These chewy Chocolate Chip Cookie Cups are truly one of the easiest desserts you’ll ever make. Filled with vanilla cream cheese mousse and a swirl of chocolate sauce.
There are few things better and more comforting than good old chocolate chip cookies. Especially a batch that’s just come out of the oven and you grab a cookie as soon as it’s barely cool enough to hold and devour. One of life’s little pleasures, for sure.
These delicious Chocolate Chip Cookie Cups made their debut last weekend at a Food Bloggers of Canada potluck get-together hosted by my good friend Sam of My Kitchen Love (seriously, check out her stuff, it’s both stunning and delicious)!
I typically tend to shy away from social events, especially ones where I don’t know most of the people, but I promised my friend Sam I’d be there, so be there I was. Cookie Cups in hand! In hindsight, as always, I’m really glad I went and I got to meet a few new fellow food bloggers. Overall it was a super fun evening filled with delicious food. Why on earth would I have said no to that?!
Like my other cookie cup recipes, these ones are really simple to make. Like, SO simple. Whip up some cookie dough, bake it in a muffin tin, and press down on them as they come out of the oven to create the cups. The filling is just as simple. Whip up the cream cheese & sugar and fold it into some whipped cream. Fill the cooled cookie cups and you’re done!
Ideally you’d chill them in the fridge for an hour or two to thicken the filling, but this is totally optional and not at all necessary. It really just depends on how you like it. I prefer them out of the fridge, but I certainly won’t turn my nose up at them if they’re at room temperature.
The best thing about these Chocolate Chip Cookie Cups? They freeze really well. So you can make them in advance for a special occasion, or just have an easily accessible treat for yourself stashed away. We all need those from time to time, right?
I honestly did not think it was possible to make chocolate chip cookies even better, but these Chocolate Chip Cookie Cups have done it. Pairing the cookies with a fluffy cheesecake mousse gives them just the right balance of sweet and tangy. The cream cheese flavor isn’t strong, but it really helps intensify the flavor of the cookie cups.
Notes & tips for these Chocolate Chip Cookie Cups:
- Use sea salt in your cookies if possible. It really enhances the flavor!
- Ensure your heavy cream is cold (ideally the mixer bowl too) as this will make the cream whip up better.
- The cookies will soften a bit the longer they sit with the filling.
- These freeze very well! Store in fridge for up to 4 days or in freezer (in an airtight container) for 1-2 months.
- Best served cold, but can be served at room temperature.
- If you like these, check out some of my other other cookie cup recipes!
Chocolate Chip Cookie Cups
Ingredients
Chocolate Chip Cookie Cups:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 cups mini chocolate chips semi-sweet
Cheesecake Mousse Filling:
- 1 cup heavy whipping cream cold
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- chocolate sauce optional
Instructions
Chocolate Chip Cookie Cups:
- Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
- Whisk together flour, baking soda, and salt, set aside.
- Beat butter and sugars on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
- Add flour mixture and mix until just combined. Fold in chocolate chips.
- Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins.
- Bake for approximately 15 mins or until lightly browned and mostly set (but not completely).
- Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.
Cheesecake Mousse Filling:
- Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
- In a separate bowl, beat cream cheese and sugar until smooth, add vanilla and beat until smooth.
- Fold cream cheese mixture into whipped cream. Pipe into cooled cookie cups. Top with chocolate sauce if desired and swirl with a toothpick. Refrigerate until set (approx. 2 hours).
- Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.
Lacie says
Oh my Yummness!!! I did everything exact on the cookies and turned out perfect! For the cheesecake I added just a little more vanilla and a little more sugar to make it more sweet and less cream cheesey and it turned out delicious. my husband is very picky with cheesecake because it’s his favorite and he even liked it. Two thumbs way up for this family!!!!!!! Thank you so much for the recipe, pairs great with I’ve cream to cut the sweetness beautifully 😍
Lacie says
Ice cream not I’ve cream lol
Olivia says
Hi Lacie! Thanks for the awesome feedback, I’m so happy you all loved it! 🙂
Elisheva Dadoun says
Any tips for getting the cups out of the tin? I sprayed them Sooooo well but they seem to be too difficult to take out without spinning them and saying a prayer they don’t break apart. Any suggestions? They are deff fully baked.
Olivia says
Hi Elisheva! I find a dark colored tin to work best (for me personally). I do have to spin them too and sometimes nudge them out. I think what helps me is that I use a plastic cap thing to press into them and the cup often sticks to it a bit which helps me lift it out.
Heather says
These came out amazing. I didn’t get 24 but 17 using the 3 TBS per cup. I used a pestel to make the well and it was a great size. I also used liners and had no problem. Great recipe, thank you!
Olivia says
Hi Heather! So happy you liked these and awesome that the liners worked! Thanks for that tip 😀
Susan Clark says
I had problems at first using a glass…….the edges all crumbled and stuck to bottom of glass. This was with two test ones. I baked the next batch slightly less and used a wooden dowel with an end size of a nickel. This worked better although not as big to fill.
