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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.

image of chocolate chip cookie dough stuffed cupcakes

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.

So 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:

Vanilla 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

Cookie Dough Filling

  • 1 container store-bought edible cookie dough

Cookie Dough Buttercream

  • 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

Making The Vanilla Cupcakes

To make the cupcakes, I preheated the oven to 350° F.  I then lined two cupcake pans with paper liners. 

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 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.  Then 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.

Using two spoons, I filled the prepared cupcake liners 1/2 full with the cupcake batter.

I let the cupcakes bake for about 15-18 minutes.

Then I 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).

Making the Cookie Dough Buttercream Frosting

While the cupcakes were baking I made the cookie dough buttercream frosting. I 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.

image of chocolate chip cookie dough stuffed cupcakes

I then beat in the powdered sugar until it was smooth and added the salt, milk, and vanilla and mixed  until everything was incorporated.

Decorating and Filling These Chocolate Chip Cookie Dough Cupcakes

When the cupcakes were fully cooled I removed the centers and filled with the a scoop of edible cookie dough.

I frosted them and sprinkled them with mini chocolate chips!

image of chocolate chip cookie dough stuffed cupcakes

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 😀


Thursday 16th of June 2022

Are these shelf-stable when fully assembled? Or would you recommend refrigerating if they have to sit overnight?


Sunday 19th of June 2022

Hi Ellen,

I would recommend refrigerating these in an airtight container! :)

Lisa Danegelis

Tuesday 18th of January 2022

These look and sound delicious, but I do have a question. You indicate that the cookie dough is baked in the cupcake, as you say it should be frozen first to maintain its shape,ect., yet adding the ball of dough to the raw batter is not mentioned inthe recipe. Instead, you say to cut out the center of the baked cupcake and add the dough then. Which is it? Am I missing something? Thank you in advance for answering this perplexed baker.


Sunday 21st of August 2022

@Shan, I think you can do it either way. I have made these several times and freeze the dough and then put the frozen dough in the cupcake batter then bake the batter. They have turned out perfect.


Wednesday 17th of August 2022

@Lisa Danegelis, did you ever figure this out? I am lost lol


Monday 8th of November 2021

Do we use salted or unsalted butter? Was interested in making there for my brother’s class this weekend. Thank you!

Melissa jimenez

Monday 19th of October 2020

Heyy is the butter salted or unsalted butter for this recipe ?

Catherine Schaeffer

Saturday 7th of March 2020

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


Saturday 14th of March 2020

Hi Catherine,

You totally can! That will work just fine. Sounds like a delicious combination!! :) Happy baking!