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Cookie Cupcakes

 Cookie Cupcakes
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
12 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 1/2 cup butter, softened
  • 6 tablespoons sugar
  • 6 tablespoons packed brown sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5

2 of 2

Cookie Cupcakes (continued)

Directions (continued)

  • minutes or until lighter in color. Stir in chocolate chips and
  • walnuts.
  • 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.
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.