If you have a sweet tooth and love a good chocolate chip cookie but want to take it to the next level, this Fudge Filled Chocolate Chip Cookie Cups Recipe is about to become your new obsession. Imagine a golden, chewy cookie cup with a luscious, smooth chocolate fudge center that melts in your mouth and makes every bite feel like a little celebration. These delightful treats strike the perfect balance between the classic comfort of chocolate chip cookies and the indulgence of rich fudge, making them perfect for any occasion, from family gatherings to a cozy night in.
Ingredients You’ll Need
This recipe keeps things wonderfully simple but wonderfully tasty. Each ingredient has a unique role, from creating that perfect chewy cookie texture to delivering the silky fudge filling that will have you coming back for more.
- 1 1/2 cups all-purpose flour: The foundation for the cookie cups, providing structure and that satisfying chew.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 1/2 teaspoon baking soda: Helps the cookie cups rise just enough to hold the fudge filling beautifully.
- 1/2 cup (4 ounces) unsalted butter, softened: Adds richness and moisture for that melt-in-your-mouth texture.
- 3/4 cup packed brown sugar: Brings a deep, caramel-like sweetness that complements the chocolate chips.
- 1 egg, room temperature: Binds the dough and adds tenderness to the cookie cups.
- 1 teaspoon vanilla extract: Infuses warmth and enhances the chocolate’s flavor.
- 1 cup semisweet chocolate chips (for cookie dough): The chocolatey bites that add texture and bursts of flavor throughout.
- 1 cup semisweet chocolate chips (for fudge filling): Melts into a rich and creamy fudge for the center.
- 3/4 cup sweetened condensed milk: Gives the fudge a creamy sweetness and silky consistency.
- 1/2 teaspoon vanilla extract (for fudge filling): Rounds out the fudge with a subtle, sweet aroma.
How to Make Fudge Filled Chocolate Chip Cookie Cups Recipe
Step 1: Preparing Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and greasing two mini muffin pans so your cookie cups don’t stick. In a medium bowl, whisk together the flour, salt, and baking soda—this combined trio is essential for that perfect cookie texture and a little lift.
Step 2: Creaming Butter and Sugar
In a large bowl, cream the softened butter with the brown sugar until it’s light and fluffy, which usually takes about 2 to 3 minutes. This step helps to give the cookie cups their tender crumb and rich flavor.
Step 3: Combining Wet Ingredients
Beat in the egg and vanilla extract until everything is well mixed and smooth. These ingredients bind the dough together and add those subtle background notes that make this recipe truly special.
Step 4: Mixing Dry and Wet Ingredients
Slowly add the flour mixture into the butter mixture, stirring until just combined. Be careful not to overmix here; you want the cookies to stay tender, not tough.
Step 5: Adding Chocolate Chips and Forming the Cups
Fold in the chocolate chips gently so they’re evenly distributed. Then, roll the dough into 1-inch balls and carefully place each ball into the prepared muffin cups. This is the start of those beautiful cookie cups that will cradle the fudge filling.
Step 6: Baking and Shaping the Cups
Bake for 10-12 minutes until the cookie cups turn a lovely golden brown. Right after removing from the oven, press the center of each cookie gently with the back of a teaspoon to create the cup shape. Let them cool completely in the pan before you try to remove them—patience here pays off!
Step 7: Making the Fudge Filling
While the cookie cups cool, melt the chocolate chips and sweetened condensed milk together over simmering water, stirring until silky smooth. Off the heat, stir in the vanilla extract to add that extra layer of flavor.
Step 8: Filling the Cookie Cups
Use a piping bag or small spoon to fill each cookie cup with the luscious fudge mixture. Allow the fudge to set before serving so each bite delivers that perfect balance of cookie and creamy fudge goodness.
How to Serve Fudge Filled Chocolate Chip Cookie Cups Recipe
Garnishes
Elevate these cookie cups with a sprinkle of flaky sea salt for a touch of contrast that enhances the chocolate’s richness. You can also add a few mini chocolate chips or chopped nuts on top of the fudge for extra texture and appeal.
Side Dishes
These treats pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert experience. For coffee lovers, serving these cookie cups alongside a rich espresso or latte is pure bliss.
Creative Ways to Present
Try serving the cookie cups on a decorative platter lined with parchment paper or arrange them in cute cupcake liners for a festive vibe. You can also drizzle melted white chocolate over the finished cups for a striking look and a hint of extra sweetness.
