Gooey chewy Triple Chocolate Chip Cookie Cups are a chocolate lover's dream! They have white chocolate, milk chocolate, and dark chocolate in every bite. These homemade cookie cups get baked in a muffin tin, so they come out perfectly round and thick every time.
I love how perfectly bite-sized these cookie cups are. They’re great for bake sales, weekend treats, or fun baking with the kids.
Each one is soft and chewy on the inside, with golden, buttery crisp edges that make every bite irresistible. They have the most incredible texture. Baking cookie dough in a muffin tin is the best!
Step by step instructions
Here is how to make and bake these Triple 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 - Brown the butter. See details in recipe card on how to brown butter step-by-step. As it cools, prep the rest of your ingredients. Chop the chocolate (if using chocolate bars).
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 3 - Whisk butter and sugars. In a large bowl, add the brown butter, brown sugar, and white sugar. Whisk together.
Step 4 - Add egg and vanilla. Whisk in the egg and vanilla for another minute.
Step 5 - Add in dry ingredients. With a spatula, combine the dry and wet ingredients just until a soft cookie dough forms. Do not over-mix!
Step 6 - Add in chocolate. Gently mix the chocolate in a few times, don't over-mix!
Step 7 - Scoop. Add 2 tbsp per muffin tin, this recipe makes 12 cookie cups total. I used an ice cream scooper which helps create even scoops every time. Add extra chocolate on top if desired.
Step 8 - Bake. Bake the cookie cups for 14-17 minutes. Mine took exactly 15 minutes. If you bake them for less, they will be more gooey, if you bake them longer they will be more crisp. They are delicious either way!
Once baked, allow them to cool, then gently run a knife around each one and pop them out.
FAQ
How do I store these cookie cups?
Cookie cups are best enjoyed fresh. They stay good in an airtight container on your counter for 5 days, and in the refridgerator for up to 1 week.
Can I bake these into cookies?
Check out Triple Chocolate Chip Cookies for a cookie version.
Do I have to brown the butter?
No, but I highly recommend it. If you only want to melt the butter, use 1/2 cup (113g) total.
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!
Triple Chocolate Chip Cookie Cups
Ingredients
- 1/2 cup + 1 tbsp unsalted butter melted and browned*
- 1/3 cup dark brown sugar
- 1/3 cup white sugar
- 1 large egg room temperature
- 2 tsps vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tsps cornstarch
- 50 g white chocolate or 1/4 cup white chocolate chips
- 50 g dark chocolate or 1/4 cup white chocolate chips
- 50 g milk chocolate or 1/4 cup white chocolate chips
Instructions
- Preheat the oven to 350℉/176℃. Grease a muffin tin well with oil and set aside.
- Brown the butter. Melt the butter in a medium sized pan over medium-high heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter come back down to room temperature (minimum 15-30 minutes) while you prep on the rest of the recipe.1/2 cup + 1 tbsp unsalted butter
- In a bowl, add the flour, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 2 tsps cornstarch
- In a large bowl, add the melted and cooled brown butter, brown sugar, and white sugar. Whisk for 2 minutes to combine.1/3 cup dark brown sugar, 1/3 cup white sugar, 1/2 cup + 1 tbsp unsalted butter
- Add in the egg and vanilla. Continue whisking.1 large egg, 2 tsps vanilla
- Add in the dry ingredients. With a spatula, gently mix to form a soft cookie dough. Do not over-mix!
- Mix in the chocolate a few times - do not over-mix!50 g white chocolate, 50 g dark chocolate, 50 g milk chocolate
- Scoop evenly into the muffin tin - I used a 2 tbsp cookie scoop for even scooping. Add extra chocolate on top if desired.
- Bake for 14-17 minutes. Mine took 15 minutes exactly. If you want gooey-er middles, bake for less time. If you want them to be more baked, bake for longer. Either way they will be delicious!
- Allow to cool in the pan, then gently run a knife around the edges and pop each cookie cup out. Enjoy!
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