2-Ingredient Chocolate Chip Cookie Cups with Ice Cream
- Standard 12-cup muffin tin
- Rolling Pin
- Measuring scale
INGREDIENTS
- 16 ounces/450 grams ready-made chocolate chip cookie dough
- 1 pint/300 grams ice cream
INSTRUCTIONS
- Preheat the oven to 350°F/180°C and grease a standard 12-cup muffin tin.
- Divide the cookie dough into 8 equal pieces, about 2 ounces/55 grams each, and press each piece into the muffin cups, flattening slightly to cover the bottom.
- Bake until golden and set at the edges, 14 to 16 minutes.
- While still warm, press the centers with the handle of a wooden spoon or a small glass to form cups, pushing the dough up the sides.
- Let cool in the tin until fully set, about 1 hour, then carefully remove with a small offset spatula or knife.
- Place the cookie cups on serving plates, fill each with a scoop of ice cream, and serve immediately.
FAQ
What is the best way to fill the cups with ice cream without melting?
Start by chilling the baked cups in the refrigerator or freezer for 15–20 minutes. Scoop the ice cream directly into the cold cups using a slightly warmed or room-temperature ice cream scoop to prevent sticking. Work quickly and return the filled cups to the freezer immediately if they are not being served right away. Using firm, slightly softened ice cream rather than completely melted or overly soft ice cream helps maintain the structure of both the cup and the scoop.
Handling chocolate chip cookie cups carefully during assembly is crucial to prevent cracks or breaks. If the cups have cooled completely and the ice cream is very hard, allow it to sit at room temperature for a minute or two to make scooping easier without melting. Layering toppings like chocolate chips, sprinkles, or sauce on top immediately after scooping can also help stabilize the ice cream in the cup.
What type of cookie dough is best for chocolate chip cookie cups?
A dough with a balance of butter and sugar will spread enough to create a cup shape without collapsing, while including chocolate chips enhances texture and flavor. Avoid low-fat or overly soft doughs, as they may flatten too much during baking, making it difficult to form stable cups. Dough that is chilled slightly before portioning can also help maintain shape during baking.
If using store-bought dough, choose varieties labeled “ready to bake” or “drop cookie dough,” as they typically have the right consistency for forming cups. For homemade dough, slightly reducing the sugar or increasing flour by a tablespoon or two can prevent excessive spreading. Cookie dough with mix-ins like nuts or larger chocolate chunks can create more texture but may require slightly longer baking to ensure the cup sets properly.
How can I prevent chocolate chip cookie cups from collapsing in the oven?
Start with dough that is firm enough to hold its shape but not too dry. Press the dough evenly into the muffin tin, slightly thicker at the edges, and avoid overfilling. Using a wooden spoon handle or a small glass to shape the centers immediately after baking ensures the dough forms stable cups. Baking at a consistent 350°F/180°C allows the edges to set before the center fully melts, preventing collapse.
Chilling the dough slightly before portioning can also help maintain structure. Avoid opening the oven door during the first 10–12 minutes of baking, as sudden temperature changes can cause the cups to deflate. Properly greasing the muffin tin prevents sticking, which can otherwise pull the sides and compromise the shape. Additionally, letting the cups cool completely in the tin before removing them ensures the edges firm up and maintain the classic cup shape.
Can the cookie cups be made with add-ins like nuts or caramel?
When adding ingredients, fold them gently into the dough to maintain the structure needed for the cups. Nuts, toffee, or chocolate chunks can add texture and flavor, but be mindful of the size; large pieces may make shaping the cups more difficult. Soft fillings like caramel or peanut butter can be added as a layer in the center after pressing the dough into the muffin tin, but avoid overfilling, which could cause the cup to spill during baking.
How can I make chocolate chip cookie cups without a muffin tin?
You can use silicone muffin molds, mini loaf pans, or even oven-safe ramekins, which allow the dough to bake into a cup shape. If using a flat baking sheet, you can create a dome shape by forming the dough around an inverted, oven-safe cup or small bowl. Keep in mind that without the sides of a muffin tin, the edges may spread more, so chilling the dough and careful shaping is essential.
Using alternative equipment for chocolate chip cookie cups may require longer or shorter baking times depending on depth and material. Metal pans conduct heat differently than silicone or ceramic, so check for golden edges and set centers before removing from the oven. Grease thoroughly or use parchment liners to prevent sticking.
How long can chocolate chip cookie cups be stored?
