If you’ve ever dreamed of combining the melty goodness of fudge with the chewy joy of chocolate chip cookies, these Fudge Filled Chocolate Chip Cookie Cups are your new must-bake treat. Each bite packs a warm, gooey surprise hidden within a classic cookie shell, making them irresistible for all ages. Whether you’re sharing with friends or sneaking a few for yourself, nothing says “I love you” like a platter of these bite-sized beauties. They’re showstoppers at parties, but simple enough for a cozy night in. Trust me, you’ll want to make a double batch!
Ingredients You’ll Need
The beauty of Fudge Filled Chocolate Chip Cookie Cups lies in their simplicity. You’ll find that each ingredient plays a crucial role—whether it’s the brown sugar giving chewy depth or the sweetened condensed milk ensuring a velvety fudge center. Here’s what you’ll need, and why it matters:
- All-purpose flour: The structure-builder that keeps each cookie cup perfectly tender and sturdy enough to hold the fudge.
- Baking soda: Adds a light lift, ensuring your cookie cups don’t come out dense.
- Salt: Just a touch balances all that sweetness and brings the flavors together.
- Unsalted butter, softened: Butter creates that melt-in-your-mouth texture and infuses richness throughout.
- Brown sugar, packed: For irresistible chewiness and caramel notes in your cookies.
- Granulated sugar: Essential for a hint of classic cookie sweetness and those slightly crispy edges.
- Large egg: Binds everything together and provides structure.
- Vanilla extract: A flavor enhancer; it’s the subtle background note that makes everything taste homemade.
- Mini chocolate chips: Dotted throughout, these melt gently, offering pops of chocolate with every bite.
- Semisweet chocolate chips (for fudge): Forms the base of the rich fudge filling; semisweet keeps it from being too sweet.
- Sweetened condensed milk: Gives the filling its luscious, creamy texture and signature sweetness.
- Butter (for fudge): Adds silkiness and helps everything meld together deliciously.
- Vanilla extract (for fudge): A finishing flavor boost that makes the fudge taste homemade and extra indulgent.
How to Make Fudge Filled Chocolate Chip Cookie Cups
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 350°F. Give your mini muffin tin a light greasing; it’s a small step, but it absolutely guarantees those cookie cups will pop out perfectly round and picture-ready.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This even distribution of leavening and seasoning means every bite of your Fudge Filled Chocolate Chip Cookie Cups will bake up just right—no lopsided cookies here!
Step 3: Cream the Butter and Sugars
In a separate, larger bowl, beat your softened butter with brown sugar and granulated sugar until the mixture is light and creamy. This step aerates the dough, ensuring your cookie cups have that bakery-style chewy, tender crumb.
Step 4: Add Egg and Vanilla
Add the egg and vanilla extract to your butter-sugar mixture and mix well. These ingredients pull the dough together into a silky, fragrant mass that’s ready to hold chocolate chips galore.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the wet, mixing just until incorporated. Overmixing can make your cookies tough, so once the streaks of flour disappear, you’re good to go!
Step 6: Fold in the Mini Chocolate Chips
Gently fold those mini chocolate chips in by hand. They’re the mini bursts of melty chocolate that make Fudge Filled Chocolate Chip Cookie Cups so irresistible.
Step 7: Shape the Cookie Cups
Scoop about a tablespoon of dough into each muffin cup. Press down slightly to form a small well in the center. This step is key—it creates the perfect home for your decadent fudge filling.
Step 8: Bake
Pop the tin into the oven and bake for 10 to 12 minutes, or until the edges turn golden and the centers are just set. Resist the urge to overbake; you want them soft enough to press down once more for the fudge well.
Step 9: Make the Fudge Filling
While the cookies bake, place the semisweet chocolate chips, sweetened condensed milk, and butter in a small saucepan over low heat. Stir constantly until everything is melted and smooth, then take the pan off the heat and stir in the vanilla extract to finish your dreamy fudge.
Step 10: Fill the Cookie Cups
Once the cookie cups come out of the oven, use the back of a spoon to gently press down the centers and deepen the well. While they’re still warm, generously spoon or pipe in the glossy fudge. Try to resist licking the spoon—at least until you’re done!
