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Dessert Recipes

CHIPS AHOY! Patriotic Cupcakes with "Cookie Dough Icing"


Made with CHIPS AHOY!

What You Need

  • 26 CHIPS AHOY! Team USA Limited Edition Cookies, divided
  • 1 pkg. (18 to 20 oz.) fudge brownie mix (13x9-inch pan size)
  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 cup flour
  • 1/2 tsp. salt
  • 1/4 cup milk
  • 2 Tbsp. multi-colored sprinkles (red, white and blue)


  1. HEAT oven to 350°F.
  2. CHOP 6 cookies; set aside.
  3. PREPARE brownie batter as directed on package; stir in chopped cookies. Spoon into 20 paper-lined muffin pan cups.
  4. BAKE 10 min. Immediately top brownie in each cup with 1 cookie. Bake additional 10 min. or until toothpick inserted into tops of brownies comes out with fudgy crumbs. (Do not overbake.) Cool brownies 10 min. Remove from pans to wire racks; cool completely.
  5. BEAT butter and sugar in medium bowl with mixer until light and fluffy. Add flour and salt; mix well. Gradually add milk, mixing well after each addition. Spread onto brownie cupcakes; top with sprinkles. Refrigerate until ready to serve.
Cooking time (duration)

1 hr 20 min

Number of servings (yield)

20 servings




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