How was your weekend? We ended up having a really nice weekend! We went out to dinner to celebrate Lauren’s Birthday (Vin’s older sister) at a place in Oak Brook called Wildfire. They are known for their steaks – I had salmon and it was delicious. Saturday we watched our little niece, Susannah Jo – she’s so fun and super cute! Saturday night, went out to dinner again. 😉 Then Sunday, we headed out and bought some tennis rackets. Yep, we are going to TRY and pick up this new hobby. I used play as a kid and was actually pretty decent but oh boy do I need to re-learn some things. Nonetheless, we had fun and got some good exercise in.
Now let’s chat about these Chocolate Chip Cookie Cupcakes. I was in the “cupcaking” mood this weekend and thought I would try to make a cupcake that was a bit more challenging. For the most part they turned out great – I made a few mistakes but remember we learn from them right? 😉
Yes, there is cookie dough in the center of the cupcakes! Now if I decided to read the entire recipe before starting to make these cupcakes, I would have not made the silly mistakes that I did. I would have added a bit more cookie dough to the center and also froze it before. The cookie dough kind of melted to the bottom, but melted cookie dough? YUM!
I also added more batter over the cookie dough and the recipe calls for it just to be set in the center. So lesson learned here…read the ENTIRE recipe before you start to bake/cook then you can adapt as you would like.
A GIANT cookie! This was easy and fun. I used store-bought cookie dough – spread it out on a silpat mat, bake until browned around the edges, let cool just a bit, then I took a shot glass and cut out mini cookies. What a cute and creative idea!
These really did turn out great even with the mistakes I made. They taste just like a chocolate chip cookie and are super sweet so make sure you have a glass of milk ready. The frosting could be toned down a bit if you’re not a huge frosting fan – maybe doing more of a whipped cream thing?
- 11/2 sticks softened unsalted butter
- ¾ cup light brown sugar
- 2 eggs
- 11/3 cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon vanilla
- ½ cup milk
- 11/2 sticks softened unsalted butter
- ⅓ cup light brown sugar, packed
- 13/4 cups powdered sugar
- ¼ teaspoon salt
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- Chocolate Chip Cookie Dough (store bought or homemade)
- mini chocolate chips
- Preheat the oven to 350° F. Line cupcake pan with paper liners.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside. The bowl of a stand mixer, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla.
- Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, add it into the batter in thirds. Mix each addition just until incorporated.
- Fill the prepared cupcake liners ⅔ full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
- Bake at 350 for 16-20 mins.
- Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Add in the powdered sugar, beating until smooth. Add in the salt, milk, and vanilla extract until combined.
- For the mini cookies, spread cookie dough batter on a non-stick baking mat, bake at 350 degrees until browned on the edges. Take out and let cool for a few minutes. Use a shot glass or any other small circle to cut out mini cookies.
- When the cupcakes are cool, frost, sprinkle with mini chips and top with a mini chocolate chip cookie.
Slighty adapted from Half Baked who adapted from Kevin and Amanda. (I also cut the recipe in half).