These chocolate chip cookie cups deliver warm, chewy cookie flavor with a creamy surprise in the center. They bake in a regular muffin tin, need no electric mixer, and come together in about 30 minutes. Perfect for last-minute parties, gift boxes, or an easy weeknight treat.
Essential ingredients for the cookie cups
Gather pantry staples. Quantities below make roughly 14 cookie cups.
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 6 tablespoons (75 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (196 g) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (65 g) mini chocolate chips
- About 1 cup (300 g) Nutella or preferred spread for filling
How to bake Nutella-filled cookie cups—simple steps
Prep time: 10 minutes. Bake time: 12–15 minutes. Yield: ~14 cups.
- Preheat your oven to 350°F (175°C) and spray a standard muffin tin well with nonstick spray.
- Whisk the melted butter with both sugars until smooth. Stir in the egg and vanilla.
- Combine flour, cornstarch, baking soda, and salt in a bowl. Fold dry ingredients into the wet until just mixed.
- Gently fold in the mini chocolate chips so they’re evenly distributed.
- Drop about 2 tablespoons of dough into each muffin cavity. Press lightly to flatten the surface.
- Bake 12–15 minutes, until the edges are golden and centers still look soft.
- Right after they come out, press the center of each cookie with the back of a spoon or a measuring cup to form a well.
- Allow the cups to cool completely in the pan so they firm up, then loosen with a knife and remove.
- Fill each cooled cup with a spoonful of Nutella or your chosen filling.
Top tips for flawless cookie cups
- Grease generously. A well-sprayed pan reduces sticking and saves time.
- Shape the center while warm. The cavity forms easily right out of the oven.
- Don’t rush removal. Cooling in the pan prevents breakage and sticking.
- Aim for lightly golden edges. They’ll finish setting as they cool for a chewy center.
- If any cups cling, run a thin knife around the rim before lifting them out.
Equipment and small tricks
- No mixer required—use a whisk or spoon.
- Standard muffin pan yields about 14; adjust dough portion for larger or mini pans.
- For uniform cups, weigh portions (~40 g each) or use a cookie scoop.
Filling ideas and easy decorations
Nutella is classic, but these cups are a blank canvas.
- Nutella or chocolate-hazelnut spread
- Creamy peanut butter or cookie butter
- Strawberry or raspberry jam for a fruity pop
- Salted caramel or chocolate ganache for a richer bite
- Top with chopped nuts, sprinkles, flaky sea salt, or mini candy eggs for holidays
Storing, freezing, and making them ahead
These cookie cups travel and store well when handled right.
- Store unfilled cups in an airtight container at room temperature for up to 5–6 days.
- Place parchment between layers if you stack them to avoid sticking.
- Freeze baked, unfilled cups for longer storage. Thaw at room temperature, then add fillings.
- Fill right before serving for the best texture and presentation.
Frequently asked questions about cookie cups
Why did mine stick to the pan?
They likely came out too soon. Cool fully in the tin, then run a thin knife around each cup.
Do I need to chill the dough?
No. This batter goes straight into the oven without chilling.
Can I use a mini or jumbo muffin tin?
Yes. Reduce bake time for mini tins and increase slightly for jumbo. Watch the edges.
Can I prepare these ahead for a party?
Absolutely. Bake and store them unfilled, then add the filling just before serving.
Are they crisp or chewy?
Expect lightly crisp edges and soft, chewy centers—similar to classic cookies.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.