Upside Down Pear, click for home.
FacebookTwitterRSS FeedPinterest

Chocolate Chip Cookie Cups by @UpsideDownPear

San Diego was incredible and so much fun! It was awesome hanging out on the beach with my family, but now it’s time to go back to work. I wanted to make something for my new coworkers as a kind of “nice to meet you” gesture, so I decided to go with these chocolate chip cookie cups. I hope they go over well…I mean who doesn’t love a good chocolate chip cookie. Then I topped off the cups with some frosting and sprinkled some coarse sugar on top for some sparkle.

Chocolate Chip Cookie Cups by @UpsideDownPear

We flew into Michigan on Sunday, and I decided to bake these on Monday to take into work on Tuesday. Totally forgot that I didn’t have enough frosting to cover enough cups to take with me, so now I need to make a run to the store to pick up another tub. So now I’ve got a double batch sitting and taunting me on my counter until I’m able to finish them. The cookies cups themselves are amazing…they’re just prettier when finished. Definitely need to bring these in on Wednesday or there might not be enough to bring.

Chocolate Chip Cookie Cups by @UpsideDownPear

These would also be perfect as a birthday cake replacement. My brother doesn’t like cake too much, but he does love a good cookie. Next year, I’m thinking of making these for him (his birthday’s in June so he’ll just have to wait). Or I might bring them with me to Christmas gatherings. I’ll just top them with red and green sprinkles to make them more festive. If you’re hosting a Halloween party (and I can’t believe how soon that’s coming up), these would be perfect with along the cider and pumpkin goodies. With their soft center and crispy outside, no one will be able to resist!

Chocolate Chip Cookie Cups by @UpsideDownPear

Chocolate Chip Cookie Cups

  Chocolate Chip Cookie Cups
 
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Makes: 36 cups
 
Ingredients:
1 and 1/2 cups (3 sticks) of unsalted butter, room temperature
1 and 3/4 cups of granulated sugar
1 and 3/4 cups of brown sugar
2 tablespoons of vanilla
4 eggs, room temperature
4 and 1/2 cups of white whole wheat flour
3 teaspoons of baking powder
1 teaspoon of salt
1 cup of chocolate chips
3 cans of frosting
 
Directions:
1) Preheat the oven to 350° F and line a cupcake pan. I used silicone liners.
2) Cream the butter and sugar together in a stand mixer.
3) When the butter and sugar is a light fluffy mixture, add in the vanilla and eggs.
4) Slowly add in the dry ingredients, being careful not to overmix.
5) Fold in the chocolate chips, and then scoop batter into the cupcake liners and bake for 20 minutes.
4) Let the cups cool on a wire rack and then top with frosting.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
Want updates sent directly to your Inbox?

Subscribe by Email!