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Chocolate Chip Cookie Dough Cups

Easy, muffin-tin cookies with a perfectly soft, gooey, molten cookie dough center and melted chocolate chips. The ultimate gooey dessert!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Cups
  • 0.5 cup unsalted butter softened
  • 0.25 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup semi-sweet chocolate chips

Equipment

  • Standard 12-cup muffin tin
  • Electric Mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin.
  2. In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Add the dry ingredients to the wet mixture and mix on low speed until just combined. Fold in chocolate chips. The dough will be thick and gooey.
  6. Divide the gooey dough evenly among the 12 muffin cups (about 1.5 tbsp each). Gently press into the bottom.
  7. Bake for 10-12 minutes. The edges will be golden, but the centers will look puffy and gooey.
  8. CRITICAL STEP: Let the cups cool *in the muffin tin* for 15-20 minutes. The gooey centers will sink and set.
  9. Gently run a knife around the edges to loosen and remove. Serve warm for the ultimate gooey experience.

Notes

The key to the gooey center is to under-bake. Pull them from the oven when they still look soft in the middle. Cooling in the pan is essential for them to set up.