Description
These Fudge Filled Chocolate Chip Cookie Cups are a delightful twist on classic cookies, featuring a soft and chewy chocolate chip cookie shell filled with rich, creamy fudge. Perfect for parties or a decadent treat, they combine the best of cookies and fudge into one bite-sized dessert.
Ingredients
Scale
Cookie Cups:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (4 ounces) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Fudge Filling:
- 1 cup semisweet chocolate chips
- 3/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and prepare two mini muffin pans by lightly greasing or lining them to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until well combined.
- Cream butter and sugar: In a large bowl, cream the softened unsalted butter and packed brown sugar using a mixer until the mixture is light and fluffy, about 2 to 3 minutes.
- Add egg and vanilla: Beat in the room temperature egg and vanilla extract until the mixture is smooth and well combined.
- Combine dry and wet ingredients: Gradually add the dry flour mixture into the wet ingredients and mix just until combined to avoid overworking the dough.
- Fold in chocolate chips and shape dough: Gently fold in 1 cup of semisweet chocolate chips. Then roll the dough into 1-inch balls and place each ball into the muffin cups evenly.
- Bake and form cups: Bake the dough balls for 10-12 minutes, or until golden brown. While still warm, press the center of each cookie with the back of a teaspoon to form small cups. Allow them to cool completely in the pans before removing.
- Make fudge filling: In a heatproof bowl set over simmering water, melt 1 cup semisweet chocolate chips with 3/4 cup sweetened condensed milk, stirring continuously until smooth. Remove from heat and stir in 1/2 teaspoon vanilla extract.
- Fill cookie cups: Using a piping bag or spoon, fill each cooled cookie cup with the prepared fudge filling evenly.
- Set fudge and serve: Allow the fudge filling to set at room temperature or in the refrigerator before serving for the best texture and flavor.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- You can use mini muffin pans or regular muffin pans depending on desired cookie cup size.
- Press the centers of the cookies immediately after baking while still warm to avoid cracking.
- Store cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- For a dairy-free version, use dairy-free butter and chocolate chips.
- Fudge filling can be varied with different types of chocolate such as dark or milk chocolate based on preference.
