Chocolate Chip Cookie Dough Cups
Soft, buttery, and packed with mini chocolate chips, these cup-style cookies are baked to golden perfection and offer the ideal balance of chewy and crisp.
Equipment
- Mixing Bowls
- Electric Mixer or Hand Whisk
- Rubber Spatula
- Standard Muffin Tin
- Non-stick Spray or Cupcake Liners
- Oven Thermometer (optional)
Ingredients
Cookie Dough Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- ¼ teaspoon salt
- 1 cup mini chocolate chips
Instructions
Dough Preparation
- Start by preheating your oven to 350°F (175°C). While the oven heats, place the softened butter, brown sugar, and granulated sugar into a mixing bowl. Using a hand or stand mixer, cream the ingredients together until the mixture becomes light, fluffy, and smooth — this usually takes about 2–3 minutes. This step is essential for a soft, chewy texture.
- Once the butter and sugars are fully creamed, mix in the vanilla extract and milk. Stir until everything is well incorporated. The mixture should now look smooth and slightly glossy, setting the stage for the dry ingredients.
- In a separate bowl, combine the flour and salt. Slowly add this dry mixture to your wet ingredients, mixing just until the dough comes together. Be careful not to overmix — this can make the final cups dense rather than soft and tender.
- Finally, gently fold in the mini chocolate chips using a rubber spatula. These little chips ensure every bite is packed with melty, chocolatey goodness. Don’t overwork the dough at this stage; a gentle hand keeps the dough light and soft.
Shaping the Cookie Dough Cups
- Grease the Muffin Tin: Lightly grease each cavity of a standard muffin tin or line them with paper cupcake liners to prevent sticking.Spoon the Dough: Using a tablespoon or small cookie scoop, spoon the cookie dough evenly into each muffin cup. Fill each about ¾ full.Create a Cup Shape (Optional): If you want a deeper center for adding toppings later (like ganache, frosting, or a dollop of more cookie dough), press down gently in the center of each portion using the back of a spoon.
- Place your prepared muffin tin on the center rack of your preheated 350°F (175°C) oven. Bake the cookie dough cups for 10–12 minutes, or until the tops are lightly golden and the edges look set. The centers may appear slightly underbaked — that’s perfect! This helps keep the inside soft and gooey while the outer edges remain lightly crisp.
- Once baked, remove the muffin tin from the oven and let the cookie dough cups cool in the pan for 10 minutes. This allows them to firm up just enough to hold their shape. Then, gently transfer them to a wire rack to cool completely.If you created an indentation before baking and want to deepen it further for a filling, press down the centers again with the back of a spoon immediately after baking while they’re still warm.