Ingredients

CHOCOLATE CHIP COOKIE CUPS:
3/4 cup unsalted butter , room temperature (170 grams)
1 cup packed light or dark brown sugar (215 grams)
1/2 cup granulated sugar (100 grams)
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour (240 grams)
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup mini semi-sweet chocolate chips (112 grams)
CHOCOLATE CHIP COOKIE DOUGH FROSTING:
1/2 cup unsalted butter , room temperature (113 grams)
3/4 cup packed light or dark brown sugar (160 grams)
2 teaspoons vanilla extract
1/2 cup all-purpose flour , see Note(60 grams)
1/2 teaspoon coarse salt
1/4-1/2 cup heavy whipping cream (60-125 ml)
1/2 cup mini semi-sweet chocolate chips (112 grams)

Instructions

1.MAKE THE COOKIE CUPS:
2.Preheat oven to 350 degrees F. Grease a mini muffin pan.
3.With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy, 2-3 minutes. Mix in the egg, then the vanilla. Add the flour, baking soda, and salt and mix until combined. Add the mini chocolate chips.
4.Fill mini muffin pan cups half full. Bake until edges are golden but center is still soft, about 12-14 minutes. Let cool in the pan about 5 minutes, then carefully transfer to a wire rack to cool completely. Repeat with remaining dough.
5.MAKE THE FROSTING:
6.With an electric mixer, beat the butter and brown sugar until smooth and creamy, 2-3 minutes. Mix in vanilla. Mix in flour and salt. Add 1/4 cup heavy whipping cream and beat until smooth. If frosting is still too thick, add more cream 1 tablespoon at a time until desired consistency is reached. Stir in mini chocolate chips.
7.Top cookie cups with the frosting and sprinkle additional mini chocolate chips on top, if desired.
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