Chocolate Cookie Cups Recipe

Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: These Chocolate Cookie Cups are sweet, easy and entertaining to make. They come in adorable bite-size cups offering a decadent cocoa-infused softness and chew on the inside and a slightly crisp on the exterior. Their versatility shines through as they can be enjoyed on their own or filled with various delightful toppings for flavor and texture contrast. Perfect for indulging alone or sharing and will undoubtedly satisfy any sweet craving, they come together with simple pantry staples in under 1 hour! Already have an account? What I’m obsessed with the most is making this delectable treat with my three-and-half-year old son, Georgie. Just like many other kids, he loves to play with dough so this is a perfectly fun project to do with him. The time spent together of rolling the dough into balls, pressing them into the tins, and then topping them with colorful homemade sprinkles always is and will be just as sweet as cookies!

Chocolate cookie cups are delicious bite-sized desserts made from egg-free chocolate cookie dough, molded into cup shapes and baked to a delicately crispy exterior with a lusciously tender center. They stand out on their own yet will come to the next level with fillings like creamy ganache, fluffy mousse, silky pudding, salted caramel, buttery frosting, sweet gooey jam, ice cream and frozen yogurt, flavored cream cheese, even velvety tangy cheesecake filling, or just fresh seasonal fruit! Moreover, chocolate cookie cups are eye-catching and crowd-pleasing because of their high customizability that suits individual preferences.

Measuring cups and measuring spoons Mixing bowls Hand whisk Mini muffin pan Spatula Wooden spoon Saucepan

Store in an airtight container in the refrigerator for up to 3 days. Alternatively, place the airtight container in the fridge for up to 7 days.

If you’re using a regular oven, cook at 375°F (190°C). For more information, see this Guide to Knowing Your Oven. If you don’t use a fan then you will have to rotate the trays for an even bake.

Q: Why and what can I do if my ganache is runny?

Ganache turned out runny, broken, or split due to a few causes. Here’s why and what to do: Do not overheat cream. It’s best to use a heavy bottom saucepan to warm the cream on LOW heat until the edges just start to simmer. Use finely chopped chocolate bars instead of chips. Chocolate chips are designed to hold shapes so it’s hard to completely melt them. Overmixing will separate fat from chocolate to break the ganache. Do not overheat the chocolate. Let the HOT/WARM cream sit in the bowl without stirring for 10 minutes. This process will melt chocolate evenly and naturally without seizing it. SLOWLY stir chocolate and cream together from the center until nice smooth. Swirling the bowl/pan will help chocolate to melt without over mixing. As it cools, it will thicken up more. Do not start whipping too early. Once the ganache has COOLED COMPLETELY and reached the consistency of thick custard, whip it up until light and fluffy. To fix broken ganache BEFORE WHIPPING, warm the mixture in a bowl over a pot of simmering water while whisking vigorously. If that doesn’t work, vigorously whisk in a small amount of room-temperature milk or even a liqueur. Don’t use cream to restore your ganache, because the mixture already contains too much fat to come together. But if it’s over whipped and split, there’s not much to salvage. You may have to start over.

Yes, you can make the cups gluten free. Check out my Guide to the Best Gluten-Free Flours for details Note to hold back some liquid by using up to ½-¾ in one go and adjust it accordingly to get the same consistency as the recipe.

Can I freeze the raw dough?

Yes, you can freeze raw shaped cookie cups. When ready to bake, take the amount of cups out if the freezer and let them sit at room temperature while preheating the oven. Bake per this recipe.

Yes, you can make vegan chocolate cookie cups by using plant-based butter or coconut oil and milk substitutes in the recipe.

Yes, you can bake the cookie cups in advance and fill them with ganache or other fillings just before serving for the best experience.

It’s best to let frozen cookie cups thaw at room temperature. However, I do not recommend re-baking them.

Gemma’s Pro Chef Tips

If you only have one mini muffin tin you can roll all of the dough into balls and hold them in the refrigerator while you shape and bake one tray at a time. Make sure to make the dent in the cookie cups while they are just out of the oven and still very hot or it won’t work. You can use any kind of chocolate that you like for the filling. I always prefer bittersweet chocolate but if these are for kids, their sensitive palates might rather have semi-sweet or even milk chocolate. You can make chocolate chip cookie cups by adding finely chopped for mini chocolate chips into the dough. Other mix-ins including chopped toasted nuts, toasted seeds, fiber-rich oats, or dried fruit can also add extra texture and flavor. Customize with care to avoid choking hazard among young kids. Don’t forget to check out more Kids Baking Activities with FREE Downloadable Worksheets.

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