CHOCOLATE CHIP COOKIE CUPS RECIPE | ALLRECIPES
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.
Provided by Brandi Rose
Categories Desserts Cookies Filled Cookie Recipes
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 40 cookie cups
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
- Combine flour, baking soda, and salt in a small bowl.
- 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.
- Drop rounded tablespoons of the dough into the prepared mini muffin cups.
- Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.
- 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.
- Fill the center of each cooled cookie cup with icing.
Nutrition Facts : Calories 231 calories, CarbohydrateContent 30.5 g, CholesterolContent 27.7 mg, FatContent 12.3 g, FiberContent 0.7 g, ProteinContent 1.5 g, SaturatedFatContent 6.6 g, SodiumContent 144.8 mg, SugarContent 24.2 g
LEMON RASPBERRY COOKIE CUPS RECIPE | ALLRECIPES
These little cookie cups pack a lot of lemon and raspberry flavor in every delicious bite.
Provided by Sweet as Sugar Cookies
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Total Time 1 hours 20 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 36 cookie cups
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
- Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated.
- Fill each mini muffin cup 3/4 full of dough.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
- Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes.
- Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy.
- Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.
Nutrition Facts : Calories 139.8 calories, CarbohydrateContent 18.4 g, CholesterolContent 23.8 mg, FatContent 7.1 g, FiberContent 0.3 g, ProteinContent 1.3 g, SaturatedFatContent 4.4 g, SodiumContent 79.4 mg, SugarContent 12.1 g
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