Toll House Cookie Cups
These mouthwatering Toll House Cookie Cups are sensational! No kidding. I’ve used my favorite version of Toll House Cookie dough (which includes pecans) and baked the cookies in miniature muffin tins. We enjoy nuts, but I know many can no longer enjoy them. If you’re allergic to nuts, skip them. But if you enjoy nuts, they give this cookie a lot more body and taste.
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I’ve featured a lot of cookie cups for this year’s Christmas Cookie Extravaganza. Some are simple and easy 5-ingredient recipes. Others are made from cookie recipes we’ve always enjoyed. I used miniature semi-sweet chocolate chips in this recipe so when you bite into one of the cookies cups, you get SO MUCH chocolate!
I’ve only made a couple of recipes with nuts this year and this is one of them. The other one is my Butter Pecan White Chocolate Cookie Cups. If you enjoy the flavor of Toll House Cookies, Toll House Brownies, Toll House Scones, a Toll House Skillet Cookie or even Toll House Pie, you’ll also enjoy Toll House Cookie Cups.
They’re terrific for a Christmas Cookie Exchange, potlucks, backyard barbecues or tailgating parties. Put a batch in the oven today!
Toll House Cookie Cups are great treats for a Christmas Cookie Exchange, holiday gift-giving or tailgating parties.
Every bite is sensational!
Toll House Cookie Cups are hard to stay out of!
Prepare to swoon over every delicious bite!
Here’s what I did.
I used these ingredients.
Soften butter. Add to a mixing bowl with granulated sugar, brown sugar, eggs, vanilla, salt and baking soda.
Mix with an electric mixer until smooth.
Add unbleached flour. (Bleached flour toughens baked goods). Add miniature semi-sweet chocolate chips and chopped pecans (if desired).
Stir ingredients well to combine.
Spray miniature muffin tins generously with cooking spray. Roll cookie dough into golf-ball sized balls and place in individual muffin tins.
Bake at 350 degrees for 14-16 minutes. Rotate cookie pans on oven racks after 8 minutes of baking time.
Allow Toll House Cookie Cups to remain in baking pans until the cookie cups cool completely.
Remove cookie cups to platters to serve.
Toll House Cookie Cups is a fabulous dessert to make all year round–any time you’re having a party!
Toll House Cookie Cups are rich, decadent and heavenly! You won’t be able to stay out of them.
Here’s the recipe.
TOLL HOUSE COOKIE CUPS
(Based on the original recipe from Toll House)
Toll House Cookie Cups
Equipment
- 3 24-tin miniature muffin pans or 2 24-tin miniature muffin pans & one 6-tin miniature muffin pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
- 4 wire cooling racks
Ingredients
- 1 cup salted butter (2 sticks) or use unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 1/2 tsp. pure vanilla extract
- 2 large eggs
- 2 1/2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 3 cups miniature semi-sweet chocolate chips (18-ounces)
- 1 cup pecans chopped (measure after chopping)
Instructions
- Spray 50 miniature muffin tins with cooking spray; set aside.
- Cream butter, sugar, brown sugar and vanilla until light and fluffy.
- Add eggs.
- Beat well.
- Combine flour, soda and salt and gradually beat into creamed mixture.
- Stir in chips and nuts.
- Roll cookie dough into golf ball-sized balls and place in generously sprayed miniature muffin tins.
- Bake at 350° for about 14-16 minutes.
- Rotate muffin tins on oven racks after 8 minutes of baking time.
- Cool completely.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
A good Chocolate Chip Cookie should always be on the menu.
Place a tray of these cookies at your next backyard barbecue or potluck and watch them disappear!
Toll House Cookie Cups is an irresistible dessert for soccer or hockey practice, potlucks or sharing with friends.
We gorged on these amazing cookie cups!
You may also enjoy these delicious recipes!
Gluten Free Toll House Skillet Cookie
