Chocolate Chip Cookie Dough Cupcakes


Yes, I KNOW I just made chocolate chip cookies this weekend…but anyone who knows me is aware of the fact that I love to overdo things. So why not make chocolate chip cookie dough cupcakes?? The concept is genius. There are three components to this recipe: the cupcake batter, the cookie dough, and the frosting. Considering I’m tackling this recipe on a work night, I opted to make my life a little easier by using store-bought cookie dough. This goes against my morals (homemade is always better than store bought), but I have solid reasoning to support my decision. The cookie dough needs to be FROZEN to ensure it keeps its texture and consistency while the cupcake bakes around it… and since I started this recipe at 9pm, there was no way I could magically create frozen cookie dough.

Sooooo I bought chilled cookie dough and shoved it in my freezer while I prepped the batter. Logistically, this was the only way I could follow the recipe instructions. My modified ingredients included the following:

For the cupcakes:

  • 3 sticks softened butter
  • 1 1/2 cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract

For the cookie dough:

  • 2 packages store-bought cookie dough

For the frosting:

  • 3 sticks softened butter
  • 3/4 cup light brown sugar, packed
  • 3 1/2 cups powdered sugar
  • 1/2 tsp. salt
  • 2 tbsp. milk
  • 1 tsp. vanilla extract

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To make the cupcakes, I preheated the oven to 350Β° F.  I then lined two cupcake pans with paper liners (one for regular sized cupcakes, one for mini cupcakes).  In a large bowl I combined the butter and brown sugar, beating them together on medium-high speed until it the mixture was light and fluffy.  I then mixed in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

After that, I stirred the flour, baking powder, baking soda, and salt together in a medium bowl.  I slowly added the dry ingredients to the wet mixture and mixed them at a low speed. I alternated with the milk, beginning and ending with the dry ingredients. I mixed the batter after each addition just until everything was incorporated.  The last step was to mix in the vanilla.

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Using two spoons, I filled the prepared cupcake liners 1/2 full with the cupcake batter. I then pushed a frozen cookie dough ball into the center of each cupcake. I let the cupcakes bake for about 15-18 minutes; the mini cupcakes obviously baked a little quicker than the regular sized ones. I then removed the cupcakes from the pans and let them completely cool on a wire rack before frosting them. I have a tiny oven, so I made about 4 batches (my cupcake pans are half sized).

I made the frosting while the cupcakes were baking, and began by combining the butter and brown sugar in a mixing bowl and creaming them together on medium-high speed until they were light and fluffy. I then beat in the powdered sugar until it was smooth., and added the salt, milk, and vanilla and mixed  until everything was incorporated.

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When the cupcakes were all the way cool, I frosted them and sprinkled them with mini chocolate chips! This yielded about 18 regular sized cupcakes and 36 mini cupcakes…Yes they all took forever to frost. But they tasted SO GOOD, it was definitely worth it πŸ˜€


15 thoughts on “Chocolate Chip Cookie Dough Cupcakes

  1. I made this once and it was amazing! However, the frosting was sort of crunchy. No one complained about it but I wondered if it was the brown sugar? Should I sift it before adding it or do you have another suggestion? I’d love to make these again!

    1. I’d recommend adding a touch more heavy cream, to help the sugar dissolve more! Or you can melt the brown sugar over a low heat (and then let it cool a bit) before you add it!

    2. You can add a touch more heavy cream, to help the sugar dissolve more! I actually like that texture though, because that’s what real cookie dough tastes like πŸ™‚

  2. Omg I just made these and they are the best thing I’ve ever tasted! Thanks for the recipe. It makes me not want to share it so I will make the best cupcakes out of anyone I know. Haha.

  3. I am a self taught beginner baker and am hoping to work on any kind of frosting since I always mess that up, is this similar or is it buttercream frosting?

  4. Hi! Is the frosting pipe-able? Or is it too soft? If it’s soft, any recommendations re how to make it stiffer? (the logical choose would be to add powdered sugar but I’m afraid it will be too sweet)

    1. Hi Musia,

      The frosting is pretty soft! If you want to pipe it, I’d recommend adding in an additional cup or two of powdered sugar. You can also make it stiff by using heavy cream instead of milk, and adding less of it. Hope that helps, happy baking!

  5. Hi! For the frosting, can I just add brown sugar to your Classic buttercream recipe? I’m doing half b
    Peanut butter cupcakes and half cookie dough cupcakes, and I have half a recipe of classic buttercream left

    1. Hi Catherine,

      You totally can! That will work just fine. Sounds like a delicious combination!! πŸ™‚ Happy baking!

Let me know what you think!