Chocolate Chip Cookie Cups are soft and chewy cookies baked in a standard muffin pan, filled with Nutella, and ready in less than 30 minutes. No mixer needed-the dough comes together in minutes and goes straight into the oven. No chilling required.
They taste just like classic chocolate chip cookies, but in a cup form, perfect for filling with Nutella, peanut butter, or your favorite spread. This easy cookie cup recipe is great for making ahead, freezer-friendly, and simple enough for beginners.
Why You’ll Love These Chocolate Chip Cookie Cups
No chilling required
No mixer needed- just stir and bake
Made in a standard muffin pan
Individually sized- no slicing needed
Easy to customize with your favorite fillings
Stay crisp for days
Beginner-friendly recipe
Just like your favorite chocolate chip cookies-only better, because you get a creamy filling inside.
Ingredients
This easy cookie cups recipe uses simple pantry staples:
Unsalted butter- melted and slightly cooled
Granulated sugar
Light brown sugar
One large egg
Vanilla extract
All-purpose flour
Baking soda
Salt (just enough to enhance the flavor)
Chocolate chips
Nutella or your favorite spread (cookie butter, peanut butter, jam…)
How to Make Chocolate Chip Cookie Cups
Mix the dough
In a bowl, stir melted butter with granulated sugar and light brown sugar. Add the egg and vanilla and whisk until combined. No mixer needed.
Add dry ingredients
Stir in flour, baking soda, and salt just until combined. Finally, fold in chocolate chips.
Divide into muffin pan
Grease a standard muffin pan well. Divide the dough evenly, press 2 Tablespoons of dough in each cavity (makes about 14 cups total).
Bake
Bake in a preheated oven at 350 F, until edges are golden. The centers will slightly puff during baking.
Create the well
Immediately after removing from the oven, press the center gently with the back of a spoon or measuring cup to create a cavity for the filling.
Cool completely and remove from the pan
Let them cool fully in the pan before removing. Run a knife around the edges, gently twist left and right, and lift out.
Fill
Once completely cooled, spoon Nutella or your chosen filling into the center.
Pro Tips for Perfect Cookie Cups
Grease the muffin pan well. This is key to easy removal later.
Don’t remove them while warm. They’re soft straight from the oven and may stick or fall apart. Let them cool completely before lifting out.
Loosen the edges if needed. Run a thin knife around each cup, gently twist to release, then lift.
Press the center while warm. Shape the cavity right after baking, before the cookies firm up.
Don’t overbake. Lightly golden edges are perfect — the centers will set as they cool.
Sticking is the only thing to watch for; just let them cool completely, and they’ll come out easily.
Filling Ideas for Cookie Cups
These Nutella cookie cups are incredibly versatile:
Nutella (classic option)
Creamy peanut butter
Strawberry or raspberry jam
Cookie butter
Salted caramel
Chocolate ganache
For extra texture, top them with chopped nuts or a sprinkle of flaky sea salt.
To turn them into festive Easter Cookie Cups, add chocolate sprinkles to create a nest and place a few candy eggs on top.
How to Store and Freeze Chocolate Chip Cookie Cups
Store the cookie cups in an airtight container at room temperature for several days. They stay crisp and won’t become soggy.
If stacking, place parchment paper between layers.
For longer storage, freeze them without the filling. Place in a freezer-safe container and thaw at room temperature before adding Nutella or your chosen filling.
They maintain their cookie texture beautifully after thawing.
FAQ
They were likely removed too early. Let them cool completely in the pan, then run a knife around the edges, gently twist to loosen, and lift out.
No. The dough goes straight into the oven.
Yes, just reduce the baking time slightly and watch the edges so they don’t overbake.
Yes. Bake and store them unfilled, then add the filling before serving.
They have chewy centers with lightly crisp edges, similar to classic chocolate chip cookies.
You May Also Like
If you love chocolate chip cookies and Nutella treats, try these next:
Soft Chocolate Chip Cookies
Peanut Butter Chocolate Cups
Nutella Filled Baked Donuts
Easter Cookie Cups
Chocolate Chip Cookie Cups with Nutella
Description
Soft and chewy chocolate chip cookie cups baked in a muffin pan and filled with creamy Nutella. No mixer, no chilling, just mix, bake, and fill.
Ingredients
1/2 cup (113 g) unsalted butter-melted and slightly cooled
6 Tablespoons (75 g) light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg-room temperature
1 teaspoon vanilla extract
1 1/2 cups (196 g) all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons (65 g) mini chocolate chips
about 1 heaping cup (300g) Nutella for filling
Instructions
Preheat the oven to 350°F and grease a standard muffin tin with baking spray. Set aside.
In a large bowl, add the melted butter and let it cool slightly. Add the granulated sugar and light brown sugar and whisk until combined. Add the egg and vanilla extract and whisk until smooth.
Stir together the flour, cornstarch, baking soda, and salt, then add the dry ingredients to the wet mixture. Mix just until evenly combined, scraping the bottom of the bowl to incorporate everything well. Fold in the chocolate chips.
Drop one rounded tablespoon of dough (about 40 grams) into each cavity of the muffin pan and press down gently with the back of a spoon to flatten.
Bake for 12 to 15 minutes, until the edges are lightly golden. The centers will remain slightly soft.
Immediately after removing from the oven, press the center of each cookie cup with the back of a tablespoon or a 1/8 cup measuring cup to create an indent for the filling. Let the cookie cups cool completely in the pan.
Once fully cooled, they should release easily from the edges. If any stick, run a butter knife around the sides, gently twist to loosen, and lift them out.
Spoon Nutella or your preferred filling into each cup.
Allow the filled cookie cups to cool completely before storing. Store in an airtight container at room temperature for up to 5 to 6 days to prevent them from becoming soggy.
Notes
For best results, let the cookie cups cool completely in the muffin pan before removing. They are soft when warm and may stick or fall apart. Once fully cooled, run a thin knife around the edges, gently twist each cup to loosen, and lift out.
