You are the Cookie On My Cupcake. ♥

I am Amanda Cupcake, and I've been hiding the cookie monster within me for far too long.

I love cookies.

I can probably eat more cookie dough than you can imagine. ♥ It's all gone before I even realize.

So I am in big trouble.

And you might be too.

For one, the word cookie is so cute.
Cookie.

Say it.

It draws you in.

Now say "Snickerdoodle Cookie". (so cute, right)?

Add some edible sparkles and call it a "Sparkledoodle".

Awwww. ♥

Now add your Sparkledoodles to a creamy dreamy white swirl of heavenly frosting fluffed like a dream on top of a vanilla cinnamon cupcake.

A Sparkledoodle Cupcake!

♥

A cookie to add to my cupcake.

Cherry Chip Chocolate Chip Cookies with Cherry Red Velvet Cupcakes too ♥

My cupcake darlings, it is up to you to decide how you will eat these cupcakes!

Cookie First, then Cupcake?
Use the cookie as a scoop to eat the frosting?

Or pretend it's your first birthday and eat the whole thing at once?!

♥

Recipe for Cherry Chip Chocolate Chip Cookies:

(Adapted from Forme-Foryou chocolate chip cookie recipe!)

Dry Ingredients:

2 Cups Minus 2 Tablespoons of Cake Flour

1 2/3 Cups Bread Flour

1 1/4 tsp Baking Soda

1 1/2 tsp Baking Powder

1 1/2 tsp coarse sea salt or kosher salt

Creaming Ingredients:

1 1/4 Cups Unsalted Butter

1 1/4 Cups Brown Sugar

1 Cup + 2 Tablespoons Granulated Sugar

2 Eggs (large)

2 Tsp Vanilla Extract

My little magical addition:

1 Bag of Mini Chocolate Chips

1 Bag of Cherry Chips

A *hint* of almond extract.

This is how magical it is:

1.  Combine your Cake Flour, Bread Flour, Baking Soda, Baking Powder, and Salt in one bowl. Whisk together.

2.  In your stand mixer, Cream Room Temperature Butter with Brown Sugar & Granulated Sugar.

3.  Gradually add eggs and vanilla.

4.  Now gradually add your dry ingredients to the blend, and you have cookie dough.

4.  When you add your chips to the cookie dough use, a spatula to mix in-you don't need to use a mixer attachment.

5.  Line a cookie sheet with parchment paper.

6.  Using a small cookie scoop, scoop little mounds of cookie dough onto your cookie sheet. Make sure they are spaced out enough so they have room to puff ♥. 

5.  Bake for appx 10-15 minutes at a preheated 350 degrees (ovens vary so just watch to see if the tops of the cookies turn slightly golden. I like my cookies somewhat underbaked so they stay really soft as they cool).

Tip: There are rumors that this cookie tastes *BEST* when cooled for 24-36 hours and then baked. I think they are wonderful either way.