• Marnie

Brown Sugar Cookie Cups

Updated: Feb 1, 2021

I was trying to think of something "different" to make for Valentine's day. I wanted a cookie, but I also wanted something decadent, like frosting. These cookie cups filled the bill 100%! A crunchy on the outside, soft on the inside, sweet brown sugar cookie with vanilla buttercream frosting. The beauty of these cookies is you can make them how YOU like them! I used butterscotch chips but you can really use any - chocolate, white chocolate, peanut butter, or a combo! And you can add any flavoring to the frosting. I wanted to keep these pretty simple, and they were delicious! And combined with my sugar glass candy hearts, they're a perfectly fun Valentine's day dessert!

Here's how to make them:

For the cookies


  • 1 1/2 cups all-purpose flour, plus extra for rolling

  • 1 TSP baking powder

  • 1/4 TSP kosher salt

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1/2 cup packed brown sugar

  • 1 egg

  • 1 TSP vanilla extract

  • 1 cup butterscotch (or chocolate, peanut butter, etc) chips


  1. Preheat your oven to 350° F.

  2. Grease a 12-cup muffin tin (I like to use baking spray)

  3. In a medium bowl, whisk together the flour, baking powder and salt.

  4. In a large mixing bowl either with a stand mixer (with the blade attachment) or hand mixer, beat the butter and sugar together on medium speed for about 2 minutes.

  5. Add the egg and vanilla extract. Beat on medium speed until completely combined, scraping down the sides with a rubber spatula if needed.

  6. Add in the flour mixture and beat on low speed until it's just combined.

  7. Roll out the dough using your hands into 12 equal-sized balls and place them in the middle of each cup in the muffin tin. You don't have to shape them, they will adhere to the cups.

  8. Bake for about 15-17 minutes and remove from the oven. Make sure the centers are fully cooked.

  9. Using a shot glass or the back of a large spoon, press the middle down to make an indent for the frosting.

  10. Let them cool in the pan for 5 minutes, then carefully transfer the cookies to a cooling rack. Let cook completely before you frost them.

For the buttercream frosting


  • 1/2 cup (1 stick) unsalted butter, softened

  • 1  1/2 TSP vanilla extract (you can substitute any flavor extract you like)

  • 2 cups confectioners' (powdered) sugar, sifted

  • 2 TBS milk (you can use non-dairy. I like to use almond milk)

  • 3 drops food coloring, or as needed (optional)


  1. Cream the softened butter until it's smooth and fluffy with a hand mixer, a stand mixer using the paddle attachment, or a wooden spoon.

  2. Gradually beat in the confectioner's sugar until it's completely incorporated, then add in the vanilla extract.

  3. Add in the milk and beat for another 3-4 minutes.

  4. Add in the food coloring (if you use it) and beat for an additional 2-3 minutes until your desired color is reached.

  5. Pipe the frosting into the cooled cookie cups using a piping tip/bag and add sugar glass hearts, sprinkles or any decoration you like and enjoy!

Did you make these? Share pics in the comments!

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