Best Cookie Cup

Why You’ll Love This Recipe

Cookie cups are easy to make, look impressive, and are endlessly versatile. You get the best of both worlds: a soft, buttery cookie with crisp edges and a rich, gooey filling inside. Perfect for parties, birthdays, or when you want a creative twist on classic cookies, these bite-sized desserts are guaranteed to steal the spotlight.

Ingredients

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

For the cookie cups:

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter (softened)
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• Semi-sweet chocolate chips (or your favorite add-ins)

For the filling (choose one or mix and match):

• Chocolate ganache (chocolate chips + heavy cream)
• Peanut butter
• Nutella
• Whipped cream cheese frosting
• Caramel sauce
• Mini peanut butter cups or other candies (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with nonstick spray.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In another large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract; mix until smooth.
5. Gradually add the dry ingredients to the wet ingredients and mix until combined. Stir in chocolate chips or your favorite mix-ins.
6. Scoop about 1 tablespoon of dough into each muffin cup and press gently to form a well in the center (a small spoon or your thumb works well).
7. Bake for 9–11 minutes or until golden brown and set. The centers will still look soft.
8. Remove from oven and immediately press down the center of each cookie with the back of a spoon or small measuring cup to reinforce the cup shape.
9. Let the cookie cups cool completely in the pan, then gently remove.
10. Fill with your desired filling and decorate as desired.

Servings and timing

This recipe makes about 24 mini cookie cups.
Prep time: 20 minutes
Bake time: 9–11 minutes
Cool time: 30 minutes
Total time: about 1 hour

Variations

• Peanut butter cup cookie cups: Press a mini peanut butter cup into each cookie right after baking.
• S’mores cups: Fill with marshmallow fluff, chocolate, and graham cracker crumbs.
• Cheesecake cups: Fill with sweetened cream cheese and top with berries or jam.
• Brownie batter cups: Use brownie batter instead of cookie dough for a rich twist.
• Holiday-themed: Use colorful candies, sprinkles, or frosting for seasonal flair.

Storage/Reheating

Store cookie cups in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, store plain cookie cups in a freezer-safe bag or container for up to 2 months. Add filling after thawing.
To reheat (if desired), warm in the microwave for 5–10 seconds before filling or serving.

FAQs

Can I make these with store-bought cookie dough?

Yes, pre-made dough works great for a shortcut. Just follow the same shaping and baking steps.

Do I need a special pan?

A mini muffin tin works best for small cookie cups. Standard muffin tins can be used for larger cups (adjust baking time).

How do I prevent sticking?

Grease the pan well or use a nonstick mini muffin tin. Let the cups cool before removing.

Can I make them ahead?

Yes! Bake and store the cookie cups, then fill right before serving for best texture.

Can I use different cookie flavors?

Absolutely. Try sugar cookie dough, red velvet, or even snickerdoodle for variety.

How do I keep the centers from puffing too much?

Gently press down the centers again right after baking to maintain the cup shape.

Can I freeze filled cookie cups?

It depends on the filling. Unfilled cookie cups freeze best, but stable fillings like ganache may also freeze well.

Can I fill them with ice cream?

Yes! Just freeze the cookie cups first so they hold up, then fill with ice cream before serving.

Are these good for parties?

They’re perfect for parties—bite-sized, easy to serve, and customizable for any theme.

How can I make them gluten-free?

Use a 1:1 gluten-free flour substitute and check that your other ingredients are certified gluten-free.

Conclusion

Cookie cups are a fun and delicious way to take your cookie game to the next level. With a buttery cookie base and endless filling options, these sweet little treats are perfect for any occasion. Easy to make and hard to resist, they’re a creative twist on classic cookies that everyone will love.

Best Cookie Cup

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Cookie cups are mini desserts made by baking cookie dough in muffin tins to form cup shapes, which are then filled with a variety of sweet fillings like ganache, peanut butter, caramel, or frosting. They’re fun, customizable, and perfect for parties or gifting.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 1 hour
• Yield: 24 mini cookie cups
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips (or other mix-ins)
• For filling (choose one or more):
• 1/2 cup chocolate ganache (chocolate chips + heavy cream)
• 1/2 cup peanut butter
• 1/2 cup Nutella
• 1/2 cup caramel sauce
• Mini peanut butter cups or candies (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin or spray with nonstick spray.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add egg and vanilla extract; mix until smooth.
5. Gradually mix in the dry ingredients until combined. Stir in chocolate chips or preferred add-ins.
6. Scoop 1 tablespoon of dough into each muffin cup. Press gently to create a shallow well in the center.
7. Bake for 9–11 minutes, or until the edges are golden and centers are slightly soft.
8. Remove from oven and immediately press down the center of each cookie with the back of a spoon to reinforce the cup shape.
9. Let cookie cups cool completely in the pan, then gently remove.
10. Fill each cup with your choice of filling and decorate if desired.

Notes

• Unfilled cookie cups can be frozen and filled later for best texture.
• Press centers again after baking while warm to maintain the cup shape.
• Mix and match fillings for variety—great for party platters.

Nutrition

• Serving Size: 1 cookie cup (unfilled)
• Calories: 140
• Sugar: 10g
• Sodium: 70mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg