Description
Delicious and festive Patriotic Chocolate Chip Cookie Cups topped with colorful frosting.
Ingredients
Scale
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (108g) brown sugar
- 1/4 cup (52g) sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups (260g) all purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 3/4 cup (125g) semi-sweet chocolate chips
- 3/4 cup (146g) chopped M&Ms
- 2–3 tbsp red, white and blue sprinkles
- 1/2 cup (112g) salted butter (for frosting)
- 1/2 cup (95g) shortening (for frosting)
- 4 cups (460g) powdered sugar (for frosting)
- 1 1/2 tsp vanilla extract (for frosting)
- 2–3 tbsp water or milk (for frosting)
- Red gel icing color (for frosting)
- Sprinkles (for decoration)
Instructions
- Preheat oven to 350°F (176°C). Spray a cupcake pan with non-stick cooking spray.
- Cream butter and sugars together until light and fluffy, about 3-4 minutes.
- Mix in egg and vanilla extract.
- Combine the flour, baking soda, cornstarch, and salt in a medium-sized bowl, then add to the butter mixture. Mix until well combined and a dough forms.
- Stir in the chocolate chips, M&Ms, and sprinkles. Dough will be thick and a bit sticky.
- Make balls of about 2 tbsp of dough. Press cookie dough into the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
- Bake for 10-12 minutes, or until edges are just golden. If they look a little undercooked in the center, that’s ok. They’ll continue to bake as they cool and firm up.
- Remove from oven and allow to cool mostly in the pans, then remove to a cooling rack. If the centers aren’t cupped enough, use the bottom of a tablespoon to press the center down a bit while still warm.
- To make the frosting, beat the butter and shortening together until smooth.
- Slowly add half of the powdered sugar and mix until smooth.
- Add the vanilla extract and 1-2 tablespoons of water or milk and mix until smooth.
- Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed.
- Split the frosting into two bowls and color one bowl with red gel icing color.
- Put the two colors of frosting into two separate smaller piping bags, then put both piping bags side by side in a larger piping bag fitted with a piping tip.
- Pipe the frosting into the cookie cups and top with sprinkles.
Notes
- Make sure ingredients are at room temperature for best results.
- Store cookies in an airtight container to maintain freshness.
- Customize sprinkles based on the occasion.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg