Fudge Filled Chocolate Chip Cookie Cups Recipe
If you’re searching for the ultimate treat that combines chewy cookies with rich, gooey fudge, look no further: Fudge Filled Chocolate Chip Cookie Cups are every dessert lover’s dream come true. Imagine a soft chocolate chip cookie baked to golden perfection, then filled with a luscious, silky fudge center—each bite is pure magic. Whether you’re impressing guests or treating yourself after a long day, these little cookie cups deliver big on flavor, comfort, and chocolatey goodness.
Ingredients You’ll Need
One of the best things about Fudge Filled Chocolate Chip Cookie Cups is how they use simple, everyday ingredients to create something truly extraordinary. Each component plays a crucial role in achieving the perfect balance of texture and flavor, so don’t skip or skimp!
- All-purpose flour: Gives the cookie cups just the right structure and a tender crumb.
- Baking soda: Helps the cookies rise and stay soft and chewy in the center.
- Salt: A pinch brings out all the rich flavors and balances the sweetness.
- Unsalted butter (softened): Provides buttery richness and ensures a soft, melt-in-your-mouth texture.
- Brown sugar (packed): Adds deep caramel notes and extra moisture for chewiness.
- Granulated sugar: Lends sweetness and helps the cookies brown beautifully.
- Large egg: Binds everything together and keeps the cookie cups tender.
- Vanilla extract: Infuses warmth and rounds out the flavors.
- Semi-sweet chocolate chips: Dispersed throughout the dough for chocolate pockets in every bite.
- Sweetened condensed milk: The star of the fudge filling, giving it a creamy, decadent texture.
- Semi-sweet chocolate chips (for fudge filling): Melt into the condensed milk for a glossy, rich fudge layer.
- Unsalted butter (for fudge filling): Adds silkiness and shine to the fudge.
- Vanilla extract (for fudge filling): Enhances the chocolate flavor and adds depth.
How to Make Fudge Filled Chocolate Chip Cookie Cups
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing a standard 12-cup muffin tin. This step ensures your Fudge Filled Chocolate Chip Cookie Cups pop right out after baking, with no sticking or crumbling.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This combines the leavening and seasonings evenly throughout the flour, guaranteeing every bite is perfectly balanced.
Step 3: Cream the Butter and Sugars
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This process creates air pockets that lead to soft, tender cookie cups.
Step 4: Add the Egg and Vanilla
Beat in the egg and vanilla extract until just incorporated. The egg binds the dough while the vanilla infuses it with a cozy, aromatic flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix—this preserves the delightful, soft texture of your cookie cups.
Step 6: Fold in the Chocolate Chips
Fold in one cup of semi-sweet chocolate chips, distributing them evenly for those irresistible chocolatey pockets in every bite.
Step 7: Shape the Cookie Cups
Scoop about two tablespoons of dough into each muffin cup and use your fingers or a spoon to press the dough gently up the sides, forming a little cup shape. This creates the perfect vessel for the fudge filling.
Step 8: Bake to Perfection
Bake the cookie cups for 10 to 12 minutes, or until they’re lightly golden around the edges but still soft in the center. This will give you that classic chewy texture with just a hint of crispness.
Step 9: Prepare the Fudge Filling
While the cookie cups bake, make the fudge by combining sweetened condensed milk, 1/2 cup chocolate chips, and 1 tablespoon butter in a small saucepan over low heat. Stir constantly until the mixture is melted and smooth, then remove from heat and stir in 1/2 teaspoon vanilla extract for extra flavor.
Step 10: Fill and Cool
Once the cookie cups come out of the oven, immediately press down the centers gently with a spoon to make room for the fudge. Spoon the warm fudge filling into each cup. Let them cool completely in the pan before serving so the fudge sets just right.
How to Serve Fudge Filled Chocolate Chip Cookie Cups
Garnishes
For a little extra flair, sprinkle a pinch of flaky sea salt on top of each cup or drizzle with caramel sauce. A few mini chocolate chips or a dusting of powdered sugar can also dress them up beautifully.
Side Dishes
These decadent treats pair perfectly with a scoop of vanilla ice cream or a cold glass of milk. For a grown-up twist, serve alongside a cup of strong coffee or hot espresso.
