Chocolate Chip Cookie Cups With Cookie Dough Frosting Recipes

CHOCOLATE CHIP COOKIE DOUGH FROSTING

Steps:

• Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy. Beat flour, vanilla extract, and salt into creamed butter until combined. Slowly mix cream into butter mixture until desired consistency is reached; fold in chocolate chips.

CHOCOLATE CHIP COOKIE CUPS WITH COOKIE DOUGH FROSTING

Steps:

• Preheat oven to 350F degrees. Line two 12 cup muffin/cupcake pans with liners. Set aside.
• Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in the room temperature egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, gradually mix this dry mixture into the wet ingredients. Mix in the chocolate chips (the dough will be thick - this is OK).
• Press 1.5 Tablespoons of dough into each muffin liner. Bake for 11-12 minutes, removing from the oven when the edges begin to slightly brown and the centers still appear soft. Do not bake longer than 13 minutes - you want them to be a little soft. Allow cookie cups to cool completely before frosting!
• Make the frosting: With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk until mixture is fluffy. Gently fold in chocolate chips. Frost cooled cookie cups with the frosting. I used an ice cream scoop to mound it on top.
• Unfrosted cookie cups stay fresh covered at room temperature for 5 days. Frosted cookie cups must be stored in the refrigerator because of the frosting.

CHOCOLATE CHIP COOKIE CUPS

Steps:

• 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.