Description
These delicious Fudge Filled Chocolate Chip Cookie Cups combine soft, chewy chocolate chip cookies with a rich and creamy fudge filling. Perfect for parties or a decadent treat, these bite-sized cookie cups are baked in mini muffin tins and then filled with a luscious homemade fudge made from melted chocolate chips and sweetened condensed milk.
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 Oven: Preheat your oven to 350°F (175°C) and prepare two mini muffin pans by greasing or lining with paper liners to ensure the cookie cups release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined to prepare the dry base of the cookie dough.
- Cream Butter and Sugar: In a large bowl, using a mixer, cream the softened butter and packed brown sugar together for 2-3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract until fully incorporated, ensuring the dough is smooth and homogenous.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough, which can result in tough cookies.
- Incorporate Chocolate Chips and Shape: Fold in 1 cup of semisweet chocolate chips evenly throughout the dough. Then, roll the dough into 1-inch balls and place each ball into a cup of the muffin pans to form the base for your cookie cups.
- Bake and Shape Cups: Bake the cookie balls in the preheated oven for 10-12 minutes until golden brown. Immediately after baking, use the back of a teaspoon to gently press the center of each cookie to create a cup shape. Allow the cookie cups to cool completely in the pan before removing.
- Prepare Fudge Filling: To make the fudge, melt 1 cup of semisweet chocolate chips with 3/4 cup sweetened condensed milk over simmering water (double boiler), stirring continuously until smooth. Remove from heat and stir in 1/2 teaspoon vanilla extract for added flavor.
- Fill Cookie Cups: Using a piping bag or a spoon, fill each cooled cookie cup with the prepared fudge. Let the filled cookie cups set at room temperature or in the refrigerator until the fudge is firm before serving.
Notes
- Ensure the butter and egg are at room temperature for easier mixing and better texture.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Press the cookie centers gently right after baking to create a perfect cup shape without cracking.
- The fudge filling can be stored separately and added just before serving for freshness.
- Store the finished cookie cups in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
