Patriotic Chocolate Chip Cookie Cups (Print Version)

Festive chocolate chip cups with red, white, and blue frosting.

# What You'll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 3/4 cup brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 tsp vanilla extract
06 - 2 1/4 cups all-purpose flour
07 - 1/2 tsp baking soda
08 - 1/2 tsp salt
09 - 1 1/2 cups semisweet chocolate chips

→ Frosting & Decorating

10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar
12 - 2-3 tbsp milk
13 - 1 tsp vanilla extract
14 - Red gel food coloring
15 - Blue gel food coloring
16 - Red, white, and blue sprinkles

# How to Make It:

01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin thoroughly.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
03 - Beat in eggs one at a time, then mix in vanilla extract.
04 - In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
05 - Fold semisweet chocolate chips into the dough.
06 - Scoop about 1 tablespoon of dough into each muffin cup, pressing slightly to form a cup shape.
07 - Bake for 10-12 minutes, until lightly golden.
08 - Remove from oven and immediately use the back of a spoon to gently press down the centers to form a deeper cup shape.
09 - Cool the cookie cups in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Beat butter until smooth. Gradually add powdered sugar, alternating with milk, until fluffy. Mix in vanilla.
11 - Divide frosting into three portions. Leave one plain, tint one with red food coloring, and one with blue food coloring.
12 - Pipe or spoon frosting into cooled cookie cups. Decorate with red, white, and blue sprinkles.

# Expert Advice:

01 -
  • The combination of warm, chewy cookie and cool, creamy frosting is a total game changer.
  • They look incredibly impressive but are actually very simple to put together.
02 -
  • Pressing the centers down immediately after baking is crucial because the cookie sets quickly once it cools.
  • Wait for the cups to cool completely before frosting or the heat will melt the buttercream right off.
03 -
  • Chill the dough for 15 minutes if it feels too sticky to scoop cleanly.
  • Use a small cookie scoop to ensure every cup is the same size for even baking.

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