Easy Cookie Cups

INTRODUCTION

Easy Cookie Cups are a fun and simple treat. They look like little baskets made of cookie dough. They hold candy, cream, fruit, or a scoop of ice cream. You can make them for a party, a snack, or a quick gift. If you like a soft, thick cookie, you might also enjoy the texture of bakery-style chocolate chip cookies. This recipe uses plain pantry items and a simple bake. It works well for kids and for busy cooks.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is quick and shows big results. The cookie cups look special but they take little work. You can fill them with many things. They hold chocolate, nuts, creams, or fruit. You can change the fillings for one plate to please every guest. The dough is easy to shape and bakes fast. You can make a batch in one hour or less, and you can freeze the dough for later. The texture is soft in the middle and slightly crisp at the edge. For a classic cookie taste made at home, you may like the tips from the best homemade chocolate chip cookies post when you want a base cookie idea.

HOW TO MAKE Easy Cookie Cups

This section shows the full steps in simple form. Read it first, then bake.

EQUIPMENT NEEDED

• Mixing bowl
• Electric mixer or hand whisk
• Measuring cups and spoons
• Spatula or wooden spoon
• Muffin tin (12-cup)
• Small spoon or cookie scoop
• Baking sheet (optional)
• Parchment paper (optional)
• Cooling rack

Using a standard muffin tin makes the cookie cups even and quick. You can use a silicone muffin tray, but a metal tin gives a crisper edge. If you want to try other cookie shapes, see a note on cookie types like blueberry cheesecake cookies for a different mix-in idea.

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 to taste)
• sweetened shredded coconut
• chocolate or candy coated eggs
• cooking spray

For a mint or holiday spin, you can add a mint piece or crushed candy. If you like mint treats, you can take inspiration from the way candy cane cookies use peppermint.

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 another bowl, beat the butter with the sugar and brown sugar until smooth.
4. Add eggs one at a time, then add vanilla.
5. Gradually stir the dry mix into the wet mix until it forms a soft dough.
6. If you want chocolate-flavored dough, add the 1/3 cup cocoa powder now.
7. Fold in chips, nuts, or dried fruit as you like.

Making Regular Cookies

1. Scoop dough with a cookie scoop or spoon into balls.
2. Place them on a lined baking sheet two inches apart.
3. Bake for 8–12 minutes until the edge is light gold.
4. Let cool on the sheet for a few minutes, then move to a rack.

How to make Cookie Baskets

1. Preheat oven to 350°F (175°C).
2. Grease a muffin tin well with cooking spray.
3. Press a ball of dough into each cup, pushing up the sides to form a bowl shape.
4. Bake 10–14 minutes until the edges set and turn golden.
5. While still warm, press the cup center gently to deepen the bowl if needed.
6. Cool in the tin for 10 minutes, then move to a rack to cool fully.

Easter Cookie Nests

1. Make cookie cups as above.
2. Fill with a thin spread of frosting or melted chocolate.
3. Top with sweetened shredded coconut to look like nest grass.
4. Add chocolate or candy coated eggs on top.

Cookie Cup Options

• For a caramel cup: spoon a little caramel and add a chip on top.
• For a peanut butter cup: add a dollop of peanut butter and chill to set.
• For an ice cream cup: fill with a small scoop of ice cream just before serving.
• For a fruit cup: add vanilla cream and fresh berries.

HOW TO SERVE Easy Cookie Cups

Serve cookie cups at room temperature or slightly cool. For a hot day, add a small scoop of cold ice cream inside and serve right away. For a party, place a mix of fillings in bowls and let guests fill their own cups. For a pretty plate, dust with cocoa or powdered sugar. For a holiday tray, add coconut nests with candy eggs and place next to other desserts like candy cane shortbread cookies for a bright display.

STORAGE & FREEZING : Easy Cookie Cups

Store baked cookie cups in an airtight container at room temperature for up to 3 days. If you add a filling that is wet, like ice cream or fresh cream, store the filled cups only in the fridge and use within 1–2 days.

To freeze baked cups:

• Cool cups fully.
• Place them in a single layer on a tray and freeze until firm.
• Move them to a freezer bag or container. They keep for up to 3 months.
• Thaw at room temperature for 15–30 minutes before filling.

To freeze dough:

• Scoop dough balls and freeze on a tray until firm.
• Place in a freezer bag. Bake from frozen; add 2–3 minutes to the bake time.

SERVING SUGGESTIONS

• Fill with chocolate ganache and top with sea salt for a rich bite.
• Add fruit and whipped cream for a lighter choice.
• Serve with coffee or milk for a simple snack.
• Use as a base for mini trifles.
• Arrange on a dessert board with other small cookies and candies.

VARIATIONS

• Chocolate Cookie Cups: add 1/3 cup cocoa and chocolate chips.
• Nutty Cups: fold in chopped pecans or walnuts.
• Coconut Nests: add extra shredded coconut and a drop of almond extract.
• Salted Caramel: fill with warm caramel and a pinch of coarse salt.
• Mini Cheesecake Cups: press a thin layer of cookie dough in tins and bake, then add no-bake cheesecake filling.

FAQs

Q: Can I make these without eggs?
A: Yes. Use an egg replacer or applesauce (1/4 cup per egg). The texture may be a little softer.

Q: Can I use store-bought cookie dough?
A: Yes. Press the store dough into a muffin tin and bake as directed. Check the bake time on the package and watch for a golden edge.

Q: How do I keep the cups from sticking to the tin?
A: Grease the muffin tin well or use paper liners. Let the cups cool slightly before removing.

Q: Can I bake mini cookie cups?
A: Yes. Use a mini muffin tin. Reduce bake time by a few minutes and watch closely.

Q: What fillings work best?
A: Chocolate ganache, caramel, peanut butter, fruit curd, vanilla cream, or ice cream work best.

Q: Can I make these ahead for a party?
A: Yes. Make the cups and freeze them. Thaw before filling and serving.

MAKE-AHEAD TIPS FOR Easy Cookie Cups

• Make dough and freeze the balls for up to 3 months. Bake straight from frozen and add a few minutes to the bake time.
• Bake the cups a day ahead, store them at room temperature in an airtight container, and fill them the day you serve.
• For fillings that need heat, fill the cups just before serving to keep the shell crisp.
• Prepare several fillings in small bowls and set a fill station for guests to assemble their own cups. This saves time and makes a fun display.

Easy Cookie Cups

Fun and simple treat that looks like little baskets made of cookie dough, perfect for holding candy, cream, fruit, or ice cream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Cookie Dough

• 2.5 cups all purpose flour
• 1 cup sugar
• 1 cup brown sugar, packed
• 1 tsp baking soda
• 2 tsp baking powder
• 0.75 tsp salt
• 1 tblsp vanilla extract
• 2 large eggs
• 0.5 cup unsalted butter, room temperature
• 1 cup candy, nuts or dried fruit or more if desired
• 0.33 cup cocoa powder, unsweetened optional
• 0.5-0.75 cup chocolate, caramel, peanut butter or butterscotch chips more or less to taste
• sweetened shredded coconut
• chocolate or candy coated eggs
• cooking spray

Method

 

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 another bowl, beat the butter with the sugar and brown sugar until smooth.
4. Add eggs one at a time, then add vanilla.
5. Gradually stir the dry mix into the wet mix until it forms a soft dough.
6. If you want chocolate-flavored dough, add the 1/3 cup cocoa powder now.
7. Fold in chips, nuts, or dried fruit as you like.

Making Regular Cookies

1. Scoop dough with a cookie scoop or spoon into balls.
2. Place them on a lined baking sheet two inches apart.
3. Bake for 8–12 minutes until the edge is light gold.
4. Let cool on the sheet for a few minutes, then move to a rack.

How to make Cookie Baskets

1. Preheat oven to 350°F (175°C).
2. Grease a muffin tin well with cooking spray.
3. Press a ball of dough into each cup, pushing up the sides to form a bowl shape.
4. Bake 10–14 minutes until the edges set and turn golden.
5. While still warm, press the cup center gently to deepen the bowl if needed.
6. Cool in the tin for 10 minutes, then move to a rack to cool fully.

Easter Cookie Nests

1. Make cookie cups as above.
2. Fill with a thin spread of frosting or melted chocolate.
3. Top with sweetened shredded coconut to look like nest grass.
4. Add chocolate or candy coated eggs on top.

Notes

Store baked cookie cups in an airtight container at room temperature for up to 3 days. For a hot day, add a small scoop of cold ice cream inside and serve right away.