I'm bringing out a recipe from our long time favorites! These miniature cups made with chocolate chip cookie dough are filled with a cream cheese frosting, then topped with M&M's. It's a bite sized treat that will bring the biggest smiles to kids and adults alike! My oldest son used to take these to school for his birthday treat. They are especially easy to make now with a gluten free chocolate chip cookie dough you can find in the refrigerated section, or a boxed mix. I can't think of a single kid that would turn these down!
Mini Chocolate Chip Cookie Cups
Makes 1 dozen
1 package refrigerated GF chocolate chip cookie dough OR 1 box cookie dough mix
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla
1 1/4 cups powdered sugar
Mini M&M's, optional
If using a box mix, prepare cookie dough according to package directions. Take a small scoop of dough (about 1 tablespoon) and press onto the bottom and up the sides of each of 12 ungreased miniature muffin cups. Bake at 350°F for 8-10 minutes or until lightly browned (they will still be a little gooey in the middle). Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing to a wire rack to cool completely. In a small mixing bowl, beat the cream cheese and butter until blended. Add vanilla. Gradually beat in powdered sugar. Spoon or pipe into cooled cookie cups. Top with M&M's if desired. Store in the refrigerator.
Step-by-step tutorial:
Gather your ingredients. You will need gluten free chocolate chip cookie dough. There are some great options out there now. You can use a dough from the refrigerated section, or mix up a batch with a boxed mix (Pillsbury and Betty Crocker both have good ones). You will also need cream cheese, butter, vanilla, powdered sugar, and mini M&M's if desired, but highly recommended!
If using a box mix or your own recipe, make the chocolate chip cookie dough according to package directions. Press about 1 tablespoon into 12 ungreased miniature muffin cups.
Press down onto the bottom and up the sides. Bake at 350°F for about 8-10 minutes, or until lightly browned. You will want them soft in the middle. While they are baking, make the frosting. Beat together 4 ounces cream cheese and 2 tablespoons butter.
Beat in 1/2 teaspoon vanilla. Gradually add 1 1/4 cups powdered sugar and beat until smooth. Place the frosting in a piping bag or sandwich zipper bag if desired. I use a tall drinking glass to hold the bag while I fill it with a spatula.
When you remove the cookie cups from the oven, immediately reshape the puffy cups with the handle of a wooden spoon, pressing in and swirling around to get the cup shape back.
The middles will seem a little doughy, but it's the perfect time to reshape and get that hollow center for the frosting!
After cooling 5 minutes, twist each cup and pull out. They should come pretty easily if you do it at the right time. Allow them to cool completely on a wire rack or parchment paper.
Using a piping bag, fill each cup with the cream cheese frosting.
You will have enough frosting to give them each a good amount, including a swirl up top.
Aren't they the cutest little gems you've ever seen?
Now, if you'd like to add some color and texture, topping with mini M&M's is really fun. You could also top with sprinkles or other candies. Be creative!
There is not a kid I know that wouldn't get excited about having one of these!
Enjoy right away, or you can store any left in the refrigerator. They are also great cold. It's a perfect bite-sized goodie that will become a new favorite dessert!
Recipe Source: Shanna's recipe box