Monday, April 22, 2013

Chocolate Chip Cookie Dough Cupcakes

My mom was adamantly against eating raw cookie dough. Ever since I was little, she'd give us dirty looks every time we asked if we could eat it, constantly repeating that we WILL get sick. (Apparently, my uncle/her brother ate it when he was little and legitimately did get food poisoning...)

But this recipe from Sally's Baking Addiction was the best alternative to an egg-filled, potentially salmonella-filled dessert.

When I offered my youngest brother (10) a bite of the frosting, his voice got real low and he said "But isn't Mom home?" But when I told him he could have a whole spoonful without him getting sick, his eyes widened.


The frosting was SO GOOD that I could've honestly eaten the whole bowl right then and there.


My friends said this was probably the second best thing that I've ever made (the first best being Cookie-Reese's-Brownie bars)

Messy, yes, but the perfect combination of a cookie AND cookie dough AND a cupcake.

What you'll first want to do is make the base, base-ically a chocolate chip cookie (bad joke, but whatever).

Mine made 24 cupcakes exactly.

Then, preferably with a cookie scoop, form the dough into balls and place into a muffin tin pre-lined with cupcake liners.

Push the dough down until it seals all the edges of the cupcake liner.

Bake at 350 for 13 minutes. While those are in the oven, make the frosting (and try to refrain from eating it all at once).

When the cookies come out of the oven, let them cool completely. Then frost them with your icing and you're good to go!

(Prior to being frosted)

Here's the link to the recipe!



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