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
Cookie Cupcakes
Cupcake Liners
Cookie Cupcakes
Prep Time
20 min
Cook Time
25 min
Yield
1 dozen
Ingredients
- 1/2 cup butter, softened
- 6 tablespoons sugar
- 6 tablespoons packed brown sugar
- 1 large egg, room temperature
- 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, 5-7 minutes. 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.
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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