Chocolate Chip Cookie Cups
These delicious chocolate chip cookie cups are an easy cookie recipe that is great topped with a scoop of vanilla ice cream and drizzled with caramel. The perfect after dinner dessert.
Servings: 12 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.