Description
These delightful Chocolate Chip Cookie Cups are mini cookie treats baked in a muffin pan and topped with a luscious chocolate chip cookie dough frosting. Perfect for parties or as individual desserts, these cookie cups have a soft, golden edge with a rich, creamy frosting full of mini chocolate chips for extra sweetness and texture.
Ingredients
Cookie Cups
- 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)
Chocolate Chip Cookie Dough Frosting
- 1/2 cup unsalted butter, room temperature (113 grams)
- 3/4 cup packed light or dark brown sugar (160 grams)
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour (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 and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a mini muffin pan to prevent sticking.
- Make the Cookie Cups Batter: Using an electric mixer, beat the unsalted butter, brown sugar, and granulated sugar together for 2-3 minutes until the mixture becomes smooth and creamy. Then add the egg and vanilla extract, mixing well to combine. Gradually add the all-purpose flour, baking soda, and coarse salt, mixing until just incorporated. Fold in the mini semi-sweet chocolate chips evenly throughout the dough.
- Fill Muffin Pan: Spoon the cookie dough into the mini muffin pan cups, filling each about halfway. This allows room for the cups to bake properly while maintaining a soft center.
- Bake the Cookie Cups: Bake in the preheated oven for 12-14 minutes until the edges are golden but the centers remain soft. Once baked, let the cookie cups cool in the pan for about 5 minutes to firm up.
- Cool Completely: Carefully transfer the cookie cups to a wire rack to cool fully. This helps them set properly and prevents breakage when frosting.
- Prepare the Frosting: Beat the unsalted butter and brown sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Add the vanilla extract and mix well. Incorporate the all-purpose flour and coarse salt, blending to combine. Slowly add 1/4 cup of heavy whipping cream, beating until smooth. If the frosting is too thick, add more heavy cream one tablespoon at a time until you reach the desired creamy consistency.
- Add Mini Chocolate Chips to Frosting: Stir in the mini semi-sweet chocolate chips to give the frosting texture and extra chocolate flavor.
- Assemble the Cookie Cups: Generously top each cooled cookie cup with the chocolate chip cookie dough frosting. Optionally, sprinkle additional mini chocolate chips on top for garnish and added crunch.
Notes
- For a smoother frosting consistency, gradually add heavy cream and mix thoroughly before adding more.
- Using mini chocolate chips prevents sinking during baking and ensures chocolate in every bite.
- Ensure cookie cups cool completely before frosting to avoid melting the frosting.
- These cookie cups can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Allow refrigerated cookie cups to come to room temperature before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
