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)
HEAT oven to 350°F.
CHOP 6 cookies; set aside.
PREPARE brownie batter as directed on package; stir in chopped cookies. Spoon into 20 paper-lined muffin pan cups.
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.
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.