1 cup butter, room temperature

1 cup brown sugar

½ cup white sugar

2 eggs

3 tsp vanilla

1 tsp baking soda

1 tsp kosher salt

2½ cups flour

2 cups semi-sweet chocolate chips

For Filling:

1 cup butter, room temperature

1 cup brown sugar

¼ cup milk

2 tsp vanilla

2 cups flour

1 tsp salt

⅔ cup mini chocolate chips, optional

Cookies:

Preheat oven to 350 degrees F.

Line 2 muffin tins with cupcake liners

In mixer cream together butter and both sugars. Add eggs and vanilla and mix until smooth.

Turn mixer to low and slowly add flour, baking soda and salt. Mix until just combined.

Fold in chocolate chips.

Fill liners with 2 rounded tablespoons each of dough.

Bake for about 12 minutes until cookies start to brown.

When cookies are done, remove from oven and gently press center down with a spoon while still in muffin tin, creating an indentation.

Let cool for about 10 minutes in muffin tin and then transfer to wire rack to continue cooling.

Filling:

In the mixer cream together butter and brown sugar. Add milk and vanilla and mix well. Slowly add in salt and flour and turn the mixer up to medium and beat for approximately 25 seconds.

Add chocolate chips, if desired and stir to combine.

Pipe filling in the indentation of cooled cookie cups.

Garnish with more mini chocolate chips.

Serve and enjoy.

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