Go Back
Cookie Dough Cupcakes
Admin

Cookie Dough Cupcakes

Cookie Dough Cupcakes combine two dessert favorites—cupcakes and cookie dough—into one irresistibly fun treat. These soft and fluffy cupcakes are filled with edible cookie dough and topped with a rich cookie dough frosting, making every bite a surprise of sweet, buttery goodness. Perfect for birthday parties, bake sales, or anytime you want to impress with something unique, these cupcakes are a guaranteed hit for both kids and adults
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Calories: 370
Ingredients Method Notes

Ingredients
  

  • For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • For the Edible Cookie Dough Filling:
  • ½ cup unsalted butter softened
  • ½ cup brown sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour heat-treated
  • ½ cup mini chocolate chips
  • For the Frosting:
  • ½ cup unsalted butter softened
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2 tbsp milk adjust as needed
  • ¼ cup mini chocolate chips

Method
 

  1. In a small bowl, microwave the flour for 1–2 minutes to heat-treat it (to make it safe to eat raw). Let it cool.
  2. In a medium bowl, cream the butter and brown sugar together until light and fluffy. Add the milk and vanilla extract. Mix in the cooled flour until a soft dough forms. Fold in the chocolate chips.
  3. Roll the dough into 12 small balls and place them in the freezer while you prepare the cupcakes.
  4. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  5. In a bowl, whisk together the flour, baking powder, and salt.
  6. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla.
  7. Add the dry ingredients alternately with the milk, beginning and ending with the dry. Mix until just combined.
  8. Fill each cupcake liner about two-thirds full. Place a frozen cookie dough ball into the center of each batter-filled liner, pressing it down gently.
  9. Bake for 18–20 minutes, or until the cupcakes are golden and a toothpick inserted off-center comes out clean. Cool completely.
  10. Cream the butter and brown sugar until fluffy. Add vanilla, then gradually mix in powdered sugar.
  11. Add milk one tablespoon at a time until the desired consistency is reached. Fold in the mini chocolate chips.
  12. Frost the cooled cupcakes using a piping bag or spread with a spatula.

Notes

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keeps fresh for up to 5 days; allow to come to room temperature before serving.
Freezing: Freeze unfrosted cupcakes and cookie dough balls separately for up to 2 months.