Chocolate Chip Cookie Cups

Oh, hey there, fellow kitchen adventurer! Today, I’m spilling the beans on my go-to sweet treat: Chocolate Chip Cookie Cups. Imagine all the awesomeness of a classic chocolate chip cookie, but in a tiny, crunchy cup form that can hold a pool of creamy goodness. Not only does it look fancy enough to impress your pickiest friend, but it’s so easy even my chaotic weeknight brain can handle it.

You know, there’s something magical about recipes that hit everyone’s taste buds just right. My husband and our little crew have fallen head over heels with these cookie cups. Picture this: We’re sitting in the living room, crumbs everywhere, giggling over who gets the last one. Or that one time we baked them during a power outage — yup, a candle-lit cookie adventure. These little cups have become a staple for every family movie night, and honestly, we’re not mad about it.

Why You’ll Love This Chocolate Chip Cookie Cups

1. They fit perfectly in hand, which means fewer dishes. Win!
2. You can customize them with fillings galore: think ice cream, whipped cream, or, let’s be honest, Nutella straight from the jar.
3. They bake fast — 12 minutes and your kitchen smells like heaven.
4. Perfect excuse for solo “taste tests” (shh, I won’t tell).

How to Make It

Alright, let’s dive deep into the hands-on, feel-good messiness of making these. First off, gather all your stuff, and if you’re anything like me, mentally prepare for flour to end up everywhere except the bowl. Cream your butter and sugars until they’re like that fluffy sweater you love. Then, toss in your eggs and vanilla and mix until dreamy.

Next up, dry ingredients — and no judgment if they land all over your countertop. Just call it kitchen art. Mix it all together until you have a dough that’s just as good raw as it is baked (though, you know, don’t eat too much raw, classic me move). Press that dough into muffin tins — don’t be a perfectionist here, imperfections are character! Pop those babies in the oven at 350°F and try not to eat them all as soon as they’re out.

Ingredient Notes

– Brown Sugar: The star of caramelized dreams. If you’ve ever run out and tried white sugar, you know it’s just not the same. No drama, no magic.
– Butter: Mmm, butter. It makes everything better. Melt it accidentally? It’ll still rock.
– Vanilla Extract: I once forgot this and wondered what went wrong. Spoiler: everything. Don’t skip it.

Recipe Steps:

1. Preheat oven to 350°F and grease muffin tin.
2. Cream butter, brown sugar, and granulated sugar together.
3. Add eggs and vanilla, and continue to blend.
4. Gradually combine flour, baking soda, and salt into the mixture.
5. Scoop dough into greased muffin tin, creating little cups.
6. Bake for 12 minutes or until golden.
7. Cool completely before dishing out your favorite filling.

What to Serve It With

Tips & Mistakes

1. Overfill? Less is more, buddy.
2. Want them extra chewy? Underbake by a minute.

Storage Tips

Baked a bunch? Keep them in an airtight container; otherwise, they might get as hard as last year’s gingerbread house. And yes, they’re brilliant cold, or… um, for breakfast when you’re running late (I won’t tell).

Variations and Substitutions

Feeling adventurous? Try tossing in some white chocolate chips or swapping out half the flour for whole wheat — pivotal in my “ah, forgot to shop” moments. If you ever find yourself shy of vanilla, almond extract’s a fab stand-in.

Frequently Asked Questions

Chocolate Chip Cookie Cups

Delight in these rich, chewy chocolate chip cookie cups, perfect for sharing or enjoying solo.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter, softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.75 cup brown sugar, packed
• ▢ 2 large eggs
• ▢ 1 tsp vanilla extract
• ▢ 2.25 cups all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 2 cups semisweet chocolate chips

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs one at a time, then stir in vanilla extract.
• Combine flour, baking soda, and salt in a separate bowl; gradually blend into the creamed mixture.
• Fold in chocolate chips.
• Drop rounded tablespoons of dough into each muffin cup, then press to form a cup shape.
• Bake for 12 minutes or until golden brown around edges. Remove from oven and let cool before serving.

Notes

Store in an airtight container for up to 3 days or freeze for longer storage.