These easy cookie cups made with choc chip cookie dough are the ultimate treat served with ice cream and chocolate sauce.
How to make cookie cups
- Baking powder
- Brown sugar + Granulated sugar
- Melted butter
- Chocolate chips / Chocolate chunks
The beauty about cookie cups is that any dough can be used. I used my regular chocolate chip cookie dough.
- Combine flour, baking powder, brown sugar, granulated (white) sugar and salt in a bowl. Add melted butter, eggs, vanilla extract and chocolate chips/chunks and mix with a wooden spoon until the dough comes together.
- Press the dough into a 12-hole muffin pan that you’ve greased generously (I used a lot of non-stick cooking spray on mine). Bake the cookie cups for 15-20 minutes until they are golden brown but still soft in the center.
- Allow the cookies to cool for at least 20 minutes in the pan before carefully lifting out with a palette knife. Serve with a scoop of ice cream and a drizzle of chocolate sauce.
Can you freeze cookie dough?
Yes! Cookie dough freezes incredibly well. Make cookie dough then using an ice cream scoop or quarter cup measuring cup, scoop dough and place onto a lined baking sheet. Cover with plastic wrap then freeze until solid. Transfer to a freezer bag and freeze for up to 4 months. Bake straight from frozen for a quick treat.
How long does cookie dough last in the fridge?
Cookie dough can be kept covered in the fridge for up to 2 days.
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- White chocolate cranberry cookie bars
- Chocolate wasted brownie cookies
- Nutella-stuffed choc chip cookie bars
Easy one-bowl choc chip cookie cups
- 1 cup melted butter
- ¾ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup chocolate chips/chunks
- ice cream of your choice
- chocolate sauce / melted chocolate
- Pre-heat the oven to 180ºC/350°F and grease two 12-hole muffin pans well.
- In the bowl combine all the dry ingredients and whisk together.
- Add the eggs, melted butter, vanilla and chocolate chips and mix in.
- Using an ice cream scoop or a quarter cup measuring cup, scoop dough and place into the muffin pans. The dough should only fill each cup half-three quarter of the way. You should get at least 15 cookie cups from this amount of dough.
- Place the cookie dough in the fridge for 20 minutes.
- Place the muffin pans into the oven and allow to bake for 15-20 minutes until golden brown but still soft in the middle.
- Remove from the oven and allow to cool for at least 20 minutes before transferring to a cooling rack to cool completely.
- When the cookie cups are cool, they can be stored in an airtight container for up to 7 days (if they last that long).
- Serve topped with a scoop of ice cream drizzled with chocolate sauce.