Description
Delight in these perfectly baked Chocolate Chip Cookie Cups topped with a luscious Almond Buttercream Frosting. These mini cookie cups offer a fun twist on classic chocolate chip cookies, featuring a soft, chewy texture and a sweet almond-flavored frosting that complements the chocolate chips perfectly. Ideal for parties, dessert trays, or a delightful treat any time.
Ingredients
Scale
Cookie Cups
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tsp coarse salt
- 2 tsp vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips
Almond Buttercream Frosting
- 1/2 cup (1 stick) butter, softened
- 2-3 cups confectioners sugar
- 2 tsp almond extract
- 2-3 tbsp milk
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookie cups.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat together the butter, granulated sugar, and light brown sugar until the mixture turns pale and fluffy, which should take about 2 minutes.
- Add Eggs and Flavorings: Lower the mixer speed to low and incorporate the coarse salt, vanilla extract, and eggs. Continue mixing until the ingredients are fully blended, about 1 minute.
- Combine Dry Ingredients: Mix in the all-purpose flour and baking soda until just combined to form the cookie dough.
- Fold in Chocolate Chips: Stir the semi-sweet chocolate chips evenly into the dough using a spatula or spoon.
- Prepare Muffin Tin: Thoroughly spray mini-muffin tins with non-stick cooking spray to ensure easy removal of cookie cups later.
- Fill Muffin Cups: Spoon about 2 tablespoons of the cookie dough into each muffin cup, spreading evenly.
- Bake: Bake for 7 to 9 minutes or until the cookie cups are lightly golden on the edges but not overbaked to maintain softness.
- Hollow Centers: Right after removing from the oven, make small indentations in the center of each cookie cup to create a hollow space for the frosting.
- Cool: Transfer the cookie cups to wire racks and allow them to cool completely before frosting to prevent melting.
- Prepare Frosting: In a bowl, cream together the softened butter and confectioners sugar until smooth. Add almond extract and 1 tablespoon of milk, then gradually add milk up to 2-3 tablespoons until your desired frosting consistency is achieved.
- Fill and Frost: Using a pastry bag or a sandwich bag with a corner cut off, pipe the almond buttercream frosting into the hollow centers of the cooled cookie cups.
Notes
- Do not overbake the cookie cups; they should be just lightly golden to remain soft and chewy.
- For easy removal, ensure the mini-muffin tins are well-coated with non-stick spray before filling.
- The frosting consistency can be adjusted by adding more or less milk; it should be thick enough to hold its shape but smooth enough to pipe.
- Store the cookie cups in an airtight container at room temperature for up to 3 days or refrigerate if you prefer the frosting chilled.
- Customize by substituting almond extract with vanilla or another preferred flavor for the frosting.
