Chocolate Chip Cookie Cups Recipe

 

If you’re looking for a show-stopping treat that feels both nostalgic and delightfully fresh, these Chocolate Chip Cookie Cups are exactly what you need. Imagine the warmth and soft chewiness of a classic chocolate chip cookie, perfectly molded into little edible mugs and filled with rich, creamy cheesecake mousse—each bite an irresistible marriage of texture and flavor. Whether you’re serving these for a special occasion or just want to impress your friends with something unique and indulgent, these delightful cookie cups are sure to steal the spotlight and create lasting smiles.

Ingredients You’ll Need

The magic behind these Chocolate Chip Cookie Cups is how simple pantry staples come together to create something stunning. Each ingredient plays a vital role: the flour and baking soda give you the perfect cookie base, while the sugars deliver tenderness and caramel notes. Butter brings richness and moisture, eggs add structure, and mini chocolate chips sprinkle pockets of melty sweetness. For the irresistible filling, cream cheese and heavy cream form a dreamy cheesecake mousse that elevates these cups to dessert royalty.

• All-purpose flour (2 1/4 cups): The foundation for a soft but sturdy cookie that holds the cup shape beautifully.
• Baking soda (1/2 tsp): Adds the perfect lift to create a tender crumb with just the right amount of rise.
• Sea salt (1 tsp): Balances sweetness and enhances the chocolate and buttery flavor notes.
• Unsalted butter (1 cup, room temperature): Provides richness and moisture for soft, flaky cookie cups.
• Granulated sugar (1/2 cup): Adds light sweetness and helps with that classic cookie chew.
• Light brown sugar (1 cup, packed): Gives a deeper caramel flavor and extra softness.
• Large eggs (2, room temperature): Bind the ingredients and help the cups keep their shape.
• Vanilla extract (2 tsp): Infuses warmth and depth that brings the whole cookie to life.
• Mini semi-sweet chocolate chips (1 1/2 cups): Melt evenly and distribute small bursts of chocolate in every bite.
• Heavy whipping cream (1 cup, cold): Whipped to airy peaks, it makes the cheesecake mousse fluffy and light.
• Cream cheese (8 oz, softened): The creamy base for a rich, tangy cheesecake filling that pairs perfectly with the sweet cookie.
• Granulated sugar (1/2 cup): Sweetens the cheesecake mousse just right without overpowering.
• Vanilla extract (1 tsp): Adds a subtle note to the mousse, enhancing the overall flavor profile.
• Chocolate sauce (optional): For drizzling or swirling on top, adding a luscious finishing touch.

How to Make Chocolate Chip Cookie Cups

Step 1: Prepare Your Workspace and Tools

Start by preheating your oven to 350°F and greasing two regular-sized muffin tins with cooking spray to ensure the cookie cups won’t stick. Having everything ready upfront makes the process smooth and stress-free as you bake and shape the cookie cups.

Step 2: Mix the Dry Ingredients

Whisk together the all-purpose flour, baking soda, and sea salt in a medium bowl. This ensures your leavening is evenly distributed and the salt is balanced throughout the cookie dough, setting the stage for a perfectly textured cup.

Step 3: Cream Butter and Sugars

Using a stand or hand mixer, beat the softened butter with both granulated and brown sugars on medium-high speed until the mixture turns pale and fluffy—usually about 2 to 3 minutes. This step is crucial for creating lightness and tenderness in the cookie cookie cups.

Step 4: Incorporate Eggs and Vanilla

Reduce the mixer speed and add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. This slow incorporation keeps the batter from curdling and encourages even texture.

Step 5: Combine Wet and Dry Mixtures

Slowly add the flour mixture to the wet ingredients and mix just until combined to avoid overworking the dough, which can make cookies tough. Gently fold in the mini chocolate chips, spreading out those chocolatey bites evenly throughout your dough.

Step 6: Scoop Dough into Muffin Tins

Using a large cookie scoop or spoon (about 3 tablespoons), place dough into each muffin cup. Aim for an even distribution so each cookie cup bakes uniformly, ensuring consistent sizes that hold the filling perfectly.

