Introduction: Chocolate Pecan Toffee Mini Cookie Cups
These mini cookie cups have all the flavors perfect for the holiday season and are perfectly sized to share with family and friends!!
Step 1: Ingredients and Supplies
Cookie Cups-Yields 48 cookie cups
11 tablespoons unsalted butter, melted
2 cups dark brown sugar, packed
2 tablespoon pure maple syrup
1 teaspoon vanilla extract
3 large eggs
2 3/4 cups Unbleached All-Purpose Flour
1/4 teaspoon cinnamon powder
2 1/4 teaspoons baking powder
1 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup toffee baking bits
1/3 cup chopped pecans
Cream Cheese Whipped Frosting
8 oz cream cheese
2 cups heavy whipping cream
4 tablespoon sugar
2 tsp vanilla extract
toffee baking bits
24 cavity mini muffin pan
mini cupcake wrappers
handheld beater or stand mixer
piping bag or large ziploc bag
Step 2: Preheat Oven and Melt the Butter
Preheat the oven to 350 degrees Fahrenheit.
In a heatproof bowl, microwave the butter in 30 second increments until melted. Set aside to cool
Step 3: Cookie Cups: Add the Dry Ingredients
In a separate bowl, mix flour, salt, baking powder and cinnamon powder until combined
Step 4: Cookie Cups: Add the Wet Ingredients
Add the melted butter, dark brown sugar, eggs, vanilla, and maple syrup to the dry ingredients. MIx until well blended.
Step 5: Cookie Cups: Add the Chocolate Chips and Toffee Bits
Add the chocolate chips and toffee bits to the cookie dough. Mix until combined.
Step 6: Prepare to the Muffin Pan and Bake
Insert cupcake liners in each cavity. Place 1 tablespoon of cookie dough in each cavity. Top with pecans on top of cookie dough.
Bake for 15-17 minutes, or untl the edges turn golden brown and crisp.
Allow for the cookie cups to cool completely before removing from the pan. The middle of the cookies will sink in as they cool.
The cookie dough will make 48 cookie cups. Unless you have 2 mini muffin pans, the cookie cups will need to be baked in 2 batches.
If baking in 2 batches, place remainder of the cookie dough in the refrigerator until ready to use.
Step 7: Prepare Cream Cheese Whipped Frosting
Whip heavy whipping cream and sugar until stiff peaks form, using a handheld beater or stand mixer. Set aside
In a separate bowl, cream the cream cheese and vanilla until smooth, using a handheld beater or stand mixer.
Fold the whipped cream into the cream cheese mixture.
Transfer the frosting into a piping bag or large ziploc bag. Cut the corner off.
Step 8: Final Touches!
Pipe the frosting on top of each cookie cup. Top with chopped pecans, toffee bits, and a sprinkle of cinnamon powder.
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