Healthier chocolate chip cookie cups, made with oatmeal chocolate chip cookies and an unrefined brown sugar and white sugar blend. These are the perfect bite-sized treats to fill and top with all kinds of toppings, perfect for hitting the spot for your sweet cravings!
Mix the oats, flour, and baking soda and set aside.
In a large bowl beat the butter and sugar until soft and creamy.
Gradually add the eggs, then the vanilla extract, mixing well.
Add the dry ingredients into the buttery mixture and fold well.
Add the chocolate chips and hazelnuts to your batter and incorporate them well.
Grease a muffin pan and add some of the batter to each cup until halfway (there's no need to chill the dough). You can use regular or mini muffin pans.
To form the cookie cups, you can just press them with a scooper or a small shot glass (make sure it fits inside the mold in advance). We'll be re-pressing them after they are baked, but doing it now will help them fix into that shape even more.
Bake for 12-15 minutes at 180ºC/350ºF, until lightly golden and fully cooked through.
As soon as you take them out of the oven, press with a scooper or a small jar/glass in the center of each cookie to create a well. Then, let them cool completely to room temperature before removing from the pan.
Your cookie cups are ready to fill and decorate.
How To Store
Store these chocolate chip cookie cups in the fridge for 5-7 days. They will also freeze well for up to two months.
Once you fill the cookies with any kind of filling, this can affect the shelf life and make the cookie softer over time. For that reason, I like to fill them just before serving (unless making stuffed cookies).
For Stuffed Cookies
The method of making stuffed cookies will vary to that of making the hollow cups. I often find it easiest to do this with a mini cupcake/ muffin pan, though it's possible with both sizes. To create the stuffed cookies: portion your dough as usual and then split each dough section into two pieces and flatten slightly. Pop your 'filling' onto one piece and use the second piece to cover it and seal, then roll into a ball and press lightly into the pan base, to fill the bottom. As these are oat-based, they don't spread as much in the oven, so it's good to get it into the shape as much as possible. Filling options for mini stuffed cookies can include sweets like Rolo's or mini peanut butter cups. You can also make your own fillings with caramels and chocolate and even homemade Nutella. To do that, you can spoon little portions of your filling onto a non-stick baking paper and place it in the freezer. Though not all options will freeze entirely, it should make them stable enough to put into the cookie.
Read the post for cookie cup filling options and the FAQsThis post was originally posted in February 2019 and has been updated to include the 'stuffed cookie' method and updating the wording.