Soft and chewy cookie cups with a deliciously smooth chocolate pudding filling! A perfect chocolate indulgence!
Calling all chocolate lovers – two delicious chocolate treats rolled into one!
These soft and chewy cookie cups work very well with the smooth chocolate pudding filling. They are easy to make, so it’s easy to make a few batches for the holiday season.
How to make them
- Prepare the cookie dough.
- Take a small amount of dough and roll into a golf size ball.
- Using your fingers, press down and line the wells of a greased and floured muffin tray.
- Cook’s Tip: Take care not to press the dough too thin.
- While the cookie cups are baking, prepare the chocolate pudding filling. (You could also do this while the cookie cups are cooling.)
- Fill each cup to the top with chocolate pudding, and set on the counter to cool before transferring to the fridge to set. (And YES, the waiting is the hard part!)
- Dust with icing sugar or chocolate powder and serve with a glass of cold milk!
For a more exotic flavour, fill the cups with Chocolate Cardamom Pudding.
Click for more popular cookie recipes.
⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork or hashtag #endofthefork
Chocolate Pudding Cookie Cups
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup softened butter
- 2 medium eggs lightly beaten
- 3 cups flour
- ½ cup cocoa powder unsweetened
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Chocolate pudding filling
- ½ cup cocoa powder unsweetened
- ⅓ cup cornstarch
- 1 ¼ cup sugar
- ¼ teaspoon salt
- 3 cups warm milk
- 3 tablespoons butter
- 1 ½ teaspoons vanilla extract
- Preheat oven to 350°F/175°C. In a large bowl, cream together the butter and brown and white sugar till smooth.
- Beat in the eggs, one at a time, and mix in the vanilla, salt, and baking soda, blending well.
- Stir in the cocoa powder and fold in the flour.
- Knead gently into a dough.
- Take a small amount of the cookie dough, roll into a golf size ball, and press into the wells of a greased and floured muffin tray. Take care not to press the dough too thin.
- Bake for 8-10 minutes. Remove from the oven and using the back of a teaspoon, press down into the centre to make wells.
- Allow to cool in the pans for 5 minutes before transferring to a cooling rack. While the cookie cups are cooking, prepare the chocolate filling.
Chocolate Pudding Filling
- In a small saucepan, combine the cocoa powder, sugar, salt, and cornstarch.
- Turn the heat on to medium and slowly pour and blend the milk into the dry ingredients, stirring continuously.
- Allow to boil for one minute only, stirring as it thickens, then remove from heat.
- Add butter and vanilla essence, stirring well into mix.
- Pour into the cookie cups and allow to set on the counter for 10 minutes (or in the fridge). Dust with sugar icing or chocolate powder.
Only you will see your notes and you can edit them anytime.
Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
@ EndoftheFork.com. Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated, however copying and pasting full recipes to social media or other platforms is strictly prohibited.
♥ If you try this recipe, I’d love to see it – on Instagram use #endofthefork and tag me @endofthefork.
For more recipes and latest updates, follow me @endofthefork on social media – see links in the sidebar.