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These cupcakes taste very similar to fluffy chocolate chip cookies and were the signature dish of my husband's Aunt Lois when I first married into the family. His mother began making them also and they are her most-requested dish. Even when making traditional desserts for holidays, she adds these cupcakes. She even gives them as gifts.—Sue Smith, Joaquin, Texas
Nutritional Facts 1 cupcake equals 305 calories, 16 g fat (8 g saturated fat), 55 mg cholesterol, 249 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Cookie Cupcakes in Fun Food 2009 , p11
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Reviewed on Dec. 28, 2012 by aggie8080
love theis cupcakes ! i have no problem making them :)
Reviewed on Jun. 07, 2012 by KScales
Due to a few comments below, we have reviewed and retested this recipe again. We found the cupcakes were much better by baking them at 375 and for a few minutes longer. Also, the filling should be beaten longer than just combining it. By going about 5 minutes, the sugar gets dissolved and the filling thickens slightly, which allows for a better end result in the cupcake. These changes will be updated here soon.We did not have trouble removing the paper liners if you remove them slowly. If you're still having trouble, you could try foil liners, which tear away easier, or grease the muffin cups well and omit the papers.Taste of Home Test Kitchen
Due to a few comments below, we have reviewed and retested this recipe again. We found the cupcakes were much better by baking them at 375 and for a few minutes longer. Also, the filling should be beaten longer than just combining it. By going about 5 minutes, the sugar gets dissolved and the filling thickens slightly, which allows for a better end result in the cupcake. These changes will be updated here soon.
We did not have trouble removing the paper liners if you remove them slowly. If you're still having trouble, you could try foil liners, which tear away easier, or grease the muffin cups well and omit the papers.
Taste of Home Test Kitchen
Reviewed on Jan. 18, 2012 by AnitaMiller
They are delicious, but I agree you should make more than the 12 it says. And be sure to bake the batter long enough to get it really baked before you add the filling. We had to pry them off the pan and out of the liners, but they were really good. I baked them quite a bit longer than it said, but could still have used a little more.
Reviewed on Dec. 01, 2011 by lljbc1
very good, however i have a few pointers,i had too much filling, will try 3/4 cup choc chips, next time, i sprayed the pan with pam then i floured the bottom, let cool completely to avoid breakage as they are delicate, place on paper towels to soak up excess butter, then on to a clean paper towel to soak up even more, i will try with white choc chips next time because i love white choc
too many choc chips, try 3/4 cup
Reviewed on Nov. 05, 2011 by 1275
These were great! They were SO good. Instead of using walnuts, I used chopped peanuts. They turned out just as good. And surprisingly enough- they do taste exactly like a cookie! Would definitely recommend. The yummy filling also eliminates the need to frost them; which is a positive for me!
Reviewed on Jul. 22, 2011 by kingru
great taste, serve warm with ice cream
Reviewed on May. 02, 2011 by Shugamoo
They tasted really good & everyone loved them, the only complaint I have is they collapsed so they looked like bowls after they were cooled lol.
Reviewed on May. 02, 2011 by fkingru
Very tasty and easy to make. Highly recomended.
Reviewed on May. 02, 2011 by magsrx
I got rave reviews, but I felt like the number estimated was too low, plan on making more than is given.
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