Cookie Cups

This is my cookie recipe but shaped and cooked in a bun tray and filled with a choice of chocolate spread, peanut butter or biscoff spread – oh so yummy!

You Will Need:

  • 200g Butter
  • 300g Caster Sugar
  • 1 tsp Vanilla Essence
  • 1 Egg
  • 350g Plain Flour
  • ½ tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 150g Dark Chocolate Chips or Chunks (I use chocolate of 70% cocoa solids)


  • About 24 teaspoons of a filling of your choice – chocolate spread, peanut butter or biscoff spread, (a teaspoon for each cookie).


  • Generously grease two cup cake bun trays if you have them or use the same one twice, but make sure you clean and re-grease in between use otherwise they will get stuck!.
  • Pre heat the oven to 180degrees.
  • Cream together the butter and sugar until light and fluffy.
  • Add the vanilla essence and the egg and mix until well incorporated.
  • Sift the flour, baking powder and bicarbonate of soda together, then add this with the dark chocolate and fold through thoroughly, I like to get my hands in at this point.
  • This will come together to form a soft dough.
  • Divide into 24 balls all about the size of a golf ball. Then divide each ball into two, one larger than the other – one to fit the base and the other for the lid.
  • Flatten the larger or the balls in your hand and gently press them into the bun tray.
  • Fill with the filling of your choice.
  • Take the smaller ball, again flatten and gently press on top as a lid. Seal any gaps.
  • If you over fill then the cookies will over spill and the cookie cups will look like a top hats, but will still taste amazing!
  • Bake for 10-13mins. You may need to turn the tray to achieve an even bake.
  • The longer you bake them for the harder and crispier they will become.
  • Allow to cool on the sheet for a couple of minutes before gently easing them out the bun tray and transferring to a cooling rack.
  • Repeat until all the cookies are baked.

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