COOKIE DOUGH LAYERED 'BOX' CAKE RECIPE BY TASTY
Here's what you need: yellow cake mix, chocolate chips, flour, brown sugar, butter, milk, chocolate chips, vanilla, salt, chocolate chips, butter, powdered sugar, heavy cream, vanilla extract, salt
Provided by Erin Vansloten
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350˚F (180˚C).
- Prepare 1 box of yellow cake mix according to instructions on box.
- Add chocolate chips to the cake batter.
- Grease two 8-inch (20 cm) cake pans, and pour batter into each pan. Bake according to box instructions.
- Remove cake from pans and let cool.
- Prepare for the cookie dough by evenly spreading flour out on a baking tray and baking for 5 minutes. This will cook out any potential bacteria in the raw flour.
- In a large bowl, mix flour, sugar, butter, vanilla, milk, chocolate chips, and salt until combined evenly. If flour is clumpy after baking, use a siever to help get out the clumps.
- Take a cake pan and line it with plastic wrap. Then fill the pan with half of the cookie dough mixture.
- Take the other half of the cookie dough mixture, and roll it into small balls to be used as a garnish.
- Refrigerate cookie dough layer and dough balls for 30 minutes.
- In a large bowl, mix butter, powdered sugar, heavy cream, vanilla extract, and salt with hand mixer.
- Use a serrated knife to cut the round top off of the cake so the cakes are even and flat. Spread a light layer of buttercream at the center of the cake stand.
- Place the first cake on a cake stand, and spread a light layer of buttercream at the center.
- Remove cookie dough layer from the pan using the plastic wrap, and place layer on top of the cake. Spread a light layer of buttercream at the center of the cookie dough layer.
- Place second cake on top. Shave down the edges of the cake if necessary so that each layer evenly fits over the other. Add the remaining amount of buttercream to the top layer of cake, and frost the cake completely.
- Top with cookie dough balls.
- Slice and serve.
- Enjoy!
COOKIE CUPCAKES
These cupcakes taste very similar to fluffy chocolate chip cookies and were the signature dish of my husband's Aunt Lois when I first married into the family. His mother began making them also and they are her most-requested dish. Even when making traditional desserts for holidays, she adds these cupcakes. She even gives them as gifts.-Sue Smith, Joaquin, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well., Spoon about 2 tablespoons dough into each of 12 paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown., Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts. , Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.
Nutrition Facts : Calories 305 calories, Fat 16g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHIP COOKIE CUPCAKES
Betty Crocker chocolate chip cookie mix and Betty Crocker™ Super Moist™ yellow cake mix come together for these delicious and easy-to-make treats.
Provided by Jessica Walker
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cookie mix as directed on pouch, using butter and 1 egg. Refrigerate.
- Make cake mix batter as directed on box, using remaining 3 eggs, the oil and water.
- Remove cookie dough from refrigerator. Press 1 tablespoon cookie dough in bottom of each muffin cup. Top each with 2 tablespoons cake batter. Drop a couple extra tablespoons of cookie dough on ungreased small cookie sheet for topping.
- Bake cupcakes 18 to 20 minutes or until toothpick inserted in center comes out clean. Bake cookies with cupcakes during last 10 minutes of cupcake baking time. Remove cupcakes from muffin cups and cookies from cookie sheet to cooling racks. Cool completely, about 45 minutes.
- Frost cupcakes with frosting. Top each with crumbled baked cookies.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.
Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.
Provided by lovestohost
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 2h40m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g
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