Get ready to indulge in a world of deliciousness! Cookie cups are the perfect treat for any occasion, and we’ve got 18 mouth-watering recipes to satisfy your cravings. From classic chocolate chip to creative combinations like peanut butter and banana bread, these bite-sized goodies are sure to impress.
Whether you’re looking for a sweet surprise to brighten up your morning, or a decadent dessert to top off a special meal, our cookie cup recipes have got you covered. With flavors ranging from rich and chocolatey to fruity and floral, there’s something for everyone in this collection of scrumptious treats. So go ahead, get baking, and discover the joy of cookie cups!
Chocolate Chip Cookie Cups with Vanilla Ice Cream
These bite-sized cookie cups are filled with melted chocolate and served with a scoop of creamy vanilla ice cream. Perfect for a quick dessert or snack, they’re easy to make and sure to satisfy your sweet tooth.
Ingredients:
– 1 1/2 sticks unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– Vanilla ice cream, for serving
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a large bowl, whisk together butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients and mix until just combined.
4. Fold in chocolate chips. Divide dough evenly among muffin cups.
5. Bake for 12-14 minutes or until lightly golden brown. Allow cookies to cool completely before filling with melted chocolate.
6. Serve warm with a scoop of vanilla ice cream.
Cooking Time: 12-14 minutes
Peanut Butter Cookie Cups Stuffed with Chocolate Ganache
Peanut Butter Cookie Cups Stuffed with Chocolate Ganache: A delightful treat that combines the richness of peanut butter cookies with the indulgence of chocolate ganache, all in a bite-sized package.
Ingredients:
– 1 cup peanut butter cookie dough (homemade or store-bought)
– 1/2 cup semisweet chocolate chips
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Scoop peanut butter cookie dough into balls, about 1 inch in diameter. Place on prepared baking sheet, leaving space between each ball.
3. Bake for 12-14 minutes or until lightly golden. Let cool completely.
4. Melt chocolate chips and butter in a microwave-safe bowl in 30-second increments, stirring after each interval, until smooth.
5. Stir in vanilla extract. Spoon a small amount of ganache onto the cooled cookie balls, creating a “pocket” for filling.
6. Stuff each cookie with about 1/4 teaspoon of ganache.
Cooking Time: 12-14 minutes
Red Velvet Cookie Cups with Cream Cheese Frosting
These bite-sized cookie cups are a twist on the classic red velvet cake, with a creamy cream cheese frosting to top it off.
Ingredients:
– 1 1/2 sticks unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 2 teaspoons red food coloring
– 2 3/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup cream cheese frosting (see below for recipe)
Instructions:
1. Preheat oven to 375°F. Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add red food coloring and mix until combined.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Drop rounded tablespoonfuls of dough into the prepared muffin tin.
7. Bake for 12-15 minutes or until edges are set.
Cream Cheese Frosting:
1. Beat 8 ounces cream cheese, softened, with 2 tablespoons unsalted butter, softened, until smooth.
2. Gradually add 1 cup powdered sugar and mix until combined.
S’mores Cookie Cups with Toasted Marshmallows
Elevate your campfire classics with these gooey and delicious S’mores Cookie Cups, featuring toasted marshmallows and a crunchy cookie base.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup brown sugar
– 2 teaspoons vanilla extract
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– 12 large marshmallows
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, brown sugar, and salt. Add softened butter; mix until a dough forms.
3. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
4. Bake for 12-14 minutes or until edges are lightly golden.
5. Remove from oven and immediately press a marshmallow into the center of each cookie.
6. Return to oven for an additional 1-2 minutes, or until marshmallows are toasted to desired level.
7. Let cool completely before serving.
Cooking Time: 15-17 minutes
Lemon Sugar Cookie Cups with Raspberry Filling
Brighten up your day with these sweet and tangy treats! Lemon sugar cookie cups filled with a burst of raspberry jam make for the perfect snack or dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp lemon zest
– 2 tbsp freshly squeezed lemon juice
– 1 cup confectioners’ sugar
– Raspberry jam (about 1/4 cup per cookie)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, sugar, and salt. Add softened butter; mix until crumbly.
3. Beat in eggs, lemon zest, and lemon juice. Gradually add confectioners’ sugar; mix until smooth.
4. Divide dough evenly among muffin cups. Bake for 15-18 minutes or until edges are lightly golden.
5. Allow cookies to cool completely. Fill with raspberry jam.
6. Serve warm or at room temperature.
Cooking Time: 15-18 minutes
Double Chocolate Cookie Cups with Salted Caramel Drizzle
Rich, fudgy cookie cups filled with dark chocolate chips and topped with a sweet salted caramel drizzle – the perfect treat for any occasion.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup packed light brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– Salted caramel drizzle (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 12-14 minutes or until edges are lightly browned.
