Cookie Stuffed Rainbow Chip Cupcakes

COOKIE-STUFFED RAINBOW CHIP CUPCAKES



Cookie-Stuffed Rainbow Chip Cupcakes image

Each one of our Rainbow Chip Cupcakes has sweet chocolate chip goodness inside.

Recipe From bettycrocker.com

Provided by Inspired Taste

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients: 14

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter, softened
1 egg
1 tablespoon water
1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
4 cups powdered sugar
1/2 cup butter, softened
1/2 cup shortening
2 to 3 tablespoons milk
1 teaspoon vanilla or almond extract
1/4 cup miniature semisweet chocolate chips
ServingSize1 Serving

Steps:

  • Line cookie sheet with cooking parchment paper. In medium bowl, stir cookie ingredients until soft dough forms. Shape dough into 24 (1 1/2-inch) balls; place on cookie sheet. Freeze at least 1 hour.
  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among muffin cups, filling three-fourths full. Gently drop 1 frozen cookie dough ball in center of each cupcake. (If ball doesn't sink at first, it will during baking.)
  • Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • In large bowl, beat powdered sugar, 1/2 cup butter and the shortening with electric mixer on low speed until blended. Increase spread to medium. Beat in 2 tablespoons of the milk and the vanilla until smooth. If necessary, add remaining 1 tablespoon milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
  • Frost cupcakes. Top with chocolate chips.


RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES



Rainbow Chip Cake Batter Gooey Butter Cookies image

Fun, colorful cookies that taste like birthday cake and are made with just five ingredients? It's true! These chewy cake mix cookies, topped with sprinkles, are the ones no one will be able to say "no" to.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 34

Number Of Ingredients: 5

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 egg
1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
1 tablespoon Betty Crocker™ Decorating Decors rainbow mix (from 1.75-oz container)
Calories100
Carbohydrate11 g
Cholesterol20 mg
Fat1
Fiber0 g
Protein1 g
SaturatedFat3 1/2 g
ServingSize1 Cookie
Sodium135 mg
Sugar6 g
TransFat0 g

Steps:

  • Heat oven to 350°F.
  • In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
  • Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.


CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.



Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. image

Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.

Recipe From allrecipes.com

Provided by lovestohost

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 2h40m

Yield 24

Number Of Ingredients: 13

1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 ⅓ cups water
⅓ cup canola oil
3 eggs
Calories255.9 calories
Carbohydrate34 g
Cholesterol41.6 mg
Fat12.5 g
Fiber0.9 g
Protein3.2 g
SaturatedFat4.6 g
Sodium214.5 mg
Sugar19.9 g

Steps:

  • Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
  • Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Stuffed Chocolate Chip Cookies Recipe by Tasty image

If there's one thing you can never have too many of, it's cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.

Recipe From tasty.co

Provided by Claire Nolan

Categories     Desserts

Yield 8 large cookies

Number Of Ingredients: 24

1 cup unsalted butter, 2 sticks
½ cup granulated sugar
1 ½ cups dark brown sugar
2 teaspoons vanilla extract
1 tablespoon greek yogurt
1 large egg
1 large egg yolk
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup milk chocolate chips
½ cup mini chocolate chips
1 tablespoon caramel, per cooking
1 tablespoon cookie butter, per cookie
1 tablespoon chocolate hazelnut spread, per cookie
1 tablespoon peanut butter, per cookie
¼ cup mini marshmallows
¼ cup chocolate caramel candy, chopped
¼ cup chocolate chips
¼ cup chocolate sandwich cookie, crushed
¼ cup white chocolate chip
¾ cup rainbow sprinkles
¼ cup pretzel, crushed
¼ cup potato chip, crushed
Calories803 calories
Carbohydrate96 grams
Fat43 grams
Fiber3 grams
Protein9 grams
Sugar59 grams

Steps:

  • In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
  • To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
  • Add the egg and egg yolk and beat again until fluffy and well-combined.
  • In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
  • Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
  • Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
  • Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
  • Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
  • To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
  • Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
  • Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
  • Cool on a cooling rack for 10 minutes before devouring!
  • Enjoy!




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