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Chocolate Cream Pie Cookie Cups

Chocolate and cookies and pie — oh my!

August 9, 2018

Editor’s note: This recipe was originally published on Laughing Spatula. 

Wouldn’t the kiddos love to come home from their first day of school to a couple of these beauties?

Not only are they cute, they are super easy to make! You simply press the dough in a regular-sized muffin tin — no need to go out and buy a mini-sized muffin tin! Fill with a super-easy pudding recipe and top with a dollop of whipped cream and a sprinkle of mini chocolate chips. 

When the cookies come out of the oven, use any round object, (I used a condiment cup, but spice jars work great too!) and press into the hot cookie, forming a cup. How clever is that? Let cool fully before removing the cookie cups. To remove, run a knife around the edges and they should just pop right out.

While the cookies are baking and cooling, make your simple chocolate pie filling. It takes only 5 minutes!

Fill the cookie cups with the cooled pudding, top with whipped cream and garnish with the chocolate morsels.

Here’s to cookies and pudding! Clink!

— Kathi

Chocolate Cream Pie Cookie Cups

An easy-to-make treat that your whole family will love!

Servings: 12


  • 1 package NESTLÉ® TOLL HOUSE® Refrigerated Cookie Dough
  • For Pudding:
  • 2/3-cup granulated white sugar
  • 1/4-cup cornstarch
  • 1/4-cup baking cocoa
  • 1/2-teaspoon salt
  • 1 can NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup water
  • 1/3-cup NESTLÉ® TOLL HOUSE® Morsels

Whipped Cream

  • 1/2-cup whipping cream
  • 3 tablespoons powdered sugar
  • Garnish with


  1. Preheat oven to 350 degrees F
  2. Spray a standard-sized muffin tin with nonstick spray.
  3. Press two squares of cookie dough into prepared muffin tin. (It doesn't have to be perfect, you are going to make an indent after they are baked).
  4. Bake for 10–12 minutes until edges are brown.
  5. Using a round object, like a condiment cup or spice jar, press into each hot cookie to form a cup.
  6. Cool completely and remove from muffin tin.

    For pie filling:
  7. In a medium sauce pan, combine sugar, cornstarch, cocoa and salt. Add evaporated milk and water, stirring with a whisk. Heat over medium heat until thick, about 5 minutes. Remove from heat and stir in chocolate chips.
  8. Whip together heavy cream and confectioners’ sugar until soft peaks form.
  9. Fill cooled cookie cups with cooled pudding mixture.
  10. Top with whipped cream and garnish with chocolate chips!


Laughing Spatula

Meet Kathi and Rachel Kirk — the mother-daughter duo behind We only post tried-and-true recipes, and our meals are fresh, delicious, and simple to prepare — ideal weeknight meals for all families. Native Seattle residents, we love exploring our city and finding new, hidden foodie gems. Kathi has been married to Rachel’s dad, Marty, for 35 years, and Rachel — the only child of Kathi and Marty — is a newlywed of three years to her husband Greg.

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