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Fudge Filled Chocolate Chip Cookie Cups Recipe

3.8 from 53 reviews

  • Author: admin
  • Total Time: 42 minutes
  • Yield: 30 servings 1x

Description

These Fudge Filled Chocolate Chip Cookie Cups combine the best of both worlds—soft, chewy chocolate chip cookies shaped into adorable cups and filled with a rich, creamy fudge filling made from melted chocolate chips and sweetened condensed milk. Perfect for parties, gatherings, or a delightful dessert treat, these cookie cups offer a deliciously indulgent bite-sized snack that’s sure to impress.

Ingredients

Scale

Cookie Cups

  • 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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and prepare two mini muffin pans by lightly greasing them or using non-stick spray to ensure easy removal of the cookie cups.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda. This ensures the leavening agent and salt are evenly distributed for proper rising and flavor.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and packed brown sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This step is crucial for texture.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully combined to build the cookie dough base.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough which can make the cookies tough.
  6. Fold in Chocolate Chips and Shape Dough: Gently fold in 1 cup of semisweet chocolate chips. Then, roll the dough into 1-inch balls and place each ball into the prepared muffin cups, spacing them accordingly.
  7. Bake Cookie Cups: Bake the cookie dough balls for 10 to 12 minutes or until golden brown. Immediately after removing from the oven, press the center of each cookie gently with the back of a teaspoon to form a cup shape. Allow to cool completely in the pans before removal.
  8. Make Fudge Filling: To prepare the filling, melt 1 cup semisweet chocolate chips with 3/4 cup sweetened condensed milk over a double boiler (simmering water), stirring frequently until the mixture is smooth. Remove from heat and stir in 1/2 teaspoon vanilla extract.
  9. Fill Cookie Cups and Set: Using a piping bag or spoon, fill each cooled cookie cup with the fudge filling. Let the fudge set at room temperature or refrigerate briefly before serving to ensure a firm center.

Notes

  • Make sure the butter is softened but not melted for best creaming results.
  • Cooling the cookie cups completely before filling prevents the fudge from melting.
  • You can store the filled cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • If you prefer, substitute semisweet chocolate chips with dark or milk chocolate according to taste preferences.
  • Use high-quality sweetened condensed milk for a richer fudge filling flavor.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://homegrownbeets.com/fudge-filled-chocolate-chip-cookie-cups-recipe/