Units Scale

Batter:

1/2 c butter

6 T sugar

6 T brown sugar

1/2 t vanilla

1 egg

1 c plus 2 T flour

1/2 t baking soda

1/2 t salt

Filling:

1/2 c brown sugar

1 egg

1/8 t salt

6 oz semi-sweet chocolate chips

1/2 c chopped toasted walnuts (I didn’t use any)

1/2 t vanilla

Cookie Dough Flavored Frosting
(This is worth a donation alone!)

1 1/2 sticks softened butter

1/3 c brown sugar

1 1/4 c powdered sugar

1/4 t salt

1 T milk

1/2 tvanilla

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Preheat oven to 375 degrees.

Cream butter and sugars. Add vanilla and egg. Stir in dry ingredients.

Drop by rounded tablespoons into 16 lined muffin cups. Press down gently so batter covers bottom of cup.

Bake at 375 for 10 minutes.

Filling:

Mix together and spoon 1 T over baked cookie cups. Do not worry if they puff up. They will deflate.

Bake at 375 for 13 minutes. Cool.

Frosting:

Put all into mixer and cream until light and fluffy. This will take several minutes. When cupcakes are cool, they are ready to frost.