There is nothing like the smell of baking cookies on a cold winter afternoon. When the air gets chilly, your kitchen should feel warm and inviting.
These chocolate chip cookie cups are the ultimate comfort food for your family. They are thick, soft, and filled with gooey chocolate in every bite. You will love how chocolate chip cookie cups deliver a bakery-style treat with zero stress.
Why You’ll Love This Recipe
This recipe is a winner because it uses a muffin tin for perfect shapes. Every cup stays thick and soft instead of spreading thin on a tray. It is a kid-approved favorite that feels extra special compared to flat cookies.
You only need basic pantry staples to get started right now. These are perfect for a cozy night in or a holiday party. Your family will ask for these every single weekend because they are so satisfying.
The high density of chocolate chips ensures a perfect bite every time. You do not need any fancy equipment for this recipe. Just a bowl, a spoon, and your favorite muffin tin will do.
Simple Method
Making these treats is simpler than you might think. You just mix your dough and press it into a muffin tin. There is no chilling required for this easy dough, which saves you time.
Even a beginner can get these perfect on the first try. The muffin tin does all the hard work for you. You get deep, gooey centers without any complicated techniques or chilling steps.
The prep time is very short, so you can bake these whenever a craving hits. Your kids can even help you press the dough into the tin. It is a fun family activity for a rainy day.
Ingredients You’ll Need
These ingredients are likely already sitting in your kitchen pantry right now.
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and grease a standard 12-cup muffin tin with non-stick spray.
- In a stand mixer or large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3 minutes.
- Add the egg and vanilla extract, beating until the mixture is smooth and fully emulsified.
- In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of leavening agents.
- Slowly incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined.
- Fold in the chocolate chips using a spatula to prevent over-mixing the dough.
- Distribute the dough evenly into the 12 muffin cups, pressing down slightly to form a flat top in each cavity.
- Bake for 10 to 12 minutes until the edges are golden brown but the centers still appear slightly soft and underbaked.
- Remove from the oven and allow the cups to cool in the pan for at least 15 minutes to allow the gooey centers to set before removal.
Best Ways to Enjoy It
Serve these cups warm for the best gooey experience. A cold glass of milk is the perfect classic pairing for these treats. You can also add a scoop of vanilla ice cream on top.
The warm cookie will melt the ice cream slightly. This creates a wonderful dessert for a cozy winter night. Set them out on a pretty plate for your guests at a potluck.
Your kids will love eating these with their hands. They are the perfect size for little palms. Enjoy them while the chocolate is still melty and warm from the oven.
Keep It Fresh
You can store these in an airtight container at room temperature. They will stay soft for up to three days. If you want them gooey again, reheat for ten seconds in the microwave.
These also freeze beautifully for later snacking. Wrap them individually in plastic wrap before placing them in a freezer bag. They will last for up to two months in the freezer.
This makes them a great option for easy meal prep desserts. You can just grab one and thaw it whenever you need a treat. It is a great way to handle late-night sugar cravings.
Tips for Best Results
- Grease your muffin tin very well to prevent sticking.
- Do not skip the cooling time in the pan.
- Use room temperature eggs for a smoother dough.
- Avoid over-mixing the flour to keep the texture tender.
- Check your oven at 10 minutes to avoid over-baking.
- Use a cookie scoop for perfectly even portions.
- Add a few extra chips on top before baking for looks.
- Sprinkle a tiny bit of sea salt for a gourmet touch.
Ways to Switch It Up
- Swap semi-sweet chips for white chocolate or dark chocolate.
- Add a half-cup of chopped walnuts for a nice crunch.
- Press a small caramel candy into the center before baking.
- In summer, serve with fresh berries and whipped cream.
- Use gluten-free all-purpose flour for a friendly dietary swap.
Common Questions
Why are my cookie cups sticking?
You may need to grease the pan more thoroughly next time. Also, make sure they cool for 15 minutes. This helps the structure firm up before you move them.
Can I make these in a mini muffin tin?
Yes, but you will need to reduce the baking time. Start checking them at 7 or 8 minutes. These make perfect bite-sized party snacks for guests.
How do I know when they are done?
The edges should be a light golden brown color. The centers will still look a bit soft and shiny. They will finish setting as they cool in the tin.
I hope these gooey treats bring a little extra warmth to your home. They are the perfect way to make a winter day feel special. Happy baking!
— Lidia
Moist and Gooey Chocolate Chip Cookie Cups
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all -purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sal t
- 1 1/4 cups semi -sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard 12-cup muffin tin with non-stick spray.
- In a stand mixer or large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3 minutes.
- Add the egg and vanilla extract, beating until the mixture is smooth and fully emulsified.
- In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of leavening agents.
- Slowly incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined.
- Fold in the chocolate chips using a spatula to prevent over-mixing the dough.
- Distribute the dough evenly into the 12 muffin cups, pressing down slightly to form a flat top in each cavity.
- Bake for 10 to 12 minutes until the edges are golden brown but the centers still appear slightly soft and underbaked.
- Remove from the oven and allow the cups to cool in the pan for at least 15 minutes to allow the gooey centers to set before removal.
