Recipes

Cookie Dough:

Cream the butter and brown sugar in a small bowl.

Add water and vanilla and mix well.

Add flour and salt and stir to combine.

Stir in 1/3 cup mini chocolate chips.

Wrap the dough in waxed paper and freeze until firm, about 30 minutes.

Break dough into 1/4 teaspoon sized chunks and place the chunks on a plate or in a plastic container, separating layers with waxed paper.

Store them in the refrigerator until ready to use.

Frosting:

In a medium bowl, beat the whipping cream until stiff peaks form; set aside.

In a large bowl, combine cream cheese, sugar, salt, and vanilla.

Beat for 2 minutes until smooth.

Fold in the whipped cream.

Fold the frozen cookie dough chunks into the frosting and immediately frost cooled cupcakes.