Divine double chocolate cookie cups filled with sweet, cream cheese frosting are SO easy to make.
chocolate cookie cups with cream cheese frosting
These chocolate cookie cups taste just like brownies, but shaped for your favorite fillings! Here, I piped cream cheese frosting in my cups and topped with maraschino cherries or mini chocolate chips.
However, we have a LOT of amazing cookie cups recipes with plenty of filling ideas.
cream cheese frosting recipe
TIP: Double or quadruple the recipe for cream cheese frosting to have leftovers. You can make yummy cinnamon roll Rice Krispie Treats or Red Velvet Fudge.
more cookie recipes we love
tools you'll need for chocolate cookie cups with frosting
These cookie cups are surprisingly easy to whip up! An impressive treat for parties, or make them just for your own sweet tooth.
To prepare the chocolate cookie cups (brownie cookie cups?) you'll need either a small saucepan or a microwave-safe bowl to melt chocolate and butter.
You may use a large bowl, whisk, and spatula to make the chocolate cookie cups. No need for an electric mixer (unless desired).
I highly recommend baking your cookie cups in SILICONE MINI MUFFIN pans. I own two of the linked pans. The cookie cups come out of the pan flawlessly. Metal pans, no matter how well-greased, are much riskier.
To ensure perfect cookie cups without breakage, I even grease the silicone pans with non-stick cooking spray.
Scooping the cookie dough into the cups is so much easier with a 1 tablespoon cookie scoop. (And don't worry about shaping the cookie cups before baking. They will rise anyway. Just make the indentations right after they come out of the oven using a teaspoon.)
I recommend using an electric hand mixer or standing mixer to make the cream cheese frosting.
To pipe cream cheese frosting into the cookie cups, I used a size 1M decorating tip and filled a disposable decorating bag.
recipe
chocolate cookie cups with cream cheese frosting
EASY double chocolate cookie cups that taste just like brownies, filled with cream cheese frosting. Top with cherries or mini chocolate chips.
Ingredients
- COOKIE CUPS
- ½ cup semi-sweet chocolate chips (3 ounces)
- ¼ cup (½ stick) butter (57 grams)
- 1 ½ tablespoons Dutch-processed cocoa powder
- ⅓ cup light brown sugar, packed (71 grams)
- 1 ½ tablespoon sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour (64 grams)
- ½ teaspoon baking powder
- Pinch of salt
- CREAM CHEESE FROSTING
- 2 tablespoons butter, softened (28 grams)
- 2 ounces full-fat cream cheese (block recommended)
- ¼ teaspoon pure vanilla extract
- 1 cup powdered sugar (110 grams)
- Dash salt
- OPTIONAL:
- mini chocolate chips
- maraschino cherries
Instructions
- Preheat oven to 350 degrees F.
- Melt the chocolate chips and butter. Either melt on low in a saucepan, or place in a microwave-safe bowl and microwave for 30 seconds. Stir well, using the residual heat to fully melt the chocolate. If needed, microwave at additional 15 second intervals.
- Stir in the cocoa powder.
- Transfer to a larger bowl (if needed). Blend in the sugars.
- Mix in the egg and vanilla extract.
- In a separate bowl, briefly whisk the flour, baking powder and salt.
- Gradually blend in to the chocolate mixture.
- Grease silicone mini muffin pans with cooking spray (you'll need 20 cavities).
- Use a 1-tablespoon cookie scoop to scoop rounded balls of dough into 20 cavities.
- Bake until cookies are well set, 10 to 12 minutes.
- Remove from oven and carefully make an indentation in each cup with the back of a teaspoon.
- Let cool completely in the pans (45 minutes) before removing.
- To make the cream cheese frosting, beat the butter with a mixer. Beat in the cream cheese.
- Blend in the remaining ingredients.
- Fill a decorating bag fitted with a size 1 M tip.
- Pipe to fill the cookie cups.
- If desired, top with mini chocolate chips or maraschino cherries.
Notes
Usually in baking, unsalted recipe is used. (My personal preference is to use salted.)
We recommend weighing ingredients with a digital scale.
An oven thermometer will ensure your oven's temperature is accurate.
To make the cookie cups, use a spatula or an electric mixer. For the frosting, we recommend an electric mixer.
Do not try and shape the cookie dough into cookie cups before baking. The cookies will rise anyway. Make the indentations right after removing the cookies from the oven. (Trays will be HOT!)
The delicious cream cheese frosting recipe can easily be doubled or quadrupled.
TIP: Rinse the maraschino cherries before topping to reduce the risk of staining the frosting red.
USEFUL TOOLS:
- Silicone mini muffin pans
- 1 tablespoon cookie scoop
- disposable decorating bag
- size 1M decorating tip
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 89mgCarbohydrates: 29gFiber: 1gSugar: 21gProtein: 2g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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