CHOCOLATE CHIP COOKIE CUPS

These Chocolate Chip  Cookie Cups have all the goodness of a chocolate chip cookie and are topped with a center of buttercream frosting and sprinkles or Hershey’s chocolate kisses. No need to chill the dough prior to baking and easy to make!

These cute little desserts are easy to make. The batter is essentially your standard chocolate chip recipe. You use a large cookie scoop to add the batter to the muffin tins and then once baked and cooled, you add a topping to the center of the cookie cup. There are so many possibilities, but I ended up exploring with a buttercream frosting and Hershey’s milk chocolate kisses. You can pick one or do both.

Here’s how to make this recipe:

In large bowl, add in butter and both sugars. Blend with an electric mixer on medium speed for at least 3 minutes.

Add in eggs, one at a time, as well as vanilla extract. Blend on medium speed until well-combined, making sure to scrape sides and bottom of bowl.

Ingredients

• Cookie Cup:
• 1 cup (2 sticks) unsalted butter, room temp
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 large eggs, room temp
• 1 1/2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips
• Buttercream frosting:
• 1/2 cup (1 stick) unsalted butter, room temp
• 2 - 3 cups powdered sugar
• 3 - 4 tbsp milk or heavy whipping cream
• 1 1/2 tsp vanilla extract
• 2 - 3 tsp multi-colored sprinkles (optional)
• Hershey's candy kiss:
• 36 pieces of Hershey's milk chocolate candy kisses

Instructions
Cookie Cups:
1. Preheat oven to 350 degrees F. Lightly grease muffin pan and set aside.
2. In large bowl, blend the butter and both sugars with an electric mixer on medium speed for at least 3 minutes.
4.................................

for full instruction please see : www.beckysbakingdelights.com

Share this post