Slot machines playing their songs. Grandmothers squealing like school girls. Hypnotic flashing lights. Salty, yet sweet ocean breezes. Wood under your feet.
You have just been transported to Atlantic City, New Jersey.
I know what you’re thinking, “Wait, what? I thought I was reading a food blog.”
Don’t worry. This IS a food blog and you ARE reading a post about Chocolate Chip Cookie Cups.
Atlantic City just happens to be the first place I ever ate one of these scrumptious, chocolaty delights.
I remember going to Atlantic City with my parents, and since casinos and kids don’t mix, we had to find other entertainment options. Shopping and eating to be specific. My favorite was going to the “boat mall.” It was basically a shopping mall built on a pier that projected into the ocean. I thought it was the coolest thing ever. In this mall, was a bakery that sold among many other treats, chocolate chip cookie cups filled with fudgy chocolate icing. Oh, I can almost taste them! It was like a dream come true – a cookie shaped like a cupcake and on top of that, it had frosting!
Anyway, the mall as I knew it eventually closed and with it went the cookie cups. Of course over the years, I found cookie cups sold at a number of other establishments. By then I was older and it just wasn’t the same. You just can’t recreate nostalgia…or can you??
Sooo, that brings me to my epiphany that I could just make my own cookie cups reminiscent of days gone by. Hey, why not?
I decided not to fill them with icing, but to just frost the tops. You know, because some people prefer no frosting. I said SOME, not all and yes, believe it or not, they do exist.
With or without frosting, these Chocolate Chip Cookie Cups are packed with semi-sweet chocolate chips in a soft and chewy “cookie” that will not disappoint the sweet tooth in you.
To make this recipe, start by preheating your oven to 375º F and greasing 16 muffin pan cups. Since I have two 12-cup muffin pans, I used one in its entirety and the four middle cups of the second pan to ensure even baking.
Next, use a spoon (not a hand mixer or stand mixer) to mix all of the wet ingredients in one bowl. Be sure not to overmix.
Now mix the the dry ingredients in another bowl. Then add the dry ingredients to the wet ingredients to combine. Be very careful not to overmix as overmixing will result in a more dense, less chewy cookie. That’s why it’s best to mix the old fashioned way! Fold in the chocolate chips until evenly distributed.
Then fill each greased muffin cup with dough until all the dough is used and bake for 12-15 minutes until the tops no longer have that “wet” look and they are golden in color.
Transfer the pan to a hot plate or place on top of a cooling rack and let stand for 10-15 minutes as cookie cups will continue to set while they cool.
You can enjoy them now OR you can make the frosting while they cool a little bit longer.
For the frosting, start by beating butter until creamy. Add confectioners sugar, cocoa powder, milk and vanilla and beat again. Now you’re ready to ice your cookie cups. And yes, now you can eat them…enjoy!
- FOR THE COOKIES
- 2 sticks softened unsalted butter (16 tablespoons or 1 cup) + some for greasing the pan
- ⅔ cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups semi-sweet chocolate chips
- FOR THE FROSTING
- 2 sticks butter (16 tablespoons or 1 cup)
- 4 cups confectioners sugar
- 1 cup cocoa powder
- 2 teaspoons vanilla
- ¼ cup plus 2 tablespoons milk
- Preheat oven to 375º F.
- Grease 16 muffin pan cups (I used butter)
- Using a spoon, mix together butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Be careful not to overmix.
- In another bowl, combine flour, baking soda and salt.
- Use a spoon to mix into butter mixture, avoiding overmixing.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Fill each greased muffin cup with dough until all the dough is used.
- Bake for 12-15 minutes until the tops have set and they are golden in color.
- Transfer the pan to a hot plate or place on top of a cooling rack and let stand for 10-15 minutes as cookie cups will continue to set while they cool.
- To make the frosting, start by using a hand mixer to beat butter until creamy. Add confectioners sugar, cocoa powder, milk and vanilla and beat again. Store in refrigerator until ready to use.
- Ice cookie cups with chocolate frosting once they have cooled completely.
Craving more sweet treats? Try our Cake Mix Cookies and Cream Cupcakes and our Oatmeal Coconut Pecan Cookies. 🙂