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!
More ideas
For a more exotic flavour, fill the cups with Chocolate Cardamom Pudding.
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📋 Recipe
Chocolate Pudding Cookie Cups
Soft and chewy cookie cups with a deliciously smooth chocolate pudding filling! A perfect chocolate indulgence!
Ingredients
Cookie Cups
- white sugar 1 cup
- packed brown sugar 1 cup
- softened butter 1 cup
- eggs - lightly beaten 2 medium
- flour 3 cups
- cocoa powder - unsweetened ½ cup
- vanilla extract 2 teaspoons
- baking soda 1 teaspoon
- salt ½ teaspoon
Chocolate pudding filling
- cocoa powder - unsweetened ½ cup
- cornstarch ⅓ cup
- sugar 1 ¼ cup
- salt ¼ teaspoon
- warm milk 3 cups
- butter 3 tablespoons
- vanilla extract 1 ½ teaspoons
Instructions
Cookie Cups
- 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.
Notes
Variations
For a more exotic flavour, fill the cups with Chocolate Cardamom Pudding.
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Equipment
Large bowl
Muffin Tray
Cooling rack
Medium saucepan with lid
Nutrition
Calories: 228.7kcalCarbohydrates: 36gProtein: 3.1gFat: 8.9gSaturated Fat: 5.3gTrans Fat: 0.3gCholesterol: 32.7mgSodium: 119.2mgFiber: 1.5gSugar: 23.5gVitamin A: 300IUCalcium: 40mgIron: 0.7mg
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Did you make this recipe? How did it turn out? Did you make any changes? Let me know in the comments below. Tag @endofthefork on Instagram and hashtag it #endofthefork.
Martha Albers says
These are almost like eating a truffle in cookie form! Love anything that is intense chocolate
Honey @ The Girl Next Shore says
Yum, this reminds me of the Dominique Ansell cookie cups!
Julie says
The cups look like brownies – and I love the idea of filling them with cardamom-chocolate pudding (I love cardamom!) These look like a chocoholic’s dream!