Ingredients
Scale
- For the Cookie Cups:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- For the Icing:
- ½ cup shortening
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2 tablespoons milk (or more as needed)
Instructions
- Preheat your oven to 350°F (175°C) and grease two mini muffin pans.
- In a small bowl, combine flour, baking soda, and salt; set aside.
- In a large bowl, cream together the softened butter, white sugar, brown sugar, and vanilla extract until smooth.
- Beat in the eggs one at a time, ensuring each one is well incorporated before adding the next.
- Gradually incorporate your flour until it is well-mixed and then incorporate the chips of chocolate.
- Drop rounded tablespoons of the cookie dough into each mini muffin cup.
- Bake in the preheated oven for 9-12 minutes, or until the edges are light golden brown. Allow to cool before removing them from the pans.
- Meanwhile, prepare the icing by beating together the shortening, softened butter, and vanilla extract. Gradually add the confectioners’ sugar, followed by the milk, until the icing reaches a smooth consistency.
- Once the cookie cups are cool, fill the centers with icing.
Notes
- To enhance the flavor, consider chilling the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie cup
- Calories: 231
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg