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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 May. 02, 2011 by Bueniebabe1948
I made a triple batch for the guys my husband works with and they asked for the recipe. The guys give me their old jeans for quilts and I bake for them.
Reviewed on May. 02, 2011 by barweese
They were WONDERFUL!!!!
Reviewed on May. 02, 2011 by Palma
I made these for my daughter's fellow workers and they were a big hit.
Reviewed on May. 02, 2011 by grandmamasue
I made this for work just because, and everyone really really enjoyed them and wanted the recipe. I'll be making these again for sure.
Reviewed on May. 01, 2011 by sstetzel
Spray your cupcake liners with a touch of cooking spray & the paper won't stick.
Reviewed on Apr. 30, 2011 by Hendria
I made these and they are so good...will make again.
Reviewed on Apr. 28, 2011 by AmandaKelleher
AMAZING..... delicious, perfect warm & even better the next day! A new family/friend favorite. I tried with pecans (toasted) SO devine! Thank You
Reviewed on Apr. 16, 2011 by pianomusic1213
These were really hard to tell when they were done. Also, when I took them out of the oven, they collasped. Then I couldn't even get them out of the pan because they collasped. I finally ate one, and they tasted good, but I COULDN'T GET THEM OUT OF THE PARER CUPS!! I was really disappointed. They tasted good, but it was to much work to try and eat them.
Reviewed on Apr. 09, 2011 by Susanne Langdon
I can't believe this recipe doesn't have 5 stars. I'm making a double batch today since the batch I made yesterday is already gone. They are yummy!
Reviewed on Apr. 08, 2011 by janesentries@hotmail.com
For the event I was making these, I wanted to use the mini muffin pans and had the mini paper liners, so I used them. The scoop I used holds 2 level teaspoons of dough (made 3 dozen minis); then I used the back of a spoon to level the dough a little bit in each cup and baked them for 9-10 minutes. For the filling, I used miniature chocolate chips along with the other specified ingredients; my 1 1/2 teaspoon measuring spoon (level) was the perfect amount for each mini cupcake. After baking another 9-10 minutes and letting them cool in the pans for 10 minutes, they came out very easily. I let them cool completely while I was at work; HOWEVER, it was very difficult to get the paper liners off of each cup. Next time I will try the foil liners and see if that is easier. At the meeting where I took them, one person said, "You are the only person I know who would take the time to make each little one!" It was time consuming, but they did look good. When I picked up one of the leftovers that was left on the tray overnight, it had 'seeped' a little so it stuck just a bit, but was manageable. I don't know if that was from the butter in the cookie or the egg in the filling. They tasted great; but since it took so much time I will probably only make these for a special occasion or for a bake sale.
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