Welcome to my kitchen, darlings! If there is one thing I have learned after four decades of flour on my apron and chocolate on my fingertips, it is that dessert should never be boring. Today, we are tackling a recipe that looks intimidatingly professional but is actually one of the easiest secrets in my repertoire: Gooey Chocolate Cookie Cups.
Look at that photo. You see that molten river of chocolate? That isn’t magic; it’s chemistry, and I’m going to teach you exactly how to achieve it. Unlike standard flat cookies that dry out, these muffin-tin wonders trap moisture, creating a chewy outer shell that cradles a sinful, liquid chocolate heart. Whether you are baking for a bake sale, a dinner party, or just a Tuesday night craving, this recipe is your new best friend.
Table of Contents
Why You’ll Love This Gooey Chocolate Cookie Cups
I’ve baked thousands of cookies in my life, but these cookie cups hold a special place in my heart. Here is why you need to make them immediately:
- Texture Heaven: You get the crispy edge of a skillet cookie, the soft dough of a brownie, and the molten center of a lava cake all in one bite.
- No Chill Time: Unlike my vintage bakery cookies that require 24 hours in the fridge, these can go from mixing bowl to oven in 10 minutes.
- Crowd-Pleaser: They are pre-portioned! No fighting over who got the bigger piece.
- Versatile Fillings: While we are using a rich chocolate ganache (or Nutella) today, I’ll show you how to swap this for peanut butter or caramel.
- Beginner Friendly: If you can grease a muffin tin, you can make these.
Ingredients Needed For Nutella stuffed cookie cups
To get that bakery-style flavor, we need to respect our ingredients. Here is what you will need:
- Unsalted Butter (Melted & Cooled): Melting the butter rather than creaming it gives us a denser, fudgier cookie rather than a cakey one.
- Sugars (Brown & White): We use a higher ratio of Dark Brown Sugar to white sugar. The molasses in the brown sugar adds moisture and chewiness.
- Egg & Yolk: One whole egg for structure, and one extra yolk for richness and tenderness. This is a pro tip!
- Vanilla Extract: Use pure vanilla, darling. The imitation stuff won’t cut it here.
- All-Purpose Flour: Spoon and level it—don’t scoop, or your cups will be dry.
- Baking Soda & Cornstarch: The soda helps them spread slightly to fill the cup, while the cornstarch keeps them incredibly soft.
- The Filling (The Secret): You have two choices: High-quality Chocolate Hazelnut Spread (like Nutella) OR a quick Ganache (Chocolate chips melted with heavy cream).
How to Make Gooey Chocolate Cookie Cups
Follow these steps closely. The method is just as important as the ingredients.
1. Prep the Oven and Pan Preheat your oven to 350°F (175°C). Generously spray a standard 12-count muffin tin with non-stick spray. Don’t skip this, or your cups will stick!
2. Mix the Wet Ingredients In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps remain. Whisk in the egg, egg yolk, and vanilla extract. You want this mixture glossy and smooth.
3. Fold in Dry Ingredients Add the flour, baking soda, cornstarch, and salt. Switch to a spatula and mix just until the flour disappears. Chef’s Note: Do not overmix! Overmixing develops gluten and makes the cookie tough. Fold in half of your chocolate chips.
4. Shape the Cups Divide the dough into 12 balls (about 2 tablespoons each). Press them into the muffin tin slots. Using your thumb or a shot glass, press an indentation into the center of each dough ball to create a “well.”
5. The Bake Bake for 10–12 minutes. The edges should be golden brown, but the centers will still look slightly underdone. This is crucial for that “gooey” texture.
6. The “Deep Dish” Trick Immediately after removing them from the oven, while they are hot, use a shot glass or the back of a spoon to press down the center again. The dough puffs up during baking; this re-establishes the cup shape.
7. The Molten Fill While the cups are hot, spoon your Chocolate Spread or Ganache into the center well. Top with the remaining chocolate chips. Let them cool in the pan for 15 minutes to set the structure before removing.
Expert Tips for Success Deep dish chocolate chip cookie recipe
In my 40 years, I’ve seen many cookie fails. Avoid them with these tips:
- The “Shot Glass” Technique: If the dough sticks to your shot glass when pressing down the centers, dip the bottom of the glass in sugar or flour first.
- Room Temperature Eggs: Cold eggs can shock the melted butter and cause the dough to separate. Let them sit on the counter for 30 minutes before baking.
- Don’t Overbake: The cups continue to cook against the hot metal pan even after you take them out. Pull them when they look almost done.
Serving and Storage Tips Easy desserts for a crowd
Serving: These are best served warm. If you really want to impress your guests, top the warm cookie cup with a scoop of vanilla bean ice cream. The contrast of hot chocolate and cold cream is divine.
Storage: Store in an airtight container at room temperature for up to 3 days. Reheating: To get that “lava” flow back (like in the picture), microwave the cookie cup for 10–15 seconds before eating.
Frequently Asked Questions (FAQ)
Can I make the dough ahead of time? Absolutely. You can press the dough into the muffin tin and freeze it. Bake from frozen, just add 1-2 minutes to the baking time.
Why did my cookie cups sink? If they sank too much, you likely used too much butter or didn’t use enough flour. Ensure you measure flour by weighing it or using the spoon-and-level method.
Can I use store-bought dough? You can, but it won’t have the same structural integrity as this homemade version. Store-bought dough tends to be flatter and greasier.
Conclusion
There you have it—the secret to the ultimate Gooey Chocolate Cookie Cups. It’s a recipe that balances sophistication with pure comfort food joy. The next time you need a dessert that stops conversation and starts cravings, this is the one.
I’d love to hear from you! Did you stick with classic chocolate, or did you try a peanut butter filling? Leave a comment and a star rating below—it helps the blog so much!
Gooey Chocolate Cookie Cups
Ingredients
Method
- Preheat oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar vigorously until smooth and glossy (about 1 minute).
- Whisk in the egg, egg yolk, and vanilla extract until fully combined.
- Add the flour, cornstarch, baking soda, and salt. Use a rubber spatula to mix just until no flour streaks remain. Fold in the chocolate chips.
- Divide the dough into 12 even balls (approx 2 tbsp each). Place one ball into each muffin slot. Use your thumb or a small shot glass to press a deep indentation into the center of the dough, pushing the dough up the sides slightly.
- Bake for 10-12 minutes. The edges should be golden brown, but the center may look slightly soft. Do not overbake.
- Remove from oven. Immediately press the centers down again with the back of a spoon or a shot glass to redefine the cup shape.
- While still hot, spoon about 1-2 teaspoons of chocolate hazelnut spread (or ganache) into the center of each cup. Top with extra chocolate chips if desired.
- Allow the cups to cool in the pan for at least 15 minutes to set before gently removing them with a butter knife.
