This Valentine’s, I decided to make these adorable and indulgent Fruity Chocolate Chip Cookie Cups. Each serving comes with a rich chocolate base and chocolate infused cookie shell, filled with whipped cream and topped with fresh fruits! As such, each bite offers a really amazing harmony of flavours and textures.

Pssst.. they are also extremely date night friendly, and you can top them off with what you like!

You would be glad to hear too that these Fruity Chocolate Chip Cookie cups are rather simple to make. All you need is a muffin mould to bake the cookies in them so that you can produce the signature cup shape. After which, make indents before filling it and that’s it.

The challenge that most would face is probably in shaping and unmoulding the cookie cups. My tips for this would be:

  1. Firstly, make the cup shaped indents immediately after the cookie cups are out. Doing so allows the shape to stay and solidify as it cool.
  2. Secondly, do not be too forceful in making the indents. Pushing too much into the shell might cause it to overly thin out.
  3. Thirdly, do not unmould until at least 10 – 15 minutes later. At this stage, the cookie cups are still rather soft and might break apart.

Thereafter, you will be a proud owner of these Chocolate Chip Cookie Cups and it’s up to your imagination on how you like to decorate it. Alternatives to mine include chocolate filling, jam filling, or fruits without the cream.

I hope you will try out this fun Valentines’ recipe idea, and happy baking! If you have any questions, I have attached a video guide and you can feel free to reach out to me too!

Fruity Chocolate Chip Cookie Cups Recipe
by Javier Tan February-11-2024

These Fruity Chocolate Chip Cookie Cups are perfect for date night especially with how customisable the toppings are, and it’s so easy!

Ingredients

For Cookie Cups:

  • 1/2 Cup or 115g of Unsalted Butter, Softened
  • 1/3 Cup or 70g of Granulated White Sugar
  • 1/4 Cup or 50g of Brown sugar
  • 1 Large Egg, approx 60g weight incl. shell
  • 1 Tsp or 5ml Vanilla Essence
  • 1 and 1/4 Cup or 160g of All-Purpose / Plain Flour
  • 1/3 Tsp or 2g of Baking Soda
  • Approx 3/4 Cup or 150g of Dark Chocolate Chips

For Filling:

  • 1/3 Cup to 1/2 Cup (80g to 120g) of Whipping Cream
  • Fruits and other toppings, to preference

Instructions

  1. Firstly, cream together the softened butter and two sugars.
  2. Then, whisk in the egg, followed by the vanilla.
  3. Fold in the flour, baking soda and chocolate chips.
  4. At this stage, you can start pre-heating your oven to 180c.
  5. Portion the cookie batter into a regular muffin mould until it occupies at least 3/4 of the height. I started making indents at this point so that it’s easier to press in later.
  6. Bake at 180C for 14 – 16 minutes or until golden brown. Once out, immediately use a small spoon, jar etc to press gently and make the indents.
  7. Set aside for 10 minutes before unmoulding. I used a small knife to run through the sides, then coax the entire cup out.
  8. I filled mine with whipped cream, and topped with fresh fruits!

Details

  • Prep time: 30
  • Cook time: 45
  • Total time: 1
  • Yield: 8 Fruity Chocolate Chip Cookie Cups

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten on the day itself, and can store well in refrigerator for up to a week (subjected to choice of fruits).
  3. You can consider leaving empty cookie cups in the refrigerator to use whenever you want! They can store well in the refrigerator up to 2 weeks.
  4. Feel free to ask if you need help!

Enjoy!
– Bakeomaniac, Javier Tan