Chocolate Chip Cookie Cups
The perfect chocolate chip cookie recipe is made in a mini muffin pan and then the hot cookie is topped with a Rolo or any candy or frosting.
Servings 60 cookies
- 1 cup (226g) unsalted butter , melted
- 2/3 cup (134g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups (372g) all-purpose flour
- 1 1/2 cups mini chocolate chips
- 60 Rolo candies unwrapped (from about 2-12 ounce packages) or any other candy
Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
Spray mini muffin pans with nonstick cookie spray (I like the kind with flour for these). Scoop 1-1 1/2 tablespoons of dough into each cavity. Chill the pans for 20 minutes.
Preheat oven to 350°F. Bake cookie cups for about 9-11 minutes (the outside will start to turn a golden color when done).
When the cookie cups come out of the oven, press one candy into the center of each. Let cool completely in pans before removing (let the Rolo re-harden or it will collapse). Cookies should pop out easily with the aid of a knife.
Or, skip the candy, let them cool then remove them from the pans and frost with desired frosting.
Store in an airtight container for up to 4 days or freeze for up to 1 month.
Serving: 1cookie | Calories: 97kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 44mg | Potassium: 14mg | Fiber: 1g | Sugar: 9g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg