Cookie Cupcakes Recipe
- 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
- 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.
1 cupcake: 305 calories, 16g fat (8g saturated fat), 55mg cholesterol, 249mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 4g protein.
Reviews for Cookie Cupcakes
"love theis cupcakes ! i have no problem making them :)"
"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"
"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."
"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"
"too many choc chips, try 3/4 cup"
"These were great! They were SO good. Instead of using walnuts, I used chopped peanuts. They turned out just as good. And surprisingly enough- they do taste exactly like a cookie! Would definitely recommend. The yummy filling also eliminates the need to frost them; which is a positive for me!"
"great taste, serve warm with ice cream"
"They tasted really good & everyone loved them, the only complaint I have is they collapsed so they looked like bowls after they were cooled lol."
"Very tasty and easy to make. Highly recomended."
"I got rave reviews, but I felt like the number estimated was too low, plan on making more than is given."
"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."
"They were WONDERFUL!!!!"
"I made these for my daughter's fellow workers and they were a big hit."
"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."
"Spray your cupcake liners with a touch of cooking spray & the paper won't stick."
"I made these and they are so good...will make again. "
"AMAZING..... delicious, perfect warm & even better the next day! A new family/friend favorite. I tried with pecans (toasted) SO devine! Thank You"
"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."
"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!"
"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."
"these were very tasty but a little on the sweet side my hubby loved them so a keeper for me"
"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!"
"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."
"This recipe sounds and looks fabulous. The reviews sound like some had disastrous results. Any hints before I try making them? Thanks so much."
"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."
"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