Chocolate Chip Cookie Cups
Mini chocolate chip cookies baked in a muffin tin and pressed into cups, then piped full of icing and topped with sprinkles.
Ingredients
| — | your favorite chocolate chip cookie dough (author keeps a giant tub of Tollhouse cookie dough in the fridge) | |
| 1 can | icing | |
| 1 cup | 240 ml | powdered sugar |
| — | food coloring (optional) | |
| — | sprinkles (optional) |
Instructions
- Grease a mini muffin tin (we love this Pam for baking, it's like magic!)
- Roll cookie dough into small balls and add one to each muffin well. You'll want them to be roughly half the size of the tin. If you make them too big, they'll overflow and things will get (deliciously) messy.
- Bake according to cookie directions. Remember, you want these to have some structure and be able to stand on their own, so go for a nice toasty brown color.
- When you take them out of the oven, gently push down on the middle of each cookie. You can use the bottom of a shot glass, or the back of a round handled spoon. Do this as soon as they come out. Set aside and allow to cool completely.
- While cookies are cooling, add icing, powdered sugar, and food coloring to a large bowl. Beat with an electric mixer until fully incorporated.
- Remove cookie cups from muffin tin, and pipe icing into each cup. We used a 1m open star piping tip for ours. Add sprinkles immediately. The powdered sugar in the icing will cause the piped icing to harden a little on the outside as it dries, so the sprinkles will only stick if you do them right away.
- Enjoy.