Milk-Filled Chocolate Chip Cookie Cups

Dunking cookies in milk is a thing of the past with these cute chocolate chip cookies. They're shaped like a cup and lined with melted chocolate; perfect for filling with milk.

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  • prep time 35 min
  • total time 60 min
  • ingredients 3
  • servings 48
 

Ingredients

1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)
1
cup chocolate chips
1
cup milk

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LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Cut each cookie in half; press each half into bottom of mini muffin cup.
  • 2 Bake 8 to 11 minutes or until golden brown. Immediately press indentation into each with end of wooden spoon. Place 8 chocolate chips into each indentation. Let stand about 2 minutes or until melted.
  • 3 Using back of teaspoon, spread chocolate to completely coat inside of cookie cup to prevent the milk from leaking out. (Return muffin pan to oven 30 seconds to 1 minute to melt chips if needed.) Cool another 15 minutes, remove cookies from cups to serving tray. Refrigerate if desired to set chocolate.
  • 4 Fill cookies with milk just before serving.
  • 1 Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Cut each cookie in half; press each half into bottom of mini muffin cup.
  • 2 Bake 8 to 11 minutes or until golden brown. Immediately press indentation into each with end of wooden spoon. Place 8 chocolate chips into each indentation. Let stand about 2 minutes or until melted.
  • 3 Using back of teaspoon, spread chocolate to completely coat inside of cookie cup to prevent the milk from leaking out. (Return muffin pan to oven 30 seconds to 1 minute to melt chips if needed.) Cool another 15 minutes, remove cookies from cups to serving tray. Refrigerate if desired to set chocolate.
  • 4 Fill cookies with milk just before serving.

EXPERT TIPS

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Expert Tips

To make ahead, make cookie cups through step 3. Store covered up to 2 days at room temperature, then fill with milk just before serving.

Mix it up! Try peanut butter cookie dough and chocolate milk or sugar cookie dough, white vanilla baking chips and strawberry milk for the perfect combination.

Have only one mini muffin pan? Refrigerate rest of the dough while baking and cooling the first batch. Cool pan completely, then bake remaining dough, adding 1 to 2 minutes to bake time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
35mg
35%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.