Small Batch Cookie Cups with Chocolate Filling
These small batch cookie cups are chewy, buttery, and made in a mini muffin tin. A dozen brown sugar cookies are ready in under 30 minutes and can be filled with your choice of chocolate filling. Peanut butter ganache is my favorite, but any thick and creamy frosting works.
Servings: 12 Cookies
Calories: 185kcal
Equipment
- Mini Muffin Baking Pan
Ingredients
Cookie Cups
- ¼ cup unsalted butter, room temperature
- 2 tablespoons organic cane sugar or granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg yolk, room temperature
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract optional; see Notes
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 to 2 tablespoons chopped peanuts or sprinkles optional toppings
Instructions
- To coordinate the timing of the filling and the cookies, make the filling ahead of time, or while the cookies bake and cool. The peanut butter chocolate ganache is perfect for these cookie cups, but chocolate whipped ganache or chocolate peanut butter buttercream frosting are also delicious.
Cookie Cups
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease 12 wells in a mini muffin pan.
- Add the butter and both sugars to a mixing bowl. Either a stand mixer or hand mixer with a medium mixing bowl works. Beat on medium-high speed until light and creamy.1/4 cup unsalted butter, room temperature, 2 tablespoons organic cane sugar, 2 tablespoons light brown sugar
- Add the egg yolk, vanilla, and almond extract. Continue to beat on medium speed until the egg is well incorporated.1 large egg yolk, room temperature, 1/4 teaspoon vanilla extract, 1/4 teaspoon almond extract
- Sprinkle the flour, baking powder, and salt over the wet ingredients. Mix on low until no dry streaks remain and a dough forms. The dough will be thick. If it is too crumbly, add a splash or two of milk.3/4 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- Use a tablespoon measuring spoon to scoop the dough. Roll each into a ball and drop into the prepared muffin pan. Use the back of a teaspoon measuring spoon to push each dough ball into the muffin wells and create a cup.
- Bake the cookies for 12 minutes, or until the tops are light golden brown. The cups you made with the teaspoon will fill back in slightly when baked. Place the pan on a wire cooling rack and immediately press the teaspoon back into the centers to re-make the cup. Cool the cookies in the pan for 5 minutes. Then carefully remove to cool on the wire rack completely. If the cookies aren't releasing from the pan, run a sharp knife or offset spatula along the sides of the cookie to release.
- Add the filling to a piping bag, and fill the cookie cups. Sprinkle the tops with chopped nuts or sprinkles. The cookie cups will be fine at room temperature for up to 8 hours. Beyond that, I recommend refrigerating to keep the ganache fresh.1 to 2 tablespoons chopped peanuts or sprinkles
Notes
- Total Time - Note that the total time only includes the time to make the cookie cups. I recommend making the filling either ahead of time or while the cookies bake and cool.
- Serving Size - This is a small batch recipe that can be doubled.
- Mixer - If you want to use your standard KitchenAid stand mixer, I recommend the smaller 3-quart mixing bowl to mix the dough properly. Otherwise, use your hand mixer with a medium mixing bowl.
- Almond Extract - Almond adds a lovely flavor to the cookies. You can omit it and use 1/2 teaspoon of vanilla extract.
- Ganache Filling - The ganache can be made ahead of time and refrigerated. It will firm as it chills. When ready to use, bring it to room temperature and mix again to make it fluffy.
- Other Cookie Cup Filling Options - Browse my frosting small batch recipes for other options. I recommend a thicker frosting vs. a glaze.
- Freezing - Cookie dough: Wrap well in plastic wrap and place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator. Baked and unfilled cookies: Place the cookies gently in a freezer bag or container. Freeze for up to 3 months, and thaw at room temperature. I don't recommend freezing filled cookie cups because the texture of the filling will change.
Nutrition
Calories: 185kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 98mg | Potassium: 64mg | Fiber: 1g | Sugar: 11g | Vitamin A: 296IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 1mg