Chocolate chip cookie cups filled with cookie dough frosting!
Whenever I go to bake a batch of chocolate chip cookies it’s always a battle between my obsession with cookie dough and my love for warm chocolate chip cookies straight from the oven.
So typically what happens is I eat about half of the cookie dough straight from the bowl (no judging, please), and then I bake the rest of the cookies. As soon as all the cookies are baked, I miss the cookie dough, but it’s not like I could make cookie dough and not bake some cookies. You see, the struggle is real.
This recipe right here is the solution— now I can bake my cookie dough and eat it too!
The cookie cups are your standard chocolate chip cookie recipe, just baked in a mini muffin pan. The trick is to pull them out a little early so they fall in the middle, making room for the true star of this recipe:
Chocolate chip cookie dough frosting!
I knew it existed, I’ve seen other people make it, but for some reason this was my first time trying chocolate chip cookie dough frosting. And, wow. It’s pretty much life-changing. Why did I wait so long??
Sure, these cookie cups are more work than baking up a batch of chocolate chip cookies, but they’re so much more fun! A little bite of cookie + dough, I mean, who can resist that?
And they’re just begging to come to your next party, potluck, or impromptu late night baking session.
Chocolate Chip Cookie Cups with Chocolate Chip Cookie Dough Frosting
Chocolate Chip Cookie Cups:
- 3/4 cup unsalted butter , room temperature (170 grams)
- 1 cup packed light or dark brown sugar (215 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup mini semi-sweet chocolate chips (112 grams)
Chocolate Chip Cookie Dough Frosting:
- 1/2 cup unsalted butter , room temperature (113 grams)
- 3/4 cup packed light or dark brown sugar (160 grams)
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour , see Note(60 grams)
- 1/2 teaspoon coarse salt
- 1/4-1/2 cup heavy whipping cream (60-125 ml)
- 1/2 cup mini semi-sweet chocolate chips (112 grams)
Make the cookie cups:
- Preheat oven to 350 degrees F. Grease a mini muffin pan.
- With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy, 2-3 minutes. Mix in the egg, then the vanilla. Add the flour, baking soda, and salt and mix until combined. Add the mini chocolate chips.
- Fill mini muffin pan cups half full. Bake until edges are golden but center is still soft, about 12-14 minutes. Let cool in the pan about 5 minutes, then carefully transfer to a wire rack to cool completely. Repeat with remaining dough.
Make the frosting:
- With an electric mixer, beat the butter and brown sugar until smooth and creamy, 2-3 minutes. Mix in vanilla. Mix in flour and salt. Add 1/4 cup heavy whipping cream and beat until smooth. If frosting is still too thick, add more cream 1 tablespoon at a time until desired consistency is reached. Stir in mini chocolate chips.
- Top cookie cups with the frosting and sprinkle additional mini chocolate chips on top, if desired.
- If you are concerned about consuming raw flour, you can toast it first before adding it to the frosting. Cook in a skillet over medium heat, whisking constantly, for about 6-8 minutes until lightly toasted. Let cool before using.
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