These Cookie Dough Filled Cookie Cups are the ultimate cookie lover’s dessert. Stuffed with delicious edible cookie dough and tons of chocolate chips, you’ll fall head over heels for these tasty cookie cups!
This post is not for the faint of heart.
So if you’ve ever been known to utter the phrase, “that’s much too rich” or “oh, that’s too sweet”, you have no business being here right now.
Go on. Go.
Ok. Now that the riff-raff is gone let’s get down to dirty talk.
Those of you who love cookie dough, you’re welcome here.
Those of you who love chocolate chip cookies are also welcome here.
Because I made a Chocolate Chip Cookie Cup filled with Chocolate Chip Cookie Dough.
I did.
I made that.
It’s dirty.
And rich.
Be prepared to get your socks rocked.
Cookie Dough Filled Cookie Cups
All you have to do is make some regular cookie dough…
Bake it in some muffin tins.
When they’re done-ish pull them out and squish the center down.
Your filling needs a nice place to sit.
Then make some MORE cookies dough.
BUT leave out them eggs.
Pipe it into the cookie couch you made…
Mmm-hmm.
Dude. That’s it.
Now eat.
And don’t you dare say that they’re too rich.
I’ll find you and it won’t be pretty.
If that’s not enough cookie dough for you…
Pudgy Cake
Cookie Dough filled Brownie Truffles
Cookie Dough Filled Whoopie Pies
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Cookie Dough Filled Cookie Cups
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookie cups 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Cookie Dough Filled Cookie Cups are the ultimate cookie lover’s dessert. Stuffed with delicious edible cookie dough and tons of chocolate chips, you’ll fall head over heels for these tasty cookie cups!
Ingredients
Cookie Cup:
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 3 tsp vanilla
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 1/2 cups flour
- 2 cups semi-sweet chocolate chips
Filling
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1/4 cup milk
- 2 tsp vanilla
- 2 cups flour
- 1 tsp salt
- *optional 2/3 cup mini chocolate chips
Instructions
Cookies:
- Preheat oven to 350°
- Line 2 muffin tins with cupcake liners
- In mixer cream together butter and both sugars. Add eggs and vanilla and mix until smooth.
- Turn mixer to low and slowly add flour, baking soda and salt. Mix until just combined.
- Fold in chocolate chips.
- Fill liners with 2 rounded tablespoons each of dough.
- Bake approx 12 minutes until cookies start to brown.
- When cookies are done, remove from oven and gently press center down with a spoon while still in muffin tin, creating an indentation.
- Let cool about 10 minutes in muffin tin and then transfer to wire rack to continue cooling.
Filling:
- In you mixer cream together butter and brown sugar. Add milk and vanilla and mix well. Slowly add in salt and flour and turn mixer up to medium and beat approximately 25 seconds.
- Add chocolate chips, if desired and stir to combine.
- Pipe filling in the indentation of cooled cookie cups.
- Garnish with more mini chocolate chips.
Notes
For filling, you can adjust consistency by the amount of milk.
Nutrition
- Serving Size:
- Calories: 342
- Sugar: 30.4 g
- Sodium: 403.9 mg
- Fat: 15.7 g
- Carbohydrates: 48.7 g
- Protein: 5.7 g
- Cholesterol: 15.9 mg
I’ve never understood this “too rich” or “too sweet” business. My father and brother try to use it on me all the time. But I just won’t have it!
You’re killin’ me with this. Just killing me! I’m in love.
Perfect for National Chocolate Chip Cookie Day!!! Love it!!!
The first time I heard my mother say, “Oh! This is just too rich!” I was 15 and almost certain I was adopted.
I think she would say that these were too rich…
thankfully…my father would LOVE them!
all I can say is OMG!!!! I am trying to think of a way to make them even more sinful. icing???
These look fabulous! My daughter wants me to make them right away.
I do have a couple questions: what tip did you use to pipe the filling? and do these need to be refrigerated? thanks!
I used a large round Wilton 1A tip, but you could easily snip off the edge of a ziplock bag!
I didn’t refrigerate these…The filling does have butter in it, but no eggs. If you feel more comfortable refrigerating them, then that’s fine too!
Oh my, I think these are better than the cookie dough stuffed cupcakes!
Amazing!! I did this with brownies as the base, but cookies?! Even better!
These look SO good! I am definitely making these…you are crazy talented!
You had me at: Dude. Thats it. Ha ha. These look delicious and I WILL be making them soon!