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Home » Cookies » Chocolate Chip Cookie Cups

Chocolate Chip Cookie Cups

Published: Mar 31, 2022 by Allison · 5 Comments

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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.

Cookie cups on a white plate topped with vanilla and chocolate frosting.

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!

Chocolate chip cookie cup topped with chocolate frosting.

Recipe overview

Begin by making the cookie dough:

  1. Beat butter and sugars.
  2. Add egg and vanilla.
  3. Add dry ingredients (flour, baking soda, salt, cornstarch).
  4. Stir in chocolate chips.
Chocolate chip cookie dough in a glass bowl.

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).

Closeup of chocolate chip cookie cups.

Toppings

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:

  • Vanilla buttercream frosting
  • Chocolate buttercream frosting
  • Whipped cream
  • Ice cream

Once you’ve added the topping of your choice you can garnish with chocolate shavings, sprinkles, chocolate sauce, nuts, and more.

Chocolate chip cookie cup with a bite taken out of it.

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. 

More cookie recipes

  • Salted Butterscotch Cookies
  • Crispy Cinnamon Sugar Cookies
  • S’mores Cookies
  • White Chocolate Cranberry Cookies

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Cookie cup with a bite taken out of it.

Chocolate Chip Cookie Cups

Thick chocolate chip cookie baked in a muffin tin for cupcake-sized cookie 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.
5 from 5 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 12
Calories: 540kcal
Author: Allison – Celebrating Sweets

Ingredients

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

Frosting:

  • 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

Instructions

Cookie cups:

  • 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.

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.

Notes

Make ahead option:
If you need to get a head start on this recipe you can make the dough 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. 

Nutrition

Calories: 540kcal | Carbohydrates: 76g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 158mg | Potassium: 172mg | Fiber: 3g | Sugar: 57g | Vitamin A: 621IU | Calcium: 35mg | Iron: 2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
« Carrot Cake with Brown Butter Frosting
Soft Sugar Cookies with Strawberry Frosting »

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Comments

  1. Liz

    April 02, 2022 at 7:10 am

    5 stars
    These cookie cups are so cute and so fun! I love how easy they are to make!

    Reply
  2. Marsha

    April 02, 2022 at 11:35 am

    5 stars
    Awesome recipe! These were absolutely delicious, especially with the frosting.

    Reply
    • Allison

      April 07, 2022 at 2:36 pm

      I’m so glad! Thanks for stopping by!

      Reply
  3. Layla

    July 23, 2022 at 5:21 pm

    I have a question, how many grams of butter did you use?

    Reply
    • Allison

      July 26, 2022 at 9:59 am

      For the cookie portion of the recipe, 113 grams (one US stick of butter).

      Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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