Chocolate Chip Cookie Cups

Easy Chocolate Chip Cookie Cups recipe. My new favourite way to make cookies, it makes the best quick nut free dessert idea.

These days, all I want to do is make quick and easy recipes. Specifically, quick and easy desserts. This is probably not a great thing because I haven’t left the house, and have not been working out at all. 

But since the coronavirus peak in Illinois is projected to be in mid May, I think I will have time to work off the desserts before we are let out of this quarantine. Until then, let me eat these Chocolate Chip Cookie Cups.

If you are lucky enough to still have flour and eggs, this buttery cookie recipe is for you.

One of my favorite things about these cookies is that you don’t need to worry about having them spread into one another. Since they are in a muffin tin, there is literally no possibility of that happening. Now that I think of it, this might be the best way to make cookies.

Another thing is, I really love the crispy part of the bottom of the cookies. You know, the part touching the pan? Now with these chewy cookies, you can have more of it, if that’s what you’re into.

The other day, I actually made a mini cupcake with these cookie cups. I did that by adding a scoop of ice cream on top of the little cups. Next time, I will add some vanilla frosting on top to make them taste even more like a cupcake.

Let’s just say I will hold off on trying on my jeans again until after these cookies are long gone. Who else has been in their PJs for most of this quarantine??

Chocolate Chip Cookie Cups Ingredients

These chewy chocolate chip cookies are made with pantry essentials. All you need is:

• unsalted butter
• dark brown sugar
• white sugar
• vanilla extract
• large eggs
• all purpose flour
• baking soda
• salt
• semi-sweet chocolate chips

Tips

Storage: ​Store cooled cookie cups in an airtight container at room temperature for 1 week. 

Make Mini Cookie Cups. To make mini versions, make the recipe according to the recipe card, except swap the regular chocolate chips for mini chocolate chips. Then place a small cookie dough ball into cavities of mini muffin tins. The bake times will be different based on the size of your mini muffin pans. Just bake it until the tops are golden brown, and the center has set.

Swap out the chocolate chips. ​You can make so many different variations using your favorite chocolate chips. Some of my favorites are using butterscotch chips or white chocolate chips.

Mix in your favorite candy. I love adding in chopped up Reese’s peanut butter cups or m&ms.

Make a classic chocolate chip cookie. If you don’t want your cookie to be in the shape of a cup, place the dough on cookie sheets and bake as you normally would bake cookies. 

More Bite-sized Treats

Like these Chocolate Chip Cookie Cups? Then you will love these quick dessert ideas:

• Salted Caramel and White Chocolate Chip Cheesecake Cookie Cups
• Easy Jam and Cream Cheese Danishes
• Healthy Peanut Butter Chocolate Chip Cookie Dough
• Apple Pie Cookies

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Chocolate Chip Cookie Cups

Easy Chocolate Chip Cookie Cups recipe. My new favourite way to make cookies, it makes the best quick nut free dessert idea.

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Vegetarian

Prep Time: 7 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 20 minutes minutes

Servings: 24 cookie cups

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 1/4 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chocolate chips

Instructions

• Preheat the oven to 350°F. Lightly spray 2 muffin pans with cooking spray and set aside.
• In a large bowl, cream together the butter and sugars until light and fluffy.
• Mix in the vanilla and eggs one at a time until fully combined.
• In a separate bowl, mix together the flour, baking soda and salt. Slowly mix into the butter mixture until fully incorporated. Fold in the chocolate chips.
• Using a cookie scoop, divide the batter into the prepared pans and press down with the back of a spoon. Bake in the preheated oven for 13-15 minutes, or until the top is golden and a toothpick inserted comes out clean.
• Allow the cookies to rest for around 4-5 minutes, then transfer to wire racks to cool completely.

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