Chocolate Chip Cookie “Cupcakes”

These little babies are so good that they’re practically sinful. I could eat several at once, but I have to remind myself that one “cupcake” is equal to 2 cookies so that I don’t eat the whole pan.

I use mini chocolate chips in these cookies. I’ve tried them with regular chocolate chips and just trust me, the mini’s are better!

If you really want to be naughty then you can top them off with Reese’s Peanut Butter Cups.

Chocolate Chip Cookie “Cupcakes”

• 1 cup butter, at room temperature
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 teaspoons baking soda
• 1/2 teaspoons salt
• 1 cup Mini chocolate chips (do not substitute with regular chocolate chips)
• Reese’s Peanut butter cups (optional)

Directions:

1. Pour butter and sugars into the bowl of a stand mixer. Cream together.
2. Add eggs.
3.  Add vanilla and cream together very well.
4. Add 1 cup of flour and mix.
5. Scrape the sides of the bowl as needed.
6. Add 1 cup flour, baking soda and salt and mix.
7. Add final cup of flour and mix until just combined.
8. Add chocolate chips and mix.
9. Preheat oven to 350 degrees.
10. With a cookie scoop, scoop cookies into a muffin tin.
11. Lightly press the cookies down so that the tops are flat.
12. Add another cookie scoop on top of each cookie in the muffin tin. (So there should be two cookie scoops per cup.)
13. Bake for about 12 minutes. Cookies should be white and soft. Do not let the edges start to turn golden.
14. Remove from oven and gently press a Reese’s cup into the center of each cookie if desired.

Chocolate Chip Cookie “Cupcakes”

Ingredients

• 1 cup butter, at room temperature
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 teaspoons baking soda
• 1/2 teaspoons salt
• 1 cup Mini chocolate chips
• Reese’s Peanut butter cups (optional)

Directions

1. LSC: Pour butter and sugars into the bowl of a stand mixer. Cream together.
2. C: Add eggs.
3. LSC: Add vanilla and cream together very well.
4. LSC: Add 1 cup of flour and mix.
5. C: Scrape the sides of the bowl as needed.
6. LSC: Add 1 cup flour, baking soda and salt and mix.
7. LSC: Add final cup of flour and mix until just combined.
8. LSC: Add chocolate chips and mix.
9. C: Preheat oven to 350 degrees.
10. C: With a cookie scoop, scoop cookies into a muffin tin.
11. LSC: Lightly press the cookies down so that the tops are flat.
12. C: Add another cookie scoop on top of each cookie in the muffin tin. (So there should be two cookie scoops per cup.)
13. C: Bake for about 12 minutes. Cookies should be white and soft. Do not let the edges start to turn golden.
14. C: Remove from oven and gently press a Reese’s cup into the center of each cookie if desired.