Side Pannel
Chocolate Chip Cookie Tarts With Vanilla Buttercream Filling
Chocolate Chip Cookie Tarts With Vanilla Buttercream Filling
- Recipe Submitted by maryjosh on 10/21/2016
Ingredients List
- For the Cookie
- 16 Tablespoons (8 Ounces) Unsalted Butter, Softened
- ¾ Cup (5.625 Ounces) Light Brown Sugar
- ½ Cup (3.5 Ounces) White Sugar
- 1 Large Egg
- 1 Teaspoon Pure Vanilla Extract
- 2 and ½ Cups (11.25 Ounces) White All-Purpose Flour
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Cups Chocolate Chips
- For the Buttercream
- 11 Tablespoons (5.5 Ounces) Butter. Softened
- 5 and ½ Cups (22 Ounces) Powdered Sugar
- 6 Tablespoons Milk
- 1 Teaspoon Pure Vanilla Extract
- Additional Chocolate Chips for Topping
Directions
In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream together the butter and sugars for 1 minute. Scrape down the sides of the bowl. Add in the egg and vanilla and beat until the egg is completely mixed in. Add in the flour, baking soda and salt and stir just until the dough comes together. Stir in the chocolate chips.
Press the dough into the bottom and up the sides of each mini tart pan. It takes approximately 5 tablespoons of dough to fill a 4.75" tart pan. The dough should be about ¼ inch thick. Cover and refrigerate the tarts for one hour or up to overnight.
Preheat the oven to 350 degrees.
Place the mini tarts on a cookie sheet (while still in the tart pans). Bake the tarts for 15-17 minutes or until the edges are golden brown. They may puff up a bit while baking but the middle will sink down once it is removed from the oven. Remove the baked tarts from the cookie sheet and place on a cooling rack. Once they are cool you can remove them from the tart pans.
For the Buttercream
In a large mixing bowl beat the butter until smooth and creamy. Beat in the vanilla extract. Add in 1 cup of powdered sugar alternating with 1 tablespoon milk and beat until smooth. Repeat with the remaining sugar and milk. Continue beating until the frosting is at desired consistency.
Place the frosting into a piping bag fitted with a 1M tip or any of your choosing.
Pipe the frosting evenly into the 12 mini tarts. Top with additional chopped chocolate chips if desired.
Press the dough into the bottom and up the sides of each mini tart pan. It takes approximately 5 tablespoons of dough to fill a 4.75" tart pan. The dough should be about ¼ inch thick. Cover and refrigerate the tarts for one hour or up to overnight.
Preheat the oven to 350 degrees.
Place the mini tarts on a cookie sheet (while still in the tart pans). Bake the tarts for 15-17 minutes or until the edges are golden brown. They may puff up a bit while baking but the middle will sink down once it is removed from the oven. Remove the baked tarts from the cookie sheet and place on a cooling rack. Once they are cool you can remove them from the tart pans.
For the Buttercream
In a large mixing bowl beat the butter until smooth and creamy. Beat in the vanilla extract. Add in 1 cup of powdered sugar alternating with 1 tablespoon milk and beat until smooth. Repeat with the remaining sugar and milk. Continue beating until the frosting is at desired consistency.
Place the frosting into a piping bag fitted with a 1M tip or any of your choosing.
Pipe the frosting evenly into the 12 mini tarts. Top with additional chopped chocolate chips if desired.
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