I wanted a cookie, but I wanted a cupcake. What was a girl to do?!
For real, it was nearly a tragedy.
Until I came up with these amazing chocolate chip cookie cupcakes.
They’re like a cookie and a cupcake had a baby—and I am planning to eat it!
Chocolate Chip Cookie Cupcakes
If the best part about these chocolate chip cookie cupcakes is the fact that they’re a cross between your favorite cooke and a cupcake, then the icing on the cake—cupcake—whatever, is that they are the consistency of a cupcake AND a cookie!
Freaking magic, that.
And you just do your normal thing, just like you were making a cupcake or a cookie.
For real—I think these are just about the most amazing cross-breed-food ever. LOL!
You can make this amazing cupcake-slash-cookie in about 5 minutes, then you just have to wait for them to bake.
Seriously, they’re that easy.
And the ingredients? Exactly like the whole cookie-slash-cupcake would indicate.
You’re just going to start with almost a halfsies recipes…sort of.
Although I’d normally just use room temperature butter for cookies, because we’re going for a cross with a cupcake, I decided it would be better to go with melted butter.
That way you’re still getting that awesome salted butter flavor, but you’re getting a little bit closer to the consistency of a cupcake batter.
But not all the way—we still want the cookie density, so hold on…
Now, you want to mix the flour into the liquid ingredients in 1/3 or so increments, unless you’re a psycho like me and just can’t remember until you’re jotting down how you made the magnificent chocolate chip cookie cupcakes.
So, basically, dump and mix.
That’s the ticket!
Then it’s on to the best part…the chocolate chips.
For real, if I had to think of a list of my favorite foods of all time, the list would start and end with chocolate chip cookies—because of chocolate chips.
They’re just such perfect little hugs for your tongue.
Now, I always use my mixer for the first mixing of cookies (or cupcakes), but once we get to the chocolate chips, I switch to a spoon, so that I don’t accidentally break up the chips…that would be a tragedy.
And, although I’m sure it would still taste amazing, let’s be honest, chocolate chips are best whole.
At this point, because the dough was so stiff, I was a little worried I’d just made chocolate chip cookies instead of chocolate chip cookie cupcakes, but I forged ahead and scooped my batter-dough-whatever into the the cupcake pan.
Because I was invested—and just because I think one thing, that doesn’t mean it will come out of the oven that way…
And I was SO GLAD I went ahead!
Look at that fluffy cupcake-had-a-baby-texture.
(And, spoiler alert, yes, it tastes as amazing as it looks.)
But I did feel like I could make it just a wee bit more exciting.
I mean, cupcakes are iced and sometimes cookies have some icing…and icing is fun…
I decided to get a little crazy with the chocolate.
And right there, in the pan, because why the heck not?!
All that chocolate called for some sprinkles, too.
Who was I to deny that kind of call—I mean, sprinkles are life.
I just loved how these chocolate chip cookie cupcakes looked—but was it all hype?
Oh no, my friends, these were ALL that they promised to be.
So thick, but fluffy at the same time—with the chocolate chips and chocolate on top.
So, are you in for making your own chocolate chip cookie cupcakes?
Oh, you’re all out of chocolate chips? Well, that’s going to be awkward.
You’ve got this.
Just pin this recipe to your favorite cupcake recipe ideas board on Pinterest so that you can find it again really fast when you get back from the grocery store.
Then, you’re in business!
Oh, and don’t forget to drop a 5-star rating on the recipe, below, so that we know you loved it and want to see more awesomeness like this!
- 3/4 cups butter, melted 1 cup light brown sugar 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup mini chocolate chips 1/3 cup white chocolate chips sprinkles
- Preheat oven to 350 ̊.
- In a large mixing bowl, combine melted butter, brown sugar, and sugar. Add egg, egg yolk, and vanilla. Beat well.
- Mix in flour, salt, and baking soda until uniform.
- Finally, fold in chocolate chips.
- Scoop dough into a lined cupcake pan.
- Bake for 20 minutes or until golden brown. Allow to cool.
- Melt white chocolate chips, then drizzle over cupcakes.
- Top them off with sprinkles of your choice.
- Refrigerate for 10 minutes to allow chocolate to harden.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 238 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 52mg Sodium: 169mg Carbohydrates: 33g Fiber: 1g Sugar: 20g Protein: 3g