Irresistibly Easy Homemade Fudge Filled Chocolate Chip Cookie Cups Recipe

Prepare to fall in love with these delightful **Fudge Filled Chocolate Chip Cookie Cups**, a truly sinful indulgence perfect for any occasion. Whether you’re whipping up dozens for a festive holiday gathering, need a charming treat to package as a gift, or simply desire a sweet bite with your afternoon coffee or milk, these mini marvels are guaranteed to bring smiles all around. Combining the beloved comfort of a classic chocolate chip cookie with a luscious, creamy fudge filling, they offer a textural and flavor experience that’s simply irresistible. Forget complicated desserts – these scratch-made cookie cups deliver maximum flavor with surprisingly minimal effort, making them a go-to recipe for bakers of all skill levels.

Welcome back for Day Two of our much-anticipated Cookie Week! Yesterday, we explored the delightful world of Peanut Butter Cookie Dough Sandwich Cookies. Today, we’re diving into another fantastic recipe designed not only for your everyday snacking pleasure but also to grace your most impressive holiday cookie trays: our incredible Fudge Filled Chocolate Chip Cookie Cups. As many of you know (and for newcomers, prepare to learn!), chocolate chip cookies hold a very special place in my heart – they are, without a doubt, my absolute favorite cookie in the world. While the classic recipe is always a winner, I constantly seek innovative and fun ways to reinvent this timeless treat.

Over the years, my culinary adventures have led to exciting variations like s’mores bars, adorable s’mores cups, decadent caramel-stuffed cookies, bite-sized brownie bites, a show-stopping ice cream pie, comforting apple crumble, and even a celebratory cookie cake. The list, as you can see, goes on and on! Each variation brings a unique twist, enhancing the beloved chocolate chip cookie experience. For these particular cookie cups, while they are absolutely delicious on their own, I felt compelled to elevate them further by introducing a rich, homemade fudge filling. The reason? Simply because… it’s fudge! And who can resist the creamy, dreamy perfection of fudge paired with a warm, soft cookie? If you’re feeling extra festive, a scattering of colorful sprinkles on top adds a beautiful touch.

(Psst! Don’t forget, if you haven’t already, make sure to enter the exciting Cookie Week giveaway over on yesterday’s post for a chance to win some fantastic prizes!)

Why You’ll Love Baking These Mini Cookie Delights

Beyond the sheer joy of devouring these cookies, what truly sets this recipe apart is the incredible efficiency and delightful outcome achieved with a mini muffin pan. The moment a mini muffin pan enters the equation, you know you’re in for a treat: a generous batch of cookies with surprisingly minimal effort. Seriously, just one egg can yield almost three dozen perfectly portioned cookie cups! This makes them an ideal choice for large gatherings, bake sales, or simply stocking up your cookie jar.

These versatile cookie cups aren’t just for holiday cookie trays, either. Their charming size and delicious flavor make them suitable for any time of year. Package them up beautifully as thoughtful homemade gifts for friends, family, or neighbors. They even travel well, making them a great option for mailing to loved ones – just be mindful of extreme summer heat, as the fudge might not hold up perfectly in very warm weather. Imagine a tray of these delightful, bite-sized cookies, each a perfect vessel for a dollop of rich, chocolatey fudge. They offer a neat, clean eating experience compared to traditional cookies, and their uniform size ensures even baking and consistent deliciousness in every single bite.

Crafting the Creamy Fudge Filling (and a Little Kitchen Adventure!)

The vision for the fudge filling was clear: perfectly smooth, glistening tops adorning each cookie cup. However, as is often the case in the kitchen, reality sometimes throws a curveball. Instead of flawless, professional-looking peaks, my first attempt resulted in fudge tops that, well, looked a bit like a very enthusiastic three-year-old had taken charge of the piping bag! I’m still not entirely sure what happened, but the fudge decided to harden at an astonishing speed. One minute it was silky smooth, the next it was solidifying rapidly, making precise piping a challenging, almost impossible, task.

And that wasn’t the only culinary hiccup of the day. While melting the chocolate chips for the fudge in my makeshift double boiler (a heatproof bowl perched over a simmering pan of water), the bowl decided to stage a protest and got firmly stuck inside the pan. It sat there on my counter, a stubbornly fused enigma, defying all attempts to separate it. I even tried a little kitchen science, dunking the pan in hot water while filling the bowl with ice cubes, hoping the temperature differential would work its magic. Nope, science was not on my side that day! Luckily, my dad came to the rescue. After what felt like an eternity of strategic pulling and twisting, he finally managed to liberate the bowl. He most certainly earned extra cookies for that heroic effort!

Despite these minor kitchen adventures, the resulting fudge, though perhaps not perfectly piped, was utterly delicious. The key takeaway from my experience? **Work quickly with the fudge!** Have your piping bag ready, or even better, a cup with a spout for easier pouring, and fill those cookie cups as soon as the fudge is mixed. If it does start to harden, don’t despair; a quick gentle reheat over the simmering water will bring it back to a workable consistency. The rich, creamy texture and deep chocolate flavor of this homemade fudge truly elevate these chocolate chip cookie cups from great to absolutely exceptional.

