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4.12 from 9 votes
Bite-size Chocolate Cookie Cups are placed on a cooling rack. They are in signature chocolate brown color, have lightly crispy edges, soft and chewy inside with a silky ganache filling. They're decorated with colorful sprinkles. A glass cup of milk is served on the side.
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Chocolate Cookie Cups Recipe
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 

Make easy, versatile chocolate cookie cups for an irresistible kid-friendly and crowd-pleasing dessert packed with rich cocoa and textures.

Servings: 30 cookie cups
Author: Gemma Stafford
Ingredients
For the Chocolate Cookie Dough
  • ½ cup (4 oz/115 g) butter, softened
  • ½ cup (4 oz/115 g) granulated sugar
  • ⅔ cup (4 oz/115 g) dark brown sugar
  • 1 teaspoon vanilla extract
  • 1½ cups (7½ oz/213 g) all-purpose flour
  • ⅓ cup (1 1/3 oz/37 g) cocoa powder
  • ¼ teaspoon baking soda
For the Milk Chocolate Ganache Filling
  • ¾ cup (4½ oz/128 g) milk chocolate, finely chopped
  • 1 cup (8 fl oz/240 ml) heavy cream
  • Sprinkles, for decorating
Instructions
Make the Cookie Cups

  1. Preheat the oven to 350°F (180°C) fan assist and butter about 30 mini muffin cups. Set aside.

  2. In a large bowl with a hand whisk or electric mixer, beat the butter and sugar until blended, about 3 minutes, then whisk in the vanilla extract.
  3. In a small bowl, mix together the flour, cocoa powder and baking soda, then fold this into the butter mixture until evenly combined.
  4. Scoop level tablespoons of cookie dough, roll into a ball and press into the bottoms and up the sides of the prepared muffin tins.
  5. Bake pans for roughly 10 minutes, until set.
  6. Immediately press an indentation into the center of each cookie with the end of a wooden spoon. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Make the Ganache Filling

  1. Place the chocolate in a medium heat-safe bowl and set aside.

  2. In a small saucepan over medium heat, warm the cream until just beginning to steam and simmer, 3 to 5 minutes.
  3. Pour the hot cream over the chocolate and let sit without stirring for 5 minutes.
  4. Place a whisk in the center of the bowl and begin stirring the chocolate and cream together using a small, circular motion that gradually gets larger to incorporate all of the cream into the chocolate. Stop as soon as the mixture is smooth.
  5. Spoon about 1 tablespoon of filling into each cookie cup. Top with sprinkles and refrigerate until cold and set, about 90 minutes.
  6. Store in an airtight container in the refrigerator for up to 3 days.