Sometimes it shocks me that I've filled three years of blog posts with my thoughts on food. But then I think about it a little more and realize I could fill 10 years of blog posts with my thoughts on food. I was once told in seventh grade that my brain was like an encyclopedia of food. I took that as a compliment. Somehow I think that wouldn't have gone over as well with the majority of seventh grade girls. To me Encyclopedia suggests some great knowledge. I may know more than some people, but mainly I think I just have a lot of opinions on food. Every food. Most ingredients. I've got something for ya.

For example, after a great deal of thought, I've come to the conclusion that icing makes the average cookie 10x better. Think about it: cookie cakes, Oreos, whoopie pies, Oatmeal cream pies, those cookies you get at Mrs. Fields with a 3:1 frosting to cookie ratio... you get the picture. Now, I'm not one to throw icing on just any old cookie. Sometimes I don't want icing. Most of the time I don't need icing. However, I'm fairly certain it almost always makes a cookie better (in moderation, Mrs. Fields).

Case in point, these little cookie cups. This is the kind of dessert you could make and have an entire room unanimously agree on. It's not just the cookie. It's that each bite delivers the perfect combination of cookie and icing. The recipe also makes about 65 cookies (I didn't count, that's entirely an estimate). This massive serving has been going strong since Thursday, and we even had friends over this weekend to help make a dent. I rely on the weekends to rid me of all extra baked goods. Why are these delicious things still in my kitchen?

Frosted Cookie Cups
Recipe from What Megan's Making

Cookie
Cups:
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter flavored shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
1 Tbsp water
2 cups mini chocolate chips
Frosting:
1 stick (1/2 cup) butter, softened
3 cups powdered sugar
2-4 Tbsp milk or cream
1 teaspoon vanilla extract
Directions
For the cookie cups: Preheat oven to 325. Spray 40-48 mini muffin tins with nonstick spray and set aside.
In a medium bowl stir together the flour, baking soda and salt and set aside. In a large bowl, beat together the shortening, granulated sugar, brown sugar and vanilla until creamy. Beat in the eggs, one at a time, then beat in the water. Add the flour mixture gradually, beating to combine. Stir in the chocolate chips. Spoon the dough into the mini muffin tins until 2/3 full. Bake 6-8 minutes, or until the tops just turn golden brown. Cool in tins for 5 minutes, then remove to a cooling rack to cool completely.
For the frosting: In a large bowl, beat together the butter, sugar and vanilla. Beat in the milk or cream, a little at a time, until the frosting is the desired consistency. Spoon frosting on top of cookie cups.



11 comments

Ellen B Cookery said... @ July 26, 2012 at 7:05 PM

Oh my gosh, these look fantastic!

Medeja said... @ July 30, 2012 at 1:38 AM

Cookies with frosting sounds good! And looks very tempting!

Yumgoggle said... @ July 30, 2012 at 10:20 AM

I totally agree! I love your cookie cups...I may want a double scoop of frosting, for me and my sweet tooth ;) Thanks for sharing!
Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours caught our attention! We have just recently launched a food photo submission gallery http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

Peter Block said... @ July 30, 2012 at 12:43 PM

love the idea. already sent it to my daughter to try.

ISO 22000 Certification said... @ July 31, 2012 at 4:53 AM

This looks amazing and unique. I can't wait to try this one out.

Sarah said... @ September 4, 2012 at 2:26 PM

Thanks so much! And a double scoop of frosting never hurt anything :) I'd love to take part in your site-it looks fantastic. I'll keep that in mind for future posts!

Sarah said... @ September 4, 2012 at 2:28 PM

Thanks, Peter! I hope she takes the hint and mixes up a batch for you sometime soon! I can't even tell you how many recipes my dad has passed my way as a not-so-subtle nudge for me to make over the years.

jennlerner said... @ December 4, 2012 at 12:35 PM

I'm living in Chile and go FOR DAYS with cravings about the food back home in the U.S. Made this for some of my expat girlfriends yesterday (in brownie form because I don't have a cupcake tray) and they absolutely loved it!!!! Thanks for the recipe, it was absolutely delicious!!! :)

Jody said... @ June 6, 2013 at 7:36 AM

Made these a while ago and are making them again today! We loved the taste of the cookie base, and its nice that it makes so many when feeding a crowd. Not to mention how cute they are! I didn't love the buttercream frosting, I did use milk though, so I am sure that is why it was runny. This time I am just using a store bought frosting, so I can be sure it will set up better. Thanks!

Ashlen said... @ May 8, 2014 at 2:49 PM

Is this a cake consistency or a cookie consistency? I'm looking for a copycat recipe of Mrs. Fields chocolate chip cupcake with frosting but everything I've been finding has been a cake consistency

Sarah said... @ May 8, 2014 at 2:55 PM

Ashlen - it's cookie consistency. I'm not sure what the Mrs. Fields chocolate chip cupcake tastes/looks like, but these are great if you're looking for cookie consistency. This cookie cake recipe is also one of my all-time favorites: http://www.mychocolatetherapy.com/2012/11/chocolate-chip-cookie-and-cream-tart.html

Post a Comment