In a large bowl, 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.

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 for at least an hour, up to overnight.

Preheat your oven to 350 degrees.

Split your dough into 3 equal pieces. Combine 2 of the pieces into one large piece and keep 1 small piece aside.

Prepare a regular-sized muffin pan (holds 12 muffins) with cooking spray.

Using the larger piece of dough, press each cookie basket into each muffin cup, lining the bottom and sides as thin as possible.

Bake for 13-16 minutes or until golden brown.

Remove from oven and cool in the muffin tin for at least 5 minutes.

Using a rolling pin, roll out the remaining small piece of dough to about 1/4 of an inch thick.

Using a glass or cup, cut round cookie lids that match the size of the muffin tin tops.

Bake for 8-10 minutes, then allow to cool.

Once the cups are cool, fill them with your chosen fillings.

Decorate the tops with icing and/or sprinkles before placing a flat cookie lid on top of each basket.

Serve and enjoy!