Patriotic Chocolate Chip Cookie Cups (Printable)
Festive bite-sized cookie cups with colorful frosting.
# What You’ll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 3/4 cup brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 tsp vanilla extract
06 - 2 1/4 cups all-purpose flour
07 - 1/2 tsp baking soda
08 - 1/2 tsp salt
09 - 1 1/2 cups semisweet chocolate chips
→ Frosting & Decorating
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar
12 - 2-3 tbsp milk
13 - 1 tsp vanilla extract
14 - Red gel food coloring
15 - Blue gel food coloring
16 - Red, white, and blue sprinkles
# How To Make It:
01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin thoroughly.
02 - In a large bowl, cream together unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
03 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well blended.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
06 - Fold the semisweet chocolate chips into the dough using a spatula.
07 - Scoop approximately 1 tablespoon of dough into each mini muffin cup. Press the dough down slightly with your fingers to create a shallow well.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden.
09 - Remove the tin from the oven and immediately use the back of a spoon to gently press down the centers of the cookies to reinforce the cup shape.
10 - Allow the cookie cups to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
11 - Beat the softened butter until smooth. Gradually add powdered sugar, alternating with milk, until the frosting is fluffy. Stir in the vanilla extract.
12 - Divide the frosting into three separate bowls. Keep one bowl white, and tint the remaining two with red and blue gel food coloring.
13 - Pipe or spoon the colored frosting into the cooled cookie cups. Finish by topping with red, white, and blue sprinkles.
# Expert Tips:
01 -
- They are handheld and much less messy than serving a full dessert plate.
- The red white and blue colors make any table look instantly festive.
02 -
- Pressing the centers down immediately after baking is the secret to getting a deep well for frosting.
- Gel coloring prevents your frosting from becoming runny and difficult to pipe.
03 -
- If your dough is too sticky chill it in the fridge for 15 minutes before scooping.
- Use a small cookie scoop for uniform sizes that bake evenly.