Creative Ways to Present
Arrange the Fudge Filled Chocolate Chip Cookie Cups on a tiered dessert stand for parties, or tuck them into colorful cupcake liners for lunchboxes and picnics. You can even tie them in cellophane bags with a ribbon for an adorable homemade gift.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Fudge Filled Chocolate Chip Cookie Cups in an airtight container at room temperature for up to three days. They’ll stay soft and fudgy, and will be just as tempting for a sweet snack tomorrow.
Freezing
To freeze, place the cookie cups in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to two months—just let them thaw at room temperature before enjoying.
Reheating
If you love your fudge gooey and warm, pop a cookie cup in the microwave for 10-15 seconds before serving. The center will get irresistibly melty, making it taste freshly baked all over again.
FAQs
Can I use milk chocolate or dark chocolate chips instead?
Absolutely! Feel free to swap in your favorite type Dessert. Just keep in mind that milk chocolate will be a bit sweeter, while dark chocolate will create a richer, more intense flavor.
What’s the best way to make the cookie cups evenly shaped?
Using a cookie scoop for the dough helps ensure each cup is the same size. Pressing the dough gently but firmly into the muffin tin with your fingers or the back of a spoon will give you neat, uniform cups every time.
Can I make Fudge Filled Chocolate Chip Cookie Cups gluten free?
Yes! Substitute a good-quality 1:1 gluten-free all-purpose flour blend for the regular flour. Make sure all other ingredients, especially the chocolate chips and condensed milk, are gluten free as well.
How can I tell when the cookie cups are done baking?
Look for lightly golden edges and a center that’s puffed but still soft. They’ll continue to firm up as they cool, so don’t overbake—this is the secret to their chewy texture.
Is it possible to double the recipe for a crowd?
Definitely! Just double all the ingredients and bake in two muffin tins. You may need to rotate the pans halfway through baking for even results, but it’s perfect for parties or bake sales.
Final Thoughts
There’s just something irresistible about Fudge Filled Chocolate Chip Cookie Cups—the combination of chewy cookie and rich, creamy fudge is pure dessert bliss. If you’re ready to wow your friends, family, or just your own sweet tooth, give these cookie cups a try. You’ll be amazed how quickly they disappear!
Print
Fudge Filled Chocolate Chip Cookie Cups Recipe
- Total Time: 32 minutes
- Yield: 12 cookie cups 1x
- Diet: Vegetarian
Description
These Fudge Filled Chocolate Chip Cookie Cups combine the classic flavors of chocolate chip cookies with a rich, creamy fudge center, creating a delightful bite-sized treat perfect for any dessert occasion.
Ingredients
Cookie Dough
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Fudge Filling
- 1/2 cup sweetened condensed milk
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agents evenly.
- Cream Butter and Sugars: Using a large bowl, cream the softened unsalted butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly to incorporate moisture and flavor into the dough.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate Chips: Carefully fold in 1 cup of semi-sweet chocolate chips evenly throughout the dough for chocolate bursts in each bite.
- Shape Cookie Cups: Scoop approximately 2 tablespoons of dough into each muffin cup and gently press inward to create a cup shape that will hold the fudge filling.
- Bake Cookie Cups: Bake the cookie cups for 10 to 12 minutes until they turn a light golden color on top, indicating doneness without overbaking.
- Prepare Fudge Filling: While baking, combine sweetened condensed milk, 1/2 cup semisweet chocolate chips, and 1 tablespoon unsalted butter in a small saucepan over low heat. Stir continuously until the mixture is melted smooth, then remove from heat and stir in 1/2 teaspoon vanilla extract for added flavor.
- Fill Cookie Cups: Remove cookie cups from the oven and immediately use the back of a spoon to gently press down the centers to make space for the fudge. Carefully fill each cup with the warm fudge mixture for a gooey center.
- Cool and Serve: Allow the cookie cups to cool completely in the muffin tin to set the fudge filling before removing and serving.
Notes
- For a fun variation, sprinkle sea salt on top or drizzle caramel over the fudge filling before serving.
- Store cookie cups in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 260
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