Olivia says
Hi Susan! Glad to hear it worked out. Thanks for your tips!
Karen says
Can I use chocolate pudding instead???
Olivia says
Hi Karen! As a filling? For sure!
Celaena says
can you shape the dough in the cup before baking, or would it puff up and lose it’s shape?
Olivia says
Hi Celaena! You could do it a bit for sure, but it will still puff up some and you’ll need to press it down a bit anyhow.
Melissa Carpenter says
These are great, Love them
Olivia says
Hi Melissa! So glad you like them 🙂
Nancy E says
Saw this recipe and thought it would be fun to bake with my grand daughter, seriously thinking I would not like them (too sweet) but she would. Boy was I wrong, we all loved them and everyone we shared them with felt the same!! We did end up baking them about 3 minutes longer than the recipe said(all ovens are different) and used a tart tamper to push down centers. Worked perfectly. I was worried the filling would soften up the cookie cup but I ate the last one 3 days after making them and it was still great. Thank you for sharing this recipe, its a keeper and appearing on my holiday dessert table.
Olivia says
Hi Nancy! I am thrilled to hear that you and everyone loved these 🙂 Thanks so much for your tips and feedback.
Dylan says
Hi Olivia, my girlfriend showed me this recipe to make for her and some friends and it was amazing. I am a baking and pastry graduate from UC but have never seen something like this, so I had gave it a go and it came out fantastic!!! Couldn’t be happier
Olivia says
Hi Dylan! Thanks so much for the great feedback, I’m so happy you loved them!
Nicole says
The cookie cups came out terrible, unbaked dough squirting around the edges. Waste of ingredients
Olivia says
Hi Nicole! Sorry to hear you had trouble with these. It sounds like they needed a bit more time in the oven.
Hannah says
Hi there! Was just wondering, is it possible to make the cheesecake mousse filling, put the mixture into piping bags to set and then fill the cups later? I’m wanting to give these ago for a birthday but the venue where the Birthday is going to be held has no refrigeration.
Olivia says
Hi Hannah! Yes that should work fine. The filling will have thickened a bit though but will still be pipeable.
Karen says
Hi Olivia. I served these at a museum event last month and while I thought they were yummy, However, I received very few comments. Yesterday, I met with the museum board members and they cornered me to tell me these were the most delicious treats they had ever eaten! Phew, I thought maybe my taste buds were ‘off!’
Thank you for making me look like a rockstar!
Olivia says
Hi Karen! So happy everyone loved them!!
Brittany says
I finally got around to making cookie cups, but I made these as mini ones instead (I got 50 of them, but probably could have still gotten another couple out of the last scraps of dough). I did a heaping tablespoon of dough in each cup, baked them for 10-11 minutes (watch very closely, I think I wound up doing the second pan as 10:30) and used the back of a metal teaspoon to squish down a little well.
I took them to a family gathering tonight and they devoured them! I had two people ask me for the recipe already. It’s the perfect balance. I thought the cookie on its own was a touch salty, but that wound up going very well with the chocolate and then the tangy sweetness (that’s not TOO sweet) from the filling.
Can’t wait to try others!
Olivia says
Hi Brittany! Thanks so much for your tips on making the minis! So glad everyone loved these and can’t wait to hear which ones you try next 🙂
CupresFerrite says
This recipe worked a treat! I tend to leave the vanilla out as I find it can easily overpower the other flavours but I think thats just a personal preference
Olivia says
So glad you liked it!
G-MA says
Can these be frozen
Olivia says
Hi there! Yes, they freeze well.
Lauren says
Can I use liners in the tin? I have tried different cake/cookie cup recipes before and I always have trouble getting the cups out of the tin.
Olivia says
Hi Lauren! I don’t see why not, definitely give it a try!
Donita says
Olivia, I love caramel, so I did them in the mini muffin pans, after shaping with a shot glass I added a caramel to the bottom and then topped with your frosting! Really an extra treat!pwitha surprise!
Olivia says
Hi Donita! That sounds crazy delicious, I love that idea!!
Cindy says
Can cool whip be substituted for real whip cream?
Olivia says
Hi Cindy! Yes, I think that would work fine 🙂
Janet says
These. Are. Amazing. Took them to a tailgate at my son’s college. In making the cheesecake filling, vanilla is called for, but it doesn’t say where to add the vanilla–I added it to the cream cheese/sugar mixture before folding into whipped cream. The college kids devoured them!!! Thank you!
Olivia says
Hi Janet! Oops, good catch on the vanilla, I’ve updated the recipe. So glad everyone liked these!!
Suzy says
Can the muffin pan be turned upside down and form the dough on the outside of each cup? Thanks!
Olivia says
Hi Suzy! I’ve never tried this myself but you can give it a go. Let me know how it turns out!
Murjan says
Hi. When you say these can.be frozen for up to 4 weeks do you mean with the filling or the empty cups. You didn’t specify.
Thank you
Olivia says
Hi Murjan! They can be frozen with the filling.