Patriotic Chocolate Chip Cookie Cups (Printer-friendly)

Bite-sized cookie cups with creamy frosting and patriotic sprinkles.

# What You 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 to prevent sticking.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
03 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution.
05 - Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
06 - Fold in semisweet chocolate chips by hand until evenly distributed throughout the dough.
07 - Scoop approximately 1 tablespoon of dough into each muffin cup. Press gently with fingers to create a shallow well in the center.
08 - Bake for 10-12 minutes or until edges are lightly golden. Do not overbake.
09 - Remove from oven and immediately press the center of each cookie down with the back of a spoon to reinforce the cup shape while warm.
10 - Let the cups cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
11 - Beat butter until smooth. Gradually add powdered sugar and milk alternately, mixing until fluffy. Stir in vanilla extract.
12 - Divide frosting into three equal portions. Tint one portion with red gel and another with blue gel, leaving one portion white.
13 - Pipe or spoon colored frosting into the cooled cookie cups. Top immediately with red, white, and blue sprinkles.
14 - Serve immediately or refrigerate until ready to serve to maintain frosting structure.

# Expert Tips:

01 -
  • These handheld treats are messier and more fun than a standard bar cookie.
  • The festive colors make them the star of any summer potluck spread.
02 -
  • Pressing the centers down while the cookies are hot is the only way to get a deep cup shape.
  • Gel food coloring provides vibrant patriotic colors without making the frosting runny.
03 -
  • Room temperature ingredients mix together more evenly and create a better rise.
  • Use a cookie scoop for uniform portions that bake at the same speed.

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