Category: Easter

Chocolate Chip Cookie Cups are chewy cookies filled with your favorite candies, making them easy to make and hard to resist!

Are chocolate chip cookies your weakness? Then you’ll definitely need to try my Brown Butter Chocolate Chip Cookies Recipe. Chocolate chip lovers will also love this Chocolate Chip Cookie Lasagna!

Chocolate Chip Cookie Bites

When you make a treat that involves candy, it’s kind of cheating—you know from the start that it’s going to be a hit because: candy.

If you ask me, it’s okay to cheat once in a while, especially when it involves Reese’s peanut butter cups, Rolos, and Snickers. Candy nestled into a chocolate chip cookie cup.

These Chocolate Chip Cookie Cups are a bit like Pecan Tassies, Snickers Cookie Cups, and Butterscotch Cookie Cups. Bake the cookies in a mini muffin tin to give them the shape of a cup, then while they’re still warm, press candy into the middle.

Here’s why you’re going to love them:

• This recipe is easy to make—if you can make classic Chocolate Chip Cookies, you can make these chocolate chip cookie cups too!
• Chocolate chip cookie cups, with candy, disappear quickly because they are a delicious combination of chewy cookie and candy. No one can resist them!
• You can also add sprinkles, a drizzle of melted chocolate ganache, vanilla ice cream, or frosting on top. Make them your own!

Important Ingredient Notes

The full ingredient list is in the recipe card below, but here are some important things to note.

• Unsalted butter – Unsalted butter is always the best choice for baking, unless a recipe says otherwise.
• Light brown sugar – Light brown sugar has a milder flavor and less moisture than dark brown sugar.
• Pure vanilla extract – Use pure vanilla extract for the best flavor. Imitation vanilla can be flat and leave a bad aftertaste. My homemade vanilla extract is perfect.
• All-purpose flour – Lightly spoon this into the measuring cup. If you scoop it out of the bag or jar, you’ll end up using more than you need. (I have a guide on how to measure flour!)
• Mini semi-sweet chocolate chips – Mini chips are better for evenly-distributed bits of chocolate in the cookies.
• Unwrapped candies – I used Reese’s peanut butter cups, Rolos, Snickers, and Milky Way. As long as it’s chocolatey and fits in the cookie cup, anything will work! My husband chooses the reeses cookie cups every time!
• Sprinkles – These are optional, but will add a festive touch.

How to Make Chocolate Chip Cookies in Mini Muffin Pan

Prepare: Preheat your oven to 350ºF and coat a mini muffin tin with nonstick spray.

Make the Cookie Dough:

• Cream the butter and sugars.
• Add the eggs and vanilla and beat to combine.
• Beat in the dry ingredients until just combined, then fold in the chocolate chips.

Bake: 

• Add a tablespoon of dough to each cup in the muffin tin.
• Bake the cookies for 9 to 11 minutes, or until they turn lightly browned.

Finish:

• Press a candy into the middle of each cookie cup while they’re still fresh out of the oven.
• Add sprinkles over the top, if desired.
• Cool in the muffin tin for several minutes, then loosen with a butter knife and transfer to a wire rack to finish cooling.

Tips and Tricks

• Remember to soften the butter before you get started. It’s much easier to cream the butter and sugar if the butter is nice and soft to begin with! Use my guide on how to soften butter quickly.
• If you’d like, you can use regular chocolate chips instead of mini chocolate chips. A chopped chocolate bar will work too.
• Place the cooled candy bar stuffed cookies in an airtight container and store at room temperature for up to a week. 
• You can also freeze these cookies in an airtight container for up to 3 months. Thaw them at room temperature before serving. 
• For a spooky Halloween twist, make my Reese’s peanut butter cup cookie cups (or copy the decorations on top!)
• You could opt for store bought chocolate chip cookie dough, but my homemade recipe is truly the best!

More Recipes for Chocolate Chip Lovers

• Toffee Chocolate Chip Cheeseball
• Chocolate Chip Coffee Cake
• Pumpkin Chocolate Chip Cheesecake Bars
• Healthy Banana Chocolate Chip Muffins
• Chocolate Chip Walnut Bars
• Chocolate Chip Zucchini Cookies

Print

Chocolate Chip Cookie Cups Recipe

Chocolate Chip Cookie Cups are chewy cookies filled with your favorite candies, making them easy to make and hard to resist!

Course Cookies

Cuisine American

Keyword cookie cups

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Total Time 24 minutes minutes

Servings 72 cookies

Calories 106kcal

Author Aimee

Ingredients

• 1 cup unsalted butter softened
• 1 ½ cups light brown sugar packed
• ½ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups mini semi-sweet chocolate chips
• 72 unwrapped candies Reese’s mini cups, Rolos, Snickers, Milky Way, etc
• 2 Tablespoons sprinkles optional

Instructions

• Preheat the oven to 350 degrees F. Spray a mini muffin tin with baking spray and set it aside.
• In a large mixing bowl, combine butter and both sugars for about 2 minutes, until fully blended. Add in vanilla and eggs and beat until well mixed.
• Add in flour, baking soda, and salt. Beat JUST until fully combined. Fold in the mini chocolate chips.
• Using a small 1 Tablespoon cookie scoop, drop into the prepared muffin tin.
• Bake for 9-11 minutes until the outside of the cookie is lightly browned. Remove from the oven and immediately press an unwrapped candy into the center of the cookie cup. Add a pinch of sprinkles, if desired.
• Cool for several minutes in the muffin tin. Using a small butter knife, scoop the cookie out of tin and cool on a wire rack.

Notes

• Swap out the semi-sweet chocolate chips for mini chips. They’re a perfect substitute in these easy cookie bites.
• Store- keep baked cookie cups in airtight container at room temperature for up to one week.
• Freeze baked cookie cups in freezer safe, airtight container for up to three months. Thaw overnight on counter.

Nutrition

Serving: 1cookie | Calories: 106kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 59mg | Potassium: 52mg | Fiber: 1g | Sugar: 9g | Vitamin A: 89IU | Calcium: 10mg | Iron: 1mg