Description
These Fudge Filled Chocolate Chip Cookie Cups combine the best of both worlds: chewy, golden chocolate chip cookies shaped into perfect little cups, filled with a luscious, creamy fudge center. Perfect for parties, dessert platters, or a sweet treat anytime, these cookie cups offer a delightful contrast of textures and rich chocolate flavors in every bite.
Ingredients
Scale
Cookie Cups
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (4 ounces) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Fudge Filling
- 1 cup semisweet chocolate chips
- 3/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease or spray two mini muffin pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until well combined, ensuring even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy, typically 2-3 minutes, which helps create a tender texture.
- Add Wet Ingredients: Beat in the room temperature egg and vanilla extract thoroughly until fully incorporated, ensuring a smooth batter.
- Combine Dry and Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips to evenly distribute throughout the dough without deflating the mix.
- Shape Cookie Cups: Roll the dough into 1-inch balls and place each ball into the prepared mini muffin cups, distributing the dough evenly to form the base of the cookie cups.
- Bake and Form Cups: Bake the cookie dough balls for 10-12 minutes, or until the edges are golden brown. Immediately after baking, press the center of each cookie with the back of a teaspoon to create an indentation forming the cup shape. Allow the cookie cups to cool completely in the pan before removing to maintain their shape.
- Make Fudge Filling: In a heatproof bowl set over simmering water (double boiler), melt the fudge filling ingredients—semisweet chocolate chips and sweetened condensed milk—stirring continuously until smooth and glossy. Remove from heat and stir in the vanilla extract for additional flavor.
- Fill Cookie Cups: Using a piping bag or a spoon, carefully fill each cooled cookie cup with the warm fudge mixture.
- Set and Serve: Allow the fudge filling to set at room temperature or in the refrigerator for quicker setting before serving these indulgent treats.
Notes
- For best results, use room temperature egg and softened butter to ensure proper mixing and dough texture.
- Pressing the cookie centers while warm helps form the cups without cracking.
- The fudge filling can be customized by adding a pinch of sea salt or a splash of espresso for enhanced richness.
- Store leftover cookie cups in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These cookie cups can be prepared a day ahead, with fudge filling added just before serving to keep the cookies crisp.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
