Maryland Cookie Cupcakes


A Maryland cookie is the type that if you have one, you have to eat the whole packet. A bit like Pringles, or Oreos even.

I didn’t eat them until I was about 22, but while I was working (as a beautician) one day a couple of years back, one of my clients brought a packet and left it with me for us all to share. Well there was certainly not much sharing going on. 

I’m not even sure the other girls ever knew about them… oops!

Fastforward a couple of years, and here I am 2 dress sizes bigger. I know I have previously blamed this on lotus biscoffs in my recipe post for my lotus biscoff cheesecake but I mean when you have a sweet tooth what can you do?

The healthy diet battle continues!

But not before trying these Maryland Cookie Cupcakes! 

Chocolate chip cupcake

Chocolate chip cupcakes topped with buttercream and chocolate chip cookies, what’s not to like?

I just think if you’re going to have a sweet treat, why not have a cookie and a cupcake, TOGETHER. Who said you have to choose between the two? The rule is, if you’re having them together then you’re only really having one… 

In a standard packet of Maryland Cookies, you get 22 cookies, which is perfect for a batch of 12 and a couple to munch on along the way, so that’s what I’ve done. You can half the recipe if you want to, but why make 6 when you can make 12?

Here’s how I made these Maryland Cookie Cupcakes

*This post contains affiliate links

What you’ll need to make these Maryland Cookie Cupcakes


Mixing Bowl

Electric Whisk


Cupcake Cases

Bun Tin

Wire Cooling Rack

Piping bag

Drop Flower Nozzle

Ingredients (Makes 12 Maryland Cookie Cupcakes)


5 oz caster sugar

5 oz butter/margarine

3 eggs

5 oz self raising flour 

1 tsp vanilla extract

100g chocolate chips


14 oz icing sugar

7 oz butter/margarine

1 tsp vanilla extract

1 packet Maryland cookies

50g chocolate chips


To prepare, place 12 bun cases in a bun tin and preheat the oven to 180C.


1. Firstly, place the butter/margarine in a mixing bowl with the caster sugar, and whisk until light and fluffy.

2. Secondly, add the eggs and whisk until combined.

3. Add the self raising flour and vanilla extract and whisk until combined.

4. Fold in the chocolate chips with a spatula until evenly mixed in.

5. With a spoon, divide the mixture evenly between 12 bun cases in a bun tin and bake on the middle shelf of the oven for approximately 20 minutes.

Tip – to check on the cupcakes, look through the glass in the door and don’t open the door until you think they’re done. When they look ready, risen and golden, open the door and press on the top, being careful not to burn yourself. If they spring back up when you take you’re finger away, the cupcakes are ready. If a print is left, close the door carefully and bake for longer.

5. Once the cupcakes are ready, remove from the oven and place each one on a wire cooling rack. Leave to cool completely before decorating.


1. Place the butter/margarine in a mixing bowl and whisk to loosen.

2.  Add the icing sugar half at a time to the mixing bowl, and mix until a smooth paste is formed.

3. Place the buttercream icing in a piping bag with a large drop flower or open star nozzle. I have linked the one I used in the ‘what you’ll need’ section above.

4. Pipe a swirl covering the entire cupcake. 

5. Sprinkle the chocolate chips over the top, along with some crushed Maryland cookies.

6. Finally, complete by placing a whole Maryland cookie on top of the swirl.

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