Sprinkle Chocolate Chip Cookie Cups
Recipe from Two Peas and Their Pod
Sprinkle Chocolate Chip Cookie Cups made in a mini muffin pan and topped with frosting! A fun and delicious dessert for any occasion!
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter at room temperature
- 4 - 5 cups Kroger confectioners' sugar
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Extra Kroger Rainbow Sprinkles for decorating
Preheat the oven to 350 degrees F. Grease a 24-cup mini muffin tin with nonstick cooking spray. Fill the cups half full with the sprinkle cookie dough. Bake for 12-14 minutes, or until the edges are golden brown, but the center is still soft. Let the cookies cool in the pan for about 5 minutes, then carefully transfer to a cooling rack to cool completely. The middles will sink and that is ok. Repeat with remaining dough.
While the cookie cups are cooling, make the vanilla buttercream frosting. Using a stand mixer or handheld mixer, beat the butter on medium speed until creamy, about 2-3 minutes. With the mixer on low, add 4 cups confectioners' sugar, the heavy cream, and vanilla extract. Turn up the speed to high and beat for 2-3 minutes or until frosting is smooth. If the frosting is too thin, add 1/2-1 cup more confectioners' sugar and beat again. If the frosting is too thick, you can thin it out with a little extra heavy cream. Only add 1 tablespoon at a time.
Pipe the frosting onto the cookie cups and decorate with additional sprinkles. Serve and enjoy!