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Giant Chocolate Chip Cookie Cups recipe with Almond Buttercream Icing topped with mini M&M’s for a fun splash of color make for the perfect dessert for any occasion!  These are the size of cupcakes and are always a big hit. Great for any holiday or birthday!

Giant Chocolate Chip Cookie Cups recipe with Almond Buttercream Icing topped with mini M&M's for a fun splash of color make for the perfect dessert for any occasion.

Welcome once again to the wonderful world of giant cookie cups!  I have had a blast coming up with all different versions to make of these and hope you have had fun reading about them and drooling over the photos.  In case you missed it, I decided that I am going to make this a “thing” here on Wishes and Dishes by consistently providing you with new ideas for jumbo cookie cups.  So far, I have shared a Carrot Cake version, Sugar Cookie with Lemon Mousse, Peanut Butter and Jelly, and Pina Colada.  Which do you think was the best one?

Giant Chocolate Chip Cookie Cups recipe with Almond Buttercream Icing topped with mini M&M's for a fun splash of color make for the perfect dessert for any occasion

Today I’m sharing chocolate chip cookie cups filled with an almond buttercream icing (or frosting) and topped with mini M&M’s.  This was actually one of my original ideas that I had but hadn’t gotten around to making them until this past weekend.  I wasn’t quite sure what kind of frosting to pair with the chocolate chip cookie but it was well worth the wait – this almond buttercream was perfect!  I also knew that I wanted to incorporate mini M&M’s into these somehow, but wasn’t sure if I wanted them in the actual cookie dough or the frosting.  I’m happy with my choice as they are SUPER cute on top for some added color, don’t you agree?!  They are like mini cookie cakes and would be great for a birthday party.

Note:  You can get a jumbo muffin tin on Amazon if you don’t already have one.  They are also great for making bakery style muffins, etc.!  I also use these reusable Wilton cupcake decorating bag and decorating tips for piping on the frosting.

Giant Chocolate Chip Cookie Cups recipe with Almond Buttercream Icing topped with mini M&M's for a fun splash of color make for the perfect dessert for any occasion

Giant Chocolate Chip Cookie Cups recipe with Almond Buttercream Icing topped with mini M&M's for a fun splash of color make for the perfect dessert for any occasion

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Chocolate Chip Cookie Cups with Almond Buttercream Frosting
Prep time: 
Total time: 
Serves: 9 or 10, depending on size
 
Giant Chocolate Chip Cookie Cups recipe with Almond Buttercream Icing topped with mini M&M's for a fun splash of color make for the perfect dessert for any occasion!
Ingredients
Cookie cups:
  • ¾ cup (1.5 sticks) unsalted butter, room temperature
  • ⅔ cup packed brown sugar (light or dark)
  • ⅔ cup white sugar
  • 1 Tbsp white vinegar
  • 2 large eggs
  • 1 Tbsp vanilla
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 2¼ cups all-purpose flour
  • 1½ cups semi-sweet chocolate chips (regular or mini)
Frosting:
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups confectioners sugar
  • 2 tsp almond extract
  • 3 tbsp whole milk or whipping cream
  • plain mini M&Ms, for topping
(can also use 2 rolls of pre-made chocolate chip cookie dough - 16 oz each package)
Instructions
Cookie Cups:
  1. Preheat oven to 350 degrees.
  2. In a large bowl, with an electric mixer, cream together butter and sugars until light and fluffy, about 2 minutes.
  3. Mix in vinegar, eggs and vanilla until well blended.
  4. In a medium bowl, stir together the salt, baking powder, baking soda and flour until combined.
  5. Add the flour mixture gradually into the butter mixture, beating to combine.
  6. Mix in chocolate chips.
  7. Portion dough into balls and place in lightly greased jumbo muffin tin, filling each cavity about ⅔ full of dough.
  8. Bake about 20-22 minutes (check at 18 if your oven cooks hot) or until middle is mostly cooked (I had to put mine in a few more times to make sure they were done - a little gooey is still fine because they will cook in the pan a little bit more as they cool).
  9. As soon as you take them out of the oven, use something with a circular bottom (I use the bottom of an ice cream scoop or a tablespoon) to press into the middle of the cups and make craters. Whatever you use should be slightly less than the width of the cookie. If after making indentation, you realize the cookies are too gooey, stick them in the oven for a couple more minutes.
  10. Let cool completely in the pan.
  11. Run a butter knife around the edges of the cooled cookies to loosen and gently lift out. I didn't need to do this, I just pulled them out with my fingers.
  12. Transfer cookies to working surface you prefer to frost.
Frosting:
  1. Cream together butter and sugar.
  2. Add almond extract and milk/cream, one tbsp at a time until your desired consistency is achieved (may use a little more or less than 3 tbsp - mine was perfect right at 3).
  3. Transfer frosting to a piping bag, or make your own piping bag using a ziplock bag (put filling in bag, work it to the bottom of one corner, twist off the top and snip off a small bit of the corner).
  4. Frost the cookie cups (I used Wilton 1M piping tip) once they are completely cooled.
  5. Pipe the icing/frosting in high, swirling mounds into the crater/indentation you made earlier and mound it on top, like frosting a cupcake.
  6. Place M&M's on top.

 Recipe source:  an original Wishes and Dishes idea

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