These Chocolate Chip Cookie Cups have all the goodness of a chocolate chip cookie and are topped with a center of buttercream frosting and sprinkles or Hershey’s chocolate kisses. No need to chill the dough prior to baking and easy to make!
These cute little desserts are easy to make. The batter is essentially your standard chocolate chip recipe. You use a large cookie scoop to add the batter to the muffin tins and then once baked and cooled, you add a topping to the center of the cookie cup. There are so many possibilities, but I ended up exploring with a buttercream frosting and Hershey’s milk chocolate kisses. You can pick one or do both.
Here’s how to make this recipe:
In large bowl, add in butter and both sugars. Blend with an electric mixer on medium speed for at least 3 minutes.
Add in eggs, one at a time, as well as vanilla extract. Blend on medium speed until well-combined, making sure to scrape sides and bottom of bowl.
In separate bowl, add in flour, baking soda, and salt. Stir until combined. Slowly add dry ingredients into batter, blending on medium-low speed until ingredients become combined.
Fold in semi-sweet chocolate chips.
Use large cookie scoop to drop rounded batter into muffin/cupcake pan about 3/4 full. (Make sure muffin pan is lightly greased before adding batter). Use back of cookie scoop and press on top of cookie dough to form slight indentation.
Bake at 350 degrees F for 10 – 12 minutes, or until edges of cookie cup are light golden brown. Center should look almost set (they will continue to finish baking while still in pan). If you want to add the Hershey’s chocolate kisses to the center, unwrap the candies and set aside while waiting for the cookie cups to bake.
As you see, the centers of my cookie cups puffed up and didn’t really sink. If this happens, use the bottom of a tablespoon and gently press the center down a bit while still warm to help mold into the desired form. If you are adding the Hershey’s kisses, you will take a candy and and invert it, pressing gently into the center of the cookie cup.
Once you do this, take another Hershey’s kiss and place on top of the other candy. You can leave like this or add some sprinkles if desired. Finish cooling in pan and then run knife gently around edges of pan to help pop cookie cup out of pan.
If adding the buttercream frosting to the cookie cup, make sure you let the cookie cup cool enough; otherwise, the frosting will melt into a little puddle. To make the buttercream frosting, place butter in large bowl and blend with electric mixer for a couple minutes. Add in powdered sugar, milk, and vanilla and continue blending on medium to medium-low speed until frosting becomes smooth and creamy. If frosting is too thick, add a little more milk. If too runny, add more powdered sugar.
Place the frosting in a piping bag with your choice of decorating tip and frost center of cookie cup. Add sprinkles if desired.
Keep chocolate chip cookie cups stored in airtight container and enjoy.
Chocolate Chip Cookie Cups
- 1 cup (2 sticks) unsalted butter, room temp
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs, room temp
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup (1 stick) unsalted butter, room temp
- 2 - 3 cups powdered sugar
- 3 - 4 tbsp milk or heavy whipping cream
- 1 1/2 tsp vanilla extract
- 2 - 3 tsp multi-colored sprinkles (optional)
Hershey's candy kiss:
- 36 pieces of Hershey's milk chocolate candy kisses
Preheat oven to 350 degrees F. Lightly grease muffin pan and set aside.
2. In large bowl, blend the butter and both sugars with an electric mixer on medium speed for at least 3 minutes.
3. Add in eggs, one at a time, followed by vanilla extract and blend until well-combined.
4. In separate bowl, add in flour, baking soda, and salt. Stir until combined. Slowly add in dry ingredients to batter, beating on medium-low speed just until ingredients are combined.
5. Fold in semi-sweet chocolate chips. Use large cookie scoop to place batter into muffin pan 3/4 full. Use back of cookie scoop to place indentation on top of dough.
6. Bake for 10 - 12 minutes or until edges are light golden brown and center of cookie cup is mostly set. Remove pan to wire rack to cool.
In large bowl, add butter and blend with electric mixer for 2 - 3 minutes on medium speed.
2. Add in powdered sugar, vanilla extract. Add milk or heavy whipping cream a tablespoon at a time, blending on medium to medium-low speed until frosting becomes smooth and creamy.
3. If frosting is too thick, continue to add milk a tablespoon at a time until desired consistency is reached. If frosting is too runny, add a little more powdered sugar.
Hershey's candy kiss topping:
Unwrap foil from candy kisses.
Place pointed end of kiss upside down and gently press into center of cookie cup.
Take an additional candy and press on top of first candy.
Add sprinkles if desired.