Fudge Filled Chocolate Chip Cookie Cups
Sinful little Fudge Filled Chocolate Chip Cookie Cups made from scratch are just what you need for any occasion. Whether you need several dozen for Christmas or just need a snack with your milk, these mini cookies will make everyone happy.
It’s Day Two of Cookie Week! Yesterday I made Peanut Butter Cookie Dough Sandwich Cookies. Today I wanted to make a cookie that you can add to your cookie tray, a recipe that can make several dozen cookies with just one batch – Fudge Filled Chocolate Chip Cookie Cups. I’m sure by now you know my feelings about how much I love chocolate chip cookies (and if you’re new, they are my favorite cookie in the world). As much as I love the classic recipe, I’m always looking for new ways to make chocolate chip cookies fun – s’mores bars, s’mores cups, caramel stuffed, brownie bites, ice cream pie, apple crumble, cookie cake, the list goes on. Even though these chocolate chip cookie cups are good on their own, I wanted to take them one step further and fill them with fudge. No reason other than it’s fudge. If you’re feeling really festive, you can even put sprinkles on top.
(Psst if you haven’t entered the Cookie Week giveaway, make sure you enter on yesterday’s post).
What I love most about this recipe (besides eating the cookies) is that any time a mini muffin pan is involved, you know there are going to be lots of cookies with minimal effort. 1 egg, almost 3 dozen cookies. Cookie cups aren’t limited to holiday cookie trays either. You can package them up as a gift all year round and even mail them (assuming it’s not summer as they may not make it in the hot weather).
The fudge filling is supposed to be all smooth on top after piping. Instead it looks like a 3-year-old filled them. I don’t even know what happened except that the fudge hardens very, very quickly. Then as I was melting the chocolate chips in my makeshift double boiler, the bowl got stuck inside the pan. It’s still sitting on my counter, waiting for someone to pull it apart. I even tried dunking the pan in hot water while filling the bowl with ice cubes, thinking science would help. Nope. Luckily Dad came over and after what felt like forever, he finally got the bowl out. I think he deserves extra cookies for that.
Fudge Filled Chocolate Chip Cookie Cups
Yield:
30-32
Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Sinful little Fudge Filled Chocolate Chip Cookie Cups made from scratch are just what you need for any occasion. Whether you need several dozen for Christmas or just need a snack with your milk, these mini cookies will make everyone happy.
Ingredients
- 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 the oven to 350F. Have two mini muffin pans ready.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a large mixing bowl, beat the butter and brown sugar until light and creamy, about 2-3 minutes. Beat in the egg and vanilla. Gradually beat in the flour mixture. Stir in the chocolate chips.
- Roll the dough into 1-inch balls (roughly 1 tablespoon each) and add to each tin in the muffin pan (you won't fill up the whole second pan). Bake 10-12 minutes or until cookies fill the cup, done in the middle, and are golden brown.
- Immediately using a round teaspoon (or something similar), press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans.
- For the filling: In a large heatproof bowl over a pan of simmering water (do not let the bowl touch the water), melt together the chocolate chips and sweetened condensed milk. Remove from the heat and stir in the vanilla.
- Immediately fill a piping bag, a sandwich bag with the tip cut off, or a cup with a spout and fill each cookie cup. The fudge will harden quickly - if needed, reheat the mixture. Let the chocolate harden before serving. Store in an airtight container for up to 1 week.
Source: Adapted from my s’mores cookie cups
Want more cookie recipes?
S’mores Chocolate Chip Cookie Cups
Pumpkin Spice Kiss Cookie Cups
S’mores Spritz Sandwich Cookies
Caramel Kiss Cinnamon Spritz Cookies
From Other Cookie Week Bloggers
- Chocolate and Hazelnut Skillet Cookie by Cravings of a Lunatic
- Guava Thumbprint Cookies by Mind Over Batter
- Homemade Peanut Butter Cookie Dough Oreo Cookies by Dinners, Dishes and Desserts
- Pineapple Cookies with Vanilla Rum Glaze by Cooking in Stilettos
Cookie Week Giveaway
Huge thank you to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being sponsors for Cookie Week! To learn more about entering the giveaway, please check out Day 1 of Cookie Week.
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I love it!
How cute! And wow…36 mini bites? I’ll be happy to share these sweet bites with friends.
Mmmm yummmm!! Looks fantastic :)
awwww your dad is so sweet!
I can also personally attest that these cookie cups are uber tasty and I looove the fudgy goodness! Def perfect for serving during the holidays!
Adorable, Carla! I can see all KINDS of potential for fillings, along with your creamy fudge.
I freaking love these cookies. It’s like all my favourite things in one place. I have to try these. Asap.
Can you make these in a mini cupcake maker instead of an oven??
I’ve never used nor have access to one, so I’m not sure. As long as it can reach 350F, I’m guessing probably.
Hi! I am from the Philippines and I’m interested making this one but my problem is, mini cupcake molder are thos 1oz muffin tins? bcoz i got only 3oz muffin tins in here..
Yes, I’m referring to the 1 ounce pans. You can still make these in the 3 ounce pans as large cookie cups. Keep an eye on baking time because they might need more time since they’d be bigger.
Can you use carnation caramel in cookie cups
I’ve never worked with it. I feel like it might be too soft when you bite into the cups, but if it firms up, you can probably use it. Or you can warn everyone they’ll be extra gooey when they take a bite ;)
Hi!
I Noticed you always use brown sugar in your cookie cups (just like your Smores cookie cups). But how do you keep your cookies crispy on the outside, soft in the inside after 2 days? Mine got softer after keeping it in a box overnight. :(
Hope you could help me!
Harriet
Is eat them faster an acceptable answer? LOL Make sure they’re completely cool before storing, don’t store with other soft cookies in the same container, and try using a glass container instead of plastic for storing. If your cookies are still too soft, you can try this method with baking soda. I haven’t personally tried it so I can’t promise anything, but it’d be worth a shot! http://www.jennycancook.com/how-to-keep-cookies-crisp/
I made these but they could not be pressed inside with a spoon? What went wrong?
I don’t have enough information. Why couldn’t you press them with a spoon? Did you change any of the ingredients or directions? Do you use an oven thermometer to measure your oven temperature?
I’ve made these several times, they are a firm favourite with my colleagues at work! They are so easy and look super cute :)
Glad you love the recipe!
can you mix in or add creamy peanut butter to the chocolate chips and sweetened condensed milk?
Haven’t tried it but probably! Maybe start out with 1-2 tablespoons peanut butter then go from there?