The Cookie Cupcake

I came up with this dessert because I wanted to do something different with the cupcake. I was making all of the desserts for my friend's graduation party, hence the University of Oregon frosting colors, and I wanted to do something special. I just used my favorite cookie recipes and put the dough 1/4 of the way up the muffin tin and placed the chocolate cupcake batter on top. These were quite good, I would actually prefer these to a regular cupcake. It was interesting how the cookie dough almost had a cake batter texture to it when finished. I used chocolate chip cookies for the bottom but I bet any combination of cookie and cupcake would be wonderful.

My Favorite Cookie Recipe:

From Chocolate Snowball and other Fabulous Pastries from Deer Valley Bakery

2 sticks of unsalted butter
1 Cup sugar
1/4 Cup firmly packed brown sugar
2 eggs
1 1/4 teaspoons vanilla extract
3 Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 Cup semisweet chocolate chips

1. Preheat the oven to 325
2. Cream the butter, sugar and brown sugar together until light and fluffy
3. Add the eggs and vanilla, mix well.
4. Sift together the flour, baking soda and salt.
5. Mix into butter mixture
6. Stir in the chocolate chips

Use in The Cookie Cupcake or just bake as cookies. They are meant to be a jumbo cookie but will work in a smaller size. If you are going to use this recipe for cookies, make sure to lightly oil the baking sheet and check the cookies after 10 minutes. If you are making them jumbo style (1/3 Cup mounds) they will bake for 20 minutes.