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
PrintCookie 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
Me and my friend just made these they are soo good thank you for sharing:)
bet this is the best dessert EVER
Yet again another amazing dessert…but are you aware of how funny you are? I acutally laugh while ready most of your posts.
Sounds like a great recipe!
Just wondering, what camera do you use?
I use a Canon T3i, and in this picture I am using a 50mm 1.8 lens
I made these yesterday and they are delish. The only change I would recommend is using a little less salt. I also had trouble with how much to put in each liner – I tried two rounded tablespoon fulls but it ended up being too much and I hate to bake them much longer than 12 minutes. I know to use a little less next time! 🙂
these are delish, there is no such thing as too sweet or too much cookie dough!!
These are redicilous. I made these yesterday and brought them to work. They were gone within 10 mins and EVERYONE was raving about them!!! They are not Weight Watcher friendly…and I advise moderation (like with 2 cups of butter it would be any different)…but i did advise if anyone went into sugar shock it was not my fault!! GREAT RECIPE!!! I will be back for more of your stuff!
I cannot wait to use the phrase, “be prepared to get your socks rocked”. Classic. And these cupcakes…same!
I just died a thousand deaths. We are soul sisters.
Be still my heart…. I think I’m in heaven! Okay, just added this to my must make (asap) list. Thanks a bunch for adding 10 more pounds to my backside. AJ@queenofmynest