Buttery Cupcake Cookies
I am not really sure how these cookies got their name, because they really are not cupcakes or even close to what a cupcake is other than they are baked in mini cupcake liners. These were a family favorite and have been passed down for years and years. I actually have never seen anyone else make them except my family. But, maybe others do and I have just never seen them. We used to do a cookie bake every year before Thanksgiving. All the women in the family would gather at Grandma’s house and we would start Friday night and bake thru Sunday afternoon. We all picked out 3 or 4 kinds of cookies and would bake 20+ dozen of each and then divide all the cookies up for all the families, and for cookie trays for locals and such. It was a family tradition. Well, my Grandma Fran would always make these buttery cupcake cookies. She would sit for hours making the balls to fill each of the 1000 muffin liners. After she passed away my Mom took over making them. Now that she has passed my sister makes them. But, even though I have liked them, I didn’t LOVE them because I don’t like nuts and the recipe calls for nuts. So, I decided I would change it up a bit and do it my way, nut free.
My Buttery Cupcake Cookies
40 Graham Crackers (crushed into crumbs)
1 Cup Brown Sugar
1 Cup Whipping Cream
1 Cup Butter
Mix above ingredients well.
1 Cup Chocolate Chips
1 Cup White Chocolate Chips
1 Cup Butterscotch Chips
1 Cup Toffee Bits
Line up mini cupcake liners on a sheet pan. Roll into balls and place into cups.
Bake 375 degrees for 10-12 minutes.
Remove pan from oven and set pan on a baking rack to cool. Transfer cooled cookies to a baking rack to drain. You can line a baking rack with paper towel to soak up the oil. They are very buttery. VERY! They hold their shape when cooled.
If you want to add in nuts, just make sure you only add a total of 4 cups of either nuts, or chips. So you could do 2 cups of chips and 2 of nuts, or 3 of chips and 1 nuts, or whatever.