Chocolate Chip Cookie Cups with Frosting – almond buttercream, to be exact. Check out the recipe below!
You’re pretty intrigued by that title, right? Don’t worry…it’s down below!
But first…I think it’s time to get new running sneakers.
I woke up feeling rather energetic and ready for a run, so I dominated the treadmill with a 46 minute, 5 mile run. WOOT WOOT! However, my feet have been extremely sore since finishing the run. After going through my old posts, I realized that the last time I bought myself a new pair of running shoes was April 25th. Oops.
I really do like the way that these Asics Gel-1140 have held up; they have great arch support and lots of soft cushioning around the sole of the shoe. However, I’m not opposed to trying anything new…SO…
Any recommendations on running shoes out there? I tend to run on the balls of my feet, so I need something that will support that…
After running, I was in the mood for nothing but cereal so I prepped myself a quick bowl:
After eating, I got to work on finishing up the rest of my game-day desserts:
Of COURSE I had to go green…gotta represent my Jets today!!
These are so simple to make, yet so amazingly delicious! It’s just a basic chocolate chip cookie recipe, cooked inside a mini muffin tin.
Then you hollow out the centers just a bit before cooking to make room for the frosting. Mmmmm…nothing beats homemade frosting, am I right??
Instead of making a regular vanilla buttercream, I did my favorite switch-a-roo and substituted to make almond buttercream. If you’ve never tried it, please do. It will change your life.
Chocolate Chip Cookie Cups
with Almond Buttercream Frosting
- 2-1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tsp coarse salt
- 2 tsp vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips
- Almond Buttercream Frosting (see recipe below)
Preheat oven to 350 degrees. Mix together butter and sugars with electric mixer on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour and baking soda. Stir in chocolate chips.
Spray mini-muffin tins thoroughly with non-stick cooking spray. Fill muffin cups with about 2 tbsp dough, slightly hollowing out the center. Bake cookies 7-9 minutes, or until lightly golden (do not overbake!)
Transfer cookies to wire racks. Let cool completely, then fill with frosting, using a pastry bag or sandwich bag with the corner tip cut off.
Almond Buttercream Frosting
- 1/2 cup (1 stick) butter, softened
- 2-3 cups confectioners sugar
- 2 tsp almond extract
- 2-3 tbsp milk
Cream together butter and sugar. Add almond extract and 1 tbsp. milk. Continue to add milk until your desired consistency is achieved.
After making a good amount of the cookie cups, I still had some dough leftover, so I got a little creative…
Remember those cookies you saw last night? Well they aren’t just any chocolate chip cookie…
They’re candy-bar-filled chocolate chip cookies!
Specifically, Milky-Way filled chocolate chip cookies. After seeing the idea over on Picky Palate’s site, I became a little obsessed.
It’s a good thing I only made 8 of these cookies…since there’s only 2 left!
It’s almost GAME TIME…we’ll be heading out shortly to go back over to my parents’ house for the big Jets Game. Hopefully it’s as good as last week!!!