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Cookie Dough Cups: The Ultimate Guide to Delicious Homemade Treats

  • Total Time: 60 minutes
  • Yield: 12 cookie dough cups 1x

Description

Chocolate cups filled with soft, chewy chocolate chip cookie dough. A fun twist on classic cookies!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 12 ounces semi-sweet chocolate, chopped (or chocolate chips)
  • 1 tablespoon vegetable shortening (optional, for smoother melting)
  • Sprinkles
  • Mini chocolate chips
  • Sea salt flakes
  • Chopped nuts

Instructions

  1. Melt the Chocolate: In a heat-safe bowl set over a saucepan of simmering water (double boiler), combine the chopped chocolate and vegetable shortening (if using). Make sure the bottom of the bowl doesn’t touch the water. Stir frequently until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between, until melted and smooth. Be careful not to overheat the chocolate!
  2. Prepare the Muffin Tin: Line a 12-cup muffin tin with paper liners. This will make it easier to remove the chocolate cups later.
  3. Fill the Liners: Spoon about 1-2 tablespoons of melted chocolate into each paper liner, ensuring the bottom is covered.
  4. Create the Walls: Using a spoon or a pastry brush, spread the chocolate up the sides of each liner, creating a thin, even layer. You want to create a cup shape. Don’t worry if it’s not perfect; imperfections add character!
  5. Chill the Cups: Place the muffin tin in the refrigerator for at least 30 minutes, or until the chocolate is firm and set. This is crucial for the cups to hold their shape.
  6. Second Layer (Optional): For a thicker, more durable cup, you can add a second layer of chocolate after the first layer has set. Simply repeat steps 3 and 4, then chill again until firm.
  7. Cream the Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and airy.
  8. Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  9. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda and salt are evenly distributed throughout the flour.
  10. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
  11. Stir in Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
  12. Chill the Dough (Optional but Recommended): For easier handling and a slightly chewier texture, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This allows the gluten to relax and the flavors to meld together.
  13. Remove Chocolate Cups from Muffin Tin: Carefully remove the chocolate cups from the muffin tin by gently peeling away the paper liners. If the cups are sticking, you can run a thin knife around the edge of the liner to loosen them.
  14. Fill the Cups with Cookie Dough: Scoop or spoon the cookie dough into the chocolate cups, filling them almost to the top. Leave a little space at the top, as the cookie dough will expand slightly during baking.
  15. Add Optional Toppings: If desired, sprinkle the tops of the cookie dough cups with sprinkles, mini chocolate chips, sea salt flakes, or chopped nuts.
  16. Preheat Oven: Preheat your oven to 350°F (175°C).
  17. Bake the Cups: Place the filled chocolate cups on a baking sheet. Bake for 12-15 minutes, or until the cookie dough is golden brown around the edges and set in the center. The baking time may vary depending on your oven, so keep a close eye on them.
  18. Cool Completely: Remove the baking sheet from the oven and let the cookie dough cups cool completely on the baking sheet before serving. This allows the chocolate to firm up again and prevents the cookie dough from falling apart.

Notes

  • Feel free to experiment with different types of chocolate for the cups, such as dark chocolate, milk chocolate, or white chocolate. You can even use a combination of chocolates for a marbled effect.
  • Get creative with the cookie dough! Add different extracts, such as almond or peppermint, or mix in other ingredients like chopped nuts, dried fruit, or pretzels.
  • Instead of plain cookie dough, you can fill the chocolate cups with other treats, such as brownie batter, peanut butter filling, or even ice cream.
  • The chocolate cups can be made ahead of time and stored in an airtight container at room temperature for several days. The cookie dough can also be made ahead of time and stored in the refrigerator for up to 3 days.
  • The baked cookie dough cups can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before serving.
  • Chocolate bloom is that white, chalky coating that sometimes appears on chocolate. To minimize bloom, avoid rapid temperature changes when melting and cooling the chocolate. Using a small amount of vegetable shortening can also help.
  • To ensure your chocolate cups are evenly sized, use a cookie scoop to measure out the melted chocolate for each liner.
  • For an extra layer of texture and flavor, you can add a graham cracker crust to the bottom of the chocolate cups before filling them with cookie dough. Simply crush graham crackers and mix them with melted butter, then press the mixture into the bottom of each liner before adding the chocolate.
  • Drizzle the baked cookie dough cups with salted caramel sauce for an extra decadent treat. You can use store-bought caramel sauce or make your own.
  • Add a tablespoon of peanut butter to each chocolate cup before adding the cookie dough for a delicious peanut butter twist.
  • Use dark chocolate for the cups and add cocoa powder to the cookie dough for an intensely chocolatey experience.
  • Add a teaspoon of instant espresso powder to the cookie dough for a coffee-flavored kick.
  • Add a pinch of cinnamon or nutmeg to the cookie dough for a warm and cozy flavor.
  • If you have nut allergies, make sure to use nut-free chocolate chips and avoid adding any nuts to the cookie dough or as toppings.
  • Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to adjust the amount of liquid in the recipe slightly.
  • Use vegan butter, egg replacer, and vegan chocolate chips to make these cookie dough cups vegan-friendly.
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes

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Find it online: https://sweetbananachef.com/cookie-dough-cups/