Chocolate Chip Cookie Cupcakes!

Last night I wanted to make cookies but the baking sheet I always use was being preoccupied by another pastry and I had to be a bit creative.I came up with the idea of chocolate chip cookie cupcakes! They’re delicious and super moist. The recipe was found online and I have officially made it my new favourite for chocolate chip cookies.

2 1/8 cups all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
1 cup packed light brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla
2 cups (12 ounces) semisweet or milk chocolate chips

Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.

Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.

Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don’t over bake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).



Last night making homemade peanut butter cups was a go. As much as I looked for the original recipe that struck the cooking bug inside of me, I couldn’t find it. It was such an easy recipe I thought I’d just wing it and so I did. It wasn’t a disaster but I do think next time I’ll make a few adjustments. Such as not using semi sweet chocolate and using milk chocolate instead. Once the semi sweet froze, it was more of a dark chocolate taste than anything and I really really REALLY don’t like dark chocolate anything!

The peanut butter spread was amazing. I piped it into the center of a cup using a plastic bag with the tip cut and it was so easy. I’ve always wanted to use the quicky piping method for decorating pastries but I’ve always opt’d for a more professional look and bought tips. Since this was just for myself and my family, I didn’t take beauty into consideration. I wanted them made and made quickly so we could eat them. The whole process took about 40 minutes give or take. After about 40 minutes, I couldn’t hold back the temptation and devoured one then my husband followed suit.

The girls have yet to have theirs but I’ve made plenty and they’ll get the chance to have one this afternoon. I made them pretty late in the night and I wasn’t going to give them giant peanut butter cups right before bed but I’m hoping that they enjoy them when they finally get to taste one.