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Wow guests with Patriotic Cookie Cups—chewy, chocolatey bites topped with red, white & blue, perfect for 4th of July fun!
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup mini chocolate chips
- Toppings:
- 1 cup vanilla frosting store-bought or homemade
- Red white, and blue sprinkles
- Optional: patriotic M&M’s or mini flag picks for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture and mix until combined.
- Stir in the mini chocolate chips.
- Scoop about 1 tablespoon of dough into each muffin cup and gently press to flatten and create a slight well.
- Bake for 10–12 minutes or until edges are golden and centers are just set.
- While warm, press down the center of each cookie cup with the back of a spoon to form a deeper well.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, pipe or spoon frosting into the center of each cookie cup.
- Top with red, white, and blue sprinkles and other festive decorations.
Notes
- Make sure cookie cups are completely cool before frosting to avoid melting.
- Use a piping bag for cleaner frosting presentation.
- Cookie cups can be stored in an airtight container at room temperature for up to 3 days.