Chocolate chip cookie cups can be stored baked but unfrozen for up to 2 days at room temperature in an airtight container. If you want longer storage, they freeze well for up to 2 months when placed between sheets of parchment paper in a freezer-safe container. Avoid adding ice cream until you are ready to serve, as freezing filled cups can cause the cookie to soften or absorb moisture. Freezing the baked cups preserves the crisp edges and maintains the cup shape.
If frozen, allow them to thaw briefly at room temperature before adding ice cream, or serve straight from the freezer with a slightly softer ice cream. Avoid storing in humid environments, which can cause the cookies to become sticky or lose their crispness. For events, consider partially baking, freezing, and finishing the cups on the day of serving, which helps maintain structure while minimizing last-minute work. Always keep them in airtight containers to prevent odors from transferring and to preserve flavor integrity.
Can I make the cookie cups smaller or larger than the recipe suggests?
For smaller bite-sized cups, divide the dough into smaller portions, about 1 ounce/28 grams each, and reduce baking time slightly, checking frequently for golden edges. For larger cups, increase each portion to 3–4 ounces/85–115 grams, but keep in mind that larger cups may require extra baking time to set the edges and center fully.
When resizing chocolate chip cookie cups, make sure the dough is evenly distributed in the pan to prevent uneven baking or collapse. Smaller cups are ideal for parties or desserts where portion control is important, while larger cups are better for single-serve ice cream desserts. Larger cups may require slightly longer cooling times to set properly before filling with ice cream.
How to cleanly remove the cookie cups from the muffin tin
First let them cool completely in the tin for at least one hour so the edges firm up. Use a small offset spatula or butter knife to gently loosen the edges, then lift each cup carefully to maintain its shape. Lightly greasing the muffin tin or using nonstick spray before baking also helps prevent sticking and ensures the cups release without breaking. Silicone muffin molds are especially helpful for easy removal because they allow you to peel the cups away without applying force.
Avoid attempting to remove chocolate chip cookie cups while they are still warm, as this can cause the sides to collapse. For added stability, gently pressing the center of the cup with a spoon while lifting can keep the dough intact. If some cups stick slightly, a small twist or rocking motion with the spatula typically releases them safely.
What type of ice cream works best in chocolate chip cookie cups?
Any scoopable ice cream can be used in chocolate chip cookie cups, though firmer, slightly softened ice cream works best for easy scooping and minimal melting. Classic flavors like vanilla, chocolate, or cookies and cream complement the cookie dough, while more adventurous flavors like salted caramel, peanut butter, or mint chocolate chip can add complexity. Soft-serve or overly soft ice cream may melt quickly, causing the cookie cups to become soggy.
Layering toppings such as sprinkles, chocolate chips, caramel drizzle, or crushed nuts can enhance flavor and presentation, especially with firmer ice cream. For chocolate chip cookie cups, slightly softened ice cream allows for easy scooping without deforming the cup. If prepping ahead, you can freeze the cups and thaw briefly before adding ice cream, or serve immediately after scooping to maintain crisp edges.
Is it possible to make chocolate chip cookie cups gluten-free?
The cookie cups can be made gluten-free by using gluten-free cookie dough or adapting a homemade recipe with gluten-free flour blends. Choose a blend designed for 1:1 substitution with all-purpose flour to ensure the dough maintains structure during baking. Some gluten-free doughs may require slightly longer chilling or additional binding agents like xanthan gum to prevent spreading.
When making gluten-free chocolate chip cookie cups, it is important to monitor baking closely, as some gluten-free flours brown faster or set differently. Avoid overmixing the dough, which can dry it out, and allow cups to cool fully before removing from the pan. For ice cream-filled cups, the same rules apply: add ice cream just before serving to preserve crisp edges.
How do I prevent the edges of the cups from burning while keeping the center cooked?
Use a moderate oven temperature of 350°F/180°C and grease the muffin tin well. Press the dough evenly into each cup, slightly thicker at the edges than in the center, so the edges set more slowly. Avoid opening the oven door during baking, which can cause uneven temperature and uneven cooking. If the edges brown faster than the center, loosely cover the pan with aluminum foil for the last few minutes to prevent burning.
Another strategy for chocolate chip cookie cups is to monitor closely during the final few minutes of baking. Baking times may vary slightly depending on dough composition and oven performance, so it’s better to check 1–2 minutes before the suggested 14–16 minute range. Removing the cups as soon as the edges are golden ensures a crisp exterior while maintaining a soft, chewy interior. Letting the cups cool in the pan fully before removing also allows residual heat to continue gently cooking the centers without risking burnt edges.
