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Dark Chocolate Raspberry Cookie Cups

Chewy and soft dark chocolate cookie cups filled with a creamy raspberry cream cheese filling.

Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 cups
Author Taavi Moore

Ingredients

  • ½ cup unsalted butter, melted
  • ½ cup (106g) granulated sugar
  • ⅓ cup (73g) brown sugar
  • ½ cup (50g) dutch-processed cocoa powder
  • ¼ cup (62g) unsweetened, plain yogurt
  • 1 ¼ cups (172g) all-purpose flour
  • ¾ tsp instant espresso powder
  • ¾ tsp baking soda
  • ½ tsp kosher salt
  • ½ cup (83g) dark chocolate chips

Raspberry Cream Cheese Filling

  • 6 oz. cream cheese, room temperature
  • ½ cup fresh raspberries
  • 1 tsp granulated sugar
  • 1 tsp vanilla extract
  • (Optional): for topping - chocolate shavings, fresh raspberries, flaky sea salt

Instructions

  1. Preheat oven to 350°F. Grease half of a 12-cup muffin tin with non-stick cooking spray (this recipes makes 6 cups). 

  2. In a large mixing bowl, whisk together butter, sugars, cocoa powder, and yogurt. Add flour, espresso powder, baking soda, and salt. Combine until a soft dough forms. Fold in chocolate chips. 

  3. Scoop 2 ½-3 tbsp dough into each muffin cup and lightly press dough down so it sits evenly in the bottom (do not press up the sides yet). 

  4. Bake for 14-17 min until edges are set. The center should still look soft and slightly underbaked. 

  5. Remove from oven and immediately use the bottom of a ¼ cup measuring cup to gently press into the center of each cookie to form a cup shape. 

  6. Cool cookie cups for 10 minutes before carefully removing. Cool completely before filling. 

  7. To make the filling: Beat together all ingredients using an electric hand mixer until smooth. Chill 15-20 minutes before piping into cookie cups. Top cookie cups with fresh raspberries, chocolate shavings, and flaky sea salt.