These Chocolate Chip Cookie Cups are the ultimate bite-sized treat — a soft, chewy chocolate chip cookie baked into a cup and filled with light, creamy cheesecake mousse. The contrast between the buttery cookie base and silky filling makes each bite unforgettable. Perfect for dessert tables, birthday parties, or when you want something that looks elegant yet easy to make at home.

Why You’ll Love This Recipe

You’ll adore these cookie cups because they combine two desserts in one — classic chocolate chip cookies and velvety cheesecake mousse. They’re easy to make, crowd-pleasing, and customizable with toppings like chocolate drizzle or caramel. These mini desserts also store beautifully, making them ideal for make-ahead entertaining or gifting.

Chocolate Chip Cookie Cups

There’s something irresistibly fun about desserts that fit right in your hand. These Chocolate Chip Cookie Cups take the best parts of a cookie — buttery, chewy, chocolatey goodness — and give them a sophisticated twist with a smooth cheesecake mousse filling. It’s the perfect balance of nostalgia and indulgence.

The beauty of this recipe lies in its simplicity. You start with a basic chocolate chip cookie dough, rich with butter and brown sugar for that caramel-like depth of flavor. Instead of scooping them into rounds, the dough is pressed into a muffin pan, transforming it into edible cookie “cups” that bake up golden and crisp at the edges, soft and tender at the center.

Once cooled, each cookie cup is filled with a silky cream cheese mousse that’s whipped until light and airy. The combination of creamy, tangy filling and sweet, buttery cookie creates the kind of dessert that vanishes fast — especially when drizzled with chocolate sauce.

These cookie cups aren’t just delicious; they’re also versatile. You can dress them up for any occasion — top them with berries for a spring brunch, caramel drizzle for fall, or crushed peppermint for the holidays. Their bite-sized form makes them perfect for buffets, parties, or special occasions where presentation matters.

The texture contrast is what makes them addictive. The cookie shell has a satisfying crunch, while the mousse inside melts in your mouth. Every bite delivers that familiar cookie flavor, made more luxurious with the creamy filling. It’s a dessert that feels both homey and elevated.

In recent years, cookie cup desserts have become a popular trend across bakeries and food blogs, and for good reason — they’re simple to make yet impressive to serve. This version with cheesecake mousse feels indulgent without being heavy, offering the perfect sweetness in every bite.

Even better, this recipe is easy for home bakers of all skill levels. You don’t need special tools or decorating skills — just a muffin tin and some patience while they cool. The dough and mousse can both be made ahead, so assembly is quick when you’re ready to serve.

Whether you’re hosting a dinner party, planning a dessert spread, or baking with family, these Chocolate Chip Cookie Cups will quickly become a favorite. They’re the kind of treat that gets compliments every time — a little fancy, a little fun, and absolutely irresistible.

Servings & Time

Servings: 12 cookie cups
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 10 minutes

Ingredients

Chocolate Chip Cookie Cups

• 1 cup unsalted butter, room temperature

• 1/2 cup granulated sugar

• 1 cup light brown sugar, packed

• 2 large eggs, room temperature

• 2 tsp vanilla extract

• 2 1/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1 tsp sea salt

• 1 1/2 cups mini semi-sweet chocolate chips

Cheesecake Mousse Filling

• 8 oz cream cheese, softened

• 1 cup heavy whipping cream, cold

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• Chocolate sauce, optional for topping

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin pan.

2. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in eggs one at a time, then mix in vanilla extract until smooth.

4. In another bowl, whisk flour, baking soda, and salt together. Gradually add to the wet mixture until just combined.

5. Fold in mini chocolate chips, being careful not to overmix.

6. Scoop about 2 tablespoons of dough into each muffin cup and press gently into the bottom and sides to form a cup shape.

7. Bake for 13–15 minutes, or until golden brown and set.

8. Remove from oven and use a small spoon to gently press down the centers while still warm to maintain the cup shape. Cool completely before filling.

9. For the cheesecake mousse, beat cream cheese and sugar together until smooth.

10. In another bowl, whip heavy cream and vanilla until stiff peaks form. Fold into the cream cheese mixture until light and fluffy.

11. Spoon or pipe the mousse into cooled cookie cups.

12. Drizzle with chocolate sauce before serving, if desired.

Tips

• Add crunch: Sprinkle crushed cookies or toffee bits on top for extra texture.

• Flavor twist: Add espresso powder or a dash of cinnamon to the dough.

• Make ahead: Bake cookie cups a day in advance and fill just before serving.

• Storage: Keep refrigerated for up to 3 days in an airtight container.