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
