These cookie cups are such a dream! Coconut Chocolate Chip Cookie Cups have the best texture thanks to the coconut. They have buttery crisp edges, gooey middles, and tons of coconut and chocolate in every bite.
Baking in cookie cups is the best! You get perfectly round, thick, and gooey cookies every time.
These cookie cups come together with no electric mixer required. They are simple and so delicious!
Step by step instructions
Here is how to make and bake these Coconut Chocolate Chip Cookie Cups. You will need a well-greased muffin pan, two mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 2 - Whisk butter and sugars. Whisk the cooled melted butter, white sugar, and brown sugar in a large bowl for 2-3 minutes until well combined and smooth.
Step 3 - Whisk in egg, egg yolk, and vanilla. Continue whisking for another minute or so.
Step 4 - Add in dry ingredients. Mix the dry ingredients in gently with a spatula until just combined. Don't over-mix!
Step 5 - Mix in add-ins. Add in the shredded coconut and chocolate chips. Mix in a couple times to evenly distribute, don't over-mix!
Step 6 - Scoop. Add 2 tbsp per muffin tin, this recipe makes 14 cookie cups total. I used an ice cream scooper which helps create even scoops every time. Add extra coconut and chocolate chips on top if desired.
Step 7 - Bake. Bake the cookie cups for 18-22 minutes or until the edges are a golden brown and the middles are still slightly puffy. The cookie cups will continue to bake from the heat of the pan after removed from the oven.
Allow to cool, and enjoy! Slightly run a knife around the edges of the cups to gently lift them up and out. These Coconut Chocolate Chip Cookie Cups are so delicious!
FAQ
How do I store these cookie cups?
These cookie cups are best served fresh and stay good on your counter for 2 days. Store in an airtight container in the fridge for up to 5 days.
Why are my cookie cups cakey?
The flour may of been over-measured (make sure to use a gram scale), or the dry ingredients were mixed for to long. It's really important to only mix the ingredients until combined, anything more can affect the bake!
Do I have to add coconut?
Nope! Check out Brown Butter Chocolate Chip Cookie Cups!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Coconut Chocolate Chip Cookie Cups
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 large egg yolk room temperature
- 1 large egg room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup unsweetened shredded coconut
- 2/3 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/180℃. Grease a muffin tin really well with oil and set aside. Melt the butter and allow it to cool as the rest of the ingredients are being measured.1 cup unsalted butter
- Add the dry ingredients together in a bowl. Stir together and set aside.2 cups all-purpose flour, 1 1/2 tsp cornstarch, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda
- In a large bowl, add the melted butter, brown sugar, and white sugar. Whisk for 2-3 minutes until smooth.1/2 cup light brown sugar, 1/2 cup white sugar
- Add in the egg, yolk, and vanilla. Continue whisking for another minute or two until smooth.1 large egg yolk, 1 large egg, 1 tbsp vanilla
- Add the dry and wet ingredients together. With a spatula, gently combine until a soft cookie dough forms. Do not over-mix!
- Add in the coconut and chocolate chips. Stir a few times to combine it all together. Do not over-mix!1 cup unsweetened shredded coconut, 2/3 cups semi-sweet chocolate chips
- Scoop the cookie dough into each muffin tin. I like using a cookie scooper for even scoops. I scooped about 2 tbsp per cookie! Add shredded coconut and chocolate chips on top (optional).
- Bake for 18-22 minutes. The cookie cups are ready when the edges are a golden brown and the middles still look slightly puffy. They will continue to bake from the heat of the pan.
- When slightly cooled, gently run a knife around the edges of each one and lift the cookie cups up and out of the pan. Enjoy!
Comments