Cookie Cups Recipe
Soft chocolate chip cookie dough gets pressed into shape while still warm, then filled with pudding, so Cookie Cups come out of the oven ready to fill. The result is a chewy cookie shell with a creamy center that takes about as long to make as a batch of regular cookies. They work well for parties, lunchboxes, or any night you want something sweet without a big cleanup.
Cookie Cups Ingredients
- 1/2 cup salted butter — Use it softened so it creams easily with the brown sugar. Salted butter gives the cookie shells a little extra savory depth that balances the sweetness.
- 3/4 cup brown sugar — Brown sugar keeps the cookies soft and chewy and adds a light caramel note. Pack it firmly when you measure.
- 1 large egg — The egg binds the dough and helps the cups hold their shape after you press them.
- 1 tsp vanilla extract — Add it with the egg so it blends evenly into the butter and sugar.
- 1 cup vanilla pudding — Pair it with the chocolate pudding for a two-flavor filling. Keep it thick so it doesn’t run out of the shells.
- 1 1/4 cups all-purpose flour — This is the structure for the cookie shell. Spoon it into the cup and level it off so the dough doesn’t turn stiff.
- 1/2 cup mini chocolate chips — Mini chips spread through the dough evenly and give you chocolate in every bite without making the shell hard to press.
- 1 cup chocolate pudding — Use ready-made or cooked pudding, chilled until thick, so it holds a neat dollop in each cup.
Substitutions And Additions
Salted Butter
Unsalted butter works if you add a pinch of salt to the dough, about 1/4 tsp. The cookies will taste a little flatter but still bake up tender.
Mini Chocolate Chips
I’d use chopped semisweet chocolate or white chocolate chips here, since either one works well. I’d keep the pieces small so they press into the cup without cracking the shell.
Chocolate Pudding
Swap in another flavor such as butterscotch or peanut butter pudding for a different filling. Use the same thickness so the dollop sits neatly in the cup.
How To Make This Cookie Cups Recipe
- Cream the butter and sugar. In a large glass bowl, cream the butter, brown sugar, egg, and vanilla extract until smooth and fluffy. Use a hand mixer and beat for about 2 minutes. The mixture should look light and a shade paler when it’s ready.
- Add the flour and chips. Fold in the all-purpose flour and mini chocolate chips until a soft cookie dough forms. Stop as soon as the flour is incorporated so the dough stays tender. Pro Tip: If the dough feels too sticky to handle, chill it for 10 minutes before pressing.
- Shape and press the cups. Scoop the dough into the cups of a muffin tin, pressing it up the sides. Bake until the edges are golden, then remove the pan. While the cookies are still warm, use a small glass to push the center down to form the cup. Pro Tip: Press right away while they’re warm, because they harden as they cool and can crack.
- Fill with pudding. Once the cookie cups have cooled enough to hold their shape, spoon 1 1/2 tablespoon dollops of pudding into each cup. Alternate chocolate and vanilla for a two-tone look. Serve or chill the filled cups until the pudding is set.
How To Serve And Store
Serve Cookie Cups at room temperature or lightly chilled, and add a dusting of powdered sugar or a few extra chocolate chips on top for color.
In The Fridge
Keep filled cookie cups in an airtight container in the refrigerator for up to 3 days. Keep them chilled because the pudding is dairy-based. Let them sit out for about 10 minutes before serving if you want the cookie softer.
In The Freezer
Freeze the unfilled cookie shells in a sealed container for up to 3 months. Thaw them at room temperature for about 30 minutes, then fill them fresh with pudding. Don’t freeze the filled cups, because the pudding can turn grainy.
Frequently Asked Questions
Can you make Cookie Cups ahead?
Yes, you can bake the cookie shells up to 2 days ahead and store them in an airtight container at room temperature. Fill them with pudding just before serving so the cookies stay crisp at the edges.
How do I know when the cookie cups are done?
Bake until the edges are golden and the centers look set but still slightly soft. Press the center down right away while they are warm.
Can I use homemade pudding?
Yes, as long as it’s cooled and thick enough to hold a dollop. Chill it fully before spooning it into the cups.
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- Santa Claus Sugar Cookies Recipe
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- Messy Kitchen Cookies
- Farmgirl’s Kitchen Christmas Cookies
Enjoy making these at home. Follow Hailee Recipes on Pinterest for more easy dessert ideas.
Cookie Cups Recipe
Ingredients
Method
- Cream the butter, brown sugar, egg, and vanilla extract in a large glass bowl until smooth and fluffy.
- Fold in the flour and mini chocolate chips until a soft cookie dough forms.
- Using a small glass, push the center of the baked cookies down while they are still warm to form the cookie cups.
- Spoon 1 1/2 tablespoon dollops of pudding into each of the cookie cups.
