These easy cookie cups made with choc chip cookie dough are the ultimate treat served with ice cream and chocolate sauce.
Table of Contents
- 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.
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.
Cookie dough can be kept covered in the fridge for up to 2 days.
- 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.