CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.
Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.
Provided by lovestohost
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 2h40m
Yield 24
Number Of Ingredients 13
Steps:
- Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g
CUCCIDATI
The compliments make these Sicilian cookies worth the effort. It's the best recipe I've found! -Carolyn Fafinski, Dunkirk, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 20
Steps:
- Place the first 7 ingredients in a food processor; cover and process until finely chopped. Set aside., In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour., Roll out each portion between 2 sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in. strips. Place seam side down on parchment-lined baking sheets. , Bake at 400° for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 67mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
10-CUP COOKIES
My mother used to make this easy 10-cup cookie recipe for my sisters and me. You could find one of our favorite ingredients in every bite, whether it was chocolate, coconut, raisins or nuts. -Tracy Powers, Byron Center, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until blended. Beat in eggs. In another bowl, whisk flour, baking soda and baking powder; gradually beat into creamed mixture. Stir in chocolate chips, oats, coconut, pecans and raisins., Drop dough by tablespoonfuls 3 in. apart onto greased baking sheets. Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CUP OF EVERYTHING COOKIES
These are one of my family's favorites. There's something for everyone in these. I have worked in the school cafeteria for 8 years and we have used this recipe a lot. The kids love them.
Provided by Peggy C.
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 15
Steps:
- Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, cream of tartar, eggs and chocolate chips. Mix until well blended.
- Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 - 15 minutes.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 41.1 g, Cholesterol 35.8 mg, Fat 22.8 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 231.4 mg, Sugar 22.5 g
1 CUP COOKIES
Make and share this 1 Cup Cookies recipe from Food.com.
Provided by drawnigh
Categories Peanut Butter
Time 27m
Yield 40 Cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Blend together the first 3 ingredients.
- Add the next 3 ingredients and mix well.
- Add the next 3 ingredients and mix well.
- Mix in the last 4 ingredients.
- Place on cookie sheet by the tablespoon.
- Bake for 12 minutes.
CUP-O-COOKIE
Make and share this Cup-O-Cookie recipe from Food.com.
Provided by raychel4korn
Categories Chocolate Chip Cookies
Time 4m
Yield 1 Cookie, 1 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a microwave safe cup.
- Add white and brown sugar and vanilla and salt, Stir.
- Add egg yolk, stir again (should be a soupy consistency).
- Add Flour and stir (should start to resemble cookie dough at this point).
- Add chocolate chips and stir final time.
- Microwave for 40-60 seconds!
- Enjoy (with or without milk of course!).
Nutrition Facts : Calories 469.9, Fat 22.2, SaturatedFat 12.5, Cholesterol 196.5, Sodium 270.8, Carbohydrate 64.1, Fiber 2.1, Sugar 37.7, Protein 6.7
COCONUT CUP COOKIES
Provided by Marjorie Thompson
Categories Cookies Dessert Bake Coconut Bon Appétit
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Spray 12-cup muffin pan with vegetable oil spray. Mix coconut, sugar, egg and vanilla in medium bowl. Stir in butter.
- Unfold 1 crust on work surface. Using 3-inch-diameter cutter, cut out 12 rounds from crust, patching crust scraps as needed to form 12 rounds. Press rounds gently into prepared muffin cups; bake until light brown, about 10 minutes. Drop about 1/2 teaspoon jam, then 1 scant tablespoon coconut filling into each warm pastry. Bake until filling is brown, about 15 minutes. Cut around cookies to loosen. Using spatula, transfer cookies to rack and cool. Repeat cutting, forming and baking with remaining crust, jam and filling to makes 12 more cookies.
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