Chocolate Chip Cookie Cups with Almond Buttercream Frosting

Chocolate Chip Cookie Cups with Almond Buttercream Frosting


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It's a favorite of mine and my whole family, and I get requests to make them every year. They're delicious!

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Time needed

10 min preparation + 7-9 min cooking

Serving Size / Yield

24 servings


  • 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

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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

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