posted in Cake and Cupcakes

Chocolate Chip Cookie Dough Cupcakes

It’s about time for another cookie dough dessert.  My obsession with cookie dough continues with cupcakes.  I’m sure my fellow cookie-dough lovers can relate.  Today, I give you:  Chocolate Chip Cookie Dough Cupcakes 

There are more than a few folks who have whipped up a version of Cookie Dough Cupcakes.  My friend Cheryl has shared a fabulous version using a chocolate chip cupcake for the base.  And I’m drooling over the beautiful Chocolate Chip Cookie Dough Cupcakes that my friend Amanda shared too in fancy wrappers and all.  This is a cupcake flavor that is simply irresistible to make.


This recipe is for 12 cupcakes.  If you want 24, just go ahead and double everything.  I went with a chocolate cupcake batter.  The batter is whipped up in the blender, a genius idea from Abby Dodge.

Egg-free chocolate chip cookie dough is mixed up, scooped into cookie dough balls and FROZEN.  The freezing will help the cookie dough STAY COOKIE DOUGH during the baking process.

If you’d prefer to bake your cookie dough a little bit, let the cookie dough peek out the top of the batter like this.  The top of the cookie dough will bake into a cookie-like texture, while the bottom will stay more cookie dough-like.  If you’d rather have more of a raw cookie dough in there, poke the dough underneath the batter.

I made mine so they baked up half and half- a little baked cookie on top and doughy underneath.

The frosting is an absolutely amazing-tasting cookie dough frosting!!  No kidding.  It’s addicting and yummy.   I used Tidy Mom’s recipe for the frosting- again, no egg.

And of course you need some mini chocolate chip cookies and mini chips as garnish too.


I tend to get a little out of control with cookie dough, so anything resembling cookie dough is far too dangerous to have around my house.  I ate a sample cupcake and then I shared them with Recipe Girl Cookbook photographer Matt and his fabulous team when I visited his studio for the cookbook shoot last week.  They had plenty of food lying around from the shoot, but I’m pretty sure they managed to eat these too.  These cupcakes are not going to be in the cookbook, but they’re good nonetheless.

If you’re a crazed cookie dough fan like me, you simply must try them.

Yield: 1 dozen cupcakes

Prep Time: 45 min + freeze time

Cook Time: 25 min

Chocolate Chip Cookie Dough Cupcakes

Ingredients:

COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract

GARNISH:
additional mini chocolate chips
12 mini Chips Ahoy cookies

Directions:

1. Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.

3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.

4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.

Tips:

*You don't necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don't have that grainy texture in the cookie dough. It is necessary to freeze it though.

Source: RecipeGirl.com (cupcakes from this recipe, frosting adapted barely from TidyMom)

Comments

  1. postedSep 4, 2017 9:31 AM
    Alexis

    These have been my go to for years. I love the chocolate base with a creamy cookie dough suprise inside. These are by far, my most requested treat.

  2. postedJul 2, 2017 10:16 AM
    Elena

    I’ve used this recipe for two years now and it has never failed me. Everyone loves it and I personally think they are delicious! Thank you so much! 

  3. postedFeb 25, 2017 5:08 AM
    Lauren

    These are the best cupcakes I’ve ever made. They look and taste amazing! A real crowd pleaser

  4. postedAug 10, 2016 8:12 PM
    Dana

    Hey,

    I love this recipe! My boyfriend is in love with Ben & Jerry’s Half Baked ice cream, and I was thinking of trying to replicate that idea by making him a chocolate cake with the cookie dough inside like you’ve done here, the only catch is he is currently stationed in Bahrain…

    I was going to do the whole “cake in the jar” thing but now I’m wondering how long the cookie dough inside this cake keeps, because I don’t want to poison him..

    Did you keep any of these for a while and how long did they stay fresh?

    Thanks in Advance!

    • postedAug 20, 2016 7:32 PM

      I don’t think you’d be able to mail them anywhere– you’d probably want to eat them within a couple of days or so.

