Ingredients

The following ingredients have 17 Servings
  • 3/4 cup (168g) unsalted butter, room temperature
  • 3/4 cup (108g) brown sugar
  • 1/4 cup (52g) sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups (260g) all purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 3/4 cup (125g) semi-sweet chocolate chips
  • 3/4 cup (146g) chopped M&Ms
  • 2-3 tbsp red, white and blue sprinkles
  • 1/2 cup (112g) salted butter
  • 1/2 cup (95g) shortening
  • 4 cups (460g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • 2-3 tbsp water or milk
  • Red gel icing color
  • Sprinkles

Instruction

  • Preheat oven to 350°F (176°C). Spray a cupcake pan with non stick cooking spray. 2
  • . Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  • . Mix in egg and vanilla extract.
  • . Combine the flour, baking soda, cornstarch and salt in a medium sized bowl, then add to the butter mixture. Mix until well combined and a dough forms.
  • . Stir in the chocolate chips, M&Ms and sprinkles. Dough will be thick and a bit sticky.
  • . Makes balls of about 2 tbsp of dough. Press cookie dough into the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
  • . Bake for 10-12 minutes, or until edges are just golden. If they look a little undercooked in the center, that’s ok. They’ll continue to bake as they cool and firm up. 8. R
  • move from oven and allow to cool mostly in the pans, then remove to a cooling rack. If the centers aren’t cupped enough, use the bottom of a tablespoon to press the center down a bit while still warm. 9. To
  • ake the frosting, beat the butter and shortening together until smooth. 10. Sl
  • wly add half of the powdered sugar and mix until smooth. 11. Ad
  • the vanilla extract and 1-2 tablespoons of water or milk and mix until smooth. 12. Sl
  • wly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed. 13. Sp
  • it the frosting into two bowls and color one bowl with red gel icing color. 14. Pu
  • the two colors of frosting into two separate smaller piping bags, then put both piping bags side by side in a larger piping bag fitted with a piping tip. I used Ateco tip 844. 15. Pi
  • e the frosting into the cookie cups and top with sprinkles.