Cupcake Cookies offer a delightful twist on your traditional cookie, combining the flavors of graham crackers, chocolate chips, and nuts. Perfect for parties or just a sweet treat at home, the little gems are sure to impress everyone around the table.
When making Cupcake Cookies, feel free to switch up the nuts if allergies come into play; almonds or even sunflower seeds could be great alternatives. If you’re after a lighter option, low-fat whipped cream might work instead of the regular whipping cream. Quality ingredients, like fresh butter and good chocolate chips, can make a noticeable difference, so it’s worth sourcing the best you can find.
Muffins & Cupcakes
Cupcake Cookies Recipe
Ingredients
- 3 cups graham crackers, finely crushed (about 40 crackers)
- 1 cup whipping cream, unwhipped
- 2 cups miniature chocolate chips
- 1 cup brown sugar
- 1/4 lb butter, softened
- 1 cup pecans or 1 cup walnuts, chopped
- vanilla frosting or chocolate frosting
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix together 3 cups of finely crushed graham crackers, 1 cup of unwhipped whipping cream, 2 cups of miniature chocolate chips, 1 cup of brown sugar, and 1/4 lb of softened butter until well combined.
- Add in 1 cup of chopped pecans or walnuts, stirring to incorporate.
- Scoop the dough into small candy liners, which should be smaller than the smallest cupcake liners, filling them generously.
- Place the lined cookie dough side-by-side on a cookie sheet, making sure they aren’t too crowded.
- Bake in the preheated oven for 10 minutes or until lightly golden.
- Allow the cookies to cool completely before frosting with either vanilla or chocolate frosting; you can even sprinkle on some festive sprinkles for a little extra flair.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 2 of 4: