 to 1 flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar packed
- 1 egg*
- ½ teaspoon vanilla extract
- ½ cup (85g) semisweet chocolate chips
For the ganache:
- ½ cup (120ml) heavy cream
- 4 ounces semisweet chocolate chips
- Preheat oven to 350°F. Grease a standard muffin tin and set aside.
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.1 ½ cups (222g) gluten free flour*, ½ teaspoon baking soda, ½ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the egg and vanilla extract and beat to combine.½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ¼ cup (50g) brown sugar, 1 egg*, ½ teaspoon vanilla extract
- Add the dry ingredients into the wet ingredients and mix on low speed until combined. Fold in the chocolate chips.½ cup (85g) semisweet chocolate chips
- Using a cookie scoop, scoop dough into muffin tin, using your hand or the back of the spoon to pack the dough in. Bake for 12-14 minutes, or until cookie cups are lightly browned. Immediately after removing from the oven, use the back of a spoon or measuring cup to push down at the center of each cookie cup, creating a well in the center.
- Allow cookie cups to cool in muffin tin completely before attempting to remove and filling with ganache.
To make the ganache:
- In a microwave safe bowl or mug, heat heavy cream for about :45-:55. Cream should be hot but not scorching. Remove from the microwave and pour over chocolate chips. Let the mixture sit for 2 minutes before stirring.½ cup (120ml) heavy cream, 4 ounces semisweet chocolate chips
- Cool ganache completely, then spoon into the center of each cookie cup. Refrigerate the cookie cups for about 20 minutes to allow for the ganache to set before serving.
- If you are not looking to make these cups gluten free, feel free to use all-purpose flour.
To make these cookie cups eggless, I recommend using 1 tablespoon of Bob's Red Mill Egg Replacer mixed with 2 tablespoons of water. Be sure to follow the instructions on the package.
- The cookie dough will be slightly crumbly, but should hold together if you use your hands to push into the tin.
- Be sure to cool cookie cups completely before removing from the muffin tin. If you try to remove too soon, they may fall apart.
Did you make my chocolate chip cookie cups? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!