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Jessica Mills

Chocolate-Filled Cookie Cups

Soft • Warm • Comforting
Mood
Low-energy days, quiet evenings, moments that need something steady and warm.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Rest time 5 minutes
Total Time 30 minutes
Servings: 12 Cookie Cups
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cookie Cups
  • ½ cup unsalted butter softened
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • For the Filling
  • 120 –150 g dark or milk chocolate chopped into chunks

Equipment

  • Mini muffin pan
  • Mixing bowls
  • Hand mixer or whisk
  • Spoon or small scoop

Method
 

  1. Prepare the Dough
  2. Preheat oven to 180°C (350°F). Lightly grease a mini muffin pan.
  3. In a bowl, cream butter with brown and white sugar until soft and smooth. Add the egg and vanilla, mixing until fully combined.
  4. Mix Dry Ingredients
  5. In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture and stir just until a soft dough forms. Do not overmix.
  6. Shape the Cookie Cups
  7. Scoop dough into the muffin pan. Press gently with your fingers or the back of a spoon to form a shallow cup in the center.
  8. Add Chocolate
  9. Place chocolate chunks into the center of each cup, pressing lightly so they sit inside the dough.
  10. Bake
  11. Bake for 12–15 minutes, until the edges are set and lightly golden but the centers remain soft.
  12. Rest
  13. Remove from oven and let the cookie cups rest in the pan for 5 minutes. This allows the chocolate to settle and the cookie to firm slightly.
  14. Release
  15. Carefully remove from the pan. Serve warm or at room temperature.

Notes

Soft cookie exterior with a warm, melted chocolate center. Sweetness is gentle, not overpowering.