Chocolate Chip Cookie Cups (with Chocolate Frosting)

Baked chocolate chip cookie cups on a cooling rack.

Chocolate Chip Cookie Cups (with Chocolate Frosting)

Course: Dessert

Cuisine: American

Keyword: cookie cups

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookie cups

Calories: 0.2kcal

Author: Kara @ Quick and Easy Baking

Chocolate chip cookie cups are the easiest quick treat to make and it only takes two ingredients to get a quick, delicious dessert everyone will love.

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US Customary - Metric

Ingredients

1 (16 ounce) package premade refrigerated chocolate chip cookie dough
1 (16 ounce) container chocolate frosting (or homemade buttercream*)

Instructions

Preheat the oven to 325 degrees F. Take the cookie dough out of the package. Take about 1 tablespoon of dough and roll into a ball. Set each dough ball into a section of a mini muffin pan. Do this for each mini muffin cup. It's not necessary to press the dough down firmly or form it to each cup at this point, just set the balls of dough into each mini muffin section.
Take a teaspoon measuring spoon and dip the back of it in flour, then press firmly down and around the sides on each ball of dough to press it into each mini muffin cup. You’ll need to twist it a bit, to help it form each cookie cup. (To see this in action, make sure to check out the video in this post.) Make sure to dip the back of the measuring teaspoon into the flour each time, so the dough doesn’t stick.
Bake the cookie cups at 325 degrees F for 10-15 minutes. (For crispier cookie cups, you can bake them at 350 degrees F for about 8-10 minutes.) Watch them closely when the baking time is almost up as they will brown quickly. The cups will turn golden brown. (Don't worry if the cups puff up.)
Pull them out of the oven. At this point the cookie cups will have puffed up. Just lightly touch the back of the teaspoon measuring spoon to the tops and they will sink back down in the middle. This will form the 'cup' where you'll later add the frosting.
Let the cookie cups cool in the pan. Once cool, twist the cookie cups as you lift them from the mini muffin pan.
Take a can of chocolate frosting (or homemade if you prefer - link below) and add to either a piping bag or a zip lock bag. Snip off the end of the bag and squeeze the frosting into each cookie cup. Try not to fill the bag too full of frosting or it can get very messy. You can refill the bag with frosting when you need to.

Notes

*If you prefer homemade (from scratch) frosting, check out this recipe: Easy Sour Cream Chocolate Cake with Chocolate Buttercream Frosting

Different cookie dough brands bake at different times and temperatures. Be sure to watch the cookie cups closely during the last 5 minutes of baking.

These cookie cups can be stored in an air-tight container, at room temperature for several hours. If you use premade canned frosting, then store these cookies in an airtight container in the fridge. These cookie cups will last about 4-5 days, but the cookies may become crispier the longer they're stored. If they cookies start to get crispy, you can add a piece of bread to the air-tight container and that will soften them up a bit.
These cookie cups are best served at room temperature. If cold, allow them to come to room temperature before serving.

Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition