Cookie Dough Cupcakes

Ah, cookie dough cupcakes. Where do I even begin? Cookie dough combines all of the best ingredients in this world: Butter, brown sugar, vanilla extract, chocolate chips…need I say more? It’s not a wonder that egg-free cookie dough has become a snacking staple for the food world in recent years; pretty much anything tastes good with some cookie dough in it! Cookie dough ice cream, cookie dough pretzels, cookie dough brownies, etc, etc. The cookie dough cupcake has also become a popular treat, and I’ll walk you through how I made my own in today’s post!

Start by baking up a batch of vanilla cupcakes. I just used a white cake mix for mine. Plain and simple.

While the cupcakes cool, prepare some mini chocolate chip cookies. Mix together the ingredients, and scoop rounded 1/2 teaspoon-fulls of the cookie dough, rolling them into little balls and flattening them slightly with the palm of your hand. Place on parchment lined baking sheets and bake for about 7 minutes. Let them cool down a bit on the baking sheet before removing them to a wire rack to cool.

Next, prepare the edible cookie dough. When the cupcakes are cooled completely, insert the wide end of a piping tip into each cupcake to remove the cake’s core. Then take a bit of the cookie dough, roll it into a log-shape, and place it in the cupcake to fill the center. Press the center cake piece back onto the top of the cookie dough to cover it.

Alright, almost there! For the final portion, prepare the cookie dough frosting. Once made, use a large star tip to pipe the frosting onto the cupcakes, and top each with a mini cookie!

Sooooo yummy…

…and so cute! My goodness, just looking at these pictures makes me hungry for some cookie dough goodness!

Cookie Dough Cupcakes

For the Cupcakes:

  • 24 vanilla cupcakes, baked

For the Mini Chocolate Chip Cookies:

  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 1/3 cups flour
  • 1 teaspoon cornstarch
  • 1/4 + 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup mini chocolate chips

For the Edible Cookie Dough Filling:

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1 1/3 cups flour
  • 1/4 teaspoon salt
  • 3/4 cup mini chocolate chips

For the Cookie Dough Frosting:

  • 1 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla

For the Mini Chocolate Chip Cookies:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine melted butter and sugars and mix until fully combined.
  3. Stir in eggs and vanilla.
  4. Slowly mix in flour, cornstarch, baking soda and salt until combined.
  5. Stir in chocolate chips.
  6. Scoop cookie dough into rounded 1/2 teaspoon-fulls and roll into balls.
  7. Place on parchment lined baking sheets and flatten each slightly.
  8. Bake for 7 minutes. Remove from oven, and allow to cool for 2-3 minutes on baking sheet before removing to a wire rack to cool completely.

For the Edible Cookie Dough Filling:

  1. Mix the butter and sugars in a large bowl until combined.
  2. Stir in milk and vanilla.
  3. Using a separate, microwave safe bowl, heat the flour in the microwave until the internal temperature is 160 degrees F (about 45-60 seconds).
  4. Pour the flour into the mixture and combine.
  5. Stir in chocolate chips.
  6. Using the wide end of a piping tip, insert it into a cupcake to remove the cake’s core.
  7. Take a bit of the cookie dough, roll it into a log-shape, and place it in the cupcake to fill the center.
  8. Press the center cake piece back onto the top of the cookie dough to cover it.
  9. Repeat on all cupcakes.

For the Cookie Dough Frosting:

  1. In a large bowl, cream butter, brown sugar, milk and vanilla together (starting with just 2 tablespoons of milk).
  2. Slowly add powdered sugar while mixing on low speed.
  3. Using a separate, microwave safe bowl, heat the flour in the microwave until the internal temperature is 160 degrees F (about 30-45 seconds).
  4. Add flour and salt and mix to combine.
  5. Using a large star tip, pipe frosting onto cupcakes.
  6. Top each cupcake with a mini chocolate chip cookie.

Makes 24 cupcakes

One Comment Add yours

  1. Sydni Bamberg says:

    These would really be pretty simple to put together— a little time consuming, but even I could do these! 😂

Leave a Reply

Your email address will not be published.