Chocolate chip cookie cups are simple to make, delicious to eat, and elegant enough for guests when served with ice cream and chocolate syrup.
How about a way to make chocolate chip cookies special enough to serve to company? One that creates a cookie bowl perfect for a scoop of ice cream? Chocolate chip cookie cups elevate the cookie to a whole new level.
I first made these delicious chocolate chip cookie cups years ago for a dinner and our guests were completely impressed with the “ice cream bowl made from a chocolate chip cookie!” Little did they know it took about 10 minutes to prepare – and that I baked them way in advance which made the dessert easy to pull together while we visited. #winwin
Chocolate Chip Cookie Cups
I suppose I could’ve titled this dessert “chocolate chip cookie a la mode” since it’s that, too – the cup shape of the cookie pretty much demands a scoop of ice cream. It’s waiting – no, begging for it.
Don’t believe me? Look at this:
Fresh out of the oven, the cookie cups look nice and puffy, but as they cool the centers sink – just like they’re supposed to!
And that indentation just screams, “put ice cream here,” don’t you think? It makes a perfect little bowl for a scoop of vanilla or whatever flavor you’d like with your cookie.
Drizzled with homemade chocolate syrup, it makes such a pretty presentation – your guests and family will never realize it’s just a cookie with ice cream plopped on top.
Easy? Check. Fun? Absolutely. Special? That, too. Best of all? Yummy.
Chocolate Chip Cookie Cups (Whole Grain)
- 1/2 cup butter melted
- 3/4 cup brown sugar
- 1 egg
- 1 ½ tsp. vanilla
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup chocolate chips preferably dark
- ice cream & chocolate sauce for serving this real food chocolate sauce is so easy.
- Heat oven to 350 degrees. Butter the bottoms of 12 regular-sized muffin cups and set aside.
- Mix melted butter and sugar together. Stir in egg and vanilla until fully incorporated.
- Add flour, soda and salt and mix. Stir in chocolate chips.
- Divide batter evenly between the muffin cups, each should be about 1/2 full - no need to smooth out, they'll level as they bake.
- Bake 10-12 minutes until lightly brown and puffy.
- Cool in tin 30 minutes to 1 hour until the cookie cups centers have sunk, creating the 'cup' for ice cream. Remove cups from tin, loosening with a knife or thin spatula, and continue cooling on a wire rack.
- Serve with a scoop of ice cream drizzled with chocolate syrup.
Other easy desserts you may like:
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