Two Ingredient Cookie Cups

READY IN: 35mins


  • 1
    (16 1/2 ounce) package refrigerated chocolate chip cookie dough
  • 1
    cup milk chocolate chips or 1 cup semi sweet chocolate chips


  • Preheat oven to 350° F and paper-line 24 mini-muffin cups.
  • Divide the cookie dough into 24 equal parts. Place a portion of cookie dough in the muffin cups and press it down as well as around the edges to cover the muffin cup.
  • Bake them from 9 to 11 minutes or until edges are set. Cool the muffin cups on a wire rack for 10 minutes. Remove the cookie cups from the paper-line and cool them on the wire rack. The cookie cups should be at room temperature to proceed further.
  • Microwave morsels in small, microwave safe or heave duty plastic bag on MEDIUM-HIGH (70%) power for 30 seconds; without removing from the bag knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth [do not remove from bag]. Cut tiny corner from bag; squeeze chocolate into each cup.
  • Love peanut butter? You can add couple of tablespoon of peanut butter in the chocolate mixture for the nutty taste!