These Chocolate Filled Cookie Cups are a delightful blend of crisp edges and gooey centers, perfect for satisfying any sweet tooth. Each bite offers a rich, velvety chocolate filling encased in a buttery, golden cookie shell. With just under an hour from start to finish, they’re surprisingly simple to make yet feel indulgent and special. The contrast of textures—crunchy outside, soft inside—creates a treat that’s as fun to eat as it is delicious.
Packed with decadent flavor and a hint of warmth from the chocolate, these cups are ideal for sharing or savoring solo. At just 143 calories per serving, they’re a guilt-free way to enjoy a little luxury. Whether for a party or a cozy night in, these bite-sized delights are sure to impress.
Ingredients for Chocolate Filled Cookie Cups
- Cookie Dough:
- 1 cup butter, melted and cooled for at least 5 minutes (226g)
- 1 cup light brown sugar, tightly packed (200g)
- ¾ cup sugar (150g)
- 2 eggs + 1 egg yolk, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour (285g)
- 2 teaspoons cornstarch
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¾ cup mini chocolate chips (125g)
- Ganache:
- 2 cups semisweet chocolate chips (340g)
- ½ cup heavy cream (120ml)
- 2 Tablespoons butter
- 1 ½ teaspoons vanilla extract
- 1 teaspoon bourbon (optional)
- ¼ teaspoon salt
- Flaky sea salt, for sprinkling (optional)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Prepare two 24-cavity mini muffin tins by spraying with baking spray or lightly greasing and flouring.
- Make the cookie dough: In a large bowl, combine the melted (cooled) butter and sugars. Stir well until fully combined.
- Add the eggs and egg yolk one at a time, stirring well after each addition. Mix in the vanilla extract.
- In a separate medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually stir the dry ingredients into the wet ingredients until completely combined. Fold in the mini chocolate chips.
- Bake the cookie cups: Use a 1 ½ Tablespoon-sized cookie scoop to drop batter into the prepared muffin tin wells. Bake for 18 minutes, or until the edges are just beginning to turn golden brown.
- Create wells: Allow the cookie cups to cool for 5 minutes. Use a rounded teaspoon to press into the center of each cookie, creating a well (press a little more than halfway down).
- Let the cookie cups cool another 10-15 minutes in the muffin tins, then gently transfer them to a cooling rack to cool completely.
- Prepare the ganache: In a small saucepan over medium heat, combine the chocolate chips, heavy cream, and butter. Stir frequently until the chocolate is completely melted and the mixture is smooth.
- Remove from heat and stir in the vanilla extract, bourbon (if using), and salt. Allow the ganache to cool slightly at room temperature for about 10 minutes.
- Fill the cookie cups: Use a small spoon to pour the ganache into the indent of each cookie cup. Sprinkle with flaky sea salt if desired.
- Let set: Allow the ganache to firm up before eating, about 1-2 hours (or enjoy them warm for a messier treat!).
Perfect Pairings: Sauce and Topping Ideas
While the ganache is already a showstopper, you can elevate your Chocolate Filled Cookie Cups with a drizzle of caramel sauce or a dollop of whipped cream. For a fruity twist, add a few fresh raspberries or a spoonful of raspberry jam. If you’re feeling adventurous, sprinkle a pinch of flaky sea salt or crushed nuts on top for a delightful contrast in texture and flavor.
Smart Storage and Reheating Tips
Store your cookie cups in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag—they’ll keep for up to 2 months. To enjoy them warm, pop them in the microwave for 10-15 seconds or let them thaw at room temperature if frozen.
Time-Saving Tricks for Busy Bakers
To streamline the process, prepare the cookie dough a day ahead and refrigerate it in an airtight container. When ready to bake, simply scoop and bake as directed. For the ganache, use a microwave-safe bowl to melt the chocolate chips, cream, and butter in 30-second intervals, stirring in between, for a quicker and mess-free method.
Recipe Variations to Try
Swap out the semisweet chocolate chips for white chocolate or dark chocolate in the ganache for a different flavor profile. You can also mix in chopped nuts or dried fruit into the cookie dough for added texture. For a festive touch, sprinkle colorful sprinkles over the ganache before it sets.
Essential Equipment Guidance
Invest in a sturdy 1 ½ Tbsp cookie scoop for evenly portioned cookie cups. A rounded teaspoon or the back of a small measuring spoon works perfectly for creating the wells. If you don’t have two mini muffin tins, bake in batches, ensuring the tin is completely cool before reusing to prevent over-spreading.
Chocolate Filled Cookie Cups
Ingredients
- 1 cup butter melted and then cooled for at least 5 minutes (226g)
- 1 cup light brown sugar tightly packed (200g)
- 3/4 cup sugar (150g)
- 2 eggs + 1 egg yolk room temperature preferred
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups all purpose flour (285g)
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup mini choc chips (125g)
Ganache
- 2 cups semisweet chocolate chips (340g)
- 1/2 cup heavy cream (120ml)
- 2 Tablespoons butter
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon bourbon optional
- 1/4 teaspoon salt
- flaky sea salt for sprinkling optional
Instructions
- Preheat oven to 350F (175C) and prepare two 24-cavity mini muffin tins by spraying with baking spray or lightly greasing and flouring.
- Combine melted (cooled) butter and sugars in a large bowl, stir well.
- Add eggs, and egg yolk one at a time, stirring well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips.
- Use a 1 1/2 Tbsp-sized cookie scoop to drop batter into prepared muffin tin wells.
- Bake on 350F (175C) for 18 minutes or edges are just beginning to turn golden brown.
- Allow cookie cups to cool for 5 minutes, and then use a rounded teaspoon to press into the center of each brownie bite and create a well (press a little more than halfway into each cookie).
- Allow brownie bites to cool another 10-15 minutes in the muffin tins, and then gently remove to cooling rack to cool completely.
- Prepare your ganache.
- GanacheCombine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat.
- Stir frequently until chocolate is completely melted and mixture is smooth.
- Remove from heat and stir in vanilla extract, bourbon (if using), and salt. Stir well.
- Allow mixture to cool slightly at room temperature, about 10 minutes.
- Use a small spoon to pour ganache into the indent of each brownie.
- Allow ganache to firm up before eating (about 1-2 hours — or you can enjoy them warm, it’ll just be a bit messier).