Description
White Red Cups Chocolate Chip Cookie is a soft and chewy dessert made with buttery cookie dough, filled with chocolate chips and colorful candy pieces, then topped with a smooth vanilla buttercream. These cookie cups are baked in a muffin pan to create a perfect cup shape, making them ideal for parties or everyday treats. The combination of textures and flavors creates a rich and satisfying bite every time.
Ingredients
Cookie Cups
3/4 cup (168g) unsalted butter, softened
3/4 cup (108g) brown sugar, packed
1/4 cup (52g) granulated sugar
1 large egg
2 tsp Watkins Clear Vanilla Flavor or Simply Organic Vanilla Flavor
2 cups (260g) all purpose flour
1 tsp baking soda
1 tsp cornstarch
1/2 tsp salt
3/4 cup (125g) semi sweet chocolate chips
3/4 cup (146g) candy coated chocolate pieces
2 tbsp red and white sprinkles
Vanilla Buttercream
1/2 cup (112g) salted butter, softened
1/2 cup (95g) vegetable shortening
4 cups (460g) powdered sugar
1 1/2 tsp Watkins Clear Vanilla Flavor or Simply Organic Vanilla Flavor
2 tbsp milk or water
Red gel food coloring
Extra sprinkles for topping
Instructions
• Preheat oven to 350°F (176°C) and grease a cupcake pan with nonstick spray
• Beat butter, brown sugar, and granulated sugar until light and fluffy for about 3 to 4 minutes
• Add egg and vanilla flavor, then mix until smooth and fully combined
• In a separate bowl, whisk flour, baking soda, cornstarch, and salt
• Gradually mix dry ingredients into wet mixture until a thick dough forms
• Fold in chocolate chips, candy pieces, and sprinkles evenly
• Scoop about 2 tablespoons of dough and press into each cupcake cavity, shaping into a cup
• Bake for 10 to 12 minutes until edges are lightly golden
• Remove from oven and gently press centers with a spoon if needed to maintain cup shape
• Let cookie cups cool in the pan before transferring to a cooling rack
• Beat butter and shortening together until creamy for the frosting
• Add half of powdered sugar and mix until smooth
• Mix in vanilla flavor and milk, then blend until creamy
• Add remaining powdered sugar gradually and mix until fluffy
• Divide frosting and color one portion red using gel food coloring
• Place both frostings into piping bags and pipe into cooled cookie cups
• Top with additional sprinkles before serving
Notes
Use room temperature butter and egg for best mixing results
Do not overmix the dough to keep cookies soft and tender
Chill the dough for 15 to 20 minutes if it feels too sticky
Store cookie cups in an airtight container at room temperature for up to 3 days
Refrigerate for longer freshness up to 1 week
Freeze unfrosted cookie cups for up to 2 months and frost after thawing
Adjust frosting consistency by adding more milk for softer texture or more sugar for thicker texture
You can substitute chocolate chips with white chocolate or dark chocolate for variation
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American