I baked these for a friend of my sons, who had spent the night, and happened to be at our house the morning of his birthday. I wanted to do something special, to help him feel celebrated. Unfortunately, the first time I made these Cookie Cupcakes, they were overcooked, and turned out dry, awful and disappointing – most of them ended up in the trash can. Thankfully the second time around, they were splendid and celebratory, and there was barely a crumb left over.
1/2 cup butter, softened
6 tablespoons sugar
6 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
Heat oven to 350F.
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.
Fill paper lined muffin cups half full. Bake for 10 minutes, or until top of cupcake appears set. Meanwhile, in a small bowl, beat the brown sugar, egg and salt just until combined. Stir in chocolate chips and walnuts. Drop filling by rounded tablespoonfuls into the center of each cupcake. Bake 10 minutes longer or until a toothpick insert in the cake portion comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Recipe adapted from Taste of Home Fun Food