Ingredients

• 24 paper liners regular cupcake size
• 1 bag of Mother's chocolate chips cookies or any cookie that is 2"
• 1 white cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 3 eggs
• 1 tsp pure vanilla extract
• 1 1/2 containers of ready made chocolate frosting

Directions

• Preheat oven to 350 degrees. 
• Line 24 cupcake cups with liners. 
• Place a chocolate chip cookie in the bottom and set aside. 
• Put the rest of the sack of cookies into a ziplock bag, seal and crush with a rolling pin or glass.  
• Measure out 1 1/2 cups of crushed cookie crumbs.
• Mix together cake mix, sour cream, oil, eggs and vanilla with a mixer. 
• After well blended, stir in crushed cookie crumbs. 
• Leaving the rest for topping the cookie. 
• Scoop the dough into the cupcake cup approx. 3/4 full. 
• Bake for 20 minutes or until done when tested with a toothpick. 
• Let these cupcakes cool after baking and then frost.  After frosted, dust the crumbs on the top.

Special Notes

Nutrition Information