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.
Here are a few more cookie dough dessert recipes you might like to try:
- Chocolate Chip Cookie Dough Truffles
- Peanut Butter Cookie Dough Brownies
- Chocolate Chocolate Chip Cookie Dough Truffles
- No Bake Cookie Dough Fudge
- Chocolate Chip Cookie Dough Brownies
- Monster Cookie Dough Dip
Chocolate Chip Cookie Dough Cupcakes
Recipe Details
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
- 1½ teaspoons vanilla extract
COOKIE DOUGH FROSTING:
- 3/4 cup (1½ sticks) salted butter
- 1¾ cups powdered sugar
- 1/3 cup packed brown sugar
- 1/2 cup all purpose flour
- 1½ tablespoons milk
- 1 teaspoon vanilla extract
GARNISH:
- additional miniature chocolate chips
- 12 mini Chips Ahoy (or another brand) cookies
Instructions
PREPARE THE COOKIE DOUGH FILLING:
- (see *NOTES 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.
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.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.
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.
ASSEMBLE THE CUPCAKES:
- 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.
Video
Notes
- *If you are concerned about consuming raw flour: To eliminate any dangers of using raw flour, toast your flour in the oven for 10 minutes at 350 degrees F. Then it will be safe to use in the uncooked cookie dough frosting.
- *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.
These are looking delicious, I was just wondering if dark brown sugar could be substituted for the brown sugar?
sure!
Thanks for sharing an awesome recipe! My teenage daughter loves cookie dough ice cream, so I knew she would love these. I made them for her birthday party &they everyone thought they were delish! The cookie dough buttercream was sooo good!
I made these earlier this week with a box of chocolate cake mix and they were fabulous. I loved the “gritty” texture of the frosting…so like cookie dough! However, my cookie dough ball in the center fell and left a hole. Any idea what could have caused that or how to avoid it? Thanks!
Hmmm, I’m not quite sure why that happened!
I tried this recipe with a friend; came out great!
These look awesome! Can I use regular chocolate chips? I could go get the mini ones if necessary but I already have regular chips in my pantry. Thanks!
probably would be fine!
These are the best cupcakes I’ve ever made! The cupcakes were dense and the brown sugar icing was amazing.
This may have been asked already, I’m not sure, but do I need to use a blender, or can I use a mixer?
Yeah, I’m sure using a mixer would probably be fine too.
Hi there! I tried them in mini’s and they were great! I made the balls smaller and i baked them for 10minutes and the were perfect. I actually made the normal ones too but my family preferred the smaller ones cause the big ones were to sweet and overwhelming, thanks for the recipe! You are great! 🙂
how much did you spend to make your “Chocolate Chip Cookie Dough Cupcakes” 🙂
no idea!
I want to try them in mini size. How long should i bake them for?
I’m not sure minis will work well w/ this recipe since you need to plop a large piece of dough in the middle…
These look so good!
I made these and they were a huge hit, but the cookie dough in the middle somehow turned into the exact same consistency as the cupcake. It made for an interesting contract in the cake, but it just tasted like more cake. Very strange… I would have thought if it started to cook it would have just turned into a cookie. At least it still worked!
Can you convert this recipe to grams or ounces? I’m in England and I don’t know what cup measurements are.. these look fantastic and my friend and I really want to make them asap:)
I don’t know how to do that, but there are many tools online that you can use to convert the measurements on your own.
I found the cookie dough to be to dry when I cooked it. Is there anything I can do to make it better? I’m making these again today.
Made these for my hubbies bday! He loved them, thx for sharing!
I have a question, hope you can help…
My youngest (22 month od Lizzie) has an allergy to milk & egg but LOVES cupcakes! (She’s going to be the cupcake princess at her candyland bday party ths yr). Do you have any recipes that would be easy n her little belly? This s a new allergy so we are still learning how to adjust.
I’m not sure- it might be best to look for a site/blog that specializes in no egg/dairy recipes. Google around and I’m sure you’ll find some good ones!
they are amazing and i make them on the weekend
but my cookie dough filling was on the bottom 🙁
do you have any ideas why this happened? i didn’t make large scoops 😀
I’m not sure!
They look amazing!!! I’m planning to make them for my son’s birthday party this Saturday. How far in advance would you suggest making them? Friday??? And you mentioned to refrigerate, right? Thanks so much! LOVE your blog! 🙂
So I just got done making these & the cupcake part was fine, but the cookie dough filling was salty. I’m not sure why this happened…any ideas why?
Did you use salted butter? The only salt added is 1/8 tsp., so not sure why it would be salty!
Hello! I tried these.. But there was a problem, the cookie dough filling somehow melted in the cupcake!!!! The cupcakes were fine though but can u tell me what caused the problem?
Was it frozen when you baked it? Mine didn’t melt, so I’m not sure…
Ok, I’ve never made cupcakes before and ran acrossed these and HAD to try. I LOVE these with a passion. My blood sugars are now skyrocketing, but it’s definatly worth it. My kids didn’t want to try them when I told them what I was going to make. (Weird, I know), so after naps I offered them both one. And then they wanted more… And more…. I was glad I made a double batch! THANK YOU!
Just made this frosting for our cupcakes for tonight’s desert. I do not think it tastes anything like cookie dough a little too sweet for me but the kids will love it and I really like the consistency. Tastes more like a sweeter version of buttercream to me.
How do you keep the centers from dropping?!
Make sure they’re frozen- and not too large!
I loved loved this recipe. I’ve already made it twice. I do have a question. I have a lot of frosing left over, how long will the frosing keep?
a week, maybe?
I tried this recipe, everything turned out perfect accept the frsting, it was too sweet
Can you freeze these for use at a later date? I have made these before and they were to die for! I have a party in 2 weeks and was wondering if you had ever tried freezing the cupcake. I know you can freeze other unfrosted cupcakes and they do fine, just didn’t know if these with the cookie dough could be?? Thanks
I haven’t done so, so I’m not sure.