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    Home Ā» Dessert Recipes Ā» Cookies & Bars Ā» Chocolate Chip Cookie Cups with Ganache Filling

    Chocolate Chip Cookie Cups with Ganache Filling

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: May 14, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto chocolate chip cookie cups

    Chocolate Chip Cookie Cups with Ganache Filling are a fun variation on a classic cookie. Simply bake low carb chocolate chip cookie dough in a muffin tin, make a well, and fill with rich chocolate ganache for a decadent keto treat.

    close up of chocolate chip cookie cup stack with top cup sliced in half

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    I've been working on a chocolate chip cookie recipe for the last few years off and on. My most recent attempt was delicious but the cookies fell apart. I decided to try the same dough in chocolate chip cookie cups and it worked perfectly!

    Add a little chocolate ganache filling and you have a unique treat to satisfy your chocolate craving in about half an hour.

    close up on chocolate chip cookie cups on surface

    How to make Chocolate Chip Cookie Cups

    If you've ever made cookies you can make these.

    1. Mix the dough in a food processor or electric mixer.
    2. Fold in the chocolate chips.
    3. Divide the dough between sprayed, lined muffin tins.
    4. Bake.
    5. Make wells in the baked and cooled cookies.
    6. Pour in the ganache.

    Unofficial step 8: try not to eat more than 2 or 3.

    ingredients for chocolate ganache in measuring cup from above

    How to Make Ganache Filling

    Stir together hot cream, sweetener, and chocolate chips for the ganache filling.

    I prefer at this point to pour the ganache into a small food processor or blender and blend for a minute or two. This helps it thicken and makes it unbelievably smooth. Much more than you can get just by stirring.

    measuring cup and whisk full of chocolate ganache filling

    What type of chocolate should I use?

    I use sugar-free semisweet chocolate chips in this recipe. I buy Lily's when I can get it on sale but I've also made my own chocolate chips before. It's a little labor intensive though and I'm not really sure the time commitment is worth the small savings.

    If you'd like to make your own chocolate chips just melt unsweetened chocolate, add a little refined coconut oil, and sweetener to taste and pour into a chocolate chip mold or some silicone thing with small shapes. I use my pyramid baking mat upside down. I know some other people who use silicone trivets.

    muffin tin fill of small chocolate chip cookies before being shaped into cups

    What other fillings can I use in these Chocolate Chip Cookie Cups

    Just about anything you can dream up! On my to try list are:

    Peanut Butter Frosting

    Vanilla Ice Cream

    Hot Fudge

    Salted Caramel

    and last but not least...

    No-Bake Chocolate Cheesecake Filling!

    wooden dowel used to shape cookie cups placed on muffin tin of shaped cookie cups

    Do I need a tart tamper for Cookie Cups

    You don't. You can use any kitchen tool, gadget, or just your thumbs to make the wells in the cookie cups. You want about ā…“ inch border around the edges.

    I do love my tart tamper and use it at least every couple of months. But I'm a bit of a kitchen gadget hoarder and kitchen gadgets are one of my love languages. I'll admit it.

    measuring cup of chocolate ganache filling being poured into chocolate chip cookie cups in a muffin tin

    How to store Cookie Cups?

    I store these in the fridge if we are going to keep them for more than a few days (i.e. hide them from my family and not share). But the ganache filling will firm up a little more like fudge with extended time in the fridge.

    stack of chocolate chip cookie cups with one cup cut in half, one half tops the stack while the other half leans on the stack

     

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    close up of ganache filling in sliced chocolate chip cookie cup

    Chocolate Chip Cookie Cups with Ganache Filling

    Chocolate Chip Cookie Cups with Ganache Filling are a fun variation on a classic cookie. Simply bake low carb chocolate chip cookie dough in a muffin tin, make a well, and fill with rich chocolate ganache for a decadent keto treat.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 260
    Author: Taryn

    Ingredients

    Cookie Dough:

    • 4 oz salted butter cold, cut into pieces
    • 1 cup almond flour
    • ā…“ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 egg
    • 2 oz cream cheese softened
    • 1 teaspoon molasses ***
    • 1 tsp  baking soda
    • 1 teaspoon vanilla
    • ā…” cup sugar-free chocolate chips

