A long time ago my sister made a version of these cookies and I fell in love with them.  While her recipe is a close guarded secret, I’m going to share my version of it.

Chocolate Chip Cookie Muffins with Cream Cheese Frosting

Cookies:

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) butter; softened

1/2 cup granulated sugar

3/4 cup brown sugar

2 tsps Vanilla extract

1 egg

1 12-oz. bag mini semi-sweet chocolate chips

Frosting:

1 8-oz. package cream cheese, softened

3/4 cup (1 1/2 sticks) butter, softened

4 cups powdered sugar

2 tsps Vanilla extract

1 tbsp milk

Equipment needed:

Mixer, bowls, measuring cups and spoons, mini muffin tins, spatulas, piping bag with Wilton 21 tip or Ziploc bag, #40 cookie scoop (optional)

Instructions:

Step 1.  Preheat oven to 350 degrees and spray the mini muffin tins with baking/cooking spray.

Step 2.  Measure out all your ingredients.  It helps to have everything already measured because it makes mixing everything up easier and helps to identify if you’re missing an ingredient before you get started.

Step 3.  For the cookies:  In large mixing bowl, cream butter with the granulated and brown sugar until fluffy.

Step 4.  Add vanilla and egg; mix well.

Step 5.  Add flour, baking soda and salt; mix until incorporated.

Step 6. Add chocolate chips, mix well.

Step 7.  Using a #40 cookie scoop, scoop cookie dough into mini muffin tins.  Don’t have a #40 scoop?  No problem, simply roll the cookie dough into 1-inch balls and place them into mini muffin tins.

The tin on the left is hand-rolled, while the tin on the right is done using the 40 cookie scoop. Either way, these cookies will cook up perfectly.

Step 8.  Bake cookies for 15 to 17 minutes until lightly golden around the edges and starting to sink a little in the middle.  You want them to sink down a little bit, it makes it easier to pipe the frosting on them.

Step 9.  Allow cookies to cool for about 5 minutes and then remove from tins onto a cooling rack.

Step 10.  Time to make the frosting:  In a clean mixing bowl, mix cream cheese, butter and 1 cup of powdered sugar.  Start the mixer on low so you don’t end up with the cloud of sugar.  Mix until well combined.

Step 11.  Add 2 cups of powdered sugar and the vanilla; mix until combined.

Step 12.  Add final 1 cup of powdered sugar and milk, mix until combined.  Whip on high for about 30 seconds, this will make the frosting nice and light.

Step 13.  Fill piping bag with frosting.  Tip:  If you don’t have a piping bag, a plastic Ziploc bag can be used as a substitute.  Simply fill the Ziploc bag half full with frosting, squeeze it down to one of the ends of the bags and cutoff a small corner.  It’s a ready-made pastry bag.

The cookie on the left has been piped with a Ziploc bag, the cookie on the right has been piped with a piping bag and Wilton 21 tip

Step 14.  Decorate the tops of the cookies with sugar or sprinkles.

Step 15.  Serve and enjoy!