These rich chocolate chip cookies are baked in a muffin tin for cupcake-sized treats. These cookies have chewy edges, soft centers, and they’re packed with chocolate. Enjoy them as-is or top with buttercream, whipped cream, or ice cream.
There are few things better than a freshly baked chocolate chip cookie. These cookie cups are pure perfection, packed with everything we love about a chocolate chip cookie with a fun presentation.
These cookie cups are
Made from scratch: Adapted from our favorite chocolate chip cookie recipe with just a few changes. The dough comes together in minutes!
Rich and flavorful: Packed with chocolate, flavored with brown sugar, and vanilla and topped with your favorite topping.
Great for parties: These cookie cups are a great alternative to cake or cupcakes. They’re fun and festive.
Easily adaptable: Swap out the chocolate chips for white chocolate, peanut butter chips, or butterscotch chips. Top with chocolate frosting, vanilla frosting, whipped cream, or ice cream. Make them your way!
Begin by making the cookie dough:
- Beat butter and sugars.
- Add egg and vanilla.
- Add dry ingredients (flour, baking soda, salt, cornstarch).
- Stir in chocolate chips.
Scoop the dough into 3-tablespoon portions and roll into balls. Place one dough ball into each cavity of a 12-cup muffin pan. Bake for 12-15 minutes.
Once the cookies have baked and cooled you can top them with the topping of your choice (more on this below).
When the cookies cool a small cavity will from on the top. This is the perfect place to add a topping. Here are some of our favorites:
Once you’ve added the topping of your choice you can garnish with chocolate shavings, sprinkles, chocolate sauce, nuts, and more.
Make ahead option
If you need to get a head start on this recipe you can make the dough in advance. We recommend baking the cookie cups when you need them rather than in advance.
Freeze: Freeze portioned dough balls double wrapped for up to 3 months. Thaw in the refrigerator overnight then let the dough balls sit at room temperature for 30 minutes before baking.
Refrigerate: Dough can be portioned, double wrapped, and refrigerated for up to 3 days. Let the dough balls sit at room temperature for 30 minutes before baking.
Chocolate Chip Cookie Cups
- 1 ⅔ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch
- ½ cup unsalted butter, softened slightly but still cool
- ¾ cup packed brown sugar (light or dark), it should be fresh and soft
- ¼ cup granulated sugar
- 1 large egg, cold, straight from the fridge
- 1 ½ teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips or chunks
- ¾ cup unsalted butter, softened
- 3½ cups powdered sugar, sifted if lumpy
- ¾ teaspoons pure vanilla extract
- 1-2 tablespoons milk, plus more, if needed
- ⅓ cup unsweetened cocoa powder, optional, for chocolate frosting
- chopped chocolate or chocolate shavings, for garnish
- Preheat oven to 325°F with a rack in the center of the oven. Grease a 12-cup standard size muffin pan.
- Combine flour, baking soda, salt, and cornstarch. Set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar until combined (about a minute). Add egg and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Beat in the flour mixture until fully combined. Add the chocolate chips, mixing until combined.
- Scoop the dough into 3-tablespoon portions and form into balls. Place one ball in each muffin cup (don't flatten them; they'll spread and fill the cup while baking). Bake for 12-15 minutes, until the edges are just beginning to turn golden brown and the centers are still underdone. The cookie cups should be so soft that if you tried to lift them out of the muffin pan they would fall apart.
- Place the muffin pan on a cooling rack and cool completely, they will firm up as they cool. Once cool, proceed with the frosting.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter until smooth. Add half the powdered sugar and all the cocoa powder (omit cocoa powder if making vanilla frosting). Beat in vanilla and 1 tablespoon milk followed by remaining powdered sugar. Add as much more milk as you need to get your desired consistency (if you're making chocolate frosting you'll need a bit more milk than for vanilla frosting). Turn speed up to medium-high and beat for 30 seconds. Using a piping bag fitted with an open star tip to swirl frosting onto the top of each cookie cup. Top with chopped chocolate, if desired.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.