In a large bowl, cream together the butter and sugars on medium speed until combined.

Blend in the eggs and vanilla, scraping down the sides of the bowl as needed.

Add the flour, baking soda and baking powder on low speed 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.

Preheat your oven to 350 degrees.

Split your dough into 3 equal pieces, then combine 2 of the pieces into one for the larger portion.

Prepare a muffin pan with cooking spray.

Using the larger piece, press the dough into each cup to form the cookie basket shape.

Bake for 13-16 minutes or until golden brown. Allow to cool in the pan for at least 5 minutes.

Prepare a rimmed baking sheet with cooking spray.

Using the remaining piece of dough, roll it out flat (about 1/4 inch thick).

Cut out circles using a glass or cup that matches the size of the muffin cup open.

Bake for 8-10 minutes. Allow to cool and decorate as desired.

Place a decorated cookie on top of each cookie basket.

Serve at room temperature on a platter or individual paper cups.

Can be filled with soft caramel or chocolate ganache for warm or cold treats.