Toll House Chocolate Chip Cupcakes

Ever have one of those days where you know you want to have something sweet but you can’t quite decide what you want? Maybe you want a cronut (croissant + a doughnut), or maybe you want a Brookie (brownie + a cookie) or maybe, just maybe, you want a cupcake, but also a cookie. Decisions, Decisions! Or….. maybe not?! What if you just combined them to make the ultimate cupcake? Is that a thing? Would it work? Hmmm…. a cupcake on the bottom and a cookie as the topping? I think this could work, yes, maybe it will!

(Spoiler, it did work and it’s delicious!)

This morning, I found this recipe for my very indecisive daughter who couldn’t decide what she wanted to snack on special this weekend. She couldn’t decide if she wanted a cupcake or a cookie, so we thought, what if we just combined them? And it worked! There are so many recipes out there for this kinda thing, too! But I really liked this one!

Let me tell you a bit about it: it’s a pillowy-soft vanilla cupcake topped with a slightly crunchy/slightly chewy chocolate chip cookie topping. While this is way too sweet for my normal liking (I’m more of a bread and cheese kind of girl), I will say this is ultimate amazingness! I highly recommend making these for a special, decadent occasion!

What’s your favorite dessert to munch on? Let me know in the comments below! Happy baking!

Toll House Chocolate Chip Cupcakes

Servings: 12
Time: 40 minutes
Difficulty: easy
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Ingredients

Batter:

1 stick butter (1/2 cup), softened
6 tablespoons granulated sugar
6 tablespoons brown sugar
½ teaspoon vanilla extract
1 egg
1 cup, plus 2 tablespoons flour
½ teaspoon baking soda
½ teaspoon salt

Topping:

½ cup firmly packed brown sugar
1 egg
1/8 teaspoon salt
½ teaspoon vanilla extract
6 ounce package (1 cup) semi-sweet chocolate chip morsels
½ cup walnuts, chopped (optional)

Directions

Preheat oven to 375 degrees. In the bowl of a stand mixer with paddle attachment, cream butter until light and fluffy. Add both sugars and cream until smooth. Add vanilla and egg and mix until combined.
In a separate bowl, sift flour, baking soda and salt and slowly add to batter with mixer running. Mix until combined.
Line a 12-cup muffin pan with 2½ inch paper liners and lightly spray paper cups and top of pan with non-stick cooking spray. Divide batter between the 12 cups and bake for 10 minutes.
While batter is baking, mix brown sugar, egg, salt and vanilla until creamy and thick, about one minute. Remove from mixer and stir in the chocolate morsels and chopped nuts (if using) by hand.
After 10 minutes, remove muffin pan from oven and divide topping between each cup letting it sink into the center and spreading it to the edges. Bake for 15 minutes more then remove from oven.
Remove cupcakes to a rack to cool and enjoy warm or cooled.