Chocolate with Peanut Butter Cupcake Cookies
I like to serve these in their cute mini cupcake wrappers to look like their big cousin, the cupcake. So many ways to dress them up for a party.
Servings: 42 cookies
Calories: 147kcal
Ingredients
COOKIE DOUGH
- ½ cup Butter unsalted room temperature
- 6 oz. Cream Cheese
- 1 cup Sugar white
- ½ cup Light brown sugar
- 1 teaspoon Vanilla Extract
- 1 Egg room temperature
- 2 cup All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- ¼ teaspoon Kosher Salt
PEANUT BUTTER FROSTING
- ½ cup Butter unsalted room temperature
- ½ cup Peanut butter creamy
- 1 ½ cup Powdered sugar
- ¼ cup Chocolate jimmies
Instructions
COOKIE DOUGH
- Weigh or measure into a medium bowl your flour, cocoa powder, baking powder, and salt. After all the ingredients are in the bowl, run a whisk through the dry ingredients to blend. Set the mixing bowl aside. Next, weigh or measure the white and the light brown sugar. Set this bowl aside, also.
- In a stand or hand-held mixer, beat the cream cheese and butter until light and fluffy, about 1 to 2 minutes, on a medium mixer speed. Turn the mixer off and scrape down the sides. Add the sugars and beat for about 2 to 3 minutes on a medium mixer speed. Next, add the egg and the vanilla extract and incorporate.
- Turn the mixer down low and slowly add the flour, cocoa powder, baking powder, and salt mixture. The batter will be very soft.
- Preheat your oven to 350°F (175°C or 180°C) and put mini cupcake wrappers in your mini cupcake pan. If your pan is 24 cups, it will take two bakes. However, if you have a 48-cup pan, you can do this in one bake.
- I do not chill this cookie dough because I want the dough to spread in the mini cupcake wrapper. I use a medium cookie scooper to add one scoop to a mini cupcake wrapper.
- Bake for 11-13 minutes. They will be very soft to the touch when you pull them out but leave them in the pan for a minute. I use a knife to lift each mini wrapper out of the pan. Then move to a cooling rack to finish.
PEANUT BUTTER FROSTING
- Add the peanut butter, powdered sugar, and butter to a mixer bowl and start on a low mixer speed until the powdered sugar is incorporated. Then, turn the setting on the mixer to a medium-high setting and beat for 3 minutes. You want nice and creamy.
- I used a large closed star piping tip and piped a star shape on top of each cupcake cookie. I added a few chocolate jimmies on top of the peanut butter frosting, but you can use whatever you have on hand.
Nutrition
Calories: 147kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 53mg | Potassium: 59mg | Fiber: 1g | Sugar: 13g | Vitamin A: 195IU | Calcium: 18mg | Iron: 1mg