In a large bowl, ideally with a handheld or stand mixer, cream together the butter and sugars on medium speed until combined.
Blend in the eggs and vanilla. Scrape down the sides of the bowl as needed.
Next with the mixer on low speed, add the flour, baking soda and baking powder until combined. The cookie batter will become very thick.
You can either bake immediately or cover and refrigerate at least an hour, up to overnight. I prefer baking with chilled dough but it is not necessary with this dough.
Preheat your oven to 350 degrees.
Split your dough into 3 equal pieces, approximately.
Next combine 2 of the pieces into one. Now you have a large piece and a small piece.
Prepare a regular sized muffin pan (holds 12 muffins) with cooking spray.
Using the larger piece of dough press each cookie basket into each cup so it lines the bottom and sides of the tin. You have to press the dough as thin as possible into the sides and bottom of each muffin cup.
Bake for 13-16 minutes or until golden brown and the bottom of the cup looks somewhat cooked. The dough will fall slightly to the center of each muffin while baking. This is ok.
Remove from oven and cool in the muffin tin for at least 5 minutes.
Once cups are cool fill them with anything you want!
Prepare a rimmed baking sheet with cooking spray and set aside.
Grab your remaining small piece of dough. Using a rolling pin lightly flour your work surface and roll the dough out flat, about ¼ of an inch thick.
Using a glass or a cup that is about the same size as the opening as your muffin tin, press into your dough and make as many round cookies as needed to cover or become the top of each of your cookie baskets.
Bake for 8-10 minutes.
Allow to cool and then decorate the tops with icing and/or sprinkles as well. Decorate and then place a flat cookie on top of each basket.
Serve and enjoy!