Description
Festive chocolate chip cookie cups filled with swirled vanilla buttercream frosting and patriotic sprinkles for summer celebrations.
Ingredients
Scale
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup chopped M&M candies
- 2 tablespoons red, white, and blue sprinkles
- 1/2 cup salted butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 to 3 tablespoons milk or water
- Red gel food coloring
- Extra patriotic sprinkles
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a muffin pan.
- Beat butter, brown sugar, and granulated sugar until fluffy.
- Mix in egg and vanilla extract.
- Whisk flour, baking soda, cornstarch, and salt together.
- Combine dry ingredients with wet ingredients until dough forms.
- Fold in chocolate chips, chopped candies, and sprinkles.
- Press dough into muffin cavities to form cup shapes.
- Bake for 10 to 12 minutes until lightly golden.
- Cool cookie cups in the pan before transferring to a wire rack.
- Beat butter and shortening until creamy for the frosting.
- Add powdered sugar, vanilla, and milk until smooth.
- Tint half the frosting red with gel coloring.
- Pipe swirled frosting into cooled cookie cups.
- Top with patriotic sprinkles before serving.
Notes
- Do not overbake the cookie cups.
- Press centers down gently while warm if needed.
- Store in an airtight container for up to three days.
- Freeze unfrosted cookie cups for longer storage.