Chocolate Chip Cookie Cups 🎄 31 Days of Cookies

The quintessential chocolate chip cookie gets a quick makeover by baking them in a muffin tin and filling each little cup with mocha buttercream. Pour yourself an ice-cold glass of milk and enjoy these yummy delights!

Ingredients

For the cookie cups:
½ cup butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 ½ cups flour
1 package mini chocolate chips (reserve ¼ cup for topping cookie cups)

For the frosting:
½ cup butter
¾ cup cocoa powder
2 tbsps strong brewed coffee
1 tsp rum extract
2 ½ – 3 cups powdered sugar
1 tbsp heavy cream

Directions

Preheat oven to 375° F. Cream butter and sugars together in a mixer. Add in egg, vanilla, baking soda, and salt. Mix until creamy, then slowly incorporate the flour. Once the batter is thick, stir in mini chocolate chips. Be sure to set aside ¼ cup for topping the cookie cups.

Coat a mini muffin tin with baking spray. Press 2-inch balls of dough into muffin tin, leaving an edge around each cookie cup. Bake at 375° for 10-12 minutes or until dough is cooked in the center. Remove from the oven and immediately press centers gently. Allow to cool. While cookies are cooling, whip butter, powdered sugar, cocoa powder, heavy cream, rum, and coffee in a mixer with the beater attachment. Whip for 3-5 minutes until frosting is smooth and silky.

Remove from muffin tin and pipe with mocha buttercream. Sprinkle mini chocolate chips on top and serve with a cold glass of milk.