Cupcakes and cookies.
Mix the two together.
Mmmm.
This recipe has been a favorite of mine for a Looooonnng time!
I gave them a try using a few tweaks to make them gluten free.
They turned out delicious!
I’m so happy!
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 3 eggs
- 1 tsp. vanilla
- 1 1/2 cups gluten free flour
- 3/4 tsp. xantham gum
- 1/2 tsp. salt
- 3/4 tsp. baking powder
- 1/3 cup milk
- 12 oz chocolate chips
Instructions
Cream butter. Add sugars and combine.
Beat in eggs and vanilla.
Stir in dry ingredients along with the milk.
Finally, add your chocolate chips!
Line two muffin pans with foil muffin liners. {The foil ones work best. The chocolate chips tend to stick to the paper liners.}
Fill muffin liners 3/4 full. A cookie scoop works awesome for this!
Bake at 350 for 18-20 minutes.
Notes
This is the mixture I use for gluten free flour. {2 c. brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour}
They have a cookie texture, yet they’re buttery and tender.
Grab a glass of milk and GOOD TO GO! 🙂
If you want to make these with regular flour, simply use the same amount, skip the xantham gum and use 3/4 cup EACH of your sugars.
We have a few more acres of wheat to cut and then we are finished for another year!
I have more harvest pictures to sort through and post soon! And I plan to have a book giveaway up this week!
I hope your Monday shines! I like Mondays.
Linking up with Laura ~
Thank you so much for sharing this amazing chocolate chip cookie cupcake recipe with us at TOHOT!
We hope to see you every Thursday at 6:00 a.m. CST.
Jemma
Thank-you for coming by and for the link-up!
And this recipe is so much a favorite of mine. 🙂
Thanks for sharing at our Celebrate365 Cookie Exchange