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Mini Valentine Cookie Cups
5 from 9 votes

Mini Valentine Cookie Cups

These Mini Valentine Cookie Cups are fun and delicious! They're perfect for sharing and can be prepped in advance for an easy treat for school parties, office celebrations, and all your valentines day and galentines get togethers!

Prep Time
15 mins
Cook Time
11 mins
Additional Time
1 hr
Total Time
1 hr 26 mins
Servings: 34 cookie cups
Calories: 137 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ cups all-purpose flour 180 grams, unbleached
  • 2 tsp corn starch
  • ½ tsp baking soda
  • ½ tsp salt fine sea salt
  • 1 tick butter 113 grams, unsalted
  • ¼ cup granulated sugar (50 grams)
  • ½ cup light brown sugar 124 grams, 2 Tbsp packed
  • 1 tsp vanilla extract
  • 1 egg large
  • 1 cup mini chocolate chips
PINK VANILLA FROSTING
  • 1 tick butter 1/2 cup, unsalted
  • 1 ½ cups powdered sugar (180 grams)
  • 1-2 TBSP heavy cream
  • ½ tsp vanilla extract
  • ⅛ tsp salt
  • pink gel food coloring
  • Sprinkles optional, assorted

Instructions

PREP INGREDIENTS
    Cup of Yum
  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!

Notes

  • 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.
  • Nutrition Facts below are estimated per frosted cookie cup using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 137kcal (7%) Carbohydrates 18g (6%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 1g (5%) Trans Fat 0.2g (10%) Cholesterol 20mg (7%) Sodium 66mg (3%) Potassium 14mg (0%) Fiber 0.3g (1%) Sugar 13g (26%) Vitamin A 192IU (4%) Vitamin C 0.03mg (0%) Calcium 12mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 34 cookie cups

Amount Per Serving

Calories 137

% Daily Value*

Calories 137kcal 7%
Carbohydrates 18g 6%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 20mg 7%
Sodium 66mg 3%
Potassium 14mg 0%
Fiber 0.3g 1%
Sugar 13g 26%
Vitamin A 192IU 4%
Vitamin C 0.03mg 0%
Calcium 12mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.