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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
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    1 dozen

Ingredients

  • 1/2 cup butter, softened
  • 6 tablespoons sugar
  • 6 tablespoons packed brown sugar
  • 1 large 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 large egg
  • 1/8 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts

Directions

  • 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 12 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 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.
Editor's Note
Decorative cupcake liners can be found at fancyflours.com.
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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