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.
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.
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How to make Chocolate Chip Cookie Cups
If you've ever made cookies you can make these.
- Mix the dough in a food processor or electric mixer.
- Fold in the chocolate chips.
- Divide the dough between sprayed, lined muffin tins.
- Bake.
- Make wells in the baked and cooled cookies.
- Pour in the ganache.
Unofficial step 8: try not to eat more than 2 or 3.
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.
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.
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:
and last but not least...
No-Bake Chocolate Cheesecake Filling!
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 ⅓ 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.
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.
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Ingredients
Cookie Dough:
- 4 oz salted butter cold, cut into pieces
- 1 cup almond flour
- ⅓ 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
- ⅔ cup sugar-free chocolate chips
Ganache Filling
- 4 oz sugar-free chocolate chips
- 4 oz heavy cream
- ⅓ cup powdered sweetener
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
Nutrition
Pamela Heath says
My kid has a tree nut allergy. Which flour would you recommend using instead?
Taryn says
Sunflower seed flour can be used 1:1 in place of almond flour.
Kim Bakker says
Can you put these in the freezer?
Taryn says
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.
Cassidy says
My cookie dough after baking for 15 minutes is liquid in the middle. I used ⅔ 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?
Taryn says
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.
Marky says
in the picture they look like mini cups, are they regular size?
Taryn says
They are regular size, not mini.
Andrea says
Thanks for a great recipe. They came out perfect!
Connie says
Can I use THM baking blend instead of almond flour?
Taryn says
Yes, use a little less.
Liz says
Just when I thought chocolate chip cookies couldn't get any better!! Haha the chocolate ganache takes things to the next level!
Noelle says
I love this idea and so did the kids!! Will have to make again as they are already gone.
Sara says
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!
Sara says
Sorry, I meant a whole stick...should I have only used a half stick of butter?
Taryn says
No, a stick of butter is correct. I do not like this dough just as cookies, but it works well for cookie cups.