I just did a post about a giant chocolate chip cookie I made, but that recipe makes enough cookie dough that you can ALSO make these chocolate chip cookie cups too!
You will need to follow the recipe from my giant chocolate chip cookie. Make the giant cookie first, and then use the remaining dough up by using small cookie scoop (or a large spoon) to scoop dough into a prepared 24 mini muffin pan. (Prepare it by spraying with non-stick baking spray). It will only use about 16-18 of the cavities. Pat center of dough down to form a bowl-shape (sunken in center, raised around the edges).
Bake for 12-15 minutes at 375 degrees F. Lessen time if using a non-stick pan. They will be golden brown. Cool in pan for 5 minutes and then remove from pan and place on rack and allow to cool face down until completely cooled.
Fill with 1/2 of the 1/2 batch of Amanda’s Vanilla Buttercream (but I added a touch of almond extract too). All of this is explained at the end of this post. I used a piping bag to fill them but you can also use a thick ziplock bag and cut one corner or just use an offset spatula if you do not have a piping bag. I added sprinkles for a festive, kid-friendly vibe 🙂
Happy Baking XOXOXO ~ Kristen