Cookies Cups Recipe
Cookies Cups Recipe: These delightful treats combine the classic flavors of chocolate chip cookies with a fun, bite-sized twist. Baked in a mini muffin pan, the cookie cups form a small, hollow center perfect for a rich, creamy chocolate chip cookie dough frosting. Easy to make and even easier to enjoy, these cookie cups are ideal for parties, potlucks, or a sweet indulgence. With their perfect blend of crunchy cookie and creamy frosting, they’re sure to be a hit with anyone who tries them!
Ingredients
- 3/4 cup unsalted butter , room temperature (170 grams)
- 1 cup packed light or dark brown sugar (215 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup mini semi-sweet chocolate chips (112 grams)
- 1/2 cup unsalted butter , room temperature (113 grams)
- 1/2 cup unsalted butter , room temperature (113 grams)
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour , see Note(60 grams)
- 1/2 teaspoon coarse salt
- 1/4-1/2 cup heavy whipping cream (60-125 ml)
- 1/2 cup mini semi-sweet chocolate chips (112 grams)
Instructions
- Preheat oven to 350°F. Grease mini muffin pan.
- Using an electric mixer, beat butter, brown sugar and granulated sugar until smooth and creamy, 2 to 3 minutes. Beat in the egg; then beat in the vanilla. Add the flour, baking soda and salt; mix until combined. Add the mini chocolate chips.
- Fill mini muffin pan cups half full. Bake until edges are golden but center is still soft, about 12-14 minutes. Let cool in pan about 5 minutes, then carefully transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
Halfway Fill: For best results, only halfway fill the mini muffin liners with cookie dough. It allows the cookie cups to bake evenly and to have a nice indentation in the middle for the frosting.
Do Not Overbake: The cookie cups should be taken out just before they are set, to prevent them from getting too crispy or spilling over. They are done when the edges are golden and the center is soft.
Cooling Time: Allow the cookie cups to cool in the pan for some minutes. This will help them set and make them easier to take out. Then transfer them to a wire rack.
Frosting Tip: Frost the cookie cups when they are completely cooled to prevent melting of frosting. You can use a piping bag for neat applications or use a knife to give it a rustic finish.
Storage: Store the cookie cups, unfrosted, in an airtight container at room temperature for up to 3 days. If you have frozen the cookie cups, let them come to room temperature before adding frosting.
You can also personalize it by trying different varieties of frosting and mix-ins with the cookie dough.