Step 11: Cool and Unmold
Let your Fudge Filled Chocolate Chip Cookie Cups cool completely in the tin before lifting them out. This patience pays off, as it helps the fudge set to the perfect creamy consistency and keeps your cookie shells intact.
How to Serve Fudge Filled Chocolate Chip Cookie Cups
Garnishes
Just before the fudge sets, sprinkle a pinch of flaky sea salt or a few extra mini chocolate chips on top. These little extras add a pop of flavor and a touch of elegance that make every cookie cup gorgeous and extra special.
Side Dishes
If you’re going all out, serve your Fudge Filled Chocolate Chip Cookie Cups alongside a scoop of vanilla bean ice cream or a swirl of whipped cream. For a sweet spread, pair them with fresh berries or sliced bananas—the bright, juicy fruit is a lovely contrast to all that chocolatey richness.
Creative Ways to Present
Arrange the cookie cups on a tiered dessert stand for a stunning party centerpiece, tuck them into colorful mini cupcake liners for gifting, or stack them in a glass jar and tie with a ribbon. You can even serve them warm with a little pitcher of chocolate sauce on the side for dunking!
Make Ahead and Storage
Storing Leftovers
Store your Fudge Filled Chocolate Chip Cookie Cups in an airtight container at room temperature for up to four days. The centers stay luscious, and the cookie shell remains tender—making them just as crave-worthy on day four as on day one.
Freezing
Need to save some for later? Place baked and fully cooled cookie cups in a single layer in a freezer-safe container. If stacking, add parchment between layers. They’ll keep beautifully for up to two months. Thaw overnight at room temperature when you’re ready for a treat.
Reheating
For that fresh-baked taste and warm fudge center, pop individual cookie cups in the microwave for 10-12 seconds. Just enough to make the chocolate filling gooey again—like they’re straight out of the oven!
FAQs
Can I use regular chocolate chips instead of mini?
Absolutely! Regular-sized chocolate chips work fine, though minis distribute more evenly throughout the dough, ensuring chocolate in every bite of your Fudge Filled Chocolate Chip Cookie Cups.
What if I don’t have a mini muffin tin?
You can use a standard muffin tin and make larger cookie cups—just increase the baking time by a couple minutes and add more fudge to the centers for an extra decadent treat.
Can these be made gluten-free?
Yes, simply substitute a high-quality 1:1 gluten-free baking flour for the all-purpose. The end result is just as delicious, with the same tender bite and rich, fudgy center.
How do I prevent the cookie cups from sticking to the pan?
A generous coating of nonstick spray or a swipe of butter in each mini muffin cup is usually all you need. If you’re worried, a quick run around the edge with a plastic knife after cooling loosens them right up.
Can I make the fudge filling in advance?
You can! The fudge filling can be made a day ahead and stored in the fridge. Gently rewarm it before spooning into freshly baked cups for the ultimate texture and flavor.
Final Thoughts
Baking these Fudge Filled Chocolate Chip Cookie Cups is like giving yourself a little gift—one that’s delicious, comforting, and sure to be loved by everyone lucky enough to taste them. Whether you’re new to baking or a seasoned pro, don’t miss out on this crowd-pleaser. Give them a try, share them with friends, and enjoy every single gooey, chocolatey bite!
Print
Fudge Filled Chocolate Chip Cookie Cups Recipe
- Total Time: 32 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
Indulge in these delightful Fudge Filled Chocolate Chip Cookie Cups, a perfect blend of gooey fudge and classic chocolate chip cookies in a bite-sized treat.
Ingredients
Main Cookie Dough:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips
For the Fudge Filling:
- 1 cup semisweet chocolate chips
- ½ cup sweetened condensed milk
- 1 tablespoon butter
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a mini muffin tin. Whisk flour, baking soda, and salt in a bowl.
- Mix Cookie Dough: Beat butter and sugars, add egg and vanilla. Mix in dry ingredients, then fold in chocolate chips.
- Bake Cookie Cups: Press dough into muffin cups and bake for 10-12 minutes until set.
- Make Fudge Filling: Melt chocolate chips, condensed milk, and butter. Stir in vanilla.
- Fill Cookie Cups: Press wells in baked cookie cups, fill with warm fudge. Cool before serving.
Notes
- Enhance with sea salt or extra chocolate chips before fudge sets.
- Store in airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 170
- Sugar: 14g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
