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!
Servings: 72 cookies
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
