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These chocolate chip cookie cups are a delightful, bite-sized dessert. Each cup is filled with a simple, silky chocolate ganache for an extra decadent finish. They’re perfect for Valentine’s Day or any time you want a fun, shareable treat.
If you enjoy easy cookie recipes, try my hot chocolate marshmallow cookies, red velvet chocolate chip cookies, air fryer cookies, or espresso chocolate chip cookies for more inspiration.
Cookie cups are one of those brilliant ideas: soft, chocolaty cookie dough formed into a little well that becomes the perfect vessel for a creamy filling. I kept the filling classic with a quick ganache, and the result is rich, smooth, and irresistible.
The method is straightforward and very similar to making standard chocolate chip cookies. The dough can be a touch crumbly, but pressing it into a greased muffin tin and allowing the baked cups to cool fully in the pan helps them hold together when you remove them.
Why You’ll Love This Recipe
- Simple ingredients you likely already have on hand.
- A quick, dreamy chocolate ganache that takes minutes to make.
- Perfect bite-sized portions for parties, gifting, or a special treat at home.
Ingredient Notes & Substitutions
- Flour: This recipe uses a 1-to-1 gluten free flour blend (I use Bob’s Red Mill). If you don’t need a gluten free option, all-purpose flour works fine. If using another gluten-free blend, ensure it contains xanthan gum for structure.
- Brown sugar: Light brown sugar is recommended, but dark brown sugar is an acceptable substitute.
- Egg: For an eggless version, use an egg replacer according to the package directions to replace one egg.
- Chocolate chips: I use semisweet chips, but feel free to use minis, chunks, or your preferred chocolate.
Step-by-Step Instructions
STEP ONE: Preheat the oven to 350°F and thoroughly grease a standard muffin tin.
STEP TWO: Whisk together the dry ingredients in a bowl: flour, baking soda, and salt.
STEP THREE: Cream the room-temperature butter with granulated and brown sugars using a mixer until smooth. Add the egg and vanilla, then beat to combine.
STEP FOUR: Add the dry ingredients to the wet and mix on low until just combined. Fold in the chocolate chips.
STEP FIVE: Use a cookie scoop to portion dough into the muffin cups, then press the dough down with your hands or the back of a spoon to pack it in. Bake at 350°F for about 12–14 minutes, until the edges are lightly golden.
STEP SIX: Immediately after removing the tin from the oven, press the center of each cookie with the back of a spoon or a small measuring cup to form a well. Allow the cookie cups to cool completely in the muffin tin before removing them.
To make the ganache: heat heavy cream until hot but not boiling (about 45–55 seconds in the microwave depending on power), pour it over the chocolate chips, let sit for two minutes, then stir until smooth. Let the ganache cool slightly before spooning or piping it into each cooled cookie cup. Chill for about 20 minutes to set.
Expert Tips
- Weigh flour with a scale when possible for the most accurate results—different brands and scooping methods change volume significantly.
- Grease the muffin tin well; these are not lined with cupcake liners. Proper greasing ensures the cookie cups release cleanly.
- Form the wells as soon as the cookie cups come out of the oven while they are still soft. A spoon or small measuring cup works well for shaping.
- The dough may seem a bit crumbly but will bind when pressed into the tin. Cooling completely in the tin is essential so the cups don’t fall apart when removed.
Frequently Asked Questions
Yes—substitute a non-dairy butter for the butter in the cookie cups. For the ganache, you may need an alternative filling if you prefer to avoid heavy cream.
Besides chocolate ganache, fillings like whipped cream, mousse, cream cheese frosting, or peanut butter work well. Get creative with flavors and toppings.
Store filled cookie cups in an airtight container at room temperature for up to four days. If using perishable fillings, refrigerate and bring to room temperature before serving as desired.
Yes—freeze the unfilled cookie cups for up to three months. Thaw and fill with ganache or your preferred filling before serving for best texture.
Watch How To Make
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📖 Recipe
Chocolate Chip Cookie Cups
Ingredients
- 1 ½ cups (222g) gluten free flour* (or all-purpose flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 1 egg*
- ½ teaspoon vanilla extract
- ½ cup (85g) semisweet chocolate chips
For the ganache:
- ½ cup (120ml) heavy cream
- 4 ounces semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease a standard muffin tin and set aside.
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
- Using a hand mixer or stand mixer fitted with the paddle, cream the butter with both sugars until smooth. Add the egg and vanilla and beat to combine.
- Add the dry ingredients and mix on low until combined. Fold in the chocolate chips.
- Scoop dough into the muffin tin, packing it in with your hands or the back of a spoon. Bake 12–14 minutes, until lightly browned. Immediately press the center of each cookie with the back of a spoon or a small measuring cup to create a well.
- Allow cookie cups to cool completely in the muffin tin before removing and filling with ganache.
To make the ganache:
- Heat the heavy cream in a microwave-safe bowl until hot but not boiling (about 45–55 seconds). Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth.
- Cool ganache slightly, then spoon into each cooled cookie cup. Refrigerate about 20 minutes to set before serving.
Notes
- If not making these gluten free, use all-purpose flour.
- To make eggless cookie cups, use an egg replacer according to package instructions.
- The dough may be slightly crumbly but will hold when pressed into the tin. Cooling completely in the tin helps prevent them from falling apart.
Nutrition
Did you make my chocolate chip cookie cups? Leave a comment below or tag me on Instagram @justastastyblog and #justastastyblog!