Preheat the oven to 350°F (175°C). Grease a muffin pan with cooking spray or use paper liners.

In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, cream the butter, sugar, and brown sugar until smooth. Add the eggs one at a time and mix. Stir in the vanilla.

Slowly add the dry mix to the wet mix. Stir or mix until the dough forms. If you want chocolate cups, sift in the cocoa powder and mix until even.

Fold in the candy, nuts, or dried fruit if desired.

Scoop a heaping tablespoon of dough into the prepared muffin pan.

Press the dough into the bottom and up the sides to form a cup shape, coming up the sides about 1/4 to 1/2 inch.

Bake for 10–12 minutes until the edges are golden brown and centers are set.

Remove from the oven and immediately press the center with the back of a spoon to deepen the cup shape as they cool. Allow to cool fully in the pan, then carefully remove.

Serve cookie cups at room temperature or slightly warm. Warm cups release nice aromas and help soft fillings melt slightly.

Fill with ice cream and add a drizzle of chocolate or caramel, or let guests pick flavors on a large tray.