Bake chocolate chip cookie cups in mini muffin pans, then top them with vanilla frosting, chocolate ganache, peanut butter, Biscoff cookie spread, or salted caramel. They taste great plain but are even better with a delicious topping.
You can make a batch of these mini chocolate chip cookie cups using a mixing bowl and spoon (or silicone spatula) and have them in the oven baking in about 15 minutes. This recipe is super easy!
Plus the recipe makes bite-size cookies, with a delicious brown sugar (toffee-like) flavor, that are packed with mini chocolate chips.
Eating them plain will satisfy your chocolate chip cookie cravings but your taste buds will be even happier if you add a topping.
I personally loved these chocolate chip cookie cups topped with homemade chocolate ganache frosting and a sprinkling of rainbow candy-coated mini chocolate chips.
The silky smooth chocolate ganache frosting adds a decadently rich chocolate flavor and the rainbow chips add a nice pop of color along with a nice crunchy texture.
I’ll share more topping ideas below but first, we need to bake a batch of these cookie cups. So, let’s get started.
tips for making easy chocolate chip cookie dough
- Melt the butter by popping it into the microwave for about a minute. If you want to really enhance the flavor, you can even brown the butter by heating it in a small skillet on the stove, swirling the pan over medium heat until the butter melts and then begins to brown.
- Use both brown sugar and granulated sugar. Brown sugar will give your cookies that wonderful toffee-like flavor and will keep your cookies chewy. Granulated sugar will enhance browning, giving your cookies crispy edges.
- Use vanilla extract for flavor. I recommend using pure vanilla extract but imitation vanilla will work fine too.
- Weigh your flour to get the most accurate measurement. The recipe calls for 136 grams of flour. If you don’t have a scale, scoop up your flour and spoon it into a measuring cup. You’ll need 1 cup plus 1 tablespoon of flour.
- Whisk your dry ingredients together before adding them to the melted butter, brown & granulated sugar, egg, and vanilla. This will equally disperse the ingredients throughout your cookie dough.
tips for baking chocolate chip cookies in mini muffin cups
- Use a light grey non-stick mini muffin pan like a Wilton Recipe Right Mini Muffin Pan.
- If you use a dark (almost black) non-stick mini muffin pan, reduce the oven temperature to 325° F.
- You can also use an aluminum mini muffin pan but you’ll need to grease the pan really well. I also recommend dusting the pan with flour for easier removal.
- Use a mini (1 tablespoon-size) ice cream scoop to portion out your cookie dough into even-sized cookie cups.
- Bake at 350° F (177° C) until the edges of the cookie cups turn golden brown.
- Set the pan on a cooling rack to allow air to flow under the pan and allow the cookies to cool for about 15 minutes in the pan.
- To remove the cookies from the pan, turn the pan upside down and tap the edge of the pan on the counter. The cookies will fall out. If they don’t all fall out with the first tap, tap the pan again as needed to remove all the cookies. This method will give you perfectly rounded edges on your cookies. If you use a knife to remove the cookies, you can flatten one side.
- Your cookies may sink slightly in the middle which makes it the perfect place to add your toppings!
Speaking of toppings, let’s add some!
chocolate chip cookie cups with vanilla frosting
Or use store-bought icing. I personally like using Wilton’s White Decorator Icing when I don’t want to make homemade. The medium-consistency icing is perfectly pipable and it has a great flavor.
peanut butter-topped cookie cups
Pipe a swirl of creamy peanut butter on top of your cookie cups, then add a drizzle of hot fudge sauce or chocolate ganache and a sprinkling of chopped peanuts.
You could also use peanut butter frosting if you prefer.
I used Jif Creamy Peanut Butter to top these cookies and the peanut butter held the swirl shape beautifully. I even stored some of these cookies in an airtight container for a few days and the peanut butter swirl on top of the cookies looked perfect even three days later.
salted caramel chocolate chip cookie cups
For a super easy salted caramel topping, pipe a swirl of creamy Dulce de Leche (caramelized sweetened condensed milk) onto your mini chocolate chip cookie cups.
Then, add a sprinkling of sea salt flakes. The salt balances out the sweetness and adds a bit of crunch.
Just note that the salt will dissolve over time so be sure to sprinkle it on up to an hour before serving.
Biscoff chocolate chip cookie cups
If you love the flavor of Biscoff Cookie Spread, wait until you try it on top of a chocolate chip cookie. The warm spiced flavor and creamy texture of the Biscoff spread is the perfect complement to these brown sugar chocolate chip cookies.
Pipe a swirl of the cookie butter onto a cookie cup, then add a sprinkling of mini chocolate chips and Heath Toffee Bits for even more flavor.
I can’t wait to hear what you think of this combination of flavors! Let me know in the comments below.
mini chocolate chip cookie cups with chocolate ganache
Last but not least, let’s top some of these mini cookie cups with homemade chocolate ganache.
I have recently discovered a super simple way to make perfectly smooth chocolate ganache. Be sure to check out my Chocolate Strawberry Cookie Cups post for this easy chocolate ganache frosting recipe.
Pipe a swirl of the lusciously creamy chocolate ganache over the cookie cups, then sprinkle on some rainbow chips. The pop of color looks festive and fun.