Easy Cookie Cups

Easy Cookie Cups are a fun, simple treat you can make with few steps and happy results.

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INTRODUCTION

Easy Cookie Cups are small, baked cookies shaped like cups. They hold candy, chocolate, and small treats. These cups bake in a muffin tin or a special tray. They are soft, tasty, and made with normal cookie dough. You can fill them with many things for kids, parties, or a quick snack. This treat is a fun twist on cookies and a nice change from apple pie cookies.

WHY YOU WILL LOVE THIS RECIPE

You will like this recipe because it is quick and clear. You use the same cookie dough you already know. The cups look pretty and they hold candy or cream. They work for any holiday or any day. You can make big batches and freeze them. The dough is kind, not fussy, and you can change the mix-ins. For a warm chocolate option, try a similar cozy idea with hot chocolate cookie cups.

HOW TO MAKE Easy Cookie Cups

This recipe uses basic dough and simple steps. You make dough, press a little into muffin cups, and bake. Then you fill the cups with your choice of candy or chips. The steps are easy for beginners and kids. You can make plain cookie cups or add cocoa to make chocolate cups. For holiday fun, pair with small cookies such as 5-minute Christmas bauble cookies for a sweet platter.

EQUIPMENT NEEDED

• Mixing bowl
• Electric mixer or wooden spoon
• Measuring cups and spoons
• Muffin pan (regular size) or mini muffin pan
• Cooling rack
• Spatula or spoon
• Small glass or measuring spoon to press dough into cups

Ingredients You’ll Need :

• 2 1/2 cups all purpose flour
• 1 cup sugar
• 1 cup brown sugar, packed
• 1 tsp baking soda
• 2 tsp baking powder
• 3/4 tsp salt
• 1 tblsp vanilla extract
• 2 large eggs
• 1/2 cup unsalted butter, room temperature
• 1 cup candy, nuts or dried fruit – or more if desired
• 1/3 cup cocoa powder, unsweetened ((optional))
• 1/2-3/4 cup chocolate, caramel, peanut butter or butterscotch chips (more or less too taste)
• sweetened shredded coconut
• chocolate or candy coated eggs
• cooking spray

STEP-BY-STEP INSTRUCTIONS :

Making the Cookie Dough

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix flour, baking soda, baking powder, and salt.
3. In a larger bowl, cream butter with sugar and brown sugar until smooth.
4. Beat in eggs one at a time. Add vanilla and mix.
5. Gradually add the dry mix to the wet mix. Stir until a soft dough forms.
6. If you want chocolate cups, add the cocoa powder to the dry mix before you blend.

Making Regular Cookies

1. Use a spoon to drop dough balls on a baking sheet for regular cookies.
2. Bake 8–10 minutes until edges are light brown.
3. Cool on a rack.

How to make Cookie Baskets

1. Spray a muffin tin with cooking spray.
2. Make golf-ball size dough balls.
3. Press each ball into a muffin cup. Use your thumb or a small glass to make a little well.
4. Bake 10–12 minutes until golden and set.
5. Let them cool in the tin for 5 minutes, then remove to a rack.
6. While warm, press down the centers again if needed to make room for filling.

Easter Cookie Nests

1. Make small cookie cups using a mini muffin tin.
2. Fill centers with a little melted chocolate or caramel.
3. Top with shredded coconut to look like nest grass.
4. Add chocolate or candy coated eggs for an Easter look.

Cookie Cup Options

1. Fill with peanut butter and sprinkle with chips.
2. Fill with caramel and sea salt for a sweet-salty bite.
3. Put a small scoop of ice cream inside a cookie cup for dessert.
4. Add chopped nuts, dried fruit, or candy as you like.

HOW TO SERVE Easy Cookie Cups

Serve the cups on a plate or a cake stand. Place a variety of fillings in a few cups so guests can pick. For a warm treat, fill cups with hot fudge and a scoop of vanilla ice cream. For parties, set a small table with trays labeled by flavor. You can also make a dessert board with cookie cups and other small sweets like the ideas from 10 spooky easy Halloween appetizers for a themed party.

STORAGE & FREEZING : Easy Cookie Cups

Store baked cookie cups in an airtight container at room temperature for up to 3 days. If you add fresh fillings like ice cream, serve right away. To freeze plain cookie cups, cool fully and place them in a single layer on a tray. Freeze for an hour, then move them to a freezer bag. They keep for up to 2 months. Thaw at room temperature when you are ready to fill them. If you want to save dough, shape balls and freeze the raw dough on a tray. Once frozen, move dough balls to a bag and bake within 3 months.

SERVING SUGGESTIONS

• Fill with chocolate chips and top with a small marshmallow for a cozy snack.
• Serve with fresh fruit like strawberries or sliced banana.
• Add a dollop of whipped cream and a small candy on top.
• For a tea party, pair cookie cups with small sandwiches and tea.
• Make mini dessert platters with different fillings for variety.

VARIATIONS

• Chocolate Cookie Cups: Add 1/3 cup cocoa powder to make chocolate dough.
• Nutty Cups: Mix chopped nuts into the dough or use nut butter for filling.
• Fruity Cups: Add dried fruit to the dough or fill with jam or curd.
• Vegan Option: Use plant-based butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Spiced Cups: Add 1 tsp cinnamon and a pinch of nutmeg for a warm flavor.
  For a quick healthy plan that includes sweet treats in small ways, you can read about a simple meal plan at 7-day weight loss meal prep plan which has ideas to keep meals balanced.

FAQs

Q: Can I make cookie cups without a muffin tin?
A: Yes. You can press dough into a silicone baking mat or use foil to make small molds. A muffin tin works best for shape.

Q: How long will cookie cups stay crisp?
A: Cookie cups with fillings like caramel or chocolate will get soft in 1–2 days. Plain cups stay okay for 3 days at room temp.

Q: Can I use frozen dough balls?
A: Yes. Bake from frozen but add 2–3 minutes to the time. Watch them so they do not overbake.

Q: What fillings work best?
A: Chocolate, caramel, nut butters, small candies, and jam all work well. Avoid watery fillings unless you plan to eat right away.

Q: Can I make these nut-free?
A: Yes. Leave out nuts and use safe alternatives like seeds or extra chips.

Q: How do I stop the centers from rising too much?
A: Press the centers down gently when the cups are warm but not too hot. You can also use a small spoon to shape the well after baking.

MAKE-AHEAD TIPS FOR Easy Cookie Cups

Make cookie dough ahead and chill it for up to 3 days. You can also flash-freeze shaped dough balls and store them in a freezer bag. When you are ready to bake, put frozen dough on a tray and bake a few minutes longer. Bake cookie cups a day ahead and store them in an airtight container. Fill them the day you serve to keep fillings fresh. If you plan to bring cups to a party, stack them in layers with parchment between pieces. For a busy day, make plain cups in bulk and freeze. Then thaw and fill on the day you need them.

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