Chocolate Chip Cookie Cups
These chocolate chip cookie cups are a fun and easy dessert made with premade cookie dough and filled with fluffy chocolate frosting. Baked in mini muffin tins, they create the perfect bite-sized treat for any occasion.
Equipment
- mini muffin tin
Ingredients
- 1 16.5- ounce package chocolate chip cookie dough
- ½ cup unsalted butter room temperature
- 1 ½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 1-2 Tablespoons heavy whipping cream or milk
- 1 teaspoon vanilla extract
- Dash of salt
Instructions
- Preheat oven to 350℉. Liberally spray a mini muffin pan with baking spray.
- Separate the premade chocolate chip cookie dough squares and place one section into each well of the mini muffin tins.1 16.5- ounce package chocolate chip cookie dough
- Bake for 16-18 minutes or until golden brown.
- Immediately after baking, use the small end of a tart shaper or a wine cork to lightly press the centers down, forming a cup shape.
- Let cookies cool in the pan for about 5 minutes, then carefully lift them out using a butter knife. Transfer to a cooling rack to cool completely.
- To make the frosting, beat unsalted butter in a large bowl on medium speed for 2-3 minutes until light and pale in color.½ cup unsalted butter
- Add powdered sugar, cocoa powder, vanilla extract, and a dash of salt. Mix on medium speed, adding 1-2 tablespoons of heavy cream until the desired consistency is reached. Beat for an additional 2-3 minutes until fluffy.1 ½ cups powdered sugar, ¼ cup unsweetened cocoa powder, 1-2 Tablespoons heavy whipping cream or milk, 1 teaspoon vanilla extract, Dash of salt
- Transfer the frosting to a piping bag and pipe it into the cooled mini cookie cups. For extra flavor, top with sprinkles or mini chocolate chips!
Notes
Storage & Freezing Instructions
Keep the cookie cups in an airtight container at room temperature for up to 3 days.
Store in the fridge for up to a week in a sealed container.
The cookie cups can be frozen (without frosting) for up to 3 months. They should be thawed at room temperature and frost before serving.
Natalie's Pro Tip
For extra chewy cookies, slightly underbake the cookie cups by 1-2 minutes. The residual heat will continue to bake the cookies as they cool, giving them that perfect soft and gooey chocolate chip cookie texture!
When pressing down the centers, don't press down too hard because you will crack the cookie cup, making it more difficult to get it out of the tin. You just want to make a small indentation where the frosting can sit.
Tried this recipe?Let us know how it was!
