Chocolate Chip Cookie Cups with Almond Buttercream Frosting
Servings: 24
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.