Decadent Chocolate Chip Cookie Cups (Nutella Filled!)

Name: Chocolate Chip Cookie Cups (Nutella filled!)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 9 tbsp salted butter (Start with 127 grams, 103 grams remaining after browning); 1/3 cup + 1 tbsp dark brown sugar, packed (82 g); 1/3 cup + 1 tbsp granulated sugar (78 g); 1 large egg (at room temperature); 3/4 tsp vanilla extract; 1 1/2 cups all-purpose flour (spooned & leveled or weighed out (195 g)); 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup chocolate chips (135 grams); nutella, peanut butter, or any other desired fillings (See blog post for ideas)

Dammit, I swear the flour was supposed to go in the bowl. Not all over the damn counter, the cat, and my last clean shirt. There’s always flour, isn’t there? It’s part of the charm, I guess.

Today, we are making Chocolate Chip Cookie Cups. If you are looking for other sweet treats to round out your baking, you might enjoy this delightful green tea dessert. For more inspiration, you can check out the original recipe source to see how others get creative with these cups.

Look, these aren’t fancy. They are just solid, good Chocolate Chip Cookie Cups. They are homey and taste like pure comfort.

They are easy to whip up. You do not need a pastry degree, just a mixing bowl and an oven. They let you get creative with the insides, so go nuts.

Extreme close-up of a Chocolate Chip Cookie Cup, focusing on the gooey Nutella filling and the soft, textured cookie, perfect for Chocolate Chip Cookie Cups. — Dive into the delicious details: the rich, flowing Nutella and tender texture of our Chocolate Chip Cookie Cups.

Ingredients You’ll Need

We are going for a small batch here. It saves you from eating 50 of these in one sitting, though I am not judging if you do.

Browned butter is key here. It adds that nutty depth that makes the whole house smell incredible.

Wet Ingredients

9 tbsp salted butter (103 grams after browning)
1 large egg, at room temperature
3/4 tsp vanilla extract

Dry Ingredients

1/3 cup + 1 tbsp dark brown sugar, packed (82 g)
1/3 cup + 1 tbsp granulated sugar (78 g)
1 and 1/2 cups all-purpose flour (195 g)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup chocolate chips (135 grams)

Alright, let’s get down to business. First, preheat your oven to 350℉.

Brown the butter in a saucepan over medium heat until it smells nutty. Whisk in the sugars, egg, and vanilla, then fold in the dry ingredients and chocolate chips.

Press the dough into your greased muffin tin to create cup shapes. Bake for 8-10 minutes depending on the size of your tins.

Do not skip browning the butter. It is what makes these special.

Don’t overmix the dough. You want a tender cookie, much like the dough you would use when you bake soft milk bread at home.

Storage and Make-Ahead Options

Keep these in an airtight container. They stay fresh at room temperature for 3-4 days.

These treats can be good for the soul. In fact, some studies suggest that mindful indulgence can provide genuine comfort.

Happy baking, David Rivera.

Three golden-brown Chocolate Chip Cookie Cups with rich Nutella filling on a wooden board, capturing the essence of homemade Chocolate Chip Cookie Cups.

Chocolate Chip Cookie Cups (Nutella filled!)

Delicious, soft-baked chocolate chip cookie cups featuring a nutty browned butter base and an indent perfect for Nutella or other sweet fillings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings 8 servings

Ingredients

9 tbsp salted butter Start with 127 grams, 103 grams remaining after browning
1/3 cup + 1 tbsp dark brown sugar, packed 82 g
1/3 cup + 1 tbsp granulated sugar 78 g
1 large egg at room temperature
3/4 tsp vanilla extract
1 1/2 cups all-purpose flour spooned & leveled or weighed out (195 g)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup chocolate chips 135 grams
nutella, peanut butter, or any other desired fillings See blog post for ideas

Instructions

Preheat oven to 350℉. Note: Recipe yields 7-8 tart-sized cups, 16-18 regular muffin cups, or 35 mini muffin cups.
Brown the butter in a medium saucepan over medium heat until foamy and deep golden. Pour into a bowl to cool, ensuring brown bits are included.
In the bowl with the cooled butter, whisk together sugars, egg, and vanilla until smooth (30-45 seconds).
Stir in the dry ingredients, followed by the chocolate chips.
Spray pans with nonstick spray. Press dough into pans: use 3.5oz for tarts, 2oz for regular muffins, or 0.5oz for mini muffins. Press dough up the sides.
Bake tarts for 10 minutes, regular cups for 8-9 minutes, or mini cups for 6-8 minutes until edges are lightly browned. Gently create an indent in the centers with a measuring spoon while still warm.
Cool completely, then remove from pans and fill with Nutella, peanut butter, or other desired fillings. Store at room temperature for 3-4 days or in the fridge for 4-5 days.

Frequently Asked Questions

What kind of chocolate chips should I use for cookie cups?

You can use any type of chocolate chips you prefer, such as semi-sweet, milk chocolate, or dark chocolate. Mini chocolate chips also work well for a more even distribution.

Can I use other fillings instead of Nutella?

Absolutely! Peanut butter, caramel, jam, or even a cream cheese filling would be delicious. Get creative with your favorite spreads!

How do I prevent my cookie cups from sticking to the pan?

Ensure your muffin tin is well-greased with butter or non-stick spray. You can also use paper liners for easier removal.

How long do chocolate chip cookie cups last?

Stored in an airtight container at room temperature, these cookie cups will stay fresh for up to 3-4 days. You can also freeze them for longer storage.

Can I make these cookie cups ahead of time?

Yes, you can prepare the cookie dough ahead of time and refrigerate it for up to 2 days. You can also bake the cookie cups and fill them closer to serving.

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