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 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.
Is it cheating that I kinda just took the recipe for my Easter Egg Chocolate Chip Cookie Cups and took out the Mini Eggs?
Maybe. You see what I am saying about easy recipes?
But it is well past Easter, so no one is going to be going to my Easter recipes any time soon. May as well show you how I like to make my cookies these days, without any Mini Eggs.
Please tell me I’m not the only one who is mourning not having access to Mini Eggs in stores anymore.
If you are lucky enough to still have flour and eggs, this cookie recipe is for you.
One of my favourite 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.
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 cookies, you can have more of it, if that’s what you’re into.
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
- 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.
They look amazing and will definitely try ti make them next week! I feel the same way about the chocolate eggs… easter come back!! Thank you for the recipe! We will pin it for next another day
They need to sell them year round!!
What a fun spin on the traditional chocolate chip cookie! These cookie cups are cute, delicious, and perfect for snacking.
Thanks!! I love making these 🙂
These are perfect. I really like that they have a crispy exterior and a nice chewy interior..
Same here!! Thanks Andrea!!
This is a GREAT idea! I can’t believe how simple and effective it is. Love that extra bit of cookie because I can never have enough with just one!
Same!! Thanks Jeannette!!
Good timing. I need to make cookies for our next-door neighbor kids and the thought of just plain drop cookies wasn’t what I wanted. I just found some flour today and I am making these cookie cups. Yeah!
Ooh nice find!! These cups are the perfect way to use it 🙂
We love making cookie cups… So easy and fail proof thank you!
Agree! Thanks 🙂
So cute – like a cookie and muffin in one.
Thanks:)