Description
This recipe came about as a total accident. When I was a teenager, I wanted to make chocolate chip cookies in mini muffin pans, but the centers sank in. In a pinch, I filled the centers with icing and voila! The cookie cup. My friends would beg me to make these every week.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- ½ cup shortening
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2 tablespoons milk, or more as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
- Combine flour
- baking soda
- and salt in a small bowl.
- Combine butter
- white sugar
- brown sugar
- and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time
- beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.
- Drop rounded tablespoons of the dough into the prepared mini muffin cups.
- Bake in the preheated oven until edges are light golden brown
- 9 to 12 minutes. Cool before removing from the pans.
- Meanwhile
- beat shortening
- butter
- and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners’ sugar gradually
- 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.
- Fill the center of each cooled cookie cup with icing.
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 40