    Ganache Filling

    • 4 oz sugar-free chocolate chips
    • 4 oz heavy cream
    • ā…“ cup powdered sweetener
    US Customary - Metric
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    Instructions

    • Preheat the oven to 350. Put aluminum cupcake liners into 12 holes of a regular muffin tin. Spray with cooking spray.
    • Put the first 3 ingredients into a food processor. Pulse until the dough starts to come together.  Put all the remaining cookie ingredients (except the chocolate chips) into the food processor and process until a ball of dough forms. Scraping down the sides as needed. Fold in the chocolate chips.
    • Divide batter between the holes of the prepared tin. Bake for 13-15 minutes or until golden brown. Cool for 5 minutes. Press with a tart tamper to make a well.
    • Make the ganache by heating the cream in the microwave or in a small pan until bubbles form around the edge. Do not boil. This takes about 1 minute in the microwave. Add the chocolate and sweetener and stir until smooth. Blend with a stick blender for an extra smooth ganache. Fill the cooled cookie cups with the ganache.

    Notes

    *** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 teaspoon divided by 12 servings. That is less than .5 grams of carbs from the molasses per cookie. If you prefer you can just omit it.    
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 1cookie cup | Calories: 260 | Carbohydrates: 7g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 208mg | Potassium: 163mg | Fiber: 3g | Sugar: 1g | Vitamin A: 460IU | Calcium: 52mg | Iron: 3.4mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Comments

    1. Pamela Heath says

      July 30, 2021 at 10:16 am

      My kid has a tree nut allergy. Which flour would you recommend using instead?

      Reply
      • Taryn says

        July 31, 2021 at 11:38 pm

        Sunflower seed flour can be used 1:1 in place of almond flour.

        Reply
    2. Kim Bakker says

      March 26, 2021 at 4:56 pm

      Can you put these in the freezer?

      Reply
      • Taryn says

        March 26, 2021 at 4:59 pm

        Yes, I've frozen them successfully. Depending on how long they are in the freezer the chocolate ganache might get a bit of a 'bloom' (when chocolate gets a white coating) but that wouldn't affect the taste.

        Reply
    3. Cassidy says

      February 19, 2021 at 4:21 pm

      My cookie dough after baking for 15 minutes is liquid in the middle. I used ā…” c. Plus 2Tbsp. and 2 tsp. of monk fruit. I popped the butter in the freezer to cool it before I made the dough. Did I do something wrong, or do I just need more flour?

      Reply
      • Taryn says

        February 19, 2021 at 5:06 pm

        Just cook them a little longer. Since you are pressing down the center and filling them with ganache it's ok if they are a little soft.

        Reply
    4. Andrea says

      January 23, 2021 at 11:14 am

      Thanks for a great recipe. They came out perfect!5 stars

      Reply
    5. Connie says

      June 13, 2020 at 9:22 pm

      Can I use THM baking blend instead of almond flour?

      Reply
      • Taryn says

        June 14, 2020 at 4:52 pm

        Yes, use a little less.

        Reply
    6. Liz says

      June 04, 2019 at 9:29 pm

      Just when I thought chocolate chip cookies couldn't get any better!! Haha the chocolate ganache takes things to the next level!5 stars

      Reply
    7. Noelle says

      June 04, 2019 at 7:04 pm

      I love this idea and so did the kids!! Will have to make again as they are already gone.5 stars

      Reply
    8. Sara says

      May 22, 2019 at 3:18 pm

      Hi! I made these last night (just the cookie, but did not fill them with anything). The taste was great, but my cookies seem quite a bit greasier than yours seem to be in the pictures. I used 4 oz of butter, which came out to half a stick. Should I have used 4 T instead? Thank you!

      Reply
      • Sara says

        May 22, 2019 at 3:20 pm

        Sorry, I meant a whole stick...should I have only used a half stick of butter?

        Reply
        • Taryn says

          May 23, 2019 at 8:40 am

          No, a stick of butter is correct. I do not like this dough just as cookies, but it works well for cookie cups.

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