Gooey Chocolate Chip Cookie Cups Recipe for an Easy Dessert

Introduction: The Perfect Bite of Cookie Bliss

If you’re a fan of chocolate chip cookies (and who isn’t?), then you’re going to fall in love with this upgraded twist: Gooey Chocolate Chip Cookie Cups. These bite-sized desserts combine the chewy, buttery goodness of a cookie with the indulgent, molten texture of a lava cake — all in a perfectly portioned cup.

Made with pantry staples, loaded with chocolate, and baked in a muffin pan, cookie cups are easy to make, fun to serve, and impossible to resist. Whether you’re looking for a simple weeknight treat, an impressive party dessert, or something for a bake sale, this gooey chocolate chip cookie cups recipe will deliver every time.

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Why You’ll Love This Recipe

• Easy to make with basic ingredients

• Perfect individual servings — no slicing or scooping needed

• Gooey center with crisp, golden edges

• Customizable with fillings like Nutella, peanut butter, or caramel

• Ideal for parties, holidays, or everyday cravings

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Ingredients Overview

Here’s what you’ll need for these gooey chocolate chip cookie cups:

Dry Ingredients:

• 1 1/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

Wet Ingredients:

• 1/2 cup unsalted butter, melted

• 1/2 cup brown sugar (packed)

• 1/4 cup granulated sugar

• 1 large egg

• 1 1/2 tsp vanilla extract

Add-ins:

• 1 cup semi-sweet chocolate chips

• Optional: mini chocolate chips, chopped chocolate chunks, or M&Ms

Filling Options (Optional):

• 1/2 cup Nutella, peanut butter, or caramel sauce (for stuffed cookie cups)

• Flaky sea salt for topping

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Equipment You’ll Need

• Standard 12-cup muffin pan

• Mixing bowls

• Hand mixer or whisk

• Rubber spatula

• Nonstick spray or butter for greasing

• Cookie scoop (optional, for even portions)

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Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Pan

• Preheat your oven to 350°F (175°C).

• Grease a 12-cup muffin tin well with nonstick spray or butter. You can also use silicone muffin liners for easy removal.

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Step 2: Mix the Dough

1. In a large bowl, whisk together flour, baking soda, and salt.

2. In another bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and slightly thickened.

3. Add egg and vanilla extract to the wet mixture. Whisk until fully combined.

4. Slowly add the dry ingredients to the wet, mixing until just combined.

5. Fold in the chocolate chips with a spatula.

Pro Tip: Chill the dough for 20 minutes if you want a thicker, chewier texture.

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Step 3: Fill the Muffin Tin

• Scoop about 2 tablespoons of dough into each muffin cup.

• Press down lightly to form a cookie base.

• If stuffing, press a teaspoon of filling (e.g., Nutella or caramel) into the center and cover with a bit more dough.

Don’t fill more than 3/4 full — the cookies will puff up as they bake.

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Step 4: Bake

• Bake in the preheated oven for 11–13 minutes, or until the edges are golden and the centers look set but slightly soft.

• Do not overbake — they will firm up as they cool.

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Step 5: Cool & Serve

• Let cookie cups cool in the pan for 10 minutes.

• Run a butter knife around the edges if needed, then gently pop them out.

• Serve warm for maximum gooeyness or store for later.

Optional: Top with a scoop of vanilla ice cream or a drizzle of chocolate syrup for a next-level dessert.

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Variations to Try

1.

Stuffed Cookie Cups

• Add a teaspoon of Nutella, Biscoff, peanut butter, or salted caramel to the center for a molten surprise.

2.

S’mores Cookie Cups

• Press a piece of chocolate and a mini marshmallow into the center. Broil briefly for a toasted top.

3.

Holiday Cookie Cups

• Add crushed candy canes, red & green M&Ms, or pumpkin spice for a festive twist.

4.

Gluten-Free

• Use a 1:1 gluten-free flour blend and ensure your mix-ins are GF.

5.

Mini Size

• Use a mini muffin tin and reduce baking time to 8–9 minutes for bite-sized treats.

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Storage Tips

• Room Temperature: Store in an airtight container for up to 4 days.

• Refrigerator: Keep chilled for up to 1 week (reheat before serving).

• Freezer: Freeze baked cookie cups for up to 2 months. Thaw and reheat for best texture.

Reheating Tip: Microwave for 10–15 seconds to bring back the gooey center.

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Serving Suggestions

These cookie cups shine on their own, but you can elevate them by serving:

• With a scoop of vanilla or cookie dough ice cream

• Drizzled with chocolate ganache or salted caramel

• Topped with whipped cream and berries

• Crumbled into a milkshake or sundae bowl

Perfect for:

• Birthday parties

• Holiday dessert tables

• Bake sales

• Movie nights

• Afternoon treats

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Nutrition (Per Cookie Cup Estimate)

• Calories: ~210

• Fat: 11g

• Carbs: 27g

• Sugar: 18g

• Protein: 2g

These are treats, not health food — but they’re worth every bite!

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Common Questions (FAQ)

Can I make these without a muffin pan?

You can shape them like traditional cookies on a baking sheet, but the “cup” shape and gooey center won’t be the same.

What’s the best type of chocolate?

Semi-sweet or dark chocolate chips melt well and balance the sweetness, but feel free to experiment with milk or white chocolate.

Can I make these egg-free?

Yes. Replace the egg with 1/4 cup unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water).

How do I keep them gooey?

Don’t overbake! Pull them from the oven when they’re just set in the center.

Can I double the recipe?

Absolutely. You can double and freeze half for later or bake two batches if needed.

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Recipe Card

Prep Time: 10 mins

Cook Time: 12 mins

Total Time: 25 mins

Servings: 12 cookie cups

Category: Dessert

Cuisine: American

Ingredients:

• 1 1/4 cups flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup melted butter

• 1/2 cup brown sugar

• 1/4 cup white sugar

• 1 egg

• 1 1/2 tsp vanilla

• 1 cup chocolate chips

• Optional: Nutella or caramel for filling

Instructions:

1. Preheat oven to 350°F (175°C). Grease muffin tin.

2. Mix dry ingredients: flour, baking soda, salt.

3. In another bowl, whisk butter and sugars. Add egg and vanilla.

4. Combine dry with wet. Fold in chocolate chips.

5. Scoop dough into muffin tin (about 2 tbsp each).

6. Optional: Press a spoonful of Nutella into each and cover with more dough.

7. Bake 11–13 minutes until edges are golden.

8. Cool in pan for 10 minutes. Remove and serve warm.

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Final Thoughts: A Must-Try Easy Dessert

Gooey Chocolate Chip Cookie Cups are proof that you don’t need fancy techniques to create bakery-style desserts at home. With a few ingredients and a muffin tin, you’ll have rich, chewy, chocolatey perfection in under 30 minutes.

These treats strike the perfect balance between indulgent and easy — making them an ideal go-to recipe for both beginners and seasoned bakers. Try them once, and you’ll find yourself making them again and again for every occasion.

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