Chocolate Chip Cookie Cups with Cookie Dough Frosting
Prep time
Cook time
Total time
Chocolate Chip Cookie Cups with Cookie Dough Frosting: thick chocolate chip cookies baked in cupcake tin with egg-free chocolate chip cookie dough frosting.
Recipe type: Dessert
Serves: 24 cups
  • Cookie Cups:
  • ¾ cup unsalted butter, softened to room temperature
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • Cookie Dough Frosting:
  • ¾ cup unsalted butter, softened to room temperature
  • 1 cup + 1 Tablespoon packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 and ¼ cups all-purpose flour
  • ¾ teaspoon salt
  • 6 Tablespoons milk
  • 1 and ¼ cups mini chocolate chips
  • Mini Chips Ahoy cookies, for garnish (optional)
  1. Preheat oven to 350F degrees. Line two 12 cup muffin/cupcake pans with liners. Set aside.
  2. Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in the room temperature egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, gradually mix this dry mixture into the wet ingredients. Mix in the chocolate chips (the dough will be thick - this is OK).
  3. Press 1.5 Tablespoons of dough into each muffin liner. Bake for 11-12 minutes, removing from the oven when the edges begin to slightly brown and the centers still appear soft. Do not bake longer than 13 minutes - you want them to be a little soft. Allow cookie cups to cool completely before frosting!
  4. Make the frosting: With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk until mixture is fluffy. Gently fold in chocolate chips. Frost cooled cookie cups with the frosting. I used an ice cream scoop to mound it on top.
  5. Unfrosted cookie cups stay fresh covered at room temperature for 5 days. Frosted cookie cups must be stored in the refrigerator because of the frosting.
Recipe by Wishes and Dishes at