Prep 2 hrs 45 mins
Cook 20 mins
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.
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
- 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.
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!
First let me say that these take awhile to make, but on a rainy day it was lots of fun for me and my DD to make these little gems, and they are "Gems"! My kids loved them and went back for seconds as soon as they got done with the first one. My DD declares these friend worthy, so if they are good enough for her friends you know they are good! Not overly sweet, moist and a delicious combination of two of the things I love most Chocolate Chip cookies and cupcakes!
Despite finding the chef's name (or cookbook?) rather offensive and lewd, I decided to give this recipe a chance. My son's preschool class was celebrating February birthdays today, so I decided to bring these in for the 4 yr olds to enjoy. First let me say that these are very time consuming to prepare! This is not a quick, throw together recipe and took probably about 20 minutes longer than described to prepare. Secondly, I omitted the nuts that you like so much, Linda, due to food allergies. Other than that, I followed the recipe to a T. I sampled one prior to classtime and was unimpressed by the doughy texture and the excessive sweetness. After asking the opinion of the preschoolers, one told me the cupcakes were "dwy." Another told me they were "icky." Linda, thank you so much for sharing your recipe, but I'd save your time if you aren't fond of sickeningly sweet foods. Please consider giving them a less offensive description.