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| 1 1/2 Cup | All-Purpose Flour |
| 1/4 Tsp. | Baking Soda |
| 1/4 Tsp. | Sea Salt |
| 1/2 Cup | Butter, softened |
| 1/4 Cup | White Sugar |
| 1/2 Cup | Brown Sugar |
| 1 | Egg |
| 2 Tsp. | Vanilla |
| 1 Cup | Mini Semisweet Chocolate Chips |
| 1 Pkg. | Yellow Cake Mix |
| 1 1/3 Cup | Water |
| 1/3 Cup | Canola Oil |
| 3 | Eggs |
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| 1. |
1.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. |
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| 2. |
2.Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. |
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| 3. |
3.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. |
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| 4. |
4.Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 16-18 minutes. DO NOT OVERCOOK! Cool in the pans for 10 minutes before removing to cool completely on a wire rack. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Muffins
Bake Time:
Servings: 20
Prep. Time:
Utensils:
Notes: Make sure cookie dough is COMPLETELY frozen before adding to muffin mixture in cups. |
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