Make Ahead and Storage
Storing Leftovers
Keep any remaining cookie cups in an airtight container at room temperature for up to 3 days. This helps preserve their chewy texture and keeps the fudge filling from drying out.
Freezing
If you want to make these in advance, freeze the cookie cups without the fudge filling for up to 2 months. When ready to enjoy, thaw them at room temperature, then add the fudge filling fresh for the best taste and texture.
Reheating
Warm your cookie cups gently in the microwave for about 10 seconds to revive that gooey feeling before adding or serving with the fudge filling. Avoid overheating to keep the cookie from drying out.
FAQs
Can I use dark chocolate instead of semisweet for the fudge filling?
Absolutely! Dark chocolate adds a richer, more intense flavor that pairs beautifully with the sweet cookie base. Just be sure to adjust the sweetness to your liking if you go this route.
What if I don’t have mini muffin pans?
You can use regular-sized muffin pans, but keep in mind the baking time might need to be adjusted. Larger cookie cups will take a bit longer to bake and may need a few extra minutes of pressing to create the cup shape.
How do I make sure the fudge filling sets properly?
Allow the fudge to cool and set at room temperature for at least an hour or refrigerate it briefly before serving. This will help it firm up and hold its shape inside the cookie cups.
Can these cookie cups be made gluten-free?
Yes! Use a gluten-free all-purpose flour blend that can substitute cup for cup. Be sure to check that other ingredients are gluten-free as well to keep the recipe safe for those with sensitivities.
Is it possible to make these vegan?
With a few swaps, yes. Use vegan butter, a flax egg in place of the chicken egg, dairy-free chocolate chips, and a plant-based condensed milk alternative. The texture might vary slightly, but they’ll still be delicious!
Final Thoughts
This Fudge Filled Chocolate Chip Cookie Cups Recipe truly brings together the best of both worlds—classic chocolate chip cookies meeting irresistibly creamy fudge in a perfectly portable treat. Whether you’re baking for a crowd or simply satisfying your own cravings, these cookie cups promise to deliver smiles and sweet moments. Don’t hesitate to dive in and enjoy this deliciously fun recipe that’s sure to become a beloved favorite in your kitchen.
Print
Fudge Filled Chocolate Chip Cookie Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Fudge Filled Chocolate Chip Cookie Cups, a perfect blend of chewy, golden cookie cups filled with rich, creamy fudge. This recipe creates bite-sized treats ideal for parties, dessert platters, or a special homemade indulgence. With a buttery cookie base loaded with chocolate chips and a luscious fudge center made from melted semisweet chocolate and sweetened condensed milk, these cups offer a delicious twist on classic chocolate chip cookies.
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 and prepare pans: Preheat your oven to 350°F (175°C). Grease or lightly spray two mini muffin pans to prevent sticking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, salt, and baking soda ensuring they are well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Combine wet ingredients: Beat in the egg and vanilla extract to the creamed butter and sugar until evenly combined. Gradually add the dry ingredients and mix gently until just combined to avoid overmixing.
- Add chocolate chips and shape dough: Fold the semisweet chocolate chips into the cookie dough. Roll the dough into 1-inch balls, and place one ball into each muffin cup, pressing lightly to fit.
- Bake and form cups: Bake in the preheated oven for 10 to 12 minutes until the cookie cups turn golden brown. Immediately after baking, press the center of each cookie with the back of a teaspoon to create a cup shape. Allow them to cool completely in the pans before removing.
- Make fudge filling: For the filling, melt the semisweet chocolate chips with sweetened condensed milk over simmering water in a double boiler, stirring frequently until the mixture is smooth and fully combined. Remove from heat and stir in the vanilla extract.
- Fill the cookie cups: Using a piping bag or spoon, fill each cooled cookie cup with the warm fudge filling. Let the fudge set at room temperature before serving to ensure a firm center.
Notes
- Ensure cookies are completely cool before removing from muffin pans to keep them intact and maintain their cup shape.
- Use a double boiler or a heat-safe bowl over simmering water to gently melt the fudge ingredients without burning the chocolate.
- You can store these cookie cups in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
- For a festive variation, add chopped nuts or a pinch of sea salt on top of the fudge before it sets.
- If you don’t have a piping bag, a small spoon works just as well to fill the cookie cups.
