Here is a simple and sweet recipe you can make in an hour or less.
INTRODUCTION
Easy Cookie Cups are small, soft cookie shells you can fill with candy, chocolate, or cream. They are fun to make and fun to eat. You can make plain cookie cups or add cocoa for a chocolate version. Children and adults will enjoy these little treats at parties, holidays, or just for a snack. This recipe is simple and uses common pantry items. You can also pair these cups with a drink like chocolate chip cookie dough syrup to make a sweet treat combo.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is easy, flexible, and quick. The dough mixes in one bowl. You can shape the cups in a muffin pan or form them by hand. You can change the mix-ins like candy, nuts, or dried fruit to match your taste. The cookie cups hold fillings well, so you can fill them with chocolate chips, caramel, or cream. They are also great for holiday treats and gifts. If you want a drink to go with them, try a rich chocolate hazelnut cold brew for a special pairing.
HOW TO MAKE Easy Cookie Cups
This section shows the main steps in simple words. Follow each step and you will get soft cookie cups with crisp edges and a soft center. You can make regular cookies or shape them into baskets and nests for Easter. If you enjoy coffee flavors, enjoy these with a cookie dough iced coffee on the side for a fun treat.
EQUIPMENT NEEDED
- Large mixing bowl
- Electric mixer or wooden spoon
- Measuring cups and spoons
- Muffin pan (regular or mini)
- Baking sheet
- Small spoon or cookie scoop
- Cooling rack
- Cooking spray or butter for greasing pans
Ingredients You’ll Need :
- 2 1/2 cups all purpose flour
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 tsp baking soda
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tblsp vanilla extract
- 2 large eggs
- 1/2 cup unsalted butter, room temperature
- 1 cup candy, nuts or dried fruit – or more if desired
- 1/3 cup cocoa powder, unsweetened ((optional))
- 1/2-3/4 cup chocolate, caramel, peanut butter or butterscotch chips (more or less too taste)
- sweetened shredded coconut
- chocolate or candy coated eggs
- cooking spray
STEP-BY-STEP INSTRUCTIONS :
Making the Cookie Dough
- Preheat the oven to 350°F (175°C). Grease a muffin pan with cooking spray.
- In a large bowl, mix flour, baking soda, baking powder, salt, and cocoa powder if you use it. Stir to combine.
- In another bowl, cream the butter, sugar, and brown sugar until smooth. Add the eggs one at a time. Mix in vanilla.
- Slowly add the dry mix to the wet mix. Stir until the dough forms. Fold in candy, chips, nuts, or dried fruit. Do not overmix.
Making Regular Cookies
- Use a cookie scoop or spoon to drop dough onto a baking sheet. Leave space between cookies for spreading.
- Bake 8–12 minutes or until edges are light brown. Let cool on the sheet for a few minutes, then move to a rack to cool completely.
How to make Cookie Baskets
- Grease the muffin pan well. Use 2 tablespoons of dough for each cup in a regular muffin pan or 1 tablespoon for mini cups.
- Press the dough into the bottom and up the sides of each well to form a cup shape. You can use your fingers or the back of a spoon.
- Bake 10–13 minutes, until the edges look set and are lightly golden. Remove from oven and let the cups cool in the pan for 5 minutes. Carefully remove them and finish cooling on a rack. The cups will firm up as they cool.
Easter Cookie Nests
- Make cookie baskets as above. While the cups are still warm, press the center slightly to form a nest shape.
- Fill nests with chocolate, caramel, or small candy eggs. Use sweetened shredded coconut to make the “nest” look real. Add candy coated eggs on top.
Cookie Cup Options
- Fill with melted chocolate and chill for a chocolate shell.
- Fill with caramel and a pinch of sea salt for a sweet-salty cup.
- Add a spoonful of peanut butter and top with chocolate chips for a peanut butter cup.
- Use cream or pudding for a soft, creamy filling.
HOW TO SERVE Easy Cookie Cups
Serve cookie cups on a platter at room temperature. You can fill them right before serving so fillings stay fresh. Offer a variety of fillings so guests can choose. Warm fillings like caramel or melted chocolate will be soft and gooey. Cold fillings like pudding or whipped cream are smooth and cool. These cups pair well with coffee or milk. Try a warm or cold mocha to match the sweet taste, such as a cozy peppermint mocha on a cool day.
