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!)
- All-purpose flour
- Baking soda
- Unsalted Butter
- Light brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- Chocolate chips
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Tips & Storage:
- Don't forget to grease the cupcake pans so the cookie cups remove easily.
- Not a fan of milk and cookies? Feel free to fill these cookie cups with whatever you like! Whipped cream, fruit, etc.
- If you're adding the chocolate on the insides, don't melt the chocolate chips until they're completely melted. Stop heating them once about ¾ths are melted, and then stir to melt the remaining chips. 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!)
- Store at room temperature in an airtight container with half of a piece of bread (or smaller). The cookie cups will absorb the moisture from the bread and stay soft longer.
- Or, store in the freezer and let the cookie cups thaw prior to eating.
More Cookie Recipes:
- Edible Chocolate Chip Cookie Dough
- Cowboy Cookies
- Snickerdoodle Cookies
- Scary Good Monster Cookies
- Edible Monster Cookie Dough
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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
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks/226g) unsalted butter room temperature (or ½ cup butter and ½ cup of shortening)
- 1¼ cup (250g) light brown sugar packed
- ½ cup (100g) granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2¼ cups (405g) chocolate chips for the dough
- ¾ cup (135g) chocolate for inside the cups (optional)
- Preheat oven to 350°F and grease 1-2 non-stick cupcake pans.
- 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. Add eggs one at a time, and then the vanilla, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the chocolate chips.
- Fill the greased cupcake holes 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 golden.
- After removing from the oven, gently press and twirl the bottom of a shot glass into the center of each cookie cup. Allow them to cool completely before removing from the pan.
- To remove from the pan, press your fingers over the cookie cup sides and twist until the cup moves, then you can pick it up out of the pan. If it seems like it stuck to the sides of the cupcake pan, gently run a knife around the edges first.
Chocolate Layer (optional):
- Melt ¾ cup of chocolate chips or chopped chocolate in a microwave safe bowl. Stir every 30 seconds and continue to heat until about ¾ of the chocolate is melted. Then, continue stirring until all of it has melted.
- Pour a spoonful of chocolate into the middle of a cookie cup and spread it around so it completely covers the inside. Repeat for each cookie cup and allow the chocolate to harden.