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Chocolate Chip Cookie Cups

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.
Prep Time25 minutes
Cook Time15 minutes
Chilling Time30 minutes
Total Time1 hour 10 minutes
Servings: 12

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

  • Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin pan.
  • In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in eggs one at a time, then mix in vanilla extract until smooth.
  • In another bowl, whisk flour, baking soda, and salt together. Gradually add to the wet mixture until just combined.
  • Fold in mini chocolate chips, being careful not to overmix.
  • Scoop about 2 tablespoons of dough into each muffin cup and press gently into the bottom and sides to form a cup shape.
  • Bake for 13–15 minutes, or until golden brown and set.
  • 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.
  • For the cheesecake mousse, beat cream cheese and sugar together until smooth.
  • In another bowl, whip heavy cream and vanilla until stiff peaks form. Fold into the cream cheese mixture until light and fluffy.
  • Spoon or pipe the mousse into cooled cookie cups.
  • Drizzle with chocolate sauce before serving, if desired.

Notes

  • 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.