STORAGE & FREEZING : Easy Cookie Cups
Short term: Store filled cookie cups in an airtight container in the fridge for up to 3 days. If the filling is very wet, add a paper layer between to prevent sticking.
Room temp: Unfilled cookie cups keep well at room temperature in an airtight container for 3–4 days. Keep them away from heat or sun.
Freezing: Freeze unfilled cookie cups flat on a tray until solid, then move them to a freezer bag. They will keep up to 2 months. Thaw at room temperature and fill before serving. For filled cups with dairy or cream, freeze only if the filling is freezer-safe and use within 1 month.
SERVING SUGGESTIONS
- Make a dessert board with several flavors of cookie cups and small bowls of fillings.
- Top chocolate-filled cups with sea salt or a sprinkle of chopped nuts.
- For a spring or Easter table, make nests with coconut and candy eggs. Pair the cups with a fruity coffee or mocha like a raspberry mocha to add a bright flavor.
- Serve warm cookie cups with vanilla ice cream or a dollop of whipped cream.
VARIATIONS
- Double Chocolate: Add 1/3 cup unsweetened cocoa to the dough and use chocolate chips for the mix-ins.
- Nutty Cup: Add 1 cup chopped nuts and use peanut butter or caramel filling.
- Fruity Cup: Fold in dried cherries or cranberries and top with white chocolate.
- Spiced Cup: Add 1 tsp cinnamon and 1/4 tsp nutmeg for a warm spice note.
- Mini Cups: Use a mini muffin pan for bite-size treats. Bake 8–10 minutes.
FAQs
Q: Can I use margarine instead of butter?
A: Yes, you can, but butter gives better flavor and texture. Margarine will work in a pinch.
Q: How do I keep cookie cups from sticking to the pan?
A: Grease the pan well with cooking spray or butter. Let cups cool a few minutes before removing.
Q: Can I make the dough ahead of time?
A: Yes. You can make dough and keep it in the fridge for 24 hours or freeze it for up to 1 month.
Q: How do I fill cups without melting the shell?
A: If you use hot fillings, fill the cups after they cool. For melted chocolate, let it cool slightly so it is not very hot.
Q: Can I bake these at high altitude?
A: You may need to reduce baking powder slightly and watch baking time. Check a trusted high-altitude guide for exact changes.
Q: Are these safe to make without eggs?
A: You can try an egg substitute like applesauce, but texture will change. Tests may be needed for best results.
MAKE-AHEAD TIPS FOR Easy Cookie Cups
- Make the dough a day before and keep in the fridge. Shape and bake the next day for fresher cups.
- Bake and cool the unfilled cups, then freeze them flat. Thaw and fill when ready to serve.
- Prepare fillings in advance and store in sealed containers in the fridge. Warm fillings briefly before filling the cups.
- If you plan to gift these, assemble cups in a box with parchment layers and keep them cool. Include a note to add any soft fillings just before eating.
Enjoy these easy cookie cups for snacks, parties, or a simple treat. They are small, fun, and full of flavor. Try different fillings and mix-ins to find your favorite version.
Easy Cookie Cups
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a muffin pan with cooking spray.
- In a large bowl, mix flour, baking soda, baking powder, salt, and cocoa powder if you use it. Stir to combine.
- In another bowl, cream the butter, sugar, and brown sugar until smooth.
- Add the eggs one at a time. Mix in vanilla.
- Slowly add the dry mix to the wet mix. Stir until the dough forms. Fold in candy, chips, nuts, or dried fruit. Do not overmix.
- Use a cookie scoop or spoon to drop dough onto a baking sheet. Leave space between cookies for spreading.
- Bake for 8–12 minutes or until edges are light brown. Let cool on the sheet for a few minutes, then move to a rack to cool completely.
- Grease the muffin pan well. Use 2 tablespoons of dough for each cup in a regular muffin pan or 1 tablespoon for mini cups.
- Press the dough into the bottom and up the sides of each well to form a cup shape.
- Bake for 10–13 minutes, until the edges look set and are lightly golden. Remove from oven and let the cups cool in the pan for 5 minutes.
- Carefully remove them and finish cooling on a rack. The cups will firm up as they cool.
- Make cookie baskets as above. While the cups are still warm, press the center slightly to form a nest shape.
- Fill nests with chocolate, caramel, or small candy eggs. Use sweetened shredded coconut to make the 'nest' look real. Add candy coated eggs on top.