Get the Recipe: Cookie Cups
These cookie cups are buttery, gooey and sweet! They are the perfect vessel for any toppings. Add in some Oreos, ice cream, whipped cream or Hershey's kisses. These are so fun for birthdays, holidays, and more!
Ingredients
- ½ cup cold unsalted butter
- ½ cup light brown sugar, tightly packed
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups flour, gluten free or regular
- ½ tsp baking soda
- pinch sea salt
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- In a large mixing bowl, add cold butter, sugar and brown sugar. Mix on high until no clumps of butter remain, about 2 to 3 minutes.
- Then, add in egg and vanilla. Stir to combine.
- Add in flour, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips.
- Use an ice cream scooper or large spoon to scoop dough into sprayed muffin cavities. This should make 10 to 12 cookie cups.
- Then, use your fingers to gently press dough down into muffin cavity and around the edges.
- Bake for 14 to 17 minutes or until edges are golden. The middles will still be a little gooey.
- Finally, remove from oven. Immediately use a jar lid or large spoon to press down in the middle. Allow cookie cups to cool in the muffin pan for 10 minutes.
- Lastly, gently remove and place on cooling rack. Top with desired toppings.
Notes
- Generously spray muffin pan to prevent sticking.
- Use cold butter right from the fridge. This prevents the cookie cups from spreading too much while baking.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used.
- The cookie dough will be slightly sticky.
- With that said, use an ice cream scooper to scoop dough into muffin cavities. This makes it much easier.
- Use your hands to push dough into the muffin cavity and up around the sides slightly. See photos above for reference.
- Bake until edges are lightly golden. The middles will still be a little gooey.
- Be very careful removing cookie cups from pan. I like to run a butter knife around the edges of each muffin cavity before removing from pan.
Calories: 246kcal, Carbohydrates: 33g, Protein: 2g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.4g, Cholesterol: 33mg, Sodium: 63mg, Potassium: 38mg, Fiber: 1g, Sugar: 16g, Vitamin A: 296IU, Calcium: 16mg, Iron: 1mg