Name: Chocolate Chip Cookie Cups
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi-sweet chocolate chips; 1 cup heavy whipping cream; 1 1/2 cups semi-sweet chocolate chips (for ganache)

Soft, chewy, and filled with silky ganache, these Chocolate Chip Cookie Cups are a creative twist on a beloved classic. I bake them in muffin tins to create individual servings, each one a perfectly portioned treat that’s both nostalgic and decadent. They’re the kind of dessert I bring out when I want to impress but keep things simple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Cups:

1 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi-sweet chocolate chips

For the Ganache Filling:

1 cup heavy whipping cream

1 1/2 cups semi-sweet chocolate chips

Directions

I preheat my oven to 350°F (175°C) and either grease a standard muffin tin or line it with paper liners.

In a large bowl, I cream the softened butter with both sugars until light and fluffy.

I beat in the eggs one at a time, then add the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, and salt. I slowly add this to the butter mixture and stir until fully combined.

I fold in the chocolate chips.

Using about 2 tablespoons of dough for each cup, I press the dough gently into the muffin tin wells, pushing up slightly on the sides to make room for the ganache.

I bake them for 12–14 minutes, until the edges are golden and the centers look set.

Right after they come out of the oven, I use the back of a spoon to press down the center to shape the cup.

I let them cool completely in the pan before removing.

To make the ganache:

I heat the heavy cream in a saucepan over medium heat just until it simmers.

I pour the hot cream over the chocolate chips in a bowl and let it sit for 2 minutes.

I stir until the mixture is smooth and glossy, then let it cool slightly so it thickens.

I spoon the ganache into each cooled cookie cup and let them sit at room temperature or chill briefly to set.

Servings and timing

This recipe makes 24 cookie cups.

Prep time: 20 minutes

Cook time: 14 minutes

Total time: 34 minutes

Each cookie cup contains approximately 310 kcal.

Variations

Sometimes I like to play around with the flavors:

Swap out the semi-sweet chips for milk or dark chocolate.

Add a few teaspoons of espresso powder to the ganache for a mocha twist.

Use peanut butter chips or chopped nuts in the cookie dough for added crunch.

Instead of ganache, I’ve filled the cups with caramel sauce or marshmallow fluff.

Storage/Reheating

I store the cookie cups in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, I place them in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. I let them thaw at room temperature. If I want the ganache slightly melty, I microwave them for 10–15 seconds before serving.

FAQs

How do I prevent the cookie cups from sticking to the pan?

I always make sure to either grease the muffin tin generously or use paper liners. Letting the cookie cups cool completely also helps them pop out more easily.

Can I use store-bought cookie dough?

Yes, but I think homemade gives a better texture and flavor. If I’m in a hurry, pre-made dough works, just remember to press it into the muffin tin and reduce the baking time slightly if needed.

Can I make these ahead of time?

Absolutely. I often bake the cookie cups a day or two in advance and fill them with ganache just before serving for the freshest texture.

What can I use instead of ganache?

I’ve used Nutella, caramel, peanut butter, and even jam. Just make sure whatever I use is thick enough to stay in the cookie cup.

How do I know when the cookie cups are done baking?

I look for golden edges and a slightly soft center. They’ll continue to firm up as they cool, so I take them out when they still look a little soft in the middle.

Conclusion

These Chocolate Chip Cookie Cups are one of my go-to treats when I want to bake something simple yet special. They’re the perfect balance of chewy cookie and creamy filling, easy to make, and a guaranteed crowd-pleaser. I love how versatile they are—and I bet once I try them, I’ll keep coming back to the recipe again and again.

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