Chocolate Chip Cookie Cups
Delicious and customizable chocolate chip cookie cups, perfect for any occasion, filled with cream cheese frosting or other delightful toppings.
Ingredients
For the Cookie Cups
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 1/2 cups mini chocolate chips (semi-sweet)
For the Cream Cheese Filling
- 1 cup heavy whipping cream (cold)
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- to taste chocolate sauce (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease your muffin tin or line it with cupcake liners.
- In a bowl, whisk together the flour, baking soda, and sea salt.
- In a separate large bowl, beat the butter, granulated sugar, and light brown sugar until creamy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually incorporate the dry mixture into the butter mixture.
- Fold in the mini chocolate chips.
- Scoop cookie dough into each muffin cup, filling them about 2/3 of the way full.
Baking
- Bake for 12-15 minutes or until golden brown around the edges.
- Allow to cool slightly, then press down the centers to create a cup shape.
Filling
- Whip together the cream cheese, heavy whipping cream, granulated sugar, and vanilla extract until smooth.
- Spoon the cream cheese mixture into the center of each cooled cookie cup.
- Garnish with chocolate sauce or mini chocolate chips if desired.
Notes
Store cookie cups in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. Can be frozen without filling for up to 2 months.