Step 7: Bake and Shape the Cookie Cups

Bake the cookie dough for approximately 15 minutes or until the edges are lightly browned and the centers are mostly set but still soft. Right after removing them from the oven, use a small jar or container to firmly press down in the center of each cookie, creating a well or “cup” shape. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Step 8: Make the Cheesecake Mousse Filling

Whip the cold heavy whipping cream until stiff peaks form—using chilled tools is a game-changer here for that perfect airy texture. In a separate bowl, beat the softened cream cheese and sugar until smooth, then add the vanilla extract and mix again. Fold the whipped cream gently into the cream cheese mixture until combined, creating a luscious mousse filling ready to pipe or spoon into the cooled cookie cups.

Step 9: Assemble and Chill

Pipe or spoon the cheesecake mousse into each cookie cup, filling them generously. You can drizzle chocolate sauce over the top and swirl it in with a toothpick for a decorative flair. Refrigerate the completed cookie cups for about 2 hours to let the mousse set perfectly before serving.

How to Serve Chocolate Chip Cookie Cups

Garnishes

These cookie cups are already a treat, but embellishing them can take them to the next level. Try topping with a fresh raspberry or a sprinkle of mini chocolate chips for extra pizzazz. A dusting of powdered sugar adds a pretty finishing touch and a hint of extra sweetness.

Side Dishes

Serving these cookie cups alongside a hot cup of coffee, freshly brewed tea, or a glass of cold milk creates a lovely balance, cutting through the richness and making the indulgence feel even more special. They also pair beautifully with fresh fruit to lighten up the dessert experience.

Creative Ways to Present

For an eye-catching dessert table, arrange the Chocolate Chip Cookie Cups on a tiered cake stand or a rustic wooden board. Consider placing individual spoons next to each cup for ease. You can even package them in mini clear boxes or cupcake liners to gift or serve at parties, turning these little delights into edible conversation starters.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Chocolate Chip Cookie Cups covered tightly in the refrigerator for 2 to 3 days. This helps maintain the mousse’s fresh texture and keeps the cookies from getting stale or soggy. Make sure they’re in an airtight container to preserve flavor and moisture.

Freezing

Want to enjoy these treats later? Freeze assembled cookie cups in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They can be frozen for up to 4 weeks. When you’re ready, thaw them in the fridge overnight—the mousse keeps its creamy consistency, and the cookie stays soft and delicious.

Reheating

If you prefer the cookie cups a bit warmer, remove the filling by gently scooping it out and refrigerate it separately. Warm the cookie cups in a 300°F oven for about 5 minutes, then add the filling back before serving. This prevents the mousse from losing its silky texture while refreshing the cookie’s freshly baked warmth.

FAQs

Can I use regular-sized chocolate chips instead of mini chocolate chips?

Absolutely! Regular-sized chips will work just fine, but mini chocolate chips distribute more evenly and melt more consistently, which helps maintain the shape and texture of each cookie cup.

Is it necessary to use cream cheese in the filling?

Using cream cheese gives the mousse its tangy richness and creaminess, making it more like a cheesecake filling. You could try using mascarpone or whipped cream alone, but the texture and flavor will be noticeably different.

How can I make these cookie cups gluten-free?

You can substitute the all-purpose flour for a gluten-free flour blend, preferably one designed for baking. Just be aware that texture might vary slightly, so keep an eye on baking time and firmness.

Can I make the cookie cups without the cheesecake mousse filling?

Yes! The cookie cups are delicious on their own as bite-sized chocolate chip cookies baked in muffin tins. You can also fill them with ice cream or other fillings for different variations.

What’s the best way to press the cookie cups to create the well?

Use a small jar or any heat-safe container with a narrow, rounded bottom that fits inside the muffin cup. Press firmly right after baking while the cookie is still warm to shape the cup without cracking.

Final Thoughts

Making these Chocolate Chip Cookie Cups is such a joy—they’re deceptively easy but incredibly impressive. I love how they transform a classic cookie into an elegant dessert perfect for any occasion. Give this recipe a try, share it with friends, and brace yourself for all the compliments coming your way. Once you taste that creamy filling nestled in a soft cookie cup, you just might find your new favorite sweet treat.

 

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