  5. postedAug 4, 2016 2:19 AM
    Suzan Kristensen

    Just made these and, WOW, they’re delicious beyond words! Thank you so much for sharing this recipe, I’ll be making these over and over again, that’s for sure. I used part of the cookie dough filling to separately bake 12 mini sized cookies for decoration, worked out perfectly. So once again, thank you for this amazingly tasty recipe! Love/Suzan from Sweden

  6. postedJul 22, 2016 9:31 PM
    Kittish

    Made these last night, with a couple of changes. They are delicious! They came out almost as pretty as yours.

    Main change was that I used my own regular chocolate chip cookie recipe, with mini chips replacing regular ones. I also did not freeze the cookie dough, since I wanted it to actually cook. It stayed soft and moist inside the cupcake.

    I used cake flour for the cupcake batter, and it gave me a superfine crumb. The cake is moist, but does tend to fall apart pretty easily.

  7. postedJun 15, 2016 6:06 AM

    pinned these! love the tip about freezing the cookie dough centres before baking. thanks 🙂

  8. postedJun 8, 2016 8:59 AM
    Cindy V.

    I just wanted to let you know that I love your recipe! My daughter’s favorite is chocolate chip cookie dough anything – I first made these for her birthday years ago and she has requested them every birthday since! They are definitely a family favorite! Thank you for sharing! 🙂

    • postedJun 9, 2016 7:38 AM

      Terrific- thank you!

  9. postedOct 25, 2015 7:29 AM
    Alix Ruby

    After reading some of the posts before making the icing I put the brown sugar in a bowl with the milk and vanilla and voila- no gritty texture.

  10. postedOct 23, 2015 2:13 PM
    The Buggy Cat

    Hey! I really wanted to make these but I don’t have baking soda. Is there anything I can substitute it with? Or does it work fine without baking soda?

    • postedOct 26, 2015 4:06 PM

      you need baking soda!

  11. postedJun 3, 2015 4:34 PM
    Donna

    Out of this world !

  12. postedMay 13, 2015 1:00 AM
    septi

    hi lori, i wanna ask you, how much the weight of one cup is exactly? thank you 🙂

  13. postedFeb 21, 2015 2:07 PM
    Jennifer

    These are phenomenal!!

    I broke up the labor and did the cookie dough interior last night and mixed dry ingredients for the cupcakes, then finished the process today. 

    The dough did overflow a bit onto the muffin pan, so next time I will either put less batter in ech or grease the top of the pan. 

    The frosting is outstanding, and a perfect match for the cookie dough part. Had with coffee and turned a regular Saturday snowy day into a very memorable experience! Also look beautiful.

    I cannot thank you enough for this recipe! Will definitely post on Facebook.

  14. postedFeb 17, 2015 5:17 PM
    Stacy

    A student brought these in today for her half birthday. Well, they were a HUGE hit! My class loved every part of these treats from cake to the surprise middle to the frosting and the little cookie on top. Yum!

  15. postedFeb 17, 2015 6:03 AM
    Julia

    Hi, I made this, and it was awesome! But one thing… The cookie dough turned into cookie dough cake. Is that supposed to happen? Did I put too much baking soda in the dough?

    • postedFeb 17, 2015 5:28 PM

      Well, sometimes it stays put as cookie-dough-like, and I guess sometimes it might bake into a cake-like texture.

  16. postedFeb 14, 2015 3:21 PM
    Maryanne

    I made these today for our valentine’s day dessert. They were sooooo good!! They are pretty easy to make, but look and taste so special. Although I must confess I used canned frosting and mine were not as pretty as yours but still very cute. This is a keeper and will be made again. Thanks for sharing.

  17. postedFeb 11, 2015 8:25 AM
    Christine

    I tried out these cupcakes yesterday and they turned out absolutely delicious!! Nice and chocolately, with a nice hunk of cookie dough in the middle, and the frosting tops it off perfectly! Thanks for the recipe, will definitely have to make it again!

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