Description
These chocolate chip cookie dough cups are the ultimate bite-sized treat—perfect for parties, bake-offs, or an easy sweet snack. With a rich, chewy cookie base and endless filling options, they’re a creative twist on the classic cookie.
Ingredients
1 cup (226g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups (340g) semisweet chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease a mini muffin tin or use silicone liners.
In a mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture.
Fold in chocolate chips.
Scoop 1 tablespoon of dough into each muffin cup, pressing up the sides to form a cup shape.
Bake for 10–12 minutes, or until edges are golden.
Immediately press the centers down with a spoon to create the cup shape.
Cool completely before removing and filling if desired.
Notes
For no-bake or edible versions, omit the eggs and use heat-treated flour.
Fill cookie cups with whipped cream, jam, or ganache for extra flair.
Chill dough if it feels too soft before baking.
Store unfilled cups at room temperature in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 18–24 mini cookie cups