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I love making these for holidays or get-togethers, because everybody loves a good chocolate chip cookie, but these are just a little bit fancier. The frosting with the cookie makes them so delicious!
Start with your favorite chocolate chip cookie recipe or you can use the recipe found on the Nestle website or their chocolate chip packages. Instead of using 2 cups chocolate chips in your cookie recipe, just use 1 cup of mini chocolate chips.
- 1 cup butter
- 3/4 brown sugar
- 3/4 sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 2 1/4 cup flour
- 2 eggs
- 1 tsp vanilla
- 1 cup mini chocolate chips
Frosting filling:
- 1/3 cup butter
- 1 powder sugar
- 1 /3 cocoa powder
- 1-2 TBSP milk
Add dry ingredients flour, baking soda, and salt to bowl and set aside. Whip butter and add brown, white sugar and vanilla until creamy. Add two eggs and whip. Gradually add flour mixture until combined. The next step omit 2 cups chocolate chips from recipe and replace with 1 cup mini chocolate chips. Add just a spoonful of dough into mini muffin pan prepped with non-stick cooking spray. It will only fill the muffin tins about half full. Bake at 375 for 8-12 minutes depending on you muffin pan, watch closely after 8 minutes.
In the meantime, make chocolate filling. Whip butter ,add cocoa, and gradually add in milk and powdered sugar. Mix until nice and fluffy. Add to pastry bag, using a star tip or you can just cut off tip to make a circle.
When cookies are done remove from oven, while they are still hot use a small tool to press into the middle of the cookie to make a reservoir for the filling. I used a wine cork, it was the perfect size. Let cool completely and remove cookies from the baking pan.
Using your filled pastry bag, pipe the filling into the cookie and you are all done. Enjoy!
Chocolate Chip Cookie Cups
Description
These Chocolate Chip Cookie Cups make a yummy dessert for any occasion.
Ingredients
- 1 cup butter
- 3/4 brown sugar
- 3/4 sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 2 1/4 cup flour
- 2 eggs
- 1 tsp vanilla
- 1 cup mini chocolate chips
Frosting filling:
- 1/3 cup butter
- 1 powder sugar
- 1 /3 cocoa powder
- 1–2 TBSP milk
Instructions
- Add dry ingredients flour, baking soda, and salt to bowl and set aside. Whip butter and add brown, white sugar and vanilla until creamy. Add two eggs and whip. Gradually add flour mixture until combined.
- Next, omit 2 cups chocolate chips from recipe and replace with 1 cup mini chocolate chips. Add just a spoonful of dough into mini muffin pan prepped with non-stick cooking spray. It will only fill the muffin tins about half full. Bake at 375 for 8-12 minutes depending on you muffin pan, watch closely after 8 minutes.
- Make chocolate filling. Whip butter ,add cocoa, and gradually add in milk and powdered sugar. Mix until nice and fluffy. Add to pastry bag, using a star tip or you can just cut off tip to make a circle.
- When cookies are done remove from oven, while they are still hot use a small tool to press into the middle of the cookie to make a reservoir for the filling. I used a wine cork, it was the perfect size. Let cool completely and remove cookies from the baking pan.
- Using your filled pastry bag, pipe the filling into the cookie.
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