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–+ servings

Coconut Chocolate Chip Cookie Cups

Ania
Coconut Chocolate Chip Cookie Cups have buttery crisp edges, gooey middles, and tons of coconut and chocolate in every bite. They are so easy to bake!
5 from 1 vote

Ingredients
 
 

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!