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!🍪🥛
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📖 Recipe
Easy Chocolate Chip Cookie Cups
Tools
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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.