deep dish cookie cups;
Take the perfect chocolate chip cookie and make it deep dish–crisp edges with a soft center, and of course still studded with chocolate chips all around. These deep dish cookie cups make amazing individual servings of cookie pie. Plus, they’re made even better with decadent fillings like creamy biscoff spread or silky orange chocolate ganache.
To elevate your deep dish cookie cups aesthetically, I highly recommend using circular biscuit cutters or cookie cutters with straight sides. You can see in my photos the sides have a mild muffin-shape to them because they were made in muffin tins. Rest assured they look and taste delicious, but I think the “deep dish” pie shape lends itself to straight sides. That said, I wasn’t particularly keen on purchasing 12 biscuit cutters of the same size just for this recipe so I went with a muffin tin.
To really play up the “deep dish” pie shape, use 12 biscuit or cookie cutters to get straight sides.
secret to success
The truth is, these deep dish cookie cups stand by themselves if all you want is that perfect soft deep dish chocolate chip cookie. You could skip the fillings all together and still be in bliss eating one of these. But I mean, sign me up for any reason to double up on chocolate.
I really love both the biscoff and orange chocolate ganache filling options. The orange chocolate ganache does take a bit more elbow grease, so if you’re looking for quick and easy, try the biscoff spread. You can really just add it directly to the deep dish cookie cups, but personally I like to heat it up. If you heat it in the microwave (or the stove if you prefer) it will thin out and be pourable. This makes smoother tops on your deep dish cookie cups when it sets back to spreadable consistency after cooling.
For the orange chocolate ganache, you’ll be steeping the orange rind in heavy cream. The key here is not to ever let the cream reach a boiling point. You want to heat it thoroughly until little bubbles appear at the sides of the pan and threaten boiling, but then remove it before it boils. Once you have your orange infused cream, we reheat it, pour it over chocolate, and melt the chocolate to silky smooth. Of course we have to add some orange zest for extra orange flavor, and then it’s ready for use!
I usually use half of a second orange for zest, and the remaining half orange rind gets made into cute orange peel garnishes for the top. You could always candy your orange peels, but that’s a few extra steps. Or if you’re less a fan of a bite of orange rind, just zest the remaining orange and lightly sprinkle on top of your cookie cups. That way it’s a little more evenly distributes across every bite of your deep dish cookie cup.
The filling recipes listed make enough for one full batch of deep dish cookie cups. Halve the recipes to make an assortment in one batch!
secret to success
Do note that each of the recipes I provided for fillings makes enough for one full batch of cookie cups. So if you want an assortment like my pictures, make sure to halve the filling recipes, or make a second batch of deep dish cookie cups! Or you know, eat the leftovers, there’s no judgement here. 😉
There are so many fillings and toppings you can use. Try frosting, peanut butter, or mint chocolate ganache, to name a few!
secret to success
If orange chocolate or biscoff spread don’t strike your fancy, there’s no limit to other toppings you can use! Make a delicious butter cream frosting, heck, make this chocolate chip cookie dough frosting and go big or go home. Or try peanut butter instead of biscoff spread–honestly that sounds heavenly and I’d try it if we didn’t have peanut allergy concerns in my taste-testers. But even a vanilla frosting and rainbow sprinkles sounds so fun!
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other wonderful dishes?
- Chocolate chip foccacia bread is a whole new take on chocolate chip desserts! Light and fluffy and chewy, this evokes thoughts of babka, with chocolate in every bite!
- When it comes to classic cookies, I’m an oatmeal chocolate chip cookie gal myself. Sure you can have oatmeal raisin, but why would I reach for an oatmeal raisin cookie over an oatmeal chocolate chip? These cookies are perfectly chewy and have whole grains…so I can call them healthy right?!
- Some other favorite cookie recipes include chocolate strawberry sugar cookies, with no unnatural food colorings needed! Or opt for cheesecake stuffed carrot cookies for a yum twist on a carrot cake.
deep dish cookie cups;
Ingredients
deep dish cookie cups;
- 1 cup butter (2 sticks)
- 1¼ cup brown sugar
- ½ cup sugar
- 1 tsp salt
- 2½ cups all-purpose flour
- 1 tsp baking power
- 1 tsp baking soda
- 3-4 Tbsp whole milk
- 1½ cups chocolate chips
chocolate orange ganache;
- Note: recipe as listed makes filling for 1 full batch of deep dish cookie cups. Adjust amounts if prefer an assortment.
- 1 cup heavy cream
- 16 oz semi-sweet chocolate chips
- 2 oranges (rind only, 1 for ganache, +1 for zest & garnish if desired)
biscoff filling;
- Note: recipe as listed makes filling for 1 full batch of deep dish cookie cups. Adjust amounts if prefer an assortment.
- 14 oz biscoff spread
- stroop waffles or biscoff cookies for topping (optional)
Instructions
deep dish cookie cups;
- Add 1 cup softened butter, 1¼ cup brown sugar, ½ cup white sugar, and 1 tsp salt to a large bowl. Cream together until light and fluffy.
- Add in 1 tsp baking powder, 1 tsp baking soda, and ½ cup flour. Mix gently, adding in remaining 2 cups flour totalling 2½ cup flour. Add 3-4 Tbsp of milk as needed.
- Gently fold in chocolate chips
- Fill muffin tins with roughly ¾ cup cookie dough or filled ⅔ full
- Bake 8-10 minutes or until edges are crisp and center remains soft. Cookies will deflate some in the middle as they cool, but for deeper filling pockets, press the center down with a spoon.
chocolate orange ganache;
- Remove the rind from one orange and add to a small saucepan with 1 cup heavy cream. Bring to a simmer over medium heat or until bubbles appear at the edge of the pan. Once heated through and edges barely bubbling, remove from heat and cover, allowing to steep for minimum 30 minutes.
- Return the cream to heat and warm it through, taking care not to let it boil. Strain out the orange peel while pouring over the chocolate.
- Begin stirring to melt the chocolate. If lumps remain after several minutes of stirring, can microwave on 30 second increments and use residual heat to fully melt all chocolate.
- Zest half the second orange and add to the ganache. Mix to incorporate.
- Fill each cookie cup with orange chocolate ganache, evenly distributing between all cookies.
- (Optional) Use a citrus peeler or knife to cut orange curls for garnish, if desired. It works best to add the peels before the chocolate ganache has set completely.
biscoff filling;
- Melt 14oz of biscoff spread in a microwave safe container. Usually 20-40 seconds will make it runny and pourable depending on your microwave settings. (Melting is not required but will make it easy to fill and keep tops smooth when they set.)
- Fill each cookie cup with biscoff spread, evenly distributing between all cookies and allow to set.
- (Optional) Garnish as desired with pieces of stroop waffle or biscoff cookies.
