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Betty Crocker Cookie Cups - Chocolate Chip Fudge - Front

Betty Crocker Cookie Cups - Chocolate Chip Fudge

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Betty Crocker's Chocolate Chip Fudge Cookie Cups are the perfect sweet treat for any chocolate lover. Cookie mix, fudge filling & chocolatey drizzle make for a tasty sweet treat.

About This Item

  • COOKIE MIX: This cookie cup kit makes a warm treat that’s packed with chocolatey flavor.
  • QUICK AND EASY: Everything is included so you're only a few steps away from a sweet cookie cup snack.
  • INCLUDES: Cookie Mix, Filling & Drizzle
  • HOMEMADE TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker
  • CONTAINS: 15.1 oz


Ingredients: Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Brown Sugar, Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, artificial flavor), Vegetable Oil (palm, palm kernel), Nonfat Milk, High Fructose Corn Syrup, Water, Cocoa, Hydrogenated Palm Kernel Oil. Contains 2% or less of: Corn Starch, Corn Syrup, Buttermilk, Salt, Leavening (baking soda, sodium aluminum phosphate), Whey, Butter, Cocoa Processed with Alkali, Soy Lecithin, Milk, Sodium Alginate, Natural and Artificial Flavor, Mono and Diglycerides, Potassium Sorbate (preservative), Color Added.

Allergy Information


Nutrition Facts

Serving Size
3 tbsp mix + topping (36g)
Amount Per Serving As Packaged Calories
% Daily Value
Total Fat  4g5%
Saturated Fat  2.5g14%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  120mg5%
Total Carbohydrate  25g9%
Dietary Fiber  < 1g3%
Sugars  17g
Incl. 16g Added Sugars  32%
Protein  2g
Iron  0.9mg6%
Not a significant source of Vitamin D, Calcium, and Potassium

Prep Instructions

You will need:
1/3 Cup Butter, Margarine or Spread,* Melted
1 Tablespoon Water
*If using spread, use one that has more than 60% vegetable oil.
1. Heat oven to 375°F for aluminum pan or 350°F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups and grease bottom. If not using paper baking cups, grease bottoms of each cup.
2. Melt butter and let cool for 5 minutes, so chocolate chips do not melt.
3. Stir Cookie Mix, melted butter and water until very well blended. Drop dough by rounded tablespoonfuls into each cup; press to flatten.
4. Bake 12 to 13 minutes (edges will not brown). Using a spoon, press down center of cookie to create a well.
CAUTION: Pan and cookie will be hot. COOL COMPLETELY.
5. Squeeze fudge pouch 15 seconds to soften. Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each cookie cup; spread.
6. Empty Topping into a small microwave-safe bowl. Cover; microwave on High 1 minute. Stir until melted and pourable. Microwave 10 seconds longer if necessary. CAUTION: Bowl will be hot. Drizzle topping over cookie cups. Store in airtight container.
Betty’s Tip: Empty melted topping into a resealable bag and seal. Cut 1/8-inch tip from a corner of the bag. Drizzle over each bite.
High Altitude (3500-6500 ft): Bake 13 minutes.