Cookie Cups are a fun and versatile dessert that turns classic cookies into adorable, bite-sized edible cups. These sweet little treats are soft and chewy on the inside, crisp on the edges, and perfect for filling with your favorite toppings — from creamy chocolate ganache and frosting to fruit, mousse, or even ice cream.
Cookie Cups:
Whether you’re hosting a party, baking for the holidays, or just craving something sweet and creative, Cookie Cups are a guaranteed crowd-pleaser. Their customizable nature makes them perfect for any flavor combination and every occasion!
History:
The idea of Cookie Cups evolved from the classic chocolate chip cookie, a timeless American favorite. As home bakers experimented with shapes and fillings, muffin tins became the perfect tool for transforming simple cookie dough into small, edible dessert bowls. Today, cookie cups have become a fun and modern way to enjoy cookies with endless filling possibilities.
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Cookie Cups
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup mini chocolate chips (optional)
Optional fillings:
- Chocolate ganache
- Whipped cream
- Peanut butter
- Caramel
- Fresh fruit or berries
- Ice cream
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin generously.
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract; mix until combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.
- Stir in chocolate chips if desired.
- Scoop about 1 tablespoon of dough into each muffin cup. Press gently into the bottom and up the sides to form a cup shape.
- Bake for 10–12 minutes or until golden brown.
- While still warm, use the back of a small spoon to press down the centers to maintain the cup shape.
- Cool completely before adding your choice of filling.
Notes
- Don’t overbake — the centers should remain slightly soft.
- Chill dough for 15 minutes if it’s too sticky to handle.
- Use non-stick muffin tins for easy removal.
- Let cookie cups cool fully before adding fillings.
- Store plain cookie cups in an airtight container for up to 5 days.