Chocolate Chip Cookie Cups This recipe came about as a total accident. When I was a teenager, I wanted to make chocolate chip cookies in mini muffin pans, but the centers sank in. In a pinch, I filled the centers with icing and voila! The cookie cup. My friends would beg me to make these every week.
Ingredients
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Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
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Combine flour, baking soda, and salt in a small bowl.
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Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.
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Drop rounded tablespoons of the dough into the prepared mini muffin cups.
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Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.
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Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners’ sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.
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Fill the center of each cooled cookie cup with icing.
Per Serving: 231 calories; protein 1.5g; carbohydrates 30.5g; fat 12.3g; cholesterol 27.7mg; sodium 144.8mg.