Sinful little Fudge Filled Chocolate Chip Cookie Cups made from scratch are just what you need for any occasion. Whether you need several dozen for Christmas or a simple snack with a glass of milk, these mini cookie cups will please everyone.
It’s Day Two of Cookie Week. Yesterday I made Peanut Butter Sandwich Cookies. Today I wanted a recipe that stretches a single batch into several dozen treats—Fudge Filled Chocolate Chip Cookie Cups.
If you know me, you know I adore chocolate chip cookies. While I love the classic version, I’m always experimenting with new twists—s’mores bars, s’mores cups, caramel-stuffed cookies, brownie bites, cookie dough ice cream pie, cookie cakes, and more.
These mini cookie cups are delicious on their own, but I decided to take them up a notch and fill each cup with rich fudge. Festive sprinkles on top are optional and look great for holiday trays.
What I love most about this recipe—besides eating the finished cookies—is how efficient it is. Using a mini muffin pan yields a large number of cookies with minimal effort. If you prefer a smaller batch, try peanut butter cup cookie cups instead.
Cookie cups are perfect for holiday cookie trays, year-round gifts, or included in homemade care packages (avoid shipping in very hot weather, as the fudge can soften).
Fudge Filled Chocolate Chip Cookie Cups
30-32
30 minutes
12 minutes
42 minutes
Small, indulgent chocolate chip cookie cups filled with homemade fudge—perfect for parties, holiday trays, or a satisfying afternoon treat with milk.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (4 ounces) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Fudge Filling
- 1 cup semisweet chocolate chips
- 3/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Prepare two mini muffin pans.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a large bowl, beat the butter and brown sugar until light and creamy, about 2–3 minutes. Beat in the egg and vanilla. Gradually mix in the flour mixture, then stir in the chocolate chips.
- Roll the dough into 1-inch balls (about 1 tablespoon each) and place one ball in each mini muffin cup. Bake 10–12 minutes, until the cookies have filled the cups, are set in the center, and are golden brown.
- Immediately press a round teaspoon or similar tool into the center of each warm cookie to create a deep indentation for the filling. Allow the cookie cups to cool completely before removing from the pans.
- For the fudge filling: place the chocolate chips and sweetened condensed milk in a heatproof bowl set over simmering water (ensure the bowl does not touch the water). Stir until melted and smooth, then remove from heat and stir in the vanilla.
- Transfer the warm fudge to a piping bag, a sandwich bag with the tip cut off, or a pouring cup and fill each cookie cup. The fudge will firm up quickly; if it becomes too thick, gently reheat. Let the fudge set completely before serving. Store in an airtight container for up to one week.
Did you make this recipe?
Share your feedback, rate the recipe, leave a comment, or post a photo with #HITKrecipes.
Source: Adapted from my s’mores cookie cups recipe.
Want more cookie recipes?
S’mores Chocolate Chip Cookie Cups
Pumpkin Spice Kiss Cookie Cups
S’mores Spritz Sandwich Cookies
Caramel Kiss Cinnamon Spritz Cookies
Rocky Road Cookie Fudge Bars