Chocolate Cookie Cups
Prep time
Bake / Cook time
Total time
Recipe type: Dessert
For the Chocolate Cookie Cups:
  • 1 cup butter
  • 1 ½ cup sugar
  • 2 egg yolks
  • 4 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup cocoa powder
  • ½ teaspoon salt
For the Vanilla Topping:
  • 1 ½ cups powdered sugar
  • 3 tablespoons butter
  • 6 tablespoons milk
  • ¾ teaspoon vanilla extract
For the Chocolate Cookie Cups:
  1. Sift together flour, cocoa and salt.
  2. Cream butter and sugar until light and fluffy.
  3. Add egg yolks one at a time beating well after each addition.
  4. Add milk and vanilla and beat until welll combined.
  5. Reduce speed to low and gradually add dry ingredients. Mix well.
  6. Chill dough until firm, around 1 hour.
  7. Pre-heat oven to 350 F.
  8. Shape dough into balls around 1.25 – 1.5 inches in size. Fill a bowl with about 1 cup of granulated sugar. Roll cookie dough balls in the sugar to coat.
  9. Place cookie balls in a non-stick mini muffin tin, one dough ball for each holder. Make a slight indentation in the center of each ball with your finger to allow space for the topping.
  10. Bake for about 8 to 12 minutes or until set.
  11. Remove from the oven and allow to cool completely.
  12. When cool, either spoon a small amount of topping directly on each cookie cup, or fill an icing bag to pipe topping onto the cookies. Top each cookie with a pecan or walnut half.
Chocolate Cookie Cup Variations:
  1. Place two partially beaten egg whites into a bowl.
  2. Mix about 2 cups of finely chopped nuts with 1 tablespoon of sugar in a separate bowl.
  3. Dip each cookie dough ball in the egg whites, then roll in the bowl of chopped nuts.
  4. Bake as per the recipe. Allow the cookie cups to cool completely.
  5. Pipe each cookie with vanilla topping and top with either a Hershey kiss or maraschino cherry.
For the Vanilla Topping:
  1. Beat the butter until fluffy.
  2. Gradually add powdered sugar, then add milk and vanilla extract.
  3. Beat until smooth and creamy. Tip: I mixed the ingredients by hand, since it’s only a small amount of topping. To achieve a very smooth consistency, I microwaved the topping for about 1 – 2 seconds, then mixed very well.
Recipe by SugaryWinzy at