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Chocolate Chip Cookie Cups with Almond Buttercream Frosting Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Total Time: 29 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Chip Cookie Cups with Almond Buttercream Frosting are a delightful twist on classic cookies. Baked in mini muffin tins, these bite-sized treats have a soft, lightly golden cookie base filled with a luscious almond-flavored buttercream frosting. Perfect for parties or a sweet snack, they combine rich semi-sweet chocolate chips with creamy almond frosting for an irresistible dessert.

Ingredients

Scale

Cookie Cups

  • 2-1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 tsp coarse salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips

Almond Buttercream Frosting

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2-3 cups confectioners sugar, sifted
  • 2 tsp almond extract
  • 2-3 tbsp milk

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie cups.
  2. Cream Butter and Sugars: In a mixing bowl, use an electric mixer on medium speed to cream together 1 cup unsalted butter, 1/2 cup granulated sugar, and 1 cup packed light brown sugar until the mixture is pale and fluffy, about 2 minutes.
  3. Add Flavor and Eggs: Reduce the mixer speed to low and add 1 tsp coarse salt, 2 tsp vanilla extract, and 2 eggs. Mix until well combined, about 1 minute.
  4. Combine Dry Ingredients: Add 2-1/4 cups all-purpose flour and 1/2 tsp baking soda to the wet ingredients. Mix until just incorporated.
  5. Fold in Chocolate Chips: Stir in 2 cups semi-sweet chocolate chips evenly throughout the dough.
  6. Prepare Muffin Tins: Thoroughly spray mini muffin tins with non-stick cooking spray to prevent sticking.
  7. Fill Muffin Cups: Spoon about 2 tablespoons of dough into each muffin cup, spreading evenly but not overfilling.
  8. Bake Cookies: Bake in the preheated oven for 7-9 minutes, or until the edges are lightly golden. Avoid overbaking to keep cookies soft.
  9. Create Indentations: Immediately after removing from the oven, slightly hollow out the center of each cookie by making small indentations—this creates space for the frosting.
  10. Cool Cookies: Transfer the cookie cups to wire racks and let them cool completely.
  11. Make Frosting: For the almond buttercream, cream together 1/2 cup softened butter and 2-3 cups confectioners sugar until smooth. Add 2 tsp almond extract and 1 tablespoon milk. Continue adding milk 1 tablespoon at a time until you reach your desired frosting consistency.
  12. Fill Cookies: Using a pastry bag or a sandwich bag with the corner cut off, pipe the almond buttercream frosting into the hollow centers of the cooled cookie cups.

Notes

  • Do not overbake the cookie cups; they should be lightly golden and still soft inside.
  • Make the indentation immediately after baking to shape the cups while cookies are warm and pliable.
  • Adjust the amount of milk in the frosting to get a smooth yet pipeable consistency.
  • Use mini muffin tins for perfectly sized cookie cups.
  • Store assembled cookie cups in an airtight container at room temperature for up to 3 days.
  • For variations, try different extracts in the frosting such as vanilla or hazelnut.

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Find it online: https://easybakekitchen.com/chocolate-chip-cookie-cups-with-almond-buttercream-frosting-recipe/