Cookie Cupcakes
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 1 dozen.
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
Ingredients
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1/2 cup butter, softened
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6 tablespoons sugar
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6 tablespoons packed brown sugar
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1 large egg, room temperature
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1/2 teaspoon vanilla extract
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1 cup plus 2 tablespoons all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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FILLING:
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1/2 cup packed brown sugar
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1 large egg
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1/8 teaspoon salt
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1 cup semisweet chocolate chips
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1/2 cup chopped walnuts
Directions
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1.
In a large bowl, cream the butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
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2.
Spoon about 2 tablespoons dough into each of 12 paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown.
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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.
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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.
Nutrition Facts
1 cupcake: 305 calories, 16g fat (8g saturated fat), 55mg cholesterol, 249mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 4g protein.
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