Looking for a quick & healthy dessert recipe? Try these delicious and super easy-make Chocolate Chip Cookie Cups; 100% Whole Wheat.Pair with sugar-free vanilla ice cream for a perfect quick treat.
How to Make Chocolate Chip Cookie Cups
Note: The full instruction is provided in the recipe card below.
Heat oven to 350 ºF. Lightly butter the bottoms of 12 regular-sized muffin cups and set them aside. In a medium-sized bowl, sift together the flour and baking soda. Stir in chocolate chips and set aside.
Whisk the melted butter, salt, and sugar in a medium bowl until blended. Whisk in the egg and vanilla until combined. Add flour mixture and mix until just combined. Divide batter evenly between the muffin cups; each should be about ½ full.
Bake the Whole Wheat Chocolate Chip Cookie Cups for 10-12 minutes until lightly brown and puffy. Cool in the tin for 30 minutes to 1 hour until the cookie cup centers have sunk, creating the 'cup' for ice cream.
Remove Chocolate Chip Cookie Cups from the tin, loosen them with a knife, and continue cooling on a wire rack. Serve with a scoop of ice cream drizzled with chocolate syrup if desired. Enjoy!🍪🥛
Pair with
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Recipe
Easy Chocolate Chip Cookie Cups
Equipment
Ingredients
- 135 g (⅔ cup) light brown sugar
- 1 egg , room temperature
- 113 g (½ cup) unsalted butter (I used Smart Balance Original, melted and omitted the salt)
- 1 Tablespoon pure vanilla extract
- 138 g (1 cup + 1 tablespoon) white whole wheat flour or whole wheat *(Spooned, leveled, and Sifted)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 104 g (½ cup plus 1 tablespoon) semisweet chocolate chips *(preferably dark)
- Sugar-free vanilla ice cream & chocolate sauce for serving , if desired!
Instructions
- For the Chocolate Chip Cookie Cups: Heat oven to 350 ºF. Lightly butter the bottoms of 12 regular-sized muffin cups and set them aside.
- In a medium-sized bowl, sift together the flour and baking soda. Stir in chocolate chips and set aside.
- In a medium bowl, whisk the melted butter, salt, and sugar until blended. Whisk in the egg and vanilla until combined. Add flour mixture and mix until just combined.
- Divide batter evenly between the muffin cups; each should be about ½ full.
- Bake the Whole Wheat Chocolate Chip Cookie Cups for 10-12 minutes until lightly brown and puffy.
- Cool in the tin for 30 minutes to 1 hour until the cookie cup centers have sunk, creating the 'cup' for ice cream. Remove cookie cups from the tin, loosen them with a knife, and continue cooling on a wire rack.
- Serve with a scoop of ice cream drizzled with chocolate syrup, if desired. Enjoy!
Notes
- To store: Let them cool completely, then transfer them to an airtight container. You can store them at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you want to store them for longer, you can freeze them in an airtight container for up to 2 months.
- To reheat: Preheat your oven to 350°F (175°C). Place the cookie cups on a baking sheet and heat them in the oven for 5-10 minutes or until warm. Alternatively, microwave the cookie cups on a microwave-safe plate for 10-15 seconds or until warm. Be careful not to overheat them, as they can become too soft or melt the chocolate chips.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
