Prepare to transform your ordinary cookie experience into an extraordinary culinary adventure! These Mini Chocolate Chip Cookie Cups are not just another dessert - they're a game-changing treat that will have everyone begging for more. Imagine the classic chocolate chip cookie reimagined as a perfectly portioned, adorably cute cup that's crispy on the edges and soft in the center. Whether you're hosting a party, looking for a crowd-pleasing dessert, or simply want to indulge your sweet tooth, these mini cookie cups are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookie cups
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Make sure to position the oven rack in the center of the oven for even baking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add 2 large eggs and 2 teaspoons of vanilla extract to the butter and sugar mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This will ensure that the dry ingredients are evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookie cups.
- Fold in 1 cup of mini chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Prepare a mini muffin tin by greasing it lightly with cooking spray or butter. This will help prevent the cookie cups from sticking.
- Using a cookie scoop or tablespoon, portion out the dough and fill each muffin cup about 2/3 full. This allows room for the cookie cups to spread as they bake.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set. Keep an eye on them to avoid overbaking.
- Once baked, remove the mini muffin tin from the oven and let the cookie cups cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Enjoy your Mini Chocolate Chip Cookie Cups warm or at room temperature. They can be stored in an airtight container for up to a week.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy base for your cookie dough.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookie cups.
- Use a Cookie Scoop: For uniform size and even baking, use a cookie scoop or tablespoon to portion the dough into muffin tins.
- Grease is Key: Thoroughly grease your mini muffin tin to ensure easy removal of the cookie cups.
- Cool Carefully: Let the cookie cups cool in the tin for 5 minutes before removing. This helps them set and prevents breaking.
- Storage Tip: Store in an airtight container at room temperature for up to a week, or freeze for up to a month for longer preservation.
- Serving Suggestion: Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert experience!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
