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Dessert for 24

Mini Valentine Cookie Cups

These mini chocolate chip cookie cups bake in a muffin pan, cool, and receive a pink buttercream topping.

$0.27per serving $
86 minstart to table
24servings

AmericanVegetarianKid-friendlyBudgetDesserts

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 2 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 stick unsalted butter
  • 1/4 cup granulated sugar
  • 1/2 cup plus 2 tbsp packed light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup mini chocolate chips
  • 1 stick unsalted butter
  • 1 1/2 cups powdered sugar
  • 1 1/2 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • pink gel food coloring
  • assorted sprinkles (optional)

Steps

  1. Heat the oven to 350 F and grease a 24-cup mini muffin pan with cooking oil.
  2. Whisk the flour, cornstarch, baking soda, and salt in a medium bowl.
  3. Beat one stick of butter with both sugars, then beat in the vanilla and egg.
  4. Stir the dry mixture into the butter mixture, then fold in the mini chocolate chips.
  5. Press the dough into the muffin cups and bake for 10 to 12 minutes, until the edges are set.
  6. Cool the cookie cups in the pan for 20 minutes, then remove them.
  7. Beat the remaining butter with the powdered sugar, cream, vanilla, salt, and pink food coloring, then pipe it onto the cooled cups.

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