Baking Tips for Perfect Fudge Filled Chocolate Chip Cookie Cups

• Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This helps them cream together smoothly, creating a more uniform cookie dough and a tender crumb.
• Don’t Overmix: After adding the flour mixture, mix just until combined. Overmixing can develop the gluten too much, leading to tough cookies.
• Uniform Balls: Rolling the dough into consistently sized 1-inch balls ensures all your cookie cups bake evenly. A small cookie scoop (about 1 tablespoon) is perfect for this.
• Immediate Indentation: The most crucial step for creating the “cup” is to press the indentation immediately after the cookies come out of the oven. They are soft and pliable then. If you wait too long, they will harden and crack. A rounded teaspoon or the back of a small measuring spoon works perfectly.
• Cool Completely: Allow the cookie cups to cool completely in the muffin pan before attempting to remove them. This prevents them from breaking and helps them retain their shape.
• Working with Fudge: As learned from my own experience, the fudge sets quickly! Have your piping bag (or a sturdy resealable plastic bag with the corner snipped off) ready *before* you start making the fudge. Fill the cookie cups as quickly as possible. If the fudge thickens too much, gently reheat it over simmering water until it’s pourable again.
• Customization: Feel free to add a sprinkle of flaky sea salt on top of the fudge for a sweet and salty contrast, or a few colorful sprinkles for a festive touch, especially around holidays. You could also try different types of chocolate chips in the cookie dough, like milk chocolate or dark chocolate, for varying flavor profiles.

Storage and Serving Suggestions

Once the fudge has completely hardened, store your Fudge Filled Chocolate Chip Cookie Cups in an airtight container at room temperature for up to one week. If you prefer them chilled, they can also be stored in the refrigerator, but let them come to room temperature for about 15-20 minutes before serving for the best texture. For longer storage, these cookie cups freeze beautifully for up to 3 months. Simply place them in a single layer on a baking sheet to freeze, then transfer them to an airtight freezer-safe container or bag. Thaw at room temperature when ready to enjoy.

These mini delights are perfect for:

• Holiday cookie exchanges and dessert platters
• School lunchbox treats or after-school snacks
• Homemade gifts for teachers, neighbors, or friends
• A delightful addition to brunch or tea parties
• A simple, satisfying indulgence with a glass of cold milk or a cup of coffee

Fudge Filled Chocolate Chip Cookie Cups Recipe

Yield:
30-32

Prep Time:
30 minutes

Cook Time:
12 minutes

Total Time:
42 minutes

These delightful, scratch-made Fudge Filled Chocolate Chip Cookie Cups are the ultimate treat for any celebration or a simple sweet craving. Easy to make and universally loved, they combine soft chocolate chip cookies with a rich, smooth fudge filling.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (4 ounces) unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Fudge Filling

• 1 cup semisweet chocolate chips
• 3/4 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Have two mini muffin pans ready; lightly grease if not non-stick.
2. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
3. In a large mixing bowl, using an electric mixer, beat the softened butter and packed brown sugar until light and creamy, about 2-3 minutes. Beat in the room temperature egg and vanilla extract until well combined. Gradually add the dry flour mixture to the wet ingredients, beating on low speed until just combined. Fold in the semisweet chocolate chips by hand.
4. Roll the dough into 1-inch balls (roughly 1 tablespoon each) and place one ball into each cup of the mini muffin pan. You may not fill the entire second pan. Bake for 10-12 minutes, or until the cookies have filled the cup, the centers are set, and the edges are lightly golden brown.
5. Immediately after removing from the oven, use the back of a rounded teaspoon (or a similar tool) to gently press down into the center of each cookie cup. This creates the indentation deep enough to hold the fudge filling. Allow the cookie cups to cool completely in the pans before carefully removing them. This helps them firm up and hold their shape.
6. For the Fudge Filling: In a large heatproof bowl set over a pan of simmering water (ensure the bottom of the bowl does not touch the water), combine the chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy. Remove the bowl from the heat and stir in the vanilla extract.
7. Immediately transfer the warm fudge mixture into a piping bag (or a sturdy resealable plastic bag with a small corner snipped off) or use a cup with a spout. Fill each cooled cookie cup generously with the fudge. The fudge will harden quickly, so work efficiently. If the fudge thickens too much, gently reheat it over the simmering water for a few seconds to restore its smooth consistency. Let the filled cookie cups sit at room temperature until the fudge has completely hardened before serving. Store in an airtight container for up to 1 week.

Did you make this recipe?

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Source: Adapted from my s’mores cookie cups

Explore More Delicious Cookie Recipes!

If you’ve enjoyed these fudge-filled delights, you’ll love exploring some of my other favorite cookie creations. From more inventive cookie cups to delightful sandwich cookies and bars, there’s something for every sweet tooth:

S’mores Chocolate Chip Cookie Cups
Pumpkin Spice Kiss Cookie Cups

S’mores Spritz Sandwich Cookies

Caramel Kiss Cinnamon Spritz Cookies

Rocky Road Cookie Fudge Bars

From Other Cookie Week Bloggers

• Chocolate and Hazelnut Skillet Cookie by Cravings of a Lunatic
• Guava Thumbprint Cookies by Mind Over Batter
• Homemade Peanut Butter Cookie Dough Oreo Cookies by Dinners, Dishes and Desserts
• Pineapple Cookies with Vanilla Rum Glaze by Cooking in Stilettos

Don’t Miss the Cookie Week Giveaway!

A huge thank you to our incredible sponsors for making Cookie Week possible: Imperial Sugar, Circulon, Peanut Butter & Co., and Page Street Publishing! Their generosity helps us bring you delicious recipes and exciting prizes. To learn more about how to enter the giveaway and for official rules, please visit Day 1 of Cookie Week. Good luck!