Cupcookies are thick and chewy chocolate chip cookies topped with brownies and baked in a muffin tin. It’s the best of both worlds in one single serving dessert package.
This dessert is now an official part of our family’s vocabulary. Because when Molly and Clara started referring to this marriage of two beloved desserts as “cupcookies” we ran with it and have never looked back. The shape is so reminiscent of cupcakes that we served these at a birthday party and stuck some candles in the top. But no one is ever disappointed to discover that these desserts are not cupcakes at all.
We’ve been playing with this recipe since early spring. Anyone who has passed through our kitchen these past months has likely been handed one to try because we wanted to get the balance just right. The chocolate chip cookie doesn’t overwhelm the brownie and vice versa. They finish cooking at exactly the same moment so that the cookie is firm and the brownie still has the faintest hint of gooey batter in its center.
Cupcookies are thick and chewy and hold up perfectly well to being piled on a dessert tray or dunked in a glass of milk.
With cook-out season stretching before us in all its sun-kissed glory, cupcookies are here to stay. Stored, covered, at room temperature, they are even better the day after they are made.
Though, word to the wise, having a batch of these in the kitchen overnight will give your midnight sweet tooth some serious temptation.
Chocolate chip cookies + Brownies = True love.
- 16 Tbsp (2 sticks) Unsalted Butter, softened
- ¾ cup Light Brown Sugar
- ½ cup White Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 1 tsp Salt
- 1⅓ cups Mini Chocolate Chips
- 10 Tbsp (1¼ sticks) Unsalted Butter, melted
- 1¼ cups White Sugar
- ¾ cup Cocoa Powder, unsweetened (use natural, not Dutch-process)
- ½ tsp Salt
- ½ tsp Vanilla Extract
- 2 Eggs
- ½ cup All Purpose Flour
- Heat oven to 325 F. Spray a muffin tin (regular size, not mini) with nonstick cooking spray or line it with muffin liners.
- Make the chocolate chip cookie layer: Combine the softened butter, light brown sugar and white sugar in the bowl of a standing mixer. Beat until light and fluffy, ~2 minutes on high.
- Add eggs and vanilla extract and beat until evenly incorporated. Add flour and salt and mix on low just until combined. Stir in chocolate chips.
- Transfer the cookie dough to the refrigerator while you make the brownie batter (a brief chill in the fridge will cool the cookie dough down and make it easier to handle).
- Make the brownie layer: Combine the butter and white sugar in a microwave-safe bowl. Microwave on high until butter is melted, ~1.5 minutes, stirring every 30 seconds. Whisk in the cocoa powder until the batter is smooth.
- Set the brownie batter aside for 5 minutes to cool.
- When batter has cooled slightly, whisk in salt and vanilla extract. Add eggs, one at a time, beating after each addition. Add flour and stir until smooth.
- Place ~1.5 Tbsp of cookie dough into the spaces in the muffin tin. (I like to roll the dough into balls to get them about the same size, but if the dough is too warm to roll into balls, just spoon it in. Dampen your fingers with a bit of water and press the dough to fill the bottom of the muffin tin) Spoon a layer of brownie batter over top, spreading it out so it completely covers the cookie dough.
- Bake until the brownie layer is just set, 24 to 26 minutes.
- Let the cupcookies cool completely before using a knife to gently pop them out of the muffin tin. (They will fall apart if you try to remove them while still warm but should be easy to remove when cool.)
To balance out the cupcookies, we’ve been eating lots of asparagus.
Which we prep in princess dresses. Of course.