Chocolate Chip Cookie Cups
Chocolate Chip Cookie Cups are soft, chewy mini cookie treats baked in muffin pans and filled with creamy icing—perfect for sharing and delighting guests at any gathering.
Equipment
- Electric Mixer
- Mixing bowls
- Mini Muffin Pans
Ingredients
Cookie Cups
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 3/4 cup white sugar
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Icing
- 1/2 cup shortening
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2 tbsp milk or more as needed
Instructions
- Preheat oven to 350°F (175°C) and grease mini muffin pans.
- In a bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter, white sugar, brown sugar, and vanilla until smooth. Beat in eggs one at a time.
- Gradually incorporate dry ingredients into the wet ingredients, mixing just until combined.
- Fold in chocolate chips evenly throughout the dough.
- Scoop rounded tablespoons into muffin cups, filling about ¾ full. Bake 9–12 minutes until edges are lightly golden. Let cool before removing.
- For the icing, beat together shortening, butter, and vanilla. Gradually add confectioners’ sugar and milk until smooth.
- Once cookie cups are cooled, fill centers with icing.
Notes
Chill dough for 30 minutes before baking for better shape and enhanced flavor. Store in airtight containers for up to 3 days at room temperature or refrigerate for a week.