The Best Chocolate Chip Cookie Cups Recipe

Chocolate Chip Cookie Cups


  • Prep: 150 mins
  • Cook: 15 mins
  • Total: 165 mins
  • Yield: 24 servings
  • Cooking Method: Baking
  • Recipe Cuisine: American


  • 1 1/2 cupsall-purpose flour
  • 1/2 teaspoon baking soda
  • 1teaspoon sea salt
  • 1/2 cup Sweet (unsalted) Butter (room temperature)
  • 1/2cup granulated sugar
  • 1/2cup light brown sugar (packed)
  • 1large egg (room temperature)
  • 2teaspoons vanilla extract
  • 1 1/4cupsmini chocolate chips (semi-sweet)
  • MascarponeCream Cheese
  • TarkarWhipping Cream

As you are snowed under with work and do not feel like doing anything, you need an emotional roller coaster. These Chocolate Chip Cookie Cups fulfill this role satisfactorily and change your mood from being drained to feeling fresh as a daisy.

For those who are unaware of the Chocolate Chip Cookie Cups, just imagine a chocolate chip cookie cup filled with delicious cheesecake mousse. It’s so delightful even just to imagine it.

Chocolate Chips Cookie is an excellent companion to the Cheesecake Mousse. This unique combination provides such a relishing and copacetic flavor that is irresistible to everyone. Give the following recipe a try and feel high-spirited while having a luscious Chocolate Chip Cookie Cup.


Step 1

Preheat oven to 180 c (356 F) and lightly brush a mini muffin tin with Sweet Butter.

Step 2

Add in the butter and sugar in a large bowl, and using an electric mixer, beat for 2-3 minutes until the mixture gets creamy. Add the egg and vanilla extract and mix well.

Step 3

Using a separate bowl, combine flour, baking soda, and salt. Then, fold in the flour mixture to the wet ingredients until well incorporated. Add in the chocolate chips and mix until chocolate chips are just uniformly distributed.

Step 4

Fill each muffin tin with three tablespoons of the dough, and flatten the surface using the back of the spoon.

Step 5

Bake for about 10-15 minutes until cookies turn light brown. They must be sticky and soft in the center. Remove from the oven using a round boat press, make a well in the cookies.

Step 6

Let them cool down for 10 minutes while they are still in the pan before transferring to the cooling rack.

Step 7

To have a cold bowl, place it in the freezer for 10 minutes. Add in Tarkar Whipping Cream and beat until medium peaks form.

Step 8

In a separate bowl, stir in Mascarpone Cream Cheese, sugar, and vanilla extract. Then beat until the mixture gets smooth.

Step 9

Add cream cheese mixture to the whipping cream and fold until well incorporated. Squeezing a pastry bag, fill cookies with whipped cream mixture. Chill in the fridge for 2 hours and relish.

Cooking Notes

Freeze Chocolate Chip Cookie Cups for 1-2 months using an air-tight container and store them in the fridge for about five days.


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