Frosted Cookie Cups

Sometimes it shocks me that I've filled three years of blog posts with my thoughts on food. But then I think about it a little more and realize I could fill 10 years of blog posts with my thoughts on food. I was once told in seventh grade that my brain was like an encyclopedia of food. I took that as a compliment. Somehow I think that wouldn't have gone over as well with the majority of seventh grade girls. To me Encyclopedia suggests some great knowledge. I may know more than some people, but mainly I think I just have a lot of opinions on food. Every food. Most ingredients. I've got something for ya.

For example, after a great deal of thought, I've come to the conclusion that icing makes the average cookie 10x better. Think about it: cookie cakes, Oreos, whoopie pies, Oatmeal cream pies, those cookies you get at Mrs. Fields with a 3:1 frosting to cookie ratio... you get the picture. Now, I'm not one to throw icing on just any old cookie. Sometimes I don't want icing. Most of the time I don't need icing. However, I'm fairly certain it almost always makes a cookie better (in moderation, Mrs. Fields).

Case in point, these little cookie cups. This is the kind of dessert you could make and have an entire room unanimously agree on. It's not just the cookie. It's that each bite delivers the perfect combination of cookie and icing. The recipe also makes about 65 cookies (I didn't count, that's entirely an estimate). This massive serving has been going strong since Thursday, and we even had friends over this weekend to help make a dent. I rely on the weekends to rid me of all extra baked goods. Why are these delicious things still in my kitchen?

Frosted Cookie Cups
Recipe from What Megan's Making

Cookie Cups:

2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter flavored shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
1 Tbsp water
2 cups mini chocolate chips

Frosting:
1 stick (1/2 cup) butter, softened
3 cups powdered sugar
2-4 Tbsp milk or cream
1 teaspoon vanilla extract

Directions

For the cookie cups: Preheat oven to 325. Spray 40-48 mini muffin tins with nonstick spray and set aside.

In a medium bowl stir together the flour, baking soda and salt and set aside. In a large bowl, beat together the shortening, granulated sugar, brown sugar and vanilla until creamy. Beat in the eggs, one at a time, then beat in the water. Add the flour mixture gradually, beating to combine. Stir in the chocolate chips. Spoon the dough into the mini muffin tins until 2/3 full. Bake 6-8 minutes, or until the tops just turn golden brown. Cool in tins for 5 minutes, then remove to a cooling rack to cool completely.

For the frosting: In a large bowl, beat together the butter, sugar and vanilla. Beat in the milk or cream, a little at a time, until the frosting is the desired consistency. Spoon frosting on top of cookie cups.