- Yields: makes 24 'shots'
- Preparation: 60 minutes
Ingredients
- 1/2 cup (125mL) GAY LEA - Salted Butter, softened
- 1 cup (250mL) brown sugar, packed
- 1 tsp (5mL) vanilla extract
- 1 cup (250mL) all purpose flour
- 1 egg
- 1/4 tsp (1mL) salt
- 1/3 cup (75mL) mini chocolate chips
Filling
- 1/2 cup (125mL) GAY LEA - Salted Butter, softened
- 1/4 cup (50mL) white chocolate chips, melted
- 1 cup (250mL) icing sugar
Instructions
- Preheat oven to 350°F (180°C). Lightly butter a 24-cup, mini muffin pan.
- Beat butter with sugar until fluffy. Beat in egg and vanilla until well combined. Add flour and salt; mix until smooth. Stir in chocolate chips.
- Divide dough evenly between mini muffin cups. Bake for 12 minutes. Remove from oven and immediately use the end of a wooden spoon to make a hollow in the middle of each cookie cup. Bake for 4 to 5 additional minutes or until cups are golden but still soft looking. Cool for 5 minutes. Use a thin knife to carefully loosen cups from the muffin pan. Cool completely.
Filling
- Whip butter on medium speed for 3 minutes or until very white and fluffy. Beat in melted white chocolate. Add icing sugar; beat on low until combined. Increase speed to high and beat for 1 to 2 minutes or until fluffy. Divide filling between cups and smooth the top.
Tips:
- To melt white chocolate chips, place in a heatproof bowl over gently simmering water and stir until smooth.
- Replace white chocolate chips with 1/4 cup (50 mL) malted milk powder for a fun, soda-shop inspired filling.
- Cookies can be stored in an airtight container for up to 2 days or frozen for up to 1 month.
