Monster Cookie Dough Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs, whole

• Condiments

  • 1 cup Peanut butter, creamy

• Pasta & Grains

  • 1 cup Oats

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 3 tbsp Brown sugar
  • 1 11/16 cups Flour
  • 1 cup Powdered sugar
  • 1 cup Semi-sweet chocolate chips
  • 3/4 cup Semi-sweet chocolate chips, mini or regular
  • 1 cup Sugar
  • 3 tsp Vanilla

• Dairy

  • 3/4 cup Butter
  • 8 oz Cream cheese
  • 1/3 cup Milk

• Desserts

  • 3/4 bag M&ms, plain mini

Found on wishesndishes.com

Description

Ingredients

• ¼ cup butter, softened
• ½ cup creamy peanut butter
• 1 cup sugar
• 2 whole eggs
• 2 teaspoons vanilla extract
• 1½ cups flour
• 1¼ teaspoon baking powder
• ⅓ cup milk
• 1 cup semi sweet chocolate chips
• 8 oz. cream cheese, softened (dont use reduced fat or fat free!)
• ½ c. butter, softened
• ½ c. creamy peanut butter
• 1- 2 c. powdered sugar
• 3 Tbsp. brown sugar
• 3 Tbsp. all purpose flour
• 1 tsp. vanilla
• 1 c. oats
• ¾ bag plain mini M&Ms
• ¾ cup mini or regular semi-sweet chocolate chips

Directions

• Preheat oven to 350º.
• Use a hand or stand mixer to whisk together all of the cupcake ingredients except for the chocolate chips.
• Then, stir in the chocolate chips with a spoon or spatula.
• Fill each cupcake liner about ⅔ full of batter.
• Bake for 20 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.
• Meanwhile, use a stand mixer dough paddle to beat together the cream cheese, butter, and peanut butter until smooth.
• Mix in the brown sugar, flour, vanilla, and oats.
• Mix in the powdered sugar 1 cup at a time (1 and ½ cups worked out best for me).
• Finally add the M&Ms and Chocolate chips, mix well.
• Use a large cookie scoop or ice cream scoop to scoop out the cookie dough onto the completely cooled cupcakes.