Mini Chocolate Chip Cookie Cupcakes
Mini chocolate chip cookies baked in a muffin pan to look like cupcakes.
Ingredients
- 1 package of break-apart mini chocolate chip cookie dough 16 oz
- 1 mini muffin pan
- 40 mini paper baking cups
- 1 cup of semi sweet chocolate chips
- 1/4 cup of butter
- 1/4 of milk
- 2 tablespoons of confectionary/powdered sugar
- Colored sprinkles or other sprinkle decors
- Optional: pastry bag with star tip
Instructions
- Pre heat oven to 350 degrees F. Line a mini muffin pan with paper baking cups.
- Break apart the dough along the pre cut sections and roll into a ball. Place into the prepared muffin pan. Bake the cookies for 10 minutes or until golden brown. Cool the cookie cupcakes for about 5 minutes and then transfer to wire racks to cool completely. Repeat until you get the desired quantity.
For the frosting
- Melt the chocolate chips and butter in the microwave for 2 minutes (or until melted) on half power. Gradually beat in the sugar and milk until well blended. Refrigerate frosting for a half hour before ready to use.
- Pipe frosting onto each cupcake (or spread on) and decorate with sprinkle decors.
- Serve with or without the liners.
Notes
Bake time is about 10 minutes per pan.
Do not overcook - slightly underdone is ok as they will continue to cook a few minutes more once removed from the oven.
Do not overcook - slightly underdone is ok as they will continue to cook a few minutes more once removed from the oven.
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