These chocolate chip cookie cups are such a fun, bite-sized treat! We’re filling them up with my easy chocolate ganache for an extra indulgent touch.
I’ve always been intrigued by the idea of cookie cups. I mean, it’s pretty genius if you ask me. Deliciously soft chocolate chip cookies… but with a well in the center? The perfect little vessel for a delicious filling? The possibilities are endless!
When I decided to try my hand at gluten free cookie cups, I knew I wanted to fill them up with a simple chocolate ganache. Sometimes, it’s best to stick to the classics. And boy, will you be glad that you did! You are seriously going to love these little guys.
The overall process is super simple and pretty much like making chocolate chip cookies. The cookie dough can be a bit crumbly, but if you let your cups cool completely in the tin before popping them out, they should stay together and you will have an incredibly soft and wonderful little treat to work with.
I’m talking you through all of the steps below, and I’ve even made a video showing you how I make them! If you’re making these cookie cups for Valentine’s Day, like I did, feel free to top with some adorable heart sprinkles. Aren’t these cute?!
Why You’ll Love These Chocolate Chip Cookie Cups…
- These are seriously easy. If you bake semi-regularly, you likely have these ingredients in your kitchen right now!
- The chocolate ganache. It’s thick, it’s rich, and it’ll take you just a few minutes to make. This ganache is similar to the one we made to top off my chocolate cheesecake.
- Who doesn’t love a bite-sized treat? These are so fun to make for a party!
What You’ll Need…
- The dry ingredients: flour + baking soda + salt.
- The fat: unsalted butter.
- The flavor: two types of sugar + vanilla extract.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- Add-in: semisweet chocolate chips.
- For the ganache: more semisweet chocolate chips + heavy whipping cream.
How To Make Chocolate Chip Cookie Cups…
To make my gluten free cookie cups, you will start by combining your dry ingredients in a small bowl. Next, cream the butter with both sugars. You know the drill! I told you, this is an easy one 🙂
Add the egg replacer (if using) and vanilla extract, mix it up some more, then add your dry ingredients in and continue to mix until you have your dough.
Use a cookie scoop to scoop dough into muffin tin. You may want to use your hands to push the dough down, but don’t worry about getting that cup shape at this point. Bake on 350ºF for about 12 minutes, or until they’re slightly golden.
As soon as they come out of the oven, use the back of a spoon or small measuring cup to push down into each cup and create a well in the center. Cool completely before removing from the tin and filling up with ganache.
Speaking of which… the ganache could not be easier. Heat up the heavy cream (I do mine in the microwave) and pour over your chocolate chips. Let it sit for a few minutes before giving it a good stir until smooth. Pour the ganache into the chocolate chip cookie cups, then let them set (I tend to pop them into the refrigerator for around 20 minutes).
Tips For Perfect Cookie Cups Every Time…
First things first, you really want to grease your muffin tins thoroughly. I don’t know about you, but usually when I use my muffin tin, I’m lining it with cupcake liners. Not with this recipe! The cookie dough is going directly into the pan, so you do want to ensure that it’s well-greased so that you don’t struggle getting your cookie cups out.
To get the perfect cookie cups, you want to push down on the centers of the baked dough to create a well and achieve that little cup-like shape. You need to do this as soon as they come out of the oven. At this point, they’ll be soft enough to shape. I use the back of a tablespoon or a small measuring cup.
As noted earlier, this dough can be slightly dry and crumbly. However! It should still stick together when you press with your hands. Because of this, you really will want to allow your cookie cups to cool in the muffin tin completely. This will help them set. Otherwise, they may fall apart on you.
Watch How To Make…
Chocolate Chip Cookie Cups – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar packed
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- ½ cup (85g) semisweet chocolate chips
For the ganache:
- ½ cup (120ml) heavy cream
- 4 ounces semisweet chocolate chips
- Preheat oven to 350°F. Grease a standard muffin tin and set aside.
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the prepared egg replacer and vanilla extract and beat to combine.
- Add the dry ingredients into the wet ingredients and mix on low speed until combined. Fold in the chocolate chips.
- Using a cookie scoop, scoop dough into muffin tin, using your hand or the back of the spoon to pack the dough in. Bake for 12-14 minutes, or until cookie cups are lightly browned. Immediately after removing from the oven, use the back of a spoon or measuring cup to push down at the center of each cookie cup, creating a well in the center.
- Allow cookie cups to cool in muffin tin completely before attempting to remove and filling with ganache.
To make the ganache:
- In a microwave safe bowl or mug, heat heavy cream for about :45-:55. Cream should be hot but not scorching. Remove from the microwave and pour over chocolate chips. Let the mixture sit for 2 minutes before stirring.
- Cool ganache completely, then spoon into the center of each cookie cup. Refrigerate the cookie cups for about 20 minutes to allow for the ganache to set before serving.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- The cookie dough will be slightly crumbly, but should hold together if you use your hands to push into the tin.
- Be sure to cool cookie cups completely before removing from the muffin tin. If you try to remove too soon, they may fall apart.
Did you make my chocolate chip cookie cups? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!