Sprinkle Chocolate Chip Cookie Cups
Mini cookie cups filled with vanilla buttercream and topped with rainbow sprinkles.
Servings: 24 servings
Ingredients
- Sprinkle chocolate chip cookie dough
- 1 cup unsalted butter at room temperature
- 4-5 cups Kroger confectioners' sugar
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
- pinch salt
- Extra Kroger rainbow sprinkles for decorating
Instructions
- Preheat the oven to 350°F (175°C) and grease a 24-cup mini muffin tin with nonstick spray.
- Fill each mini muffin cup about halfway with the sprinkle chocolate chip cookie dough.
- Bake for 12–14 minutes, until the edges are golden brown and centers are still soft.
- Let the cookie cups cool in the pan for about 5 minutes, then transfer carefully to a cooling rack to cool completely; the centers will sink slightly, which is normal.
- While the cookie cups cool, make the vanilla buttercream: beat 1 cup room-temperature unsalted butter on medium speed until creamy, about 2–3 minutes.
- With the mixer on low, add 4 cups confectioners' sugar, 1/4 cup heavy cream, 2 teaspoons vanilla extract, and a pinch of salt; then increase speed to high and beat 2–3 minutes until smooth.
- If the frosting is too thin, add an additional 1/2–1 cup confectioners' sugar and beat again; if too thick, thin with extra heavy cream 1 tablespoon at a time.
- Pipe or spoon the buttercream into the cooled cookie cups and top with extra rainbow sprinkles, then serve.
Equipment
- 24-cup mini muffin tin
- Nonstick cooking spray
- Stand mixer or handheld mixer
- Mixing Bowl
- cooling rack
- Piping bag or spatula
Notes
- Use a 24-cup mini muffin tin to make about 24 cookie cups.
- Let cookie cups cool completely before filling to prevent melted frosting.
- Adjust confectioners' sugar to reach desired frosting consistency.
- Add extra heavy cream 1 tablespoon at a time when thinning frosting.