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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 Apr. 06, 2011 by parrotlady4
these were very tasty but a little on the sweet side my hubby loved them so a keeper for me
Reviewed on Apr. 06, 2011 by southernmom499
I followed the recipe to a T. It turned out just like the picture and they taste fabulous! Just like a delicious choc chip cookie! I can't wait to take them to my friends house to share! I think where people go wrong is two things, don't over cream the butter and don't use a cold egg out of the fridge. Let it set out a bit. I will make them again soon!
Reviewed on Apr. 04, 2011 by mommaHemp
As soon as I saw this recipe, I knew I had to have these cupcakes. Sadly, they were a disastrous disappointment. To me, they seemed too buttery for them to stay together. I doubled checked to see that I had followed the recipe correctly, and I had. The only differences were that I doubled the batch and I didn't use nuts. Great idea, but just didn't work out for me.
Reviewed on Apr. 04, 2011 by maryft
This recipe sounds and looks fabulous. The reviews sound like some had disastrous results. Any hints before I try making them? Thanks so much.
Reviewed on Apr. 04, 2011 by KMsGram
This is a truly delicous cookie. If you follow the recipe, you should have no problems, worked great, both times I've made these.You need to bake the batter first, then add the filling.
Reviewed on Apr. 04, 2011 by sandramunson
I won't make these again. They were a disaster. The cupcake portion was to the top of the paper and I hadn't even added the filling yet. I added the filling on top and had nothing but a mess when the timer went off. The filling spread across the top of the pan and did not stay in the cups. Mine look nothing like the picture. I won't waste my time on this one again.
Reviewed on Mar. 01, 2011 by lightedway
I tried this recipe twice. For me the first time was a disaster as I could not get the egg in the filling to cook without burning the "cookie". Not willing to give up I tried again this time omitting the egg and the nuts in the filling. For the filling I mixed a Tbs of melted butter with 1/2 cup of brown sugar then added 3/4 cup of butterscotch chips and 3/4 cup of mini semi sweet morsels and mixed well. After changing the filling I followed the recipe as written. With this filling the cupcake tasted like a chocolate chip cookie on the outside with a blondie bite inside. They were good like a big cookie with the chips in the middle. See them pictured on my page
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