Easy Swirled Cookie Cups
Delight your taste buds with these irresistibly soft and chewy Easy Swirled Cookie Cups, a playful twist on classic cookies that are as fun to make as they are to eat. Perfectly baked in a muffin tin, these cookie cups feature a striking swirl of vanilla and chocolate dough, creating a stunning marbled effect in every bite. With just 15 minutes of prep time and ingredients you likely already have in your pantry, this recipe is perfect for quick desserts, bake sales, or any sweet craving. Serve them plain for a delightful treat, or level up the indulgence by filling them with frosting, ice cream, or gooey chocolate ganache. These unique cookie cups are a must-try for any cookie lover looking for a fun and easy dessert idea!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.25 cup Packed light brown sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Unsweetened cocoa powder
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin lightly with cooking spray or butter.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy using a hand mixer or stand mixer.
Add the egg and vanilla extract to the bowl and mix until well combined.
In a smaller bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, mixing just until the dough is uniform and no streaks of flour remain.
Divide the dough into two equal portions. Leave one portion plain and mix the cocoa powder into the other portion until completely incorporated.
Scoop out approximately 1 tablespoon each of plain dough and chocolate dough, rolling them together lightly to form one ball with a swirled pattern. Repeat for the remaining dough.
Place each swirled dough ball into the prepared muffin tin cups, gently pressing each one to flatten slightly.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops are slightly puffed but still soft.
Remove the cookie cups from the oven and let them cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
Serve the swirled cookie cups as-is or fill them with frosting, chocolate ganache, or ice cream for an extra indulgent treat. Enjoy!
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 291.7 g | 106% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 151.5 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 116 mg | 9% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
