Monday, February 4, 2013

Cookie Dough

Why did it take me so long to try these cupcakes? I love cookie dough ice cream. It could have been the lack of peanut butter. It could have been they seemed like a lot of work. I'm not sure of the reason but they are delicious. My children loved them. My oldest daughter said they are one of her all time favorite cupcakes. I brought them to work and my coworkers seemed to like them. I even have some left over cookie dough in the freezer so it wouldn't be hard to make them again. 
Chocolate Chip Cookie Dough Cupcakes
Cookie Dough Filling:
3 Tbsp unsalted butter, softened
6 Tbsp light brown sugar
1 cup flour plus 2 Tbsp flour
7 oz. sweetened condensed milk
1/2 tsp vanilla extract
1/4 cup mini semisweet chocolate chips

18 Tbsp unsalted butter, softened
1 1/4 cups brown sugar
4 eggs
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
2 tsp vanilla extract

16 Tbsp unsalted butter, softened
1/2 cup brown sugar
2 1/3 cups powdered sugar, sifted
1/2 cup all purpose flour
3/4 tsp salt
1/4 cup milk
2 tsp vanilla extract

Cookie Dough Filling: 
  1. In a large bowl, cream the butter and sugar until light and fluffy.
  2. Add the flour, sweetened condensed milk, and vanilla. Mix until smooth.
  3. Fold in the chocolate chips. 
  4. Cover with plastic wrap and freeze for at least one hour.
  1. Preheat the oven to 350 degrees F. 
  2. Line two cupcake pans with paper liners.
  3. In a large bowl, cream the butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time. Beat well after each egg. 
  5. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir until well blended.
  6. Slowly add the flour mixture alternating with the milk to the creamed butter mixture. Mix until just incorporated after each addition.
  7. Add the vanilla and mix until just incorporated. 
  8. Evenly divide the batter between the cupcake liners.
  9. Bake the cupcakes for 10 minutes. While the cupcakes are cooking, remove the cookie dough from the freezer and roll into 1 tsp size balls.
  10. Very carefully remove the cupcakes from the oven and place one cookie dough ball on top of the half baked cupcakes.
  11. Return the cupcakes to the oven and bake for 8 to 10 more minutes or until a toothpick inserted into the center of the cupcakes comes out clean. 
  12. Remove from oven and allow to cool in the pan for about 5 minutes before transferring the cupcakes to a wire rack. 
  13. Allow to cool completely before frosting.
  1. In a large bowl, cream the butter and brown sugar until fluffy.
  2. Slowly add the powdered sugar until smooth.
  3. Add the flour and salt. Mix well.
  4. Add a little milk and vanilla extract until well blended and the desired consistency.
  5. Frost the cooled cupcakes and enjoy!
Recipe adapted from Annie's Eats

One year ago.......................I made Buttermilk Corn Bread.
Did you already know.........
-Ben and Jerry's has made cookie dough ice cream for over 20 years.
-It is still a very popular Ben and Jerry's ice cream flavor. 
-The idea for the ice cream tip came for an anonymous tip from a customer.

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