These tasty bite-sized treats take your ordinary chocolate chip cookie and turn it into a deep, chewy, cookie cup. Plus, they’re perfectly bite-sized (hello, portion control!). In case you, like me, are unable to eat just a bite of a giant cookie. Or a regular-sized cookie. Or, of anything…
Yes, that’s me texting the BF … Self control, I have none.
So yes, the beauty with these is that you don’t have to try to limit yourself to just a bite. Instead, just to one cookie… or maybe two. You can always stuff the rest in the freezer for convenient snacks for the future you.
I also took the opportunity to stuff a bunch of chocolate into the middles of them to make them like little molten-chocolate-stuffed cookies once you reheat them in the microwave… which is totally normal. Because, everyone reheats their cookies before they eat them, right?
Although the BF seemed to think it was “too much” chocolate, as if that’s a thing!
I borrowed this recipe from Shannon over at A Periodic Table, you can get the recipe there or you can see it below 🙂
mini chocolate chip cookie cups
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla
-
- 2 cups semi-sweet chocolate chips*
-
Instructions
- 1. Preheat oven to 375?F; lightly grease the cups of a mini-muffin pan
- 2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl, set aside.
- In a large bowl, beat the sugars and butter together until creamy, about 5 minutes. Add the eggs one at a time, beating after each addition. Scrape down the bowl and add vanilla and continue beating 30 more seconds until incorporated.
- 3. Add the flour mixture in 2 parts, beating on low just until incorporated. Gently fold in chocolate chips with a spatula.* Place dough in refrigerator to chill for about 20 minutes.
- 4. Once chilled, remove dough from refrigerator and form into 1-inch balls. Place a dough ball in the muffin tin, pressing down to flatten the tops. Continue with the rest of the dough until each muffin tin has dough in it.
- 5. Bake for maybe 7-12 minutes, checking them at the 7 minute mark for doneness. Let the cookies cool in the muffin tin on a metal rack for 10 minutes, then invert onto cooling rack to continue cooling. If you have any issues getting them out you can wedge a thin knife or spatula between the cookie and the tin to loosen it.
Notes
* Alternatively, you can press a large chocolate chip or a couple of them into the middle of each cookie dough ball once it is in the muffin tin
https://wee-eats.com/2013/08/20/mini-chocolate-chip-cookie-cups/
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 2 cups semi-sweet chocolate chips*
Instructions
- 1. Preheat oven to 375?F; lightly grease the cups of a mini-muffin pan
- 2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl, set aside.
- In a large bowl, beat the sugars and butter together until creamy, about 5 minutes. Add the eggs one at a time, beating after each addition. Scrape down the bowl and add vanilla and continue beating 30 more seconds until incorporated.
- 3. Add the flour mixture in 2 parts, beating on low just until incorporated. Gently fold in chocolate chips with a spatula.* Place dough in refrigerator to chill for about 20 minutes.
- 4. Once chilled, remove dough from refrigerator and form into 1-inch balls. Place a dough ball in the muffin tin, pressing down to flatten the tops. Continue with the rest of the dough until each muffin tin has dough in it.
- 5. Bake for maybe 7-12 minutes, checking them at the 7 minute mark for doneness. Let the cookies cool in the muffin tin on a metal rack for 10 minutes, then invert onto cooling rack to continue cooling. If you have any issues getting them out you can wedge a thin knife or spatula between the cookie and the tin to loosen it.
Notes
* Alternatively, you can press a large chocolate chip or a couple of them into the middle of each cookie dough ball once it is in the muffin tin
[ Recipe from A Periodic Table ]
OBVIOUSLY I reheat my cookies before eating. Sheesh. Nate, on the other hand, likes all food “ice cold.” How I married him, I do not know.
These look darn tasty.
I don’t like super-cold things… I don’t even like my ice cream too cold! lol
It is hot here. And I can hear ebony-the-cat playing in the bathtub. There are two bowls of water in there because our cats will only drink from a) bowls in the bathtub, or b) a fancy cat water fountain we bought them. My point? It’s too hot to bake today and I have to clean up wet cat foot prints from… everything we own. But when it cools down? I wanna make these.
First: We tried the fancy water bowl … the cats made SUCH A MESS with it. There was seriously like a foot-long radius around the bowl from the splashing. Never again.
Second: I will trade you some for some of your squares. 🙂
you made the cookie cups!!!! arguably these are my most “famous” thing on the blog, after the apple pi pie. people love them, and i love that people love them, because I love them. now, about those photos, because those are way better than mine…*ahem let’s talk* 🙂
you know what else i love about this post? the learning of things. like how nate obviously is an alien b/c he likes everything cold. I, like you, don’t like my ice cream super cold; sometimes i defrost it for a few seconds in the microwave so it’s slightly melty and soft. also, i learned movita has a cat fountain. that alone is maybe the best thing ever.