These chocolate chip cookie cups combine two of everyone’s favorite treats – cookies and ice cream! Soft, chewy cookie dough loaded with chocolate chips and walnuts is baked in mini cake pans. Then, we serve them with a scoop of vanilla ice cream in the center. It’s the perfect dessert for any occasion.
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Chocolate chip cookies are a classic sweet treat. Ice cream is equally classic. What could be better than either one of those? Putting them together, of course!
We love making cookie cups. Their sweet flavor makes them perfect for filling with everything from sweet cream cheese mixtures to fruity fillings, and everything in between. For these cookie cups, we kept it simple and just plopped a scoop of vanilla ice cream in the cups. It keeps things easy, and it’s delicious. Winner!
Why You’ll Love These Chocolate Chip Cookies Cups
- Soft and Chewy: These cookie cups are made with corn syrup to make them extra soft and chewy.
- Basic Ingredients: This is a basic cookie dough that uses simple ingredients.
- Easy to Make: These cups only take a little mixing and about 14 minutes in the oven.
- Perfect for Any Occasion: Chocolate chip cookies are a classic treat that works equally as well as a dessert as they do as a snack at parties.
Ingredients
- Butter: A full cup of butter makes the cookies soft, tender, and rich.
- Corn Syrup: A touch of corn syrup makes the cookie cups soft and chew without making them so soft they collapse.
- Eggs: Eggs add moisture and fat for better texture and bind everything together.
- Sugar: Both granulated and light brown sugar add sweetness. The brown sugar helps the cookies get their golden color.
- Dark Chocolate Chips: Dark chocolate chips give the cookies a pop of extra-deep chocolate flavor.
- Chopped Walnuts: Chopped walnuts add an earthy flavor and a bit of crunch.
- Vanilla Ice Cream: Fill the center of the cups with vanilla ice cream for a yummy finish!
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Chocolate Chips: Use milk, semi-sweet, or dark chocolate chips to creat different flavors.
- Walnuts: Pecans work well if you don’t have walnuts.
- Macadamia Cookie Cups: Use white chocolate chips and chopped macadamia nuts.
- Fillings: Fill these cookie cups with your favorite ice cream, sweet cream cheese filling, homemade fruit filling, or anything else you’d like to try.
How to Make Chocolate Chip Cookie Cups
1: Whisk the dry cookie dough ingredients together in a medium mixing bowl and set aside.
2: Beat all the wet ingredients except the eggs until creamy. Then, add the eggs one at a time, beating again until combined.
3: Gradually add the dry ingredients to the wet, beating until combined.
4: Stir in the chocolate chips and chopped walnuts.
5: Spoon the dough into RachaelRay mini cake pans until level with the top. Then, bake until the edges are brown.
6: Remove the cookies from the oven and use a wooden spoon handle to press the centers down, forming cups.
7: Cool the cookies for a few minutes in the pans, then transfer them to a wire rack to cool completely.
8: Serve with a scoop of vanilla ice cream in the center. Top with caramel sauce and more dark chocolate chips and chopped walnuts if you like and enjoy!
Storage
Store the cookie cups without their ice cream centers at room temperature in an air-tight container for up to a week. You can freeze them for up to 3 months in an air-tight, freezer-safe container, as well. Bring the cups to room temperature before filling and serving.
What to Serve with Cookie Cups
These ice cream-filled cookie cups are perfect with a cup of coffee or tea or paired with some fresh fruit. You can also serve them alongside other sweet treats like carrot cake cupcakes, peach crumb bars, or dark chocolate cherry scones as part of a larger dessert spread. Just spoon the ice cream into the centers when you’re ready to serve.
Tips
- There’s no need to pack the dough into the mini cake pans. Just add the dough until it reaches the tops of the pans.
- Use the handle of a wooden spoon to make the cups. Press down gently while they’re fresh from the oven.
- Be careful not to press all the way to the bottom of the pans when making the cups, or the bottoms will be too thin.
- Remove the cookie cups as soon as the edges begin to brown. Carryover cooking time will finish them off perfectly.
Frequently Asked Questions
Cookie cups are simply cookie dough cooked in a different way. The dough is cooked in a muffin tin, then a wooden spoon handle is used to press down the center while the cookies are still warm, creating cups.
If you press down too deep when you make the cups, the bottoms could crack from being too thin. If you wait until the cookies are too cool, they’ll crumble rather than compress when you try to make the cup shape.
Corn syrup limits the caramelization of the other sugars in the dough, making it softer and chewier.
You don’t have to use corn syrup. We just find that it makes the dough easier to form into a cup and nicely soft.
Try These Chocolate Chip Cookie Cups Today
With creamy vanilla ice cream in the center and dough loaded with dark chocolate chips and chopped walnuts, these chocolate chip cookie cups are just as delicious as they sound. They’re incredibly easy, too. With a combination like that, how could you say no? Give these a try, and get ready to fall in love.
More Delicious Cookie Recipes You’ll Enjoy
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Chocolate Chip Cookie Cups
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, (2 sticks)
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon corn syrup
- 2 large eggs
- 2 cups dark chocolate chips
- 1 cup walnuts, chopped
- Vanilla ice cream
- Caramel drizzle
Instructions
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, whisk flour, baking soda, and salt together. Set aside.
- In a large mixing bowl, beat butter, brown sugar, sugar, vanilla, and corn syrup together on medium speed until creamy.
- Beat eggs into butter mixture, one egg at a time.
- Gradually add the flour mixture a little at a time and beat until all the flour mixture is mixed well.
- Stir chocolate chips and walnuts into the cookie batter.
- Spoon batter into mini cake pans from RachaelRay® until level with pan. No need to pack it.
- Bake for 14-16 minutes or until the edges are brown.
- Remove from the oven and make an indentation in the cookies to form a cup. Let the cookies sit in the pan for a couple minutes.
- Remove from the pan and place on a wire rack to cool.
- Add a small scoop of vanilla ice cream to the center of each cookie cup.
- Drizzle with caramel sauce. chopped walnuts, and dark chocolate chips, if desired. Enjoy!
Notes
- There’s no need to pack the dough into the mini cake pans. Just add the dough until it reaches the tops of the pans.
- Use the handle of a wooden spoon to make the cups. Press down gently while they’re fresh from the oven.
- Be careful not to press all the way to the bottom of the pans when making the cups, or the bottoms will be too thin.
- Remove the cookie cups as soon as the edges begin to brown. Carryover cooking time will finish them off perfectly.
