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+ servings
Mini Cookie Cups

Mini M&M Cookie Cups

These Mini MM Cookie Cups with Buttercream are sure to be a hit! Feel free to sub out the mini MMs for chocolate chips! If you want to make these Chocolate Chocolate Chip Cookie cups, add 1/4 cups cocoa powder. You can eat these as is or fill. I fill them with my All-Butter American Buttercream. You can easily place a chocolate kiss into the indention while the cookies are still warm or even use a chocolate ganache. You can also bake this in a cake pan for a big cookie! If you’re doing it this way, bake at 340 degrees F for 24-28 minutes.
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Course Dessert, Snack, Treats
Servings 64 mini cookie cups
Calories 86 kcal

Ingredients
 
 

  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 10 ounce Mini M&M's 1 package (or 1 10oz package chocolate chips)
  • 1/4 cup cocoa powder (optional)

Instructions
 

  • Preheat your oven to 375 degress F. If baking as one large cookie, preheat your oven to 340 degrees F. Lightly spray a mini muffin tin with non-stick spray.
  • In a small bowl, whisk together the flour, baking soda, and salt. **If you want to make these Chocolate Chocolate Chip Cookie cups, add 2/4 cups cocoa powder.**
  • With a stand or handheld mixer, cream the butter, both sugars, and vanilla together until creamy. About 2 minutes.
  • Scrape down the bottom and sides of the bowl. Add 1 egg and mix until incorporated.
  • Add the second egg and mix until incorporated. Scrape down the bottom and sides of the bowl.
  • Add the flour mixture and mix just until it starts to come together. You will still see some flour that's not fully mixed in.
  • Add the 10 ounce package of mini M&M's.
  • Mix again for 10 seconds. You don't want to crush the M&M's, you just want to incorporate them.
  • Scrape down the bottom and sides of the bowl to make sure everything is mixed in.
  • Scoop with a small cookie scoop or a heaping tablespoon into the mini muffin pan.
  • Bake for 9-10 minutes. You want to barely see color starting to form around the edges.
  • Remove from the oven and let cool in the pan for about 5 minutes. They will slightly sink in in the middle as they cool. This is good because that's where you can put the filling of your choice!
  • Remove from the pan and let completely cool on a cooling rack. They should come out of the pan easily. I take a steak knife and place it between the pan and the cookie, tilt the knife slightly and the cookie will pop right up.
  • Enjoy!
  • If you want to make these Chocolate Chocolate Chip Cookie cups, add 1/4 cups cocoa powder.
    Mini Cookie Cups
  • You can also bake this in a cake pan for a big cookie! If you’re doing it this way, bake at 340 degrees F for 24-28 minutes.

Notes

   

Nutrition

Serving: 1mini cookie cupCalories: 86kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 42mgPotassium: 16mgFiber: 1gSugar: 8gVitamin A: 107IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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