Chocolate Chip Cookie Cups with Almond Buttercream 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! These are the size of cupcakes and are always a big hit. Great for any holiday or birthday!
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?
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.
- 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)
- 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
- Preheat oven to 350 degrees.
- In a large bowl, with an electric mixer, cream together butter and sugars until light and fluffy, about 2 minutes.
- Mix in vinegar, eggs and vanilla until well blended.
- In a medium bowl, stir together the salt, baking powder, baking soda and flour until combined.
- Add the flour mixture gradually into the butter mixture, beating to combine.
- Mix in chocolate chips.
- Portion dough into balls and place in lightly greased jumbo muffin tin, filling each cavity about ⅔ full of dough.
- 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).
- 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.
- Let cool completely in the pan.
- 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.
- Transfer cookies to working surface you prefer to frost.
- Cream together butter and sugar.
- 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).
- 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).
- Frost the cookie cups (I used Wilton 1M piping tip) once they are completely cooled.
- Pipe the icing/frosting in high, swirling mounds into the crater/indentation you made earlier and mound it on top, like frosting a cupcake.
- Place M&M's on top.
Recipe source: an original Wishes and Dishes idea
I’m loving your cookie cups! These look delish!
Thanks, Marie!! That’s so nice of you!
Oh my gosh! I love how stuffed full of almond buttercream they are! Almond is my favorite frosting flavor. M&M’s make them look so pretty!
Yes, they are pretty stuffed, aren’t they?! LOL
These cookie cups look amazing. But that buttercream?! I just want a big spoonful of that!
The frosting is unbelievable 🙂
YAYYY cookie cups!!! I love how pretty these are and that almond buttercream frosting-YUM!
It is like a cookie cake but in a mini form. Delicious!!! Those m and ms are super cute on top too!
You’re right – it really is!! Thanks Leah!
It’s not even 9am here yet, and I am already hungry for one of your cookie cups. You totally need to create a “death by chocolate” version! Chocolate chocolate chip cookie cups with chocolate frosting topped with chocolate chips. 🙂
Those look pretty amazing – my kids would be all over them!
Thanks, Cate! yes, they would be fun for kids – especially because of the M&M’s
I’m smitten with the almond butter cream!
It’s THE best!
OMG, how cute are those mini M&Ms?! And the almond buttercream looks amazing!
Thank you so much!
You had me at almond buttercream! These are very pretty and colorful! I totally agree that they are super cute!
I’d be happy with just a little bit of that almond buttercream. What delightful sweet treat!!
Of course the frosting is the best part!! Thanks, Lora!
How colorful! That’s one serious cookie!
Haha yes it is!!
Love these! I think cookie cups should become the new cupcakes. I like cookies more than cake anyway! 🙂 I would totally frequent a Cookie Cup Bakery if one existed near me, haha.
And these are reminding me, I made your Reese’s Pieces cookies and they turned out fabulously and were a big hit! 🙂
I am in total agreement with you on that one!
Oh and thanks for letting me know about the Reese’s cookies! How was the baking time? I know sometimes they take a little longer cuz they are kind of thick cookies.
Greetings from Niagara Falls!
Some desserts are just worth doing that 80’s Billy Blanks workout VHS tape (what, am I the only one who still has those around?)
Totally worth it!! Thanks for the pin!
I love the generous amount of frosting 😉 These look so good!
Generous, indeed 😉
Okay, I need to make some more cookie cups! All of yours look so good. Love the almond frosting!
I’ve been craving sweets so much the last few days, and these little cookie cups have me drooling all over my keyboard!!!
hahaha thanks Angie!
Oh mercy me! You had me at Almond Buttercream Icing …but then I saw that last photo of the cut into cookie cup and I cannot stand to look as these delectable creations on a computer screen any more – am thinking these need to happen! These are my fav of all you have made so far, Ashley!
I loaded these babies up with frosting – that’s for sure!! Thanks, Shashi!
Yum! I love this world of giant cookie cups! Especially with almond buttercream frosting. What a delicious pairing (:
Thanks! I almost didn’t do the almond, but decided to at the last minute.
This sounds crazy good! And that almond buttercream! Yes please!!
I love how colorful these are! Great looks, and I’ll bet the flavor is out of this world. Truly nice — thanks.
Thank you john!
Yum!!! I finally succumbed and got the large muffin tin for another recipe – good to know I can make these too in it 🙂 Much like shoes, it’s all about the cost per use factor 🙂
Exactly!! You got it!
I’m just loving all these cookie cup ideas! I have to make these the next time my grands come to visit.
Thanks! Glad you like them!
You had me at cookie cups the size of cupcakes. The frosting and M&M’s sealed the deal!!!
Thank you Jocelyn!
Another genius cookie cup creation! Mmmm… I just want to dive into that frosting!
Hahaha Dive away!
I’m loving the series and think it’s an awesome idea to make it a regular feature!
Oh man I love almond butter cream!!
Thanks for the recipe – these cookie cups look delicious 🙂
I NEED this almond buttercream in my life! Do you know how much I love using almond extract??? haha
These are just the cutest cookie cups ever. I want to try these for our next family get together.
Jumbo cookie cups?!! Wow, these look yummy! I love the mini m&m 😀
I want this for breakfast!
Can these be made in mini cupcake pans?
Yes just bake them for less time! Check on them every so often so they don’t burn 🙂
looks wonderful. can you tell me if I wanted to make these in a little muffin pan what would be the baking time. I need a lot of these little guys so I thought I could just “miniaturize” them. not sure if that’s a word. I am using the pan that would yield 20 small cupcakes. I need to know the time as I am not good adjusting pan sizes. thanks.
Thanks, Mary! I can’t say for sure as I’ve never made them small before, but I would check them at probably 13-15 minutes! I always check earlier to be sure because you can always bake them more, but once you overdo it then there’s no going back 🙁 Check them every couple of minutes with a toothpick to make sure they are baked through – the larger size takes a lot longer than they will in a miniature pan.