Stuffed Cookie Cups {recipe}

I’ve been making cookie cups since, well, since I started baking.  I love them.  I used to fill their little sunken tops with butter cream frosting, lick it out, fill it again, repeat.  Cookies + Butter Cream = I will save one from an oncoming train without a second thought.  

I have a go-to recipe for my chocolate chip cookies.  It’s a never-fail-me-super-easy-perfect-chocolate-chip-cookie-every-time recipe.  And it happens to be Mrs Fields – I owe it to her for my chocolate cookie success. (PS – it makes the best cookie dough too).  Since the dough is not over the top sugary, it’s perfect for adding a gazillion chocolate chips to it – and then scooping it out of the bowl and eating it with your hand. 

Now, shall we take that a step further?  How about stuffing your cookie cups?  After making, and shooting these two beauties, my mind wandered into all the things I could put in the center of them.  The possibilities are truly endless.  We could get really crazy and butter cream the top of the stuffed cookies too.

Stuffed Cookie Cups

{cookie recipe adapted from Mrs Field’s I love Chocolate! Cookbook} Makes 12

Cookie dough

2 1/2 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 c granulated sugar

1/2 c packed light brown sugar

2 sticks (1 cup) unsalted butter (I use salted – gasp!)

2 large eggs

1 tsp vanilla extract

8 oz semisweet chocolate chips

12 oreos, peanut butter cups, or anything your heart desires for cookie centers

Preheat oven to 300 degrees.  Prepare a 12 cup muffin pan, by greasing with butter or pan spray.  In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl with an electric mixer, blend the granulated and brown sugars.  Add the butter and beat to form a grainy paste.  Add the eggs, one at a time, and the vanilla, then beat at medium speed until fully combined.  Add the flour mixture and blend at low speed until just combined; do no over mix.  Fold in the chocolate chips.

For each cookie, roll a 3/4 inch ball and press into the bottom of the muffin cups.  Press the treat of your choice into the center of the cookie.  Roll another 3/4 inch ball and cover the treat by pressing it over the top.  You should have plenty of cookie dough to eat a few chunks too.

Place in the preheated oven for 35-40 minutes, checking every so often.  The wet appearance will disappear, and the cookies will look dry once they are done.  Pull out of the oven and let cool for about 15 minutes (even longer if you can) before attempting to remove them from the cups.

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  • September 14, 2012


    I used a 1 lb stick of butter and it was more than enough i found. what size of sticks were you talking about?

    • September 14, 2012

      Jenny @ Sugar Loco

      Hi Holly! We used 1 cup of butter – which is 2-4oz sticks. Does that help?

  • […] cups were one of them.  The recipe was found by way of Pinterest and can be seen on the blog Sugar Loco.   It’s a spin on the usual chocolate chip cookie, adding a treat to the center.  They are […]

  • September 30, 2012


    I cheated and used a Betty Crocker premixed bag of choc chip cookies and it only made 11… But MAN were they good!! Turned out awesome