Recipe by Linda's Busy Kitchen
This recipe by the author of "Funky Foodgasm A Pornographer of Food" caught my eye and I just had to post it... I haven't made these yet, but by looking at the ingredients and the photo that was included, it looks like delicious cupcake time to me! I will probably add walnuts or pecans in with the cookie dough when I make mine, as we all love nuts around here! PLEASE NOTE: The preparation time is just a guesstimate as I haven't made these yet, and it includes the time to freeze the Cookie Dough Balls.
Top Review by MixingItAllUp
I saved these to my cookbook awhile back, thinking these would be great for a snack and decided to make them. They are delicious! I love nuts, so I did use them and they couldn't have been better. Next time I may double the batch so I can share with the neighbors and family. These will be made again and again and the recipe with be shared!
Cookie Dough Balls
- 1 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon sea salt
- 1⁄2 cup butter, softened
- 1⁄4 cup white sugar
- 1⁄2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup miniature semisweet chocolate chips
- 3 eggs
- 1 (18 1/4 ounce) box yellow cake mix
- 1 1⁄3 cups water
- 1⁄3 cup canola oil
Directions See How It's Made
- Cookie Dough Balls:.
- 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.
- Line 24 muffin cups with paper liners.
- Cupcake Mix:.
- 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.