Back to Cookie Cupcakes

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Cookie Cupcakes Recipe

Cookie Cupcakes Recipe

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 YIELD:12 servings

Ingredients

  • 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
  • FILLING:
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup chopped walnuts

Directions

  • 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.

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.

Reviews for Cookie Cupcakes

Sort By :
MY REVIEW
Reviewed Dec. 28, 2012

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

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
Reviewed Dec. 1, 2011

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

MY REVIEW
Reviewed Nov. 5, 2011

"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!"

MY REVIEW
Reviewed Jul. 22, 2011

"great taste, serve warm with ice cream"

MY REVIEW
Reviewed May. 2, 2011

"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."

MY REVIEW
Reviewed May. 2, 2011

"Very tasty and easy to make. Highly recomended."

MY REVIEW
Reviewed May. 2, 2011

"I got rave reviews, but I felt like the number estimated was too low, plan on making more than is given."

MY REVIEW
Reviewed May. 2, 2011

"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."

MY REVIEW
Reviewed May. 2, 2011

"They were WONDERFUL!!!!"

MY REVIEW
Reviewed May. 2, 2011

"I made these for my daughter's fellow workers and they were a big hit."

MY REVIEW
Reviewed May. 2, 2011

"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."

MY REVIEW
Reviewed May. 1, 2011

"Spray your cupcake liners with a touch of cooking spray & the paper won't stick.
"

MY REVIEW
Reviewed Apr. 30, 2011

"I made these and they are so good...will make again. "

MY REVIEW
Reviewed Apr. 28, 2011

"AMAZING..... delicious, perfect warm & even better the next day! A new family/friend favorite. I tried with pecans (toasted) SO devine! Thank You"

MY REVIEW
Reviewed Apr. 16, 2011

"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."

MY REVIEW
Reviewed Apr. 9, 2011

"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!"

MY REVIEW
Reviewed Apr. 8, 2011

"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."

MY REVIEW
Reviewed Apr. 6, 2011

"these were very tasty but a little on the sweet side my hubby loved them so a keeper for me"

MY REVIEW
Reviewed Apr. 6, 2011

"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!"

MY REVIEW
Reviewed Apr. 4, 2011

"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."

MY REVIEW
Reviewed Apr. 4, 2011

"This recipe sounds and looks fabulous. The reviews sound like some had disastrous results. Any hints before I try making them? Thanks so much."

MY REVIEW
Reviewed Apr. 4, 2011

"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."

MY REVIEW
Reviewed Apr. 4, 2011

"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."

MY REVIEW
Reviewed Mar. 1, 2011

"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
"

Loading Image