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Classic Chocolate Chip Cookie Cups Recipe

Buttery, chewy cookie cups made without a muffin tin – perfect for holding ice cream, pudding, or your favorite fillings.
Print Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 1 hour
Course cookie cups recipe, Dessert
Cuisine American
Servings 12 servings
Calories 215 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar light or dark
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • Additional butter for greasing the muffin tin

Instructions
 

  • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  • Add the egg and vanilla extract. Beat until well combined.
  • Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
  • Fold in the chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 30 minutes (up to 3 days).
  • Preheat oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with butter or cooking spray.
  • Divide the chilled dough into 12 equal portions (about 2 tablespoons each). Roll each into a ball.
  • Place each dough ball into a muffin cup. Using your fingers or a tart shaper, press the dough evenly against the bottom and up the sides of each cup, forming a bowl shape about 1/4 inch thick. Make sure the rim is even.
  • Bake for 12-14 minutes, until the edges are golden brown and the centers look set but still slightly soft.
  • Remove from the oven and let the cups cool in the pan for exactly 5 minutes. Gently twist each cup to loosen, then transfer to a wire rack to cool completely.
  • Fill with your desired filling (ice cream, pudding, whipped cream, etc.) just before serving.

Notes

1. Chilling is crucial: Do not skip the 30-minute chill. It prevents spreading and ensures the cups hold their shape.
2. Grease well: Even non-stick pans need a good coating of butter or spray. Use a pastry brush to get into the corners.
3. Make it dairy-free: Substitute vegan butter and use dairy-free chocolate chips. The texture will be slightly softer.
4. Make it gluten-free: Use a 1:1 gluten-free baking blend that contains xanthan gum.
5. Add 1/2 teaspoon of vanilla for extra flavor.
6. Storage: Unfilled cookie cups keep at room temperature in an airtight container for up to 3 days.
7. Freeze for up to 3 months.
8. Filling tip: To prevent sogginess, brush the inside of the cooled cups with a thin layer of melted chocolate and let it set before adding wet fillings.