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.
I have been making these for birthday parties for the past 7 years! They are always such a hit. I’ve always used your blender technique for fear for making them and having them not turn out (because they ALWAYS turn out perfect!), but my blender is terrible and I’m hoping I can use my very nice Kitchenaide mixer and get the same results? Please let me know what you think.
Thank you!
I’m sure that will be fine.
I don’t know how this is supposed to only make 12. I followed the recipe exactly and filled 12 and they all overflowed the edges, stuck to the pan and the tops over baked because I had to keep adding time. The batter is so runny not sure how the dough ball is not supposed to sink to the bottom on its own. Very disappointed. Good thing I did a test run before I made these for a special event.
I’m not sure what went wrong… if you read the other comments, they have great reviews from others!
What is your reason for mixing cake batter in the blender. I have a awesome blender & this method sucked. Should have used a mixer. Thanks for the huge mess & extra dishes.
It’s just an easy way to blend the cupcake batter, or it should be! Not sure what happened on your end, sorry 🙁
These are GAME OVER for me — I totally love all things chocolate and cookie dough!
Delicious cupcake recipe! Love the cookie dough flavors!
mmmm….these look dangerously GOOOD!! YUM!!
These are really perfect treats! Tastes SO good!
Give me all the cupcakes! These sound so scrumptious! Love cookie dough in just about anything!
Can you use a box cake mix?
You can try!
These cupcakes were incredible. I have to admit, I was skeptical when I saw the recipe, and I honestly don’t like cookie-dough anything (other than baked cookie dough!). But my daughter really wanted to try these, and I’m so glad she did.
The chocolate cake itself was soooo delicious. We’ve made hundreds of cupcakes and cakes before, using all kinds of recipes from different sites and cookbooks and old family secrets, but this one ranks in the top five, for sure. The only thing we changed was that we baked the flour for a bit for the frosting. Thank you so much for sharing!
I made these tonight, love the cupcake and cookie dough, however my icing is super sugary, you Can hear the crunching of the brown sugar. Followed directions, do you need to melt better before mixing like the cookie dough?
I suppose you could try melting the butter and combining it with the sugars to help dissolve them. I’d want to stick the melted, sugary butter back in the fridge until solidified again though because it will be too runny to make the frosting.
Can you tell me why my cupcakes sink in the middle? Not all of them but some! I didn’t use your cupcake recipe but used the cookie dough recipe. I used my Mom’s favorite chocolate cake recipe, which is similar to yours, but with the addition of coffee. Thoughts?? Great recipe! I got rave reviews!
Here’s some advice on why cupcakes sink: https://www.momables.com/why-do-cupcakes-sink/
Made these and took then to work. They were a huge hit!
Made these with my 4 year old daughter today. They were amazing! Everyone loved them and they looked so pretty! My daughter and I were so proud of how they turned out. Definitely will make these again. Easy and delicious!
Made these for friends for a movie night and they were gone in minutes! The chocolate cake was so light and fluffy, the cookie dough was delicious,paired all together was heaven.
hi can I use store bought cookiedough ?
You can try!
can you put the measurings into grams please ?
we dont work with cups here 🙁
Hi Melissa,
I’m in the United States, but you can use Google to convert US measurements into grams!
Delicious. I had some leftover cookie dough and sprinkled it on top. I will definitely make this again.
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.
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!
These are the best cupcakes I’ve ever made. They look and taste amazing! A real crowd pleaser
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!
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.
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
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.
pinned these! love the tip about freezing the cookie dough centres before baking. thanks 🙂