Description
These Patriotic Chocolate Chip Cookie Cups are soft, chewy, and filled with sweet vanilla frosting. Baked in a muffin tin and topped with red, white, and blue sprinkles, they’re a fun and festive treat for Independence Day, Memorial Day, or any summer celebration!
Ingredients
Cookie Cups:
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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3/4 cup mini chocolate chips
Toppings:
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1 cup vanilla frosting (store-bought or homemade)
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Red, white, and blue sprinkles
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Optional: patriotic M&M’s or mini flag picks for decoration
Instructions
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Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
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In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
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Mix in the egg and vanilla until smooth.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add dry ingredients to wet mixture and mix until combined.
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Stir in the mini chocolate chips.
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Scoop about 1 tablespoon of dough into each muffin cup and gently press to flatten and create a slight well.
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Bake for 10–12 minutes or until edges are golden and centers are just set.
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While warm, press down the center of each cookie cup with the back of a spoon to form a deeper well.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, pipe or spoon frosting into the center of each cookie cup.
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Top with red, white, and blue sprinkles and other festive decorations.
Notes
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Make sure cookie cups are completely cool before frosting to avoid melting.
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Use a piping bag for cleaner frosting presentation.
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Cookie cups can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg