How to Make Chocolate-Filled Cookie Cups
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Preheat oven to 350°F (175°C).
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Cream butter & sugars in a bowl until light and fluffy.
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Add vanilla & salt, mixing until combined.
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Stir in flour gradually until dough just comes together.
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Fold in mini chocolate chips.
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Shape into 12 equal portions and press into muffin cups, shaping up the sides.
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Bake 10–12 minutes until edges are lightly golden.
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Fill with semi-sweet chocolate chips while warm.
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Cool 10 minutes in pan, then transfer to a rack to cool fully.
What to Serve With These Cookie Cups
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A scoop of vanilla ice cream (melts into the chocolate… pure bliss!)
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Whipped cream and fresh raspberries for a lighter balance
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Hot coffee or a tall glass of milk for the ultimate comfort pairing
Tips for Perfect Cookie Cups
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Don’t overbake – you want soft centers to keep that melt-in-your-mouth texture.
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Shape evenly – helps them bake uniformly and hold the filling.
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Use good-quality chocolate – it makes a big difference in flavor.
Storage Instructions
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Store in an airtight container at room temperature for up to 3 days.
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For longer storage, freeze (without filling) for up to 2 months. Fill after reheating for best texture.
FAQ
Can I use store-bought cookie dough?
Yes, but the texture will be less tender than homemade.
Can I make these gluten-free?
Absolutely—just swap in a good 1:1 gluten-free flour blend.
Do they reheat well?
Yes! A quick 10-second microwave warm-up makes the centers gooey again.
Final Thoughts
These Chocolate-Filled Cookie Cups are proof that simple baking can feel luxurious. They’re quick to whip up, endlessly adaptable, and disappear in record time—always a good sign in my book.
