Here’s a rephrased version of your content:
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**This post is sponsored by White Lily.**
Last year, Curtis asked me to make peanut butter cookie cups, which turned out to be a hit. Since then, he’s been talking about chocolate chip cookie cups too (he even drew me a little diagram!). So, of course, I had to make them as well.
I whipped up a batch a few months ago, shared them with friends, and they were an absolute success! I’m so excited to finally share the recipe with you.
These chocolate chip cookie cups are topped with frosting (or icing—whichever you prefer to call it). Naturally, I couldn’t resist adding a fun unicorn frosting touch. What do you think?
### Let’s Get Started
First, we begin with the flour—my go-to ingredient for baking. I always start by mixing the dry ingredients together.
Next, I cream together the butter and sugars, followed by the vanilla extract and egg. Then, I gradually incorporate the flour mixture in two batches. Be careful not to overmix!
Once that’s done, fold in the miniature chocolate chips. Mini chips work best since the cookie cups are small.
Spray your nonstick muffin pan and use a cookie scoop to portion out evenly sized dough balls into the pan. No need to press them down; they’ll bake perfectly domed, making them ideal for frosting!
### Making the Frosting
Start by creaming butter in a stand mixer. Gradually add powdered sugar in small batches (don’t dump it all in at once!). Once fully combined, add milk one tablespoon at a time, then mix for 5–6 minutes until light and fluffy.
Divide the frosting into separate bowls to mix in your desired colors. Aren’t the colors so pretty?
To set up your piping bags, place them inside cups for easy filling. Use an angled spatula to transfer the frosting into the bags, secure the tops with rubber bands, and snip the ends. Then, place the smaller bags into a larger piping bag with your chosen tip. I planned to fit four colors, but three worked best.
### Frosting the Cookie Cups
Now it’s time to frost! Grab your baked cookie cups and start decorating. It might take a little practice to get the hang of applying even pressure on the piping bag, but you’ll get there.
These cookie cups are absolutely irresistible! I can’t wait to make them again. A couple of my friends can’t stop talking about them, and even Curtis gave them his seal of approval.
Thank you for supporting the brands I work with, like White Lily! Collaborations like this allow me to keep sharing my favorite recipes here on *The Little Kitchen.*
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