Chocolate Chip Cookie Cups — These cookie cups are made in one bowl, you don’t need a mixer, you don’t have to chill the dough, and because they’re baked in a muffin pan you don’t have to worry about spreading!
The Best Cookie Cups
These chocolate chip cookie cups have it all.
The dough is made with browned butter, studded with mini chocolate chips, and the centers are stuffed with melted chocolate lava. Yes please.
The cookie cups are made in one bowl, you don’t need a mixer, you don’t have to chill the dough, and because they’re baked in a muffin pan you don’t have to worry about spreading like you do with cookies baked on a baking sheet.
They’re soft, slightly chewy, buttery, and just melt in your mouth. The nutty, rich flavor of the browned butter elevates them to another realm. I don’t know why I ever make cookies without it.
What’s in the Chocolate Chip Cookie Cups?
To make the lava cookie cups, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Chocolate chips
How to Make Cookie Cups
First, you’ll need to brown the butter. It’s incredibly simple to do, but you’ll need to watch it like a hawk as butter can go from being perfectly browned to burnt in about 2 seconds.
Once the butter has been browned, the cookie dough comes together like your typical cookie recipe.
Use a 1/4-cup scoop to portion the dough into 10 balls, then gently press into a greased muffin pan. Bake the chocolate chip cookie cups until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.
Using the bottom of a shot glass, lightly press down in the center of each cookie cup going about 1/2-inch to 3/4-inch deep to create a well where the chocolate lava will be added later.
The chocolate lava is a mixture of butter and melted chocolate. Distribute it among the cookie cups and dig in!
Tips for Making Lava Cookie Cups
Because the butter is browned and melted rather than creamed, the dough may seem oily yet crumbly. Sounds paradoxical but it’s possible. The chocolate chips may want to slip out of the dough but smoosh them in as best as you can.
Just get a load of that chocolate lava! Rich, indulgent, and so good. It sets up at room temp. If you prefer lava that stays in the soft and melty consistency, try this chocolate ganache which is made with cream rather than butter.
If you love salty-sweet desserts, sprinkle a pinch of sea salt over the cookie cups after you’ve added the chocolate lava.
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Chocolate Lava Chocolate Chip Cookie Cups
The dough is made with browned butter, studded with mini chocolate chips, and the centers are stuffed with melted chocolate lava. The cookie cups are made in one bowl, you don’t need a mixer, you don’t have to chill the dough, and because they’re baked in a muffin pan you don’t have to worry about spreading. They’re soft, slightly chewy, buttery, and just melt in your mouth. The nutty, rich flavor of the browned butter elevates them to another realm. The dough may seem oily yet crumbly and the chocolate chips may want to slip out of the dough but smoosh them in as best you can. The lava sets up at room temp.
- 1/2 cup unsalted butter, browned
- 1 large egg
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1/2 cup mini semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- Preheat oven to 350F and liberally spray a 12-count standard-sized muffin pan generously with cooking spray; set aside.
- Cookie Cups – Brown the butter (click for a detailed tutorial) by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
- Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.
- Add the egg, sugars, vanilla, and whisk to combine.
- Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
- Add the mini chocolate chips and stir to combine.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 10 equal-sized mounds of dough, roll into balls, and place one mound of dough in each cavity in muffin pan; it’s okay if it doesn’t touch the sides because it will spread in the oven.
- Bake for about 11 to 13 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookie cups firm up as they cool.
- Using the bottom of a shot glass, lightly press down in the center of each cookie cup going about 1/2-inch to 3/4-inch deep to create a well where the chocolate lava will be added later. Tip – If your shot glass is sticking to the cookie cups, spray it with cooking spray as necessary. Set pan aside while you make the chocolate lava.
- Chocolate Lava – To a medium microwave-safe bowl, add the chocolate chips, butter, and heat on high power to melt, about 45 seconds. Heat in additional 15-second bursts as necessary until chocolate can be stirred smooth. (Note – The lava made this way sets up at room temp. If you prefer it to stay soft and melty make this chocolate ganache which is made with cream rather than butter.)
- Using a small spoon, add about 1 rounded teaspoon of chocolate to each cookie cup. Depending on how deep you went with the shot glass, you may need to melt additional chocolate chips in order to fill each cup up completely.
- Allow cookie cups to remain in pan for about 15 minutes before removing and serving. Cookie cups will keep airtight at room temperature for up to 5 days.
Cookie cup dough adapted from Turtles Candies Chocolate Chip Cookies
Amount Per Serving: Calories: 379Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 248mgCarbohydrates: 50gFiber: 2gSugar: 33gProtein: 4g
More Deep Dish Cookie Cups:
Peanut Butter Cup Cookie Cups — The cookies are rich, dense, and there’s plenty of peanut butter flavor between the cookies themselves and the glorious peanut butter cups.
Chocolate Lava Nutella Cookies — Triple chocolate cookies with flowing, melted dark chocolate in the middle! Out of this world good!
Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups – Two kinds of peanut butter in one thick, soft, and chewy cookie!
Browned Butter Chocolate Chip Cookie Cups – The browned butter adds so much incredible flavor!
Peanut Butter Chocolate Chip Cookie Cups – Supremely soft cookies and impossible to spread or goof up!
Caramel-Stuffed Cookie Cups — The cookies are buttery soft with squishy interiors, and a slight chewiness around the edges.
Averie, I took these to a party with 3 other desserts I made. These were the biggest success. People were actually making me feel shy that they came out so well. And get this, my bro who is a single dude who doesn’t do anything like this in the kitchen actually is going to buy a muffin tin just so he can make this recipe! Another success. And BTW your latest cake recipe looks to die for!
Haha that’s funny about your brother going to buy a muffin tin now! Glad these were a huge hit!
The latest chocolate cake is easily one of the top 3 desserts of my year and definitely best cake by far! Highly recommended!
Any time the recipe name has the word “chocolate” two or more times, you know it has to be amazing! I loved seeing all your other recipes on the way down here to comment as well! I’m particularly excited to try the coconut oil chocolate chip cookies!
oh man these look so good! I will have to make chocolate chip cookies tonight
Can you use margarine instead of butter?
I wouldn’t but you could do some recipe testing if you feel adventurous.
Averie, this recipe looks beyond delicious!!
Gooey chocolate gets me every time!!
Me too ?
Hey girl- these look amazing!
They look good. Yummy!
Oh my word: yum!!
Um … yum!
What an awesome looking recipe to end the week with! Any cookie that thick with a huge hunk of soft chocolate has to taste amazng. I bet the browned butter is so good in this.
Thanks! And yes the huge bite of chocolate with the browned butter is pretty amazing! Have a great weekend!