A delightful fusion of cookies and cupcakes, these Milk and Choc Chip Cookie Cupcakes are soft, chewy, and loaded with chocolate chips. Perfect for satisfying your cookie and cupcake cravings at once!
Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup milk. 1 cup chocolate chips.
Instructions: Setting the oven to 350F 175C and putting cupcake liners in a cupcake pan. Mix the flour, baking soda, and salt together in a small bowl with a whisk. Melt the butter and mix it with the white sugar and brown sugar in a larger bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry flour mixture to the wet ingredients and mix just until everything is combined. Add the milk and mix it in to make a smooth cookie dough batter. The chocolate chips should be carefully mixed in. Fill up each cupcake liner about two thirds of the way to the top with cookie dough batter. After the oven is hot, bake the cupcakes for 15 to 18 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean. After taking the cookie cupcakes out of the oven, let them cool in the pan for a few minutes before moving them to a wire rack to cool all the way down. You can eat these tasty Milk and Chocolate Chip Cookie Cupcakes after they have cooled down.
Prep Time: 15 minutes
Cook Time: 18 minutes
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