Chocolate Chip Cookie Cups with Almond Buttercream Frosting
Serving Size / Yield
- 2-1/4 C. all-purpose flour
- 1/2 tsp. baking soda
- 1 C. (2 sticks) unsalted butter, room temperature
- 1/2 C. granulated sugar
- 1 C. packed light brown sugar
- 1 tsp. coarse salt
- 2 tsp. vanilla extract
- 2 eggs
- 2 C. semi-sweet chocolate chips
- Almond Buttercream Frosting
- 1/2 C. (1 stick) butter, softened
- 2-3 C. confectioners sugar
- 2 tsp. almond extract
- 2-3 Tbs. milk
Preheat oven to 350 degrees. Mix together butter and sugars with electric mixer on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour and baking soda. Stir in chocolate chips.
Spray mini-muffin tins thoroughly with non-stick cooking spray. Fill muffin cups with about 2 tbsp dough, slightly hollowing out the center. Bake cookies 7-9 minutes, or until lightly golden (do not overbake!)
Transfer cookies to wire racks. Let cool completely, then fill with frosting, using a pastry bag or sandwich bag with the corner tip cut off.
Almond Buttercream Frosting:
Cream together butter and sugar. Add almond extract and 1 tbsp. milk. Continue to add milk until your desired consistency is achieved.
Submitted by: Courtney Horan