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 flavour isn’t strong, but it really helps intensify the flavour of the cookie cups.
Notes & tips for these Chocolate Chip Cookie Cups:
- Use sea salt in your cookies if possible. It really enhances the favour!
- 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
- 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.
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Michelle says
Has anyone tried doing these in silicone cupcake trays?
Meruka says
Can these be made in a mini-muffin pan? Your recipes are amazing, and designs stunning!! I have made so many of your cakes, and they have been so loved by all!
Olivia says
Hi Meruka! For sure! You just need to reduce the baking time — start checking at 8mins or so. And thank you! <3
Susan says
Delicious, was wondering if you could use bought tart shells with chocolate chips in the filling.
Olivia says
Hi Susan! Store-bought shells should be totally fine.
amani says
hi olivia, how do I create a well in the center of the cookie cup other than the jar or container? could I use like my thumb or a spoon?
Olivia says
Hi Amani! The cookie cup will be very hot so definitely don’t use your hand. You could try with a spoon.
Fiona says
Would it be terrible if my chocolate chips were regular size? Thanks!
Olivia says
Hi Fiona! They might just be a bit harder to work with, but I don’t think it would be a disaster 🙂
Fiona says
Thanks for your reply! Your pictures and creations look GORGEOUS by the way ☺️
Yes you were right, no disaster! I think only it was possibly a wee bit messier when pressing the centres – the bigger chips were likely more goopy than I’m guessing the smaller ones would be. But definitely worth it as I didn’t have mini ones, and they still looked great (albeit not as tidy as yours!) and super yummy! My husband totally dug them them for Valentines, and he’s nowhere near the sweet tooth I am haha. Thanks again!
Olivia says
Yay! So happy you both loved them 🙂
Lauren says
Will definitely make these again.
Thanks for the recipe, Olivia!
Olivia says
Hi Lauren! So glad you loved them 🙂
dawne says
AMAZING!! I’m now making my third batch because the first disappeared before they could go on our cookie trays. I’m also going to try the Baileys (awesome score of free bottles too, ha!) as well. Can’t wait to try more. Happy Holidays!
Olivia says
Hi Dawne! So happy you love these! The Baileys ones are SO good too. Happy Holidays!
Ann Sherman says
The hit of my holiday baking. Making me second batch and several friends have already baked. Thanks a million for your genius. I am going to bake the Baileys cheesecake cookie next. Merry Christmas
Olivia says
Hi Ann! So happy you loved these. The Baileys ones are so delicious too!
Jean Marie Evans says
How many is this supposed to make? Mine came out tasting delicious but also definitely think I had enough dough to make another dozen! The cups are too thick at the bottom, had to break most of them to get them out of the tin. Whoops!
Olivia says
Hi Jean Marie! The recipe makes 24 cookie cups.
Isabella says
Hi Olivia,
I have heard that refrigerating the cookie dough before baking it is a good idea. Can I do this for the cookie cups or would it somehow affect them?
I was also wondering, is the cookie supposed to be gooey or dry?
Thanks in advance 🙂 This recipe looks sooo good! I am eager to do it!!
Olivia says
Hi Isabella! If you’re making cookies then I definitely recommend chilling the dough so they don’t spread as much. For the cookie cups though, we do want the drought to puff up and spread so I don’t recommend chilling. The cookie should be very chewy and not dry at all! Let me know how you like it 🙂
Sarah W. says
Hi Olivia! How do you make your chocolate sauce? I can’t find that recipe anywhere on the page.
Thanks in advance!
Olivia says
Hi Sarah! I actually used store bought here because it was such a small amount, but if you want to make your own I would make a ganache! Follow the tutorial/recipe using 4oz chocolate and 2 oz cream.
Sarah W. says
Thanks so much for the tip! These were crazy delicious. I’m obsessed and my family is obsessed :).
Before seeing your comment I found a recipe online for an “Easy Chocolate Sauce” which was so yummy with your recipe and then I had some leftover to use with other things.
Olivia says
Yay! I’m so glad you loved them 😀