Ingredients
Scale
- 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 tbsp 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 (to taste)
- Sweetened shredded coconut
- Chocolate or candy coated eggs
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, baking powder, and salt.
- In a larger bowl, cream butter with sugar and brown sugar until smooth.
- Beat in eggs one at a time. Add vanilla and mix.
- Gradually add the dry mix to the wet mix. Stir until a soft dough forms.
- If desired, add cocoa powder to the dry mix for chocolate cups.
- Spray a muffin tin with cooking spray.
- Make golf-ball size dough balls and press each ball into a muffin cup using a thumb or small glass to create a well.
- Bake for 10–12 minutes until golden and set.
- Let cool in the tin for 5 minutes before transferring to a rack.
- Press down the centers again if needed while warm to create room for filling.
Notes
Store in an airtight container at room temperature for up to 3 days. Freeze plain cookie cups for up to 2 months.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookie cups, dessert, easy recipe, cookies, baking