Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Generously grease a 24-cup standard muffin tin with non-stick spray. Do not use liners.
- Make the cookie dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Beat in the eggs one at a time until fully incorporated. Mix in the 1 tablespoon of vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and 1 teaspoon of salt.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until combined. Fold in the chocolate chips with a spatula.
- Divide dough into 24 even portions and roll into balls. Place one ball into each prepared muffin cup.
- Press each dough ball from the center outward and up the sides using your fingers or the back of a lightly greased small shot glass to form a cup shape with dough about 1/4-inch thick.
- Bake for 12-14 minutes until edges are golden brown. Centers will look soft.
- Let cool in the pan for 10 minutes, then gently loosen edges with an offset spatula and transfer to a wire rack to cool completely.
- Make the buttercream: In a clean bowl, beat the second portion of softened butter on medium-high speed for 3-4 minutes until pale and creamy.
- With mixer on low, gradually add the sifted confectioners' sugar. Add the 1 1/2 teaspoons vanilla, a pinch of salt, and 2 tablespoons of cream. Beat on medium-high for 2-3 minutes until fluffy.
- Add green food coloring a few drops at a time until desired shade is reached. Adjust consistency with more cream or sugar if needed.
- Transfer buttercream to a piping bag fitted with a tip or use a spoon. Fill each cooled cookie cup with a generous swirl of buttercream.
- Top each cup with a gold chocolate coin, pressing gently into the buttercream. Add optional sprinkles around the edges.
Notes
For easier handling, chill the cookie dough for 15-20 minutes if it's too sticky. If cookie cups puff too much in the center during baking, gently press the center down with a greased spoon immediately after removing from the oven. Use gel food coloring for vibrant frosting that doesn't thin out. Baked, unfrosted cookie cups can be stored in an airtight container at room temperature for 1-2 days or frozen for up to a month. Frost just before serving for best texture. Cream cheese frosting or stabilized whipped cream can be used as alternatives. If gold coins are unavailable, use yellow M&Ms, fruit leather, or drizzled yellow candy melts.