Do you dunk your cookies in milk? How about dunking your milk in your cookies? These Chocolate Chip Cookie Cups give "milk and cookies" a whole new meaning! The chocolate layer on the inside prevents the cookies from getting soggy (unless you like them that way, then go ahead and skip that part)!
These chocolate filled cookie cups are so fun! They are mini cookie cups lined with a layer of melted chocolate so you can fill them with anything you want. They crisp on the outside and chewy in the middle with plenty of chocolate chips throughout. If you love chocolate chip cookies as much as me, you will love these!
Why You'll Love This Recipe
- It makes the cutest little chocolate chip cookies in a muffin tin.
- You'll learn how to make cookie cups to fill with anything you like!
- It's a fun spin on my popular classic chocolate chip cookies.
- These milk and cookie cups look impressive but are really easy to make.
- They're perfect for the holidays and make great Christmas cookies for Santa!
- You'll need mostly pantry staples for this recipe including all purpose flour, baking soda, and salt.
- These cookies and milk cups use both granulated sugar and light brown sugar. Dark brown sugar can be used in place of the light brown sugar if that's what you have on hand!
- This recipe uses mini semi-sweet chocolate chips so you get chocolate in every bite. Regular chocolate chips can also be used if you don't have mini.
- For the chocolate coating, you can use either chocolate chips or chocolate melting wafers (recommended).
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Fill the cookies with milk for the perfect two-in-one milk and cookies bite for Santa.
- Not a fan of milk and cookies? Feel free to fill these cookie cups with whatever you like! Whipped cream, fruit, ice cream, etc.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: In a medium bowl, whisk together the all purpose flour, baking soda, and salt.
Step 2: In a separate large bowl, cream the room temperature butter and both sugars until light and fluffy. Then mix in the egg and vanilla until combined.
Step 3: Fold the dry ingredients into the wet mixture, then fold in the mini chocolate chips.
Step 4: Divide the cookie dough into cupcake liners, pressing the dough up the sides to form the cookie cup.
Step 5: Bake at 350°F for 14-18 minutes, then press the bottom of an ice cream scoop or skinny glass into the center to create a well. Allow to cool.
Step 6 (Optional): Coat the inside of the cookie cups with the melted chocolate to create a solid layer to hold the milk.
Expert Baking Tips
- If you're using regular chocolate instead of melting wafers for the inner coating, don't melt the chocolate chips until they're completely melted. Stop heating them once about ¾ are melted, and then stir to melt the remaining chips. This is called tempering. If you melt them all too much, they won't harden in the cookie cups.
- Cover the cookie insides with chocolate really well, otherwise milk will leak through and you'll have soggy cookies! If soggy cookies is what you're aiming for, feel free to leave the insides alone.
- Let the chocolate harden before filling with milk (unless you want chocolate milk)!
This is probably because the chocolate layer wasn't covering all of the inside of the cookie or hadn't hardened before pouring in the milk. Make sure there is a thick enough layer of chocolate and allow it to set fully before adding the milk.
This is normal - make sure to press in the center with an ice cream scoop handle or a skinny glass right after taking the cookies out of the oven.
Store in an airtight container with half of a piece of bread (or smaller) for up to 1 week. The cookie cups will absorb the moisture from the bread and stay soft longer.
Keep fully cooled cookie cups in a freezer-safe container for 2 months. Let them thaw prior to eating.
Chocolate Chip Cookie Cups
- Cupcake pans (non-stick)
- Mixing bowls
- Measuring spoons
- Kitchen scale or measuring cups
- Stand mixer with paddle attachment, wooden spoon, or hand mixer
- Shot glass
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- 1 cup mini semi-sweet chocolate chips for the dough
- ⅓ cup chocolate melting wafers for inside the cups (optional)
Chocolate Chip Cookie Cups:
- Preheat oven to 350°F and fill a cupcake pan with liners.
- Whisk together the flour, baking soda, and salt. Set aside.
- Cream together the butter and sugars on medium speed for 2 minutes, scraping the bowl sides as needed. Mix in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the chocolate chips.
- Fill the cupcake liners with cookie dough, pressing it against the sides so that it resembles a cup.
- Bake the cookie cups for 14-18 minutes, until the middles are puffed and lightly golden.
- After removing from the oven, gently press the bottom of a shot glass or an ice cream scoop handle into the center of each cookie cup. Allow them to cool before removing from the pan.
Chocolate Layer (optional):
- Melt chocolate melting wafers or temper chocolate. Add about ½ teaspoon of melted chocolate into each cookie cup (1 at a time) and spread it around so it covers the entire inside. Let it cool and harden, then repeat if desired.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.