Chocolate Chip Cookie Cups with Chocolate Pudding

Chocolate Chip Cookie Cups filled with chocolate pudding are everyone’s favorite. They are easy to make and are fun and delicious!

With all the cookie craze going around, you have to try these chocolate chip cookie cups as well! Some other awesome cookie recipes are cranberry oatmeal cookies, krumkake and the best ever thumbprint cookies.

Easy chocolate chip cookie cups with a shortcut

What kind of cookie do many kids love? Chocolate chip cookies!

And what kind of pudding do they like? Chocolate pudding!

So, why don’t we mix both and make  chocolate chip cookie cups with chocolate pudding? It’s easier than what you think! And, it pairs very well with a shot of milk!

More yummy cookie recipes: 

• CHEWY DOUBLE CHOCOLATE COOKIES
• MAPLE WALNUT OATMEAL COOKIES
• CHEWY GINGER MOLASSES COOKIES
• OATMEAL WALNUT COOKIES

How to make chocolate chip cookie cups

Chocolate chip cookie cups are so fun to make. They’re filled with chocolate pudding which makes them even more indulgent. To make these cookie cups, I used refrigerated cookie dough which makes the process so easy. Simply slice the cookie dough and place them in the prepares muffin pan. You just need to pay attention to ONE thing when you are making the cups:

The cookie cups will rise in the oven. After 15 minutes, grab a shot glass and gently (very gently) press the center of the cookie down so the well is formed again. Then cook for 3 more minutes. It’s very important that you press down very gently otherwise the walls will separate from the bottom. So, be gentle.

The pudding comes together in no time. All you need to do is to mix Nesquick and cornstarch, then add milk and cook it over medium heat until it thickens. In order to make sure you don’t end up with a firm layer on top, cover the pudding with plastic wrap.

Let the cups and pudding cool and then fill the cups with chocolate pudding and top them with some crushed Butterfinger candy. It’s important that both the pudding and the cups are cool before you fill the cookie cups with chocolate pudding.

Can you bake cookie cups in mini muffin pan?

I made these  chocolate chip cookie cups in a regular sized muffin tin but you can use mini muffin tins, too. Mini chocolate chip cookie cups are so fun and cute!

What can I fill the chocolate chip cookie cups with?

You can fill these cookie cups with different fillings:

• Chocolate pudding
• Vanilla pudding
• Chocolate mousse
• Cream cheese frosting
• Whipped cream

Notes and tips for chocolate chip cookie cups recipe

• Fill the cups when you want to serve them and store the empty cups in a airtight container.
• Make sure to coat the muffin tin with cooking spray before baking the cookie cups to avoid them sticking to the pan.
• Store the leftover empty chocolate chip cookie cups in an airtight container at room temperature for up to three days.

Everyone loves a little bit of cookie treat, and these do the job perfectly!

4 from 1 vote

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Chocolate Pudding Chocolate Chip Cookie Cups

Chocolate Chip Cookie Cups filled with chocolate pudding are everyone's favorite. They are easy to make andare fun and delicious!

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 12

Calories 400 kcal

Author Shadi HasanzadeNemati

Ingredients

• 3/4 cup Nesquick
• 2 tablespoons corn starch
• 1 1/2 cup milk
• Refrigerated Cookie Dough
• 3 Butterfinger candy crushed

Instructions

1. Whisk Nesquick powder and corn starch in a sauce pan, gradually add the milk and place the sauce pan on medium heat. 

2. Cook and stir occasionally until thickens, about 8-10 minutes. Turn the heat off, cover the pudding with a plastic wrap and set aside to cool.

3. Preheat the oven to 350 F. For each cup in the muffin tin use 1 1/2 tablespoon cookie dough and gently use your fingers to flatten the dough in the cup and make a well. Repeat with the remaining dough.

4. Bake in the oven for 12 minutes until the edges are light brown. 

5. The cookies will inflate. Take the muffin tin our of the oven, using a shot glass, very gently press down the cookie to deflate it and form a well again. Be very gentle and don't press hard. 

6. Bake in the oven for an additional 2 - 3 minutes.

7. Take the muffin tin out of the oven and let it cool for 5 minutes, then take out the cookie cups carefully and let them cool completely on a rack.
8. To serve, fill the cups with chocolate pudding and top with crushed Butterfinger.