Salted Caramel Drizzle:
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, softened
– 1 teaspoon sea salt
– 1 cup powdered sugar
Combine cream, butter, and sea salt in a small saucepan. Bring to a simmer over medium heat. Remove from heat and whisk in powdered sugar until smooth.
Oatmeal Raisin Cookie Cups with Cinnamon Whipped Cream
These bite-sized cookie cups are a perfect treat to enjoy on a chilly morning or afternoon. With the addition of cinnamon whipped cream, you’ll be treated to a delightful combination of textures and flavors.
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup raisins
– Cinnamon whipped cream (recipe below)
Cookie Cup Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together oats, flour, brown sugar, granulated sugar, baking soda, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in raisins.
5. Drop rounded tablespoonfuls of dough into prepared muffin tin.
6. Bake for 12-14 minutes or until edges are lightly golden.
Cinnamon Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon
Beat cream, sugar, and cinnamon until stiff peaks form. Serve chilled over warm cookie cups.
Snickerdoodle Cookie Cups with Dulce de Leche
Snickerdoodle Cookie Cups with Dulce de Leche: A Twist on a Classic Treat
These bite-sized cookie cups combine the comforting flavors of snickerdoodles and dulce de leche, perfect for satisfying your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons cream of tartar
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– Dulce de leche (store-bought or homemade)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, cream of tartar, baking soda, and salt.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
5. Roll dough into balls, about 1 tablespoon each. Flatten slightly and place in muffin tin.
6. Bake for 12-14 minutes or until edges are set. Allow to cool completely before filling with dulce de leche.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 12-14 minutes
White Chocolate Macadamia Nut Cookie Cups
These bite-sized cookie cups are a perfect blend of crunch, chewiness, and sweet indulgence. With the combination of white chocolate chips, toasted macadamia nuts, and a hint of vanilla, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 sticks unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 large egg
– 1 teaspoon pure vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 cup white chocolate chips
– 1/2 cup chopped macadamia nuts
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla extract.
3. In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to wet mixture, mixing until combined.
4. Fold in white chocolate chips and macadamia nuts.
5. Divide dough evenly among muffin cups. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Pumpkin Spice Cookie Cups with Maple Glaze
These bite-sized treats combine the warmth of pumpkin spice and the sweetness of maple glaze, perfect for a cozy fall gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 1 large egg
– Maple glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl.
3. In a large bowl, whisk together pumpkin puree, butter, and egg until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Allow cookies to cool in tin for 5 minutes before transferring to a wire rack.
8. Drizzle with maple glaze while still warm.
Cooking Time: 12-15 minutes
Almond Butter Cookie Cups with Dark Chocolate Drizzle
These bite-sized cookie cups are infused with the rich flavor of almond butter and topped with a velvety dark chocolate drizzle. Perfect for satisfying your sweet tooth, these treats are easy to make and utterly irresistible.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup creamy almond butter
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 egg
– Confectioners’ sugar, for dusting (optional)
– Dark chocolate chips or chopped dark chocolate, for drizzling
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add almond butter and mix until combined.
4. Beat in the egg. Gradually add the flour mixture and mix until a dough forms.
5. Roll out the dough to about 1/8 inch thickness. Cut into circles or use a cookie cutter.
6. Press each circle into a prepared mini muffin tin. Bake for 12-15 minutes, or until lightly golden.
7. Allow cookies to cool completely before drizzling with melted dark chocolate.
Cooking Time: 12-15 minutes
Funfetti Cookie Cups with Rainbow Sprinkles
Celebrate with these adorable cookie cups filled with rainbow funfetti and topped with colorful sprinkles! Perfect for parties, special occasions, or just a sweet treat any time of the year.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 1/2 cup rainbow funfetti sprinkles
– Colored sprinkles for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
3. Gradually mix in flour until just combined.
4. Fold in rainbow funfetti sprinkles.
5. Divide dough evenly among muffin cups.
6. Bake for 10-12 minutes or until edges are lightly golden.
7. Allow cookies to cool completely before topping with additional colored sprinkles, if desired.
Cooking Time: 10-12 minutes
Banana Bread Cookie Cups with Nutella Swirl
Moist banana bread cookie cups filled with a rich Nutella swirl, perfect for a sweet treat.
