Chocolate Cookie Cups
Serves: 12
To make these as smaller cookie cups, use a 24 cup mini muffin pan and reduce the cooking time by about 5 minutes. You don't want to over bake these because they'd be too crunchy.
  • Cookie Cups:
  • ¾ cups unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup unsifted all purpose flour
  • ½ cup cocoa
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Ganache:
  • ½ cup milk chocolate chips
  • ½ cup heavy cream (35%)
  • chocolate chip cookies, broken into pieces
  • jar of milk chocolate frosting
  1. Cookie Cups:
  2. Cream butter and sugar until light and fluffy.
  3. Add egg and vanilla & beat well.
  4. In a separate bowl, combine flour, cocoa, baking soda & salt.
  5. Blend the flour mixture into the creamed mixture.
  6. Place cookie dough evenly into greased muffin tins.
  7. Bake at 350 F for 12 – 15 minutes. Be careful not to over bake or they'll be really crunchy.
  8. Remove from oven and use a spoon to press in the middle of each cookie cup. Let them cool completely before removing from pan.
  9. Ganache:
  10. Place chocolate chips in a medium bowl & set aside.
  11. In a small saucepan, bring heavy cream to a boil over high heat.
  12. Immediately pour heavy cream over chocolate chips. Let sit for 5 minutes then stir to mix completely.
  13. Once cookie cups are cool and removed from the pan, fill each cookie cup with ganache. Let these sit a few minutes while the cookie absorbs some of this ganache then fill each again.
  14. Once these have cooled, top each cookie cup with chocolate frosting and chocolate chip cookies.
Recipe by Moms & Munchkins at