These gems are a mix between a mini cupcake and a chocolate cookie.
If that wasn’t good enough, you then fill and top with homemade almond buttercream frosting….mmmmmmm. Since I tried this recipe 2 weeks ago, I have made them 3 times! It has become the most requested dessert amongst my family. 
So easy and sooooo good. Once batch of these makes about 4-5 dozen cookies, which is a good thing, because they will disappear fast 🙂 heheh Hope you enjoy!
Chocolate Chip Cookie Cups with Almond Buttercream Frosting
- Preheat oven to 350 degrees F. 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 and stir in chocolate chips.
- Spray mini-muffin tins thoroughly with non-stick cooking spray.Fill cups about 3/4 the way full with dough. Bake cookies 7-9 minutes, or until lightly golden (do not over bake!)
- Slightly hollow out the center by making small indentations in the center of the cookie. Do this as soon as they come out of the oven. Transfer to wire racks to let cool all the way.
- Now it’s time to make the almond buttercream frosting! Cream together butter and sugar. Add almond extract and 1 tbsp. milk. Add 1-2 more tbsp until desired consistency is achieved.
- Fill cookies with frosting, using a pastry bag or sandwich bag with the corner tip cut off.
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Chocolate Chip Cookie Cups with Almond Buttercream Frosting
Ingredients
- 2-1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup 2 sticks unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tsp coarse salt
- 2 tsp vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips
- Almond Buttercream Frosting see recipe below
- 1/2 cup 1 stick butter, softened
- 2-3 cups confectioners sugar
- 2 tsp almond extract
- 2-3 tbsp milk
- Cream together butter and sugar. Add almond extract and 1 tbsp. milk. Continue to add milk until your desired consistency is achieved.
Instructions
- Directions:
- 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 tbs dough. Bake cookies 7-9 minutes, or until lightly golden (do not overbake!)
- Slightly hollow out the center by making small indentations in the center of the cookie. Do this as soon as they come out of the oven.
- 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.
- DIRECTIONS FOR FROSTING
- Cream together butter and sugar. Add almond extract and 1 tbsp. milk. Continue to add milk until your desired consistency is achieved.
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Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Originally post July 2011
Post Updated May 2020
patwaldau says
i can attest to the AWESOMENESS of these. i was so sad when they were all gone. they were such a HIT with the kids at the party. thanks for sharing them (and the recipe) chef corey!