Football Cookie Cups
Football Cookie Cups make the perfect Superbowl dessert. Sugar cookie cups are filled with chocolate and topped with buttercream and a chocolate almond football.
Equipment
- Wilton tip #233 for the grass
Ingredients
- ½ cup unsalted butter 1 stick, 113g, room temp
- ½ cup granulated sugar 100g
- ¼ cup light brown sugar 50g
- 1 large egg room temp
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Buttercream:
- ½ cup unsalted butter 1 stick, 113g, room temp
- 3 cups powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon pure vanilla extract
- Green food coloring
For the chocolate almonds:
- 22 almonds
- ¾ cup milk chocolate or dark, for dipping the almonds + to add to cookie cups
- 2 tablespoons melted white chocolate
Instructions
- Preheat your oven to 350°F/180°C, and lightly spray a mini muffin pan with non-stick cooking spray.
- In a large bowl, using a hand electric mixer, beat the butter with the sugars until light and creamy. Then add the egg and vanilla extract and beat until combined. Finally, add flour, baking powder, and salt, and beat again at low speed until just combined.
- Using a small cookie scoop, divide the cookie dough between 22 of the cookie cups. Bake for 12 minutes. Remove from the oven, and while the cookies are still warm, push down the centers using a measuring teaspoon so that there is room to add melted chocolate.
- Melt chocolate in the microwave or in a double boiler. Add about 1 teaspoon of melted chocolate to each cookie cup. Allow to set before adding frosting. Place the cookie cups in the freezer to speed up the process.
Make Buttercream:
- In a large bowl, using an electric hand mixer, beat the butter until creamy and then gradually add the powdered sugar. Add the milk, vanilla, and food coloring and beat again. You can adjust the consistency of the frosting if needed by adding more powdered sugar or milk.
Create Chocolate Footballs:
- Dip each almond into the remaining melted chocolate and allow the chocolate to set.
- Add the buttercream to a piping bag fitted with a grass tip and pipe frosting into each cooled cookie cup. Top with almond footballs, then melt white chocolate and add to a piping bag with a #3 tip. Pipe on the lines to create footballs.
Notes
- Add Some Peanut Butter: Instead of filling the cups with melted chocolate, use a miniature Reese’s Cup to fill that space instead.
- Skip the Chocolate: Fill the cookie cups with buttercream instead of melted chocolate if you like.
- For Grass: Skip the buttercream if you like, and use green dyed coconut flakes. You can also use buttercream AND coconut flakes. The more the merrier when it comes to cookie cup decorations.
- Measure Correctly: When baking it’s important to measure all of the ingredients accurately. Use a digital scale to measure your ingredients, or check out these tips for getting ingredient measurements right.
- Go Slow with Powdered Sugar: If you add it all in at once and turn on the mixer, you’ll create a sugar storm! Add just a little bit at a time and mix at low speed.
- You Will Make 22: A mini muffin pan will have 24 spots, but you will leave 2 of them empty for this recipe.
Nutrition
Serving: 1cookie cup | Calories: 231kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 125mg | Potassium: 53mg | Fiber: 1g | Sugar: 26g | Vitamin A: 271IU | Calcium: 17mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/football-cookie-cups/