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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


  • 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
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/8 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts


  • 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
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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  • khegeman
    Oct 13, 2018

    No comment left

  • Kelly42261
    Apr 6, 2013

    No comment left

  • aggie8080
    Dec 28, 2012

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

  • KScales
    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

  • AnitaMiller
    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.

  • lljbc1
    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

  • lljbc1
    Dec 1, 2011

    too many choc chips, try 3/4 cup

  • 1275
    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!

  • kingru
    Jul 22, 2011

    great taste, serve warm with ice cream

  • Shugamoo
    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.