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Frosted Chocolate Chip Cookie Cups

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Author Maggie Roush


  • 1 roll Pillsbury Chocolate Chip Cookie Dough
  • 1 Pillsbury Chocolate Fudge Filled Pastry Bag
  • Chocolate Sprinkles (optional)


  1. Preheat oven to 350 degrees F. 

  2. Lightly spray mini cupcake pan. You do not want to soak the pan. 

  3. Slice chocolate chip cookie dough in around 1/4" slices. Push one slice into each hole, pushing down lightly around edges. .

  4. Bake for 12 minutes. Remove from oven and use a tart press or end of a knife or rolling pin to gently press the cookie down in the middle to make the cup shape. Don't press too hard or you will rip the cookie. 

    Place back into oven for 1-3 minutes or until edges of cookie are golden brown.

  5. Remove from pan and let cookie cups completely cool in the pan.

    Once cooled gently remove from pan. The easiest way to do this without breaking the cups is gently pressing on the edges and spin them. They will loosen and you can easily slide them up and out.

  6. Once removed, add a dollop of frosting to each cookie cup for some extra chocolate goodness. Add some chocolate sprinkles and enjoy!