Chocolate Pecan Toffee Mini Cookie Cups

These mini cookie cups have all the flavors perfect for the holiday season and are perfectly sized to share with family and friends!!

Cookie Cups-Yields 48 cookie cups

11 tablespoons unsalted butter, melted

2 cups dark brown sugar, packed

2 tablespoon pure maple syrup

1 teaspoon vanilla extract

3 large eggs

2 3/4 cups Unbleached All-Purpose Flour

1/4 teaspoon cinnamon powder

2 1/4 teaspoons baking powder

1 teaspoon salt

1 cup semisweet chocolate chips

1/2 cup toffee baking bits

1/3 cup chopped pecans

Cream Cheese Whipped Frosting

8 oz cream cheese

2 cups heavy whipping cream

4 tablespoon sugar

2 tsp vanilla extract

Garnish

chopped pecans

toffee baking bits

cinnamon powder

Supplies

24 cavity mini muffin pan

mini cupcake wrappers

handheld beater or stand mixer

piping bag or large ziploc bag

Preheat the oven to 350 degrees Fahrenheit.

In a heatproof bowl, microwave the butter in 30 second increments until melted. Set aside to cool

In a separate bowl, mix flour, salt, baking powder and cinnamon powder until combined

Add the melted butter, dark brown sugar, eggs, vanilla, and maple syrup to the dry ingredients. MIx until well blended.

Add the chocolate chips and toffee bits to the cookie dough. Mix until combined.

Insert cupcake liners in each cavity. Place 1 tablespoon of cookie dough in each cavity. Top with pecans on top of cookie dough.

Bake for 15-17 minutes, or untl the edges turn golden brown and crisp.

Allow for the cookie cups to cool completely before removing from the pan. The middle of the cookies will sink in as they cool.

Note:

The cookie dough will make 48 cookie cups. Unless you have 2 mini muffin pans, the cookie cups will need to be baked in 2 batches.

If baking in 2 batches, place remainder of the cookie dough in the refrigerator until ready to use.

Whip heavy whipping cream and sugar until stiff peaks form, using a handheld beater or stand mixer. Set aside

In a separate bowl, cream the cream cheese and vanilla until smooth, using a handheld beater or stand mixer.

Fold the whipped cream into the cream cheese mixture.

Transfer the frosting into a piping bag or large ziploc bag. Cut the corner off.

Pipe the frosting on top of each cookie cup. Top with chopped pecans, toffee bits, and a sprinkle of cinnamon powder.

Enjoy!!!