Description
Soft and chewy chocolate chip cookie cups baked until golden and finished with rich cookie dough frosting and mini chocolate chips for a bakery-style dessert.
Ingredients
Cookie Cups
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Cookie Dough Frosting
- ¾ cup unsalted butter, softened
- 1 cup + 1 tablespoon packed light brown sugar
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ¾ teaspoon salt
- 6 tablespoons milk
- 1¼ cups mini chocolate chips
Optional Garnish
- Mini Chips Ahoy cookies
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin pan.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in egg and vanilla until combined.
- In a separate bowl, whisk flour, cornstarch, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix just until combined.
- Fold in chocolate chips.
- Divide dough evenly into muffin cups and gently press down.
- Bake for 12–15 minutes until edges are set and lightly golden.
- While warm, press centers down gently to form cups. Cool completely.
- Frosting
- Beat butter and brown sugar until smooth.
- Mix in vanilla, flour, salt, and milk until creamy.
- Fold in mini chocolate chips.
- Spoon or pipe frosting into cooled cookie cups. Garnish if desired.
Notes
- Press cookie centers while warm to prevent cracking.
- Avoid overbaking to keep centers soft and chewy.
- Heat-treat flour for frosting if preferred.
- Chill frosting slightly for easier piping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes