Delicious Soft Cookie Dough Cups

These soft and chewy cookie dough cups are a fun twist on classic cookies, baked right in muffin tins to form delightful cup shapes filled with gooey chocolate chips. They make an easy, crowd-pleasing dessert perfect for parties, snack trays, or anytime you want a charming and portable treat. I first made these for a weekend get-together and everyone loved grabbing their own little cup of warmth and chocolate goodness.

Ingredients

• Unsalted butter: softened This gives the dough a creamy richness and helps it bake evenly so use fresh quality butter
• Brown sugar: packed Adds moisture and a deep caramel flavor that keeps the cups tender
• Granulated sugar: gives just enough sweetness and helps with the texture for a slight crisp on the edges
• Large eggs: Bind the dough and add richness for a nice chewy texture fresh eggs are best
• Vanilla extract: enhances flavor with warm sweet notes choose pure vanilla for best results
• All-purpose flour: Forms the structure of the cookie dough cups be sure to spoon and level the flour for accuracy
• Baking soda: leavens slightly and helps with browning so look for fresh baking soda
• Salt: balances sweetness and enhances overall flavor ideally use fine sea salt or kosher salt
• Semi-sweet chocolate chips: add melty chocolate pockets that are the best part of these cups pick good quality chips for maximum flavor
• Optional toppings: like mini chocolate chips crushed cookies or sprinkles add texture and extra fun feel free to experiment
• Caramel or ganache fillings: make the cups indulgently gooey if you want a decadent surprise

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a standard 12-cup muffin tin well or line it with cupcake liners to prevent sticking.

Cream the Sugars and Butter:

In a large bowl beat the softened butter with both the brown and granulated sugars for about two to three minutes until the mixture becomes light and fluffy. This step is important as it creates air pockets that help with the texture.

Add Eggs and Vanilla:

Mix in the eggs one at a time followed by the vanilla extract beating until everything is well combined. This creates a rich smooth batter.

Combine the Dry Ingredients:

In a separate bowl whisk together the all-purpose flour baking soda and salt until evenly mixed. This ensures even distribution of leavening agents and salt.

Mix Wet and Dry Ingredients:

Add the dry ingredients gradually to the butter and sugar mixture mixing just until combined. Be careful not to over mix to keep the dough tender.

Fold in Chocolate Chips:

Gently fold in the semi-sweet chocolate chips with a spatula making sure they are evenly distributed through the dough.

Scoop and Shape:

Scoop about two tablespoons of dough into each muffin cup then press the dough slightly up the sides of the cup to form a little well or cup shape. This will hold fillable toppings nicely.

Bake Until Golden:

Bake in the preheated oven for ten to twelve minutes or until the edges are golden brown. The centers should still look soft but set.

Shape the Cups:

Remove the muffin tin from the oven and immediately press the centers again with the back of a spoon to ensure the cup shape holds as it cools.

Cool and Remove:

Let the cookie dough cups cool in the tin for ten minutes to firm up before transferring them to a wire rack to cool completely.

Decorate or Fill:

Fill or decorate the cookie dough cups as desired with caramel ganache or sprinkles before serving.

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My favorite part is the moment just after baking when you press the centers to keep that cup shape. It always feels like a small victory and makes presenting them so much fun. My kids love filling their cups with caramel and sprinkles and sharing their custom creations.

Storage Tips

To keep these cookie dough cups fresh store them in an airtight container at room temperature for up to three days. If you want to enjoy them later you can freeze unfilled cookie dough cups in the muffin tin or on a baking sheet then transfer to a freezer bag. When ready bake from frozen adding a couple of extra minutes to the baking time.

Ingredient Substitutions

If you do not have brown sugar you can use all granulated sugar but expect a slightly less moist and caramel flavor. For a dairy-free version substitute butter with vegan margarine or coconut oil but the texture may differ a bit. Use dairy-free chocolate chips to keep it vegan friendly. You can also swap half of the all-purpose flour for whole wheat flour for a nuttier flavor and added fiber.

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Serving Suggestions

These cookie dough cups are great on their own but make them extra special by adding a scoop of vanilla ice cream on top. Drizzle with warm caramel or chocolate sauce for a dessert that feels indulgent yet playful. They work well alongside coffee or milk for a perfect snack time treat.

Frequently Asked Questions

→ Can I make these cookie dough cups without eggs?

Yes, omitting eggs creates an edible dough version. Be sure to heat-treat the flour by baking it at 350°F for 5 minutes to ensure safety.

→ What can I use to fill the cookie dough cups?

Fillings like caramel, ganache, or frosting add rich flavor and texture. You can also top with sprinkles or extra chocolate chips for decoration.

→ How should I store leftover cookie dough cups?

Store baked cups in an airtight container at room temperature for up to three days. Unfilled cups can be frozen for longer storage.

→ What is the best way to get the cup shape?

Scoop dough into muffin tins and press slightly up the sides. After baking, immediately press the centers with a spoon to reinforce the cup shape before cooling.

→ Can I customize the cookie dough cups with toppings?

Absolutely! Mini chocolate chips, crushed cookies, sprinkles, or frosting work great to personalize these treats for any occasion.