Next, add in the egg and vanilla extract, mixing until just combined. In another bowl, whisk together the flour, baking soda, and salt until well combined. Gradually add the dry ingredients to the wet mixture, mixing until everything is combined but not over-mixed to ensure those lovely cookie cups are soft and chewy in the end. Finally, fold in the chocolate chips (or whatever delightful filling you’ve chosen).
Now it’s time to shape the cookie cups! Grab your muffin tin and if you’re feeling fancy, line it with parchment paper. Take about two tablespoons of dough and press it into the bottom and up the sides of each muffin cup. You want to create a nice little well for the filling. Bake these beauties for about 10-12 minutes, or until the edges are lightly golden brown. Your kitchen will smell heavenly, and you might be tempted to nibble one while it’s still warm!
After they’ve baked, let them cool for a few minutes in the tin before carefully transferring them to a wire rack to cool completely. The cookie cups will firm up as they cool, creating a delightful little vessel for your favorite filling or a scoop of ice cream.
Pro Tips for Best Results
When I first tested this recipe, I used cold butter, thinking it would be fine. Let me tell you — it was a disaster! Softened butter is essential to achieving the perfect fluffy texture. So, always ensure your butter is at room temperature. I usually take mine out of the fridge a couple of hours before baking to get to that perfect consistency.
Another tip I’ve learned is to avoid overfilling the cups with your chosen filling. During my testing, I was a bit too generous with my chocolate chips, and they overflowed during baking. A heaping tablespoon is perfect — just enough to get that delightful gooey texture without the mess!
Lastly, if you’re using sprinkles for decoration (which I highly recommend), don’t add them until the cookie cups have cooled. I made the mistake of adding them while they were warm, and they melted into a sad little puddle. Allow them to cool completely for that Instagram-worthy finish!
Common Mistakes to Avoid
One common mistake is not letting the cookie cups cool enough before trying to remove them from the muffin tin. I’ve learned this the hard way, resulting in broken cookie cups. Patience is key here! I let them cool in the pan for about 5 minutes before gently running a knife around the edges.
Another pitfall is using too much flour. I remember one batch being a complete flop because I mistakenly added an extra cup instead of a teaspoon! Make sure to measure your flour accurately, spooning it into the measuring cup and leveling it off with a knife.
Over-mixing is another easy trap to fall into. Mix just until the ingredients are combined to prevent tough cookie cups. I usually stop mixing as soon as I can no longer see any flour!
Lastly, be cautious of baking times. Every oven can vary slightly in temperature, so keep an eye on your cookie cups. If they start browning too quickly, consider moving them to a lower rack to prevent over-baking. (See the next page below to continue…)