Ingredients:
– 1 1/2 sticks unsalted butter, softened
– 1 cup white granulated sugar
– 1/2 cup packed brown sugar
– 2 large eggs
– 2 ripe bananas, mashed
– 1 teaspoon vanilla extract
– 2 3/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup cookie dough (homemade or store-bought)
– 1/4 cup Nutella
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and mashed bananas.
3. Whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
4. Scoop 1/4 cupfuls of cookie dough into each muffin cup. Top with a spoonful of the banana bread mixture.
5. Drizzle Nutella over the top of each cookie cup.
6. Bake for 18-20 minutes or until edges are lightly golden. Let cool in pan for 5 minutes before transferring to wire racks.
Cooking Time: 18-20 minutes
Gingerbread Cookie Cups with Spiced Buttercream
These soft and chewy gingerbread cookie cups are infused with the warmth of ginger, cinnamon, and nutmeg. Paired with a creamy spiced buttercream frosting, they make a delightful treat for any occasion.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 teaspoons ground ginger
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups all-purpose flour
– Spiced Buttercream Filling (recipe below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs, then stir in ginger, baking soda, and salt.
4. Gradually add flour and mix until just combined.
5. Drop spoonfuls of dough into prepared muffin tin.
6. Bake for 10-12 minutes or until edges are lightly golden.
Spiced Buttercream Filling:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
Beat butter and powdered sugar until smooth. Add cinnamon and ginger; mix until combined.
Cooking Time: 10-12 minutes per batch
Carrot Cake Cookie Cups with Cream Cheese Frosting
Warm up to the flavors of spring with these tender cookie cups infused with carrot cake spices and topped with a tangy cream cheese frosting. Perfect for a sweet treat or dessert.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup packed brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup grated carrots
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Stir in vanilla extract, then gradually add the flour mixture.
5. Fold in grated carrots.
6. Scoop tablespoon-sized balls of dough into prepared muffin tin.
7. Bake for 12-14 minutes or until lightly golden.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar; beat until combined.
Matcha Green Tea Cookie Cups with White Chocolate Filling
Experience the harmony of Japanese green tea and creamy white chocolate in these bite-sized treats.
Ingredients:
– 1 cup matcha green tea powder
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– White chocolate chips or chunks for filling
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together matcha powder and flour. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Gradually mix in the matcha-flour mixture, then baking powder and salt.
5. Divide dough evenly among muffin cups. Bake for 12-15 minutes or until edges are lightly golden.
6. Allow cookie cups to cool completely. Fill with melted white chocolate and let set before serving.
Cooking Time: 12-15 minutes
Espresso Chocolate Cookie Cups with Mocha Drizzle
These bite-sized treats combine the richness of espresso and chocolate with a hint of mocha flavor. Perfect for coffee lovers and anyone looking to satisfy their sweet tooth.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 teaspoons instant espresso powder
– 2 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– Mocha drizzle (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add espresso powder and mix well.
5. Gradually add the flour mixture and mix until just combined.
6. Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval.
7. Spoon dough into prepared muffin tin and top with melted chocolate.
8. Bake for 12-14 minutes or until edges are lightly golden.
Mocha Drizzle:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 tablespoons strong brewed coffee
– 1/4 teaspoon vanilla extract
Combine powdered sugar, butter, and coffee in a bowl. Whisk until smooth. Add vanilla extract and whisk until combined. Drizzle over cooled cookie cups.
Strawberry Shortcake Cookie Cups with Fresh Whipped Cream
Celebrate spring with these adorable cookie cups filled with sweet strawberry goodness and topped with a dollop of fresh whipped cream. Perfect for a special occasion or a fun treat any time of the year!
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup sliced strawberries
– Fresh whipped cream, for serving
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in the flour mixture until just combined.
5. Divide dough evenly among muffin cups. Bake for 12-15 minutes or until lightly golden brown.
6. Allow cookies to cool completely before filling with sliced strawberries.
7. Top each cookie cup with a dollop of fresh whipped cream.
Cooking Time: 12-15 minutes
Summary
Get ready to elevate your cookie game with these 18 delicious cookie cup recipes! From classic flavors like chocolate chip and peanut butter, to creative twists like s’mores and matcha green tea, there’s something for every occasion. Each recipe features a unique filling or topping, such as vanilla ice cream, salted caramel drizzle, or rainbow sprinkles. Whether you’re hosting a party or just need a sweet treat, these cookie cups are sure to impress. With flavors ranging from classic to adventurous, there’s no shortage of inspiration for your next baking project.
