Rating: 5 stars
3 Ratings
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This recipe came about as a total accident. When I was a teenager, I wanted to make chocolate chip cookies in mini muffin pans, but the centers sank in. In a pinch, I filled the centers with icing and voila! The cookie cup. My friends would beg me to make these every week.


Recipe Summary

10 mins
45 mins
35 mins
40 cookie cups


Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.

  • Combine flour, baking soda, and salt in a small bowl.

  • Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.

  • Drop rounded tablespoons of the dough into the prepared mini muffin cups.

  • Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.

  • Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners' sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.

  • Fill the center of each cooled cookie cup with icing.

Nutrition Facts

231 calories; protein 1.5g; carbohydrates 30.5g; fat 12.3g; cholesterol 27.7mg; sodium 144.8mg. Full Nutrition