Gluten-Free Cookie Cups
Gluten-free cookie cups baked in a muffin tin with chewy chocolate chip edges and a golden crust. Fill them with your favorite frosting, top with sprinkles, and customize for any occasion. No chill time needed. They're perfect for birthdays, holidays, or any celebration!
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Ingredients
- 2½ cups (350 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) which contains xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170 g) unsalted butter - at room temperature
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 (100 g) large eggs
- 1 tablespoon (15 g) vanilla extract
- 1½ cups (270 g) chocolate chips
- 2 cups (452 g) frosting or buttercream - of choice
- ¼ cup (40 g) gluten-free rainbow sprinkles - optional
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Instructions
- Preheat the oven to 350°F (175°C). Grease 18 wells of a standard muffin tin with nonstick cooking spray or line with parchment liners.
- In a medium bowl, whisk together 2½ cups (350 g) gluten-free flour blend, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
- In a large bowl, cream ¾ cup (170 g) unsalted butter, 1 cup (200 g) brown sugar, and ½ cup (100 g) granulated sugar with an electric mixer for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Add 2 (100 g) large eggs and 1 tablespoon (15 g) vanilla extract. Mix until smooth.
- Add half of the dry ingredients to the butter mixture and stir until just combined. Add the remaining dry ingredients and stir until no streaks of flour remain.
- Fold in 1½ cups (270 g) chocolate chips.
- Scoop the dough into 2-3 tablespoon balls and place one in each greased muffin well. This should fill about 18 cups.
- Bake at 350°F (175°C) for 14-16 minutes, until the edges are golden brown and the centers are set but still slightly soft.
- While the cookies are still warm, use the back of a tablespoon or small rounded object to press an indentation into the center of each cup.
- Let the cookie cups cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely before decorating.
- Divide 2 cups (452 g) frosting or buttercream among the cookie cups and top with ¼ cup (40 g) gluten-free rainbow sprinkles.
Notes
- Flour: This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum. I cannot verify that other brands will work in this recipe.
- Measuring: For best results, weigh your gluten-free flour with a kitchen scale. If using cups, spoon the flour into the measuring cup and level it off with a knife to avoid packing.
- Frosting: Homemade or store-bought frosting both work for this recipe.
- Storage: Store unfrosted cookie cups in an airtight container at room temperature for up to 3 days. If frosted with a cream-based frosting, refrigerate for up to 5 days. Freeze for up to 2 months.
Nutrition
Calories: 390kcal | Carbohydrates: 59g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 258mg | Potassium: 35mg | Fiber: 2g | Sugar: 45g | Vitamin A: 296IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg
