White Chocolate Drizzled Brookie Cupcakes

My sweet tooth has been out of control these last few days. It may or may not have something to do with the Fourth of July cupcakes that we made a few days ago but I’ve decided to embrace it! How do you ask? Well, by making some brookies (brownie + chocolate chip cookies). So without further ado, here’s how I made my super simple White Chocolate Drizzled Brookie Cupcakes.

Ingredients I Used (Serves 12):

  • Cookie mix or cookie dough. I used Betty Crocker Chocolate Chip Cookie Mix.
  • Your choice of Oreos. I went for the Golden variety.
  • Your choice of brownie mix. I used Duncan Hines Chewy Fudge Brownie
  • Extras: Tollhouse Premier White Morsels, Semi-Sweet Chocolate Chips

Directions:

  1. I preheated the oven to 350° F and followed the directions for the Betty Crocker Chocolate Chip Cookie Mix. Once I was done, I placed a few spoonfuls at the bottom of each cupcake liner, making sure to only place a thin layer.

White Chocolate Drizzle Brookie Cupcakes

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  1. I placed each Oreo in the center of each cupcake liner.

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  1. Next, I mixed the Duncan Hines Chewy Fudge Brownie according to the instructions and covered each Oreo cookie with a thin layer of brownie mix. I also added some extra chocolate chip cookies. (Go big or go home right?) Make sure not to overfill the cupcake liner or everything will spill out while it’s baking.

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  1. Finally, I placed the cupcake tin in the oven to bake for 30 minutes. There was some left over mix so I made a cake with the left over ingredients. This might affect your bake time; I had to leave the cake in for a little bit longer to cook through.
  1. I made the white chocolate drizzle by melting some Tollhouse Premier White Morsels in a small pot on low heat on the stove top. You should let the cupcakes cool before adding the white chocolate, but I was impatient and went ahead and drizzled while they were still hot. They turned out great if I do say so myself!

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Voila!

Lydi’Ann

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