Chocolate Chip Cookie Cups with “Cookie Dough” Frosting

When friends announce they’re having a party, my scheming wheels start to turn. Recipe-scheming, that is. I love any excuse to try new recipes, and parties are the perfect venue to share the baking bounty. So when my friend Amanda decided to have a birthday fiesta, I jumped into Baker-Planner mode:

1. Intelligence-gathering: I furtively determined her favorite kinds of desserts and decided to go with a cookie-dough theme.

2. Recipe-Hunting: Nothing on my “to-bake” list qualified for my vision, so I set to Googling. I found a few great contenders and decided on a recipe from Sally’s Baking Addiction. I use Sally’s blog a lot, and find her recipes dependably awesome. This particular recipe was for “cookie cups”- a.k.a. cookies baked in muffin tins to create a cupcake-like shape. The frosting on top emulates cookie dough, but it’s eggless and therefore safer to eat than cookie dough itself. It seemed like the perfect recipe for Amanda’s tastes.

3. Execute: I made the “cookie cups” the morning of the party and then slathered them in frosting. The treats disappeared very quickly at the party, so I think they were a hit!

Chocolate Chip Cookie Cups with “Cookie Dough” Frosting 

Only 2 left... and then these disappeared, too

Only 2 left… and then these disappeared, too

Source: Sally’s Baking Addiction

Yield: ~24 cookie cups

Suggested equipment: stand mixer or hand-mixer

Total Time: ~45 minutes

Cook Time: ~15 minutes 

Italics below are my personal comments on the original recipe. I broke the directions into a few more steps, too.

Ingredients

Cookie Cup Ingredients 

  • 3/4 cup (170g) unsalted butter, softened to room temperature (set the butter out a bit before you’re going to start baking)
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature preferred (set the egg out a bit before you’re going to start baking)
  • 2 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips

Frosting Ingredients

  • 1 and 1/4 cup (225g) semi-sweet chocolate chips
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup + 1 Tablespoon (215g) packed light or dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cups (160g) all-purpose flour
  • 3/4 teaspoon salt
  • 6 Tablespoons (95ml) milk 
  • 1 and 1/2 cups (270g) mini chocolate chips

Step by Step Directions

Make your batter

  1. 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
  2. Mix in egg and vanilla. Scrape down the sides as needed
  3. In a separate bowl, combine flour, cornstarch, baking soda and salt
  4. With the mixer on low-speed, slowly mix the dry ingredients into the wet ingredients. The dough will be thick!
  5. Stir in chocolate chips (I did this by hand vs. with the mixer paddle) 

Bake your cookie cups 

  1. Preheat oven to 350F degrees
  2. Line your muffin pan with liners
  3. Press 1.5 tablespoons of dough into each liner
  4. Bake ~12-13 minutes, removing the pan from the oven when the edges begin to slightly brown, and the centers still appear soft. Do not overbake!
  5. Allow cups to cool while you make your frosting

Make your frosting and assemble 

  1. Using your mixer, cream together the butter and brown sugar at medium speed
  2. Add vanilla and beat well
  3. Stir in flour and salt until the frosting gets doughy
  4. Beat in the milk until the frosting gets fluffy
  5. At this point I recommend a taste check. I ended up adding some more vanilla and salt to taste because the frosting was a little sweet for my preferences. Do a test and see whether you need adjustments for your own taste, then add in extra vanilla and/or salt as needed to get to the taste you want. Add just a little bit extra at a time! 
  6. Fold in the chocolate chips
  7. Frost cooled cookie cups
  8. Un-frosted cookie cups stay fresh covered at room temperature for 5 days. Frosted cookie cups must be stored in the refrigerator
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