Can I bake these in paper liners?u003cbr/u003e

No, Paper liners wrinkle and stick to the dough as it bakes. Bake in a silicone mini muffin pan, then place finished cookie cups in paper liners for serving if you like that look.

Do I have to chill the dough?u003cbr/u003e

Yes. Chilling helps the dough hold its shape and prevents spreading, which is key for forming the cookie cup.

What frosting works best?u003cbr/u003e

American buttercream pipes well and holds its shape. Store-bought frosting works too, chill it slightly if it feels too soft to pipe.

Chocolate Chip Mini Cookie Cups (With Buttercream Icing)

Name: Chocolate Chip Mini Cookie Cups (With Buttercream Frosting)
Prep time: PT-494345H9M7S
Cook time: PT-494345H9M7S
Cuisine: American
Ingredients: unsalted butter (2 sticks | 226g, softened); light brown sugar (¾ cup | 150g); white sugar (¾ cup | 150g); large eggs (2 | room temp); vanilla extract (1 tsp | 5mL); all-purpose flour (2½ cups | 350g); baking soda (1 tsp | 5g); salt (1 tsp | 5g); semi-sweet chocolate chips (2 cups | 320g); homemade buttercream or store-bought icing ( ~ 4 cups | ~940g); sprinkles (optional)

Description

These chocolate chip mini cookie cups are soft, chewy bite-sized treats baked in a muffin pan, indented while warm, and filled with buttercream for a festive, bakery-style dessert that's perfect for parties, holidays and gift giving.

Ingredients

unsalted butter (2 sticks | 226g, softened)
light brown sugar (¾ cup | 150g)
white sugar (¾ cup | 150g)
large eggs (2 | room temp)
vanilla extract (1 tsp | 5mL)
all-purpose flour (2½ cups | 350g)
baking soda (1 tsp | 5g)
salt (1 tsp | 5g)
semi-sweet chocolate chips (2 cups | 320g)
homemade buttercream or store-bought icing ( ~ 4 cups | ~940g)
sprinkles (optional)

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Instructions

Preheat the oven to 350°F (176°C) and place a silicone mini muffin pan on a baking sheet for support.
In a mixing bowl, cream unsalted butter (2 sticks), light brown sugar (¾ cup), and white sugar (¾ cup) until light and fluffy, 1–2 minutes, scraping the bowl as needed.
Add large eggs (2) and vanilla extract (1 tsp) and mix until smooth and creamy, scraping the bowl halfway through.
Add all-purpose flour (2½ cups), baking soda (1 tsp), and salt (1 tsp) and mix just until combined. Do not overmix. Stir in semi-sweet chocolate chips (2 cups).
Refrigerate dough for 10–15 minutes to firm slightly and make rolling easier.
Roll dough into 18–19g balls (about 1 heaping tablespoon each). Place one dough ball into each well of a silicone mini muffin pan.
Chill dough in the pan for 30 minutes before baking to help cookie cups hold their shape.
Bake 9–11 minutes or until edges are lightly golden and centers still look soft.
Immediately press the center of each baked cookie with a tablespoon to form a cup shape. Cool completely in the pan.
Optional but helpful: Once cooled to room temp, freeze the pan for 10–15 minutes, then gently pop the cookie cups out of the silicone mold.
Pipe buttercream or frosting (about 1 tbsp per cookie) into each cookie cup using a piping bag fitted with a 1M or small closed-star BLANK tip, then top with sprinkles (as desired).

Notes

No piping bag? No problem! Fill a zip-top bag with buttercream, push the frosting toward one corner, and snip the tip. It won't create a bakery-styled swirl, but it pipes beautifully and will still taste amazing. Finish with sprinkles for a fun festive look.

Use a silicone mini muffin pan for this recipe. Any other method may result in the cookie cups sticking to the pan.

Prep Time: 30 minutes + chill time
Cook Time: 9-11 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cookie cups
Calories: 148
Sugar: 16.5 g
Sodium: 84.4 mg
Fat: 6.8 g
Carbohydrates: 21.3 g
Protein: 1.1 g
Cholesterol: 13.2 mg