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

Scale

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

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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.