These Fudge Filled Chocolate Chip Cookie Cups are bite-sized treats that combine soft, chewy chocolate chip cookies with rich, creamy fudge filling. Perfect for any occasion, from holiday parties to an indulgent snack with a glass of milk, these mini desserts are easy to make and sure to impress.
Why You’ll Love This Recipe
- Combines two classic favorites: cookies and fudge.
- Perfectly portioned for a bite-sized treat.
- Easy to customize with your favorite mix-ins or toppings.
- Great for holidays, bake sales, or dessert tables.
- Simple to store and transport for events or gifting.
Ingredients
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and prepare two mini muffin pans.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a large mixing bowl, beat the butter and brown sugar until light and creamy (2-3 minutes).
- Add the egg and vanilla extract, mixing until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the chocolate chips.
- Roll the dough into 1-inch balls (about 1 tablespoon each) and place each ball into a mini muffin cup.
- Bake for 10-12 minutes, or until golden brown and the cookie cups have filled the pans.
- Immediately after baking, press down the center of each cookie with the back of a teaspoon to create an indentation for the filling. Allow the cookie cups to cool completely before removing from the pans.
- For the fudge filling, melt the chocolate chips and sweetened condensed milk in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and mix in the vanilla extract.
- Quickly pipe or spoon the fudge filling into each cookie cup. Let the fudge set before serving.
Servings and Timing
- Servings: 30-32 cookie cups
- Prep Time: 30 minutes
- Cooking Time: 12 minutes
- Total Time: 42 minutes
Variations
- Peanut Butter Twist: Add 1/4 cup of peanut butter to the fudge filling or use peanut butter chips instead of semisweet chocolate chips.
- Mint Chocolate: Swap the vanilla extract in the fudge filling for peppermint extract.
- Toppings: Garnish the fudge with sprinkles, crushed nuts, or a drizzle of caramel for extra flavor.
- Dark Chocolate Lovers: Use dark chocolate chips in both the cookie dough and the fudge filling.
Storage/Reheating
- Store the cookie cups in an airtight container at room temperature for up to 1 week.
- If needed, reheat the cookie cups in the microwave for 10 seconds to soften the fudge slightly before serving.
FAQs
1. Can I use store-bought cookie dough for this recipe?
Yes, you can use store-bought cookie dough to save time. Just follow the same baking and shaping instructions.
2. How do I prevent the cookie cups from sticking to the pan?
Grease your mini muffin pans lightly or use nonstick pans to ensure easy removal.
3. Can I freeze the cookie cups?
Yes, freeze them in an airtight container for up to 3 months. Let them thaw at room temperature before serving.
4. What other fillings can I use?
You can try caramel, Nutella, or a cream cheese filling for variety.
5. How can I make the recipe gluten-free?
Substitute the all-purpose flour with a gluten-free 1:1 baking flour.
6. Can I use milk chocolate chips instead of semisweet?
Yes, milk chocolate chips can be used for a sweeter flavor.
7. Do I need to chill the dough before baking?
It’s not necessary, but chilling the dough for 15-20 minutes can help prevent spreading.
8. What’s the best way to fill the cookie cups?
A piping bag or a sandwich bag with the tip cut off works best for clean and precise filling.
9. Can I make larger cookie cups?
Yes, use a regular muffin pan and increase the baking time by a few minutes.
10. How long does the fudge filling take to set?
The fudge sets in about 30 minutes at room temperature.
Conclusion
These Fudge Filled Chocolate Chip Cookie Cups are the perfect bite-sized indulgence for any occasion. With their soft cookie base and rich fudge center, they’re a guaranteed crowd-pleaser. Whether you’re baking for a party, a holiday, or just a sweet craving, this recipe is a must-try. Customize the flavors, store them easily, and enjoy the ultimate chocolatey treat!
Print
Fudge Filled Chocolate Chip Cookie Cups
- Total Time: 42 minutes
- Yield: 30-32 cookie cups
- Diet: Vegetarian
Description
Sinfully delightful Fudge Filled Chocolate Chip Cookie Cups are bite-sized treats made from scratch, perfect for any occasion. These chewy cookie cups with rich, creamy fudge filling are ideal for holiday baking, dessert tables, or a simple indulgent snack. Loved by both kids and adults, these mini desserts are easy to make and impossible to resist.
Ingredients
- 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 to 350°F (175°C). Prepare two mini muffin pans.
- In a medium bowl, whisk together flour, salt, and baking soda.
- In a large bowl, cream the butter and brown sugar until light and fluffy (2-3 minutes).
- Beat in the egg and vanilla extract until combined. Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips. Roll dough into 1-inch balls and place in the muffin cups.
- Bake for 10-12 minutes until golden brown. Press the center of each cookie with the back of a teaspoon to form cups. Let cool completely before removing from the pan.
- For the fudge filling, melt chocolate chips and sweetened condensed milk over simmering water, stirring until smooth. Remove from heat and mix in vanilla extract.
- Pipe the fudge into the cookie cups. Let the fudge set before serving.
Notes
- For softer cookie cups, underbake slightly and let them firm up as they cool.
- Reheat fudge filling if it starts to harden while piping.
- Store in an airtight container at room temperature for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
