Comida Kraft
Recipe Box

Yummy Chocolate Chip Cookie Cups

Prep Time
Total Time

12 servings

Yes, you can make chocolate chip cookie cups—and fill them with creamy chocolate pudding—even if you're not much of a baker. Here's how….

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Cut cookie dough into 6 slices; cut each slice into quarters. Press 1 dough piece onto bottom and up side of each of 24 mini muffin pan cups sprayed with cooking spray.
  • Bake 10 to 12 min. or until golden brown. Cool 5 min. Remove from pans to wire racks; cool completely.
  • Beat pudding mix and milk with whisk 2 min.; stir in 1/2 cup COOL WHIP. Spoon into cookie cups. Refrigerate 1 hour.
  • Top with remaining COOL WHIP and coconut before serving.


Prepare using 1 pkg. (1.4 oz.) JELL-O Sugar Free Fat Free Chocolate Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.


Prepare using 1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding.

How to Toast Coconut

Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 210
Total fat 10g
Saturated fat 6g
Cholesterol 5mg
Sodium 240mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 19g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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