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Chocolate Chip Cookie Cup with ice cream inside and topped with chocolate chips

Double Chocolate Chip Cookie Cups

Not only do double chocolate chip cookie cups have twice the chocolate, but they’re a dessert cup that holds ice cream and candy too!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 14 minutes
Rest time 5 minutes
Total Time 29 minutes
Servings 16 cups
Calories 180kcal


  • ½ cup butter or vegan substitute
  • ½ cup sugar
  • ½ cup brown sugar packed
  • 1 egg or egg replacer
  • 1 teaspoon vanilla
  • 1 ½ cups unbleached all purpose flour or whole wheat pastry flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cup cocoa powder
  • ½ cup mini chocolate chips


  • Preheat oven to 375 degrees.
  • Cream the butter and sugars in a large bowl.
  • Add egg and vanilla to bowl and combine.
  • Add flour, baking soda, salt and cocoa and combine.
  • Fold in chocolate chips.
  • Roll dough into balls about 1 ½ inches round.
  • Press dough into a muffin tin coated with cooking spray.
  • Bake for 8 minutes.
  • Remove from oven and use spoon to gently press the dough against the sides of the muffin tin.
  • Return to oven and cook for 4-6 minutes more.
  • Allow cookies to cool for about 5 minutes or until firm and then move to a baking rack to finish cooling.
  • Fill cups with ice cream and candy!


Make it vegan by using egg-replacer. We use a mixture of 1 teaspoon baking powder, 1 Tablespoon water and 1 Tablespoon vinegar.


Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 165mg | Potassium: 52mg | Fiber: 1g | Sugar: 16g | Vitamin A: 205IU | Calcium: 20mg | Iron: 1mg