Mini Valentine Cookie Cups

PREP INGREDIENTS

1. Set out butter and eggs to reach room temp.
2. For accurate baking, measure flour and sugar in grams using a kitchen scale. No scale? Fluff the flour first then gently add spoonfuls of flour to your measuring cup. Then use a knife to level the flour with the top of the cup.
3. Measure out remaining ingredients.
4. In a medium bowl combine flour, baking soda, and salt. Set aside.

MAKE THE DOUGH

1. In the bowl of an electric mixer, cream together softened butter with brown and granulated sugar for 2 minutes.
2. Add vanilla and room temperature egg and beat for an additional 30-40 seconds.
3. Gradually beat in flour mixture on low until just combined.
4. Fold in chocolate chips.
5. For best flavor and chewiness from the cookies, store in an airtight container and refrigerate for 24 hours. In a hurry? Cover mixing bowl and place in the fridge for a minimum of 1 hour.
6. Frosting can be made in advance and stored in the fridge just like the cookie dough. Bring back to room temp before frosting your cookie cake. See blog post for additional make-ahead tips and tricks.

READY TO BAKE?

1. Preheat oven to 350°F and allow chilled dough to sit out until soft enough to scoop.
2. Lightly grease the mini muffin tin cups with butter to prevent sticking.
3. Use a 1 TBSP cookie scoop to place the perfect amount of dough in each cup. Stick to 1 Tablespoon of dough per cup for accurate bake time and prevention of spillover.
4. Use two muffin tins to make 34 cookie cups or work in batches, allowing the muffin tin to fully cool between uses.
5. Bake for 10-11 minutes until edges have just started to brown but centers still appear underbaked. Remove the muffin tray from the oven and use the bottom of a teaspoon measuring spoon to indent each little cookie "muffin" into a cup. Allow to cool completely before removing and decorating.
6. For easy removal, ensure that cookie cups have fully cooled then give each a little clockwise spin all the way round to make sure none of the sides are sticking. Then secure a cutting board or wire cooling rack over the top and flip them onto the board/rack. A plastic spoon is another way you can remove each cup from the muffin pan if preferred.

HOMEMADE FROSTING

1. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
2. Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, salt and a little bit of pink gel food coloring and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
3. Transfer to a piping bag with a closed star tip. Pipe a little swirl into each cooled cookie cup and (optional) decorate with valentine themed sprinkles. Enjoy!