The Ultimate Recipe for Chocolate Chip Cookie Dough Cups You Have to Try
Learn how to make delicious THE RECIPE for Chocolate Chip Cookie Dough Cups. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 cup unsalted butter, softened (you can substitute with vegan butter for dairy-free)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour (feel free to use a gluten-free blend if needed)
- 1 cup mini semisweet chocolate chips
- 1/4 cup cream or milk (or almond milk for a dairy-free option)
- 8 ounces bittersweet or semisweet chocolate, chopped (for melting and coating)
Growing up, we didn’t measure much, but I found that these precise amounts help balance the flavors just right — a little tip Mama Lu would have smiled at, knowing how easy it is to get lost in the rhythm of baking.
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter. This step reminds me of the care Mama Lu took, greasing her cast-iron skillet to keep every bite just right.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and light, about 3 to 4 minutes. Use a wooden spoon if you want to feel more connected to the dough, just like we did on those porch afternoons.
- Add the vanilla extract and salt, mixing until combined.
- Slowly add the flour, mixing just until incorporated. Don’t overmix — you want the dough tender, not tough. I remember Mama Lu saying, “Let the dough feel like a good friend, not a stranger.”
- Fold in the mini chocolate chips with a spatula, saving a few to sprinkle on top later for a pretty finish.
- Spoon the cookie dough evenly into the prepared muffin cups, pressing it gently to form a cup shape with a small well in the center. This little hollow will cradle the melted chocolate, just like a nest holds a bird’s egg.
- Bake for 12 to 14 minutes, or until edges are golden but centers still look soft — this keeps them tender and chewy.
- While the cookie dough cups cool in the tin for about 10 minutes, melt the chopped chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring frequently to avoid burning.
- Once the cookie cups have cooled slightly, spoon a generous dollop of melted chocolate into each well, then sprinkle the reserved mini chocolate chips on top.
- Place the muffin tin in the refrigerator for at least 30 minutes to let the chocolate set. Patience here pays off — like waiting for blackberry jam to thicken on a summer’s day.
