Chocolate Chip Cookie Cups

Sometimes my kitchen experiments are instant feats of culinary genius. Beautiful 3-layer cakes with fluffy marshmallow frosting. Delicate pink champagne cupcakes. Adorable lion cake pops. Truly delectable bakery treats.

Friends, this is not one of those times.

No, this is one of those times when a supposedly simple, yet brilliant, idea goes terribly wrong.

Cookie cups.

These were my husband’s brainchild. He saw them on Lifehacker and decided that, for the first time ever, he was going to join me in the kitchen to create these little masterpieces. Now, I’ll be honest. I thought this one was a no-brainer. 30 minutes from start to finish, easily. They just look so darn easy to make. Flip your muffin tin over, cover the domes with cookie dough, bake, invert the pan, and voilà! Adorable little cups make of chocolate chip cookie dough, perfect for serving everything from mousse to ice cream.

Perfect…until you actually try to make them yourself, that is.

Maybe I’m missing a crucial step in the process. Or maybe I’m just really bad at overly simplified projects.

Whatever the case may be, my kitchen was the scene of a chocolate chip cookie disaster last night. And my husband, bless his heart, was my partner in crime.

It started out innocently enough. Mix up some chocolate chip cookie dough.

Form the dough into “cups” over an inverted muffin pan.

Put the pan into the oven.

But somewhere between “let cookies cool on rack for 10 minutes” and “invert muffin pan to remove cookie cups,” something went terribly wrong.

So instead of beautiful little cookie cups, this is what we ended up with.

You’re right. That is NOT a photo of beautiful little cookie cups. No, that is a photo of the cookie mess that occurred when we tried to remove the cookie cups from the muffin pan.

Sometimes, that’s just how the cookie crumbles.


So, not being ones to give up easily, we continued on our quest to create those perfect little cookie cups. We were determined.

For our second attempt, we filled a muffin pan with cookie dough and then nestled a second muffin pan inside the first. And we ended up with cookie discs.

Slightly closer to the goal, but not quite there. Let’s call these cookie tarts. Still missing the characteristics of a cup, but not quite flat enough to be a regular old cookie.

Attempt number three was our money-maker. We filled the muffin cups with cookie dough, baked for 12 minutes, and then scooped out the centers of the cookie “muffins” while they were still hot to create cups.

Is it the most efficient way to make cookie cups? No. Is there a better way? More than likely. But did we accomplish our goal and create a cup made out of chocolate chip cookie dough that can hold a scoop of ice cream? You better believe it.

And then, just because we could, we went above and beyond and made an actual cookie bowl.

That’s right. A cookie BOWL. Resounding success. And big enough to hold an entire ice cream sundae. Yes. We. Did.

At the end of the day, I learned several valuable lessons through this experiment.

One: never assume that the husband knows how to turn on the Kitchen Aid stand mixer. He doesn’t.

Two: cookies are better left in their originally intended form: flat and happy.

Three: crumbled chocolate chip cookie mess is actually a perfect ice cream topping.

And four: not everything on Pinterest is a good idea.

Cookie cups may not have been my most successful kitchen endeavor, but I’d be lying if I said I didn’t have a blast making a mess with my husband last night. I’d say that all in all, our first baking experiment together was a resounding success.

1 Comment on Chocolate Chip Cookie Cups

  1. Pam
    March 24, 2013 at 3:06 pm (5 years ago)

    THANK YOU SO MUCH FOR THE INFO!!! It does look so simple and my 17 year old daughter wanted to make these with me for her birthday dinner today! I think we will be sticking with cookies that we make into ice cream cookie sandwiches. Thanks again for the honest post.


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