Edible Chocolate Chip Cookie Cups Recipe
Ingredients:
For the Cookie Cups:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips, plus extra for topping
For the Filling:
1 cup cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup whipped cream
Instructions:
Make the Cookie Dough:
Cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs and vanilla.
In another bowl, whisk together flour, baking soda, and salt.
Gradually mix the dry ingredients into the butter mixture until just combined. Stir in 1 cup of mini chocolate chips.
Shape the Cups:
Press the cookie dough into the cups of a greased muffin tin, forming a cup shape with a hollow center.
Chill in the refrigerator for 30 minutes.
Bake:
Preheat oven to 350°F (175°C).
Bake the cookie cups for about 12-15 minutes or until edges are golden.
Once removed from the oven, use a small spoon to press the centers down if they’ve puffed up. Allow to cool completely.
Prepare the Filling:
Beat cream cheese with powdered sugar and vanilla until smooth.
Fold in whipped cream until well combined.
Assemble:
Spoon or pipe the cream cheese filling into each cooled cookie cup.
Sprinkle additional mini chocolate chips on top for garnish.
Serve:
Chill in the fridge until ready to serve.
Prep Time: 20 minutes
Bake Time: 15 minutes
Chill Time: 30 minutes
Servings: Makes about 12 cookie cups
