Cookie Cupcakes Recipe
Cookie Cupcakes Recipe photo by Taste of Home

Cookie Cupcakes Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 1/2 cup butter, softened
  • 6 tablespoons sugar
  • 6 tablespoons packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup chopped walnuts

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.


  1. In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
  2. Spoon about 2 tablespoons dough into each of twelve paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown.
  3. Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts.
  4. Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 dozen.
Originally published as Cookie Cupcakes in Fun Food 2009 2009, p11

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Reviewed Dec. 28, 2012

"love theis cupcakes ! i have no problem making them :)"

Reviewed Jun. 7, 2012

"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 Jan. 18, 2012

"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 Dec. 1, 2011

"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"

Reviewed Dec. 1, 2011

"too many choc chips, try 3/4 cup"

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