Chocolate chip cookie dough cupcakes combine two classic desserts into one irresistible treat. These cupcakes feature a soft, fluffy vanilla base, a hidden pocket of cookie dough, and a creamy frosting topped with mini chocolate chips. Perfect for birthdays, special occasions, or simply satisfying your sweet tooth, these cupcakes are a must-try for any dessert lover.
Why You’ll Love This Recipe
- Two Desserts in One – Combines the best of cupcakes and cookie dough.
- Soft and Moist – A tender cupcake with a gooey cookie dough center.
- Easy to Make – Simple ingredients and straightforward steps.
- Perfect for Any Occasion – A fun and unique treat that’s always a hit.
- Customizable – Easily adapt with different flavors or add-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough Filling:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- Milk
- All-purpose flour (heat-treated)
- Mini chocolate chips
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
For the Frosting:
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Heavy cream
- Mini chocolate chips
Directions
- Prepare the Cookie Dough Filling:
- Cream together butter, brown sugar, and granulated sugar until fluffy.
- Mix in vanilla and milk.
- Gradually add heat-treated flour and stir in mini chocolate chips.
- Scoop small portions and freeze until firm.
- Make the Cupcakes:
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Fill cupcake liners halfway, place a frozen cookie dough ball in each, then cover with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the cake (not the dough) comes out clean.
- Let cool completely.
- Prepare the Frosting:
- Beat butter until creamy, then gradually add powdered sugar.
- Mix in vanilla and heavy cream until smooth.
- Pipe onto cooled cupcakes and sprinkle with mini chocolate chips.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Chocolate Cupcakes – Use a chocolate cupcake base for a double-chocolate treat.
- Stuff with Other Fillings – Try peanut butter cookie dough or Nutella in the center.
- Frosting Swap – Use cream cheese frosting or chocolate ganache for a twist.
- Gluten-Free Option – Use a gluten-free flour blend for both the cupcakes and cookie dough.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days; let sit at room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
FAQs
Is it safe to eat raw cookie dough in these cupcakes?
Yes! The flour is heat-treated, and there are no raw eggs in the cookie dough.
Can I use store-bought cookie dough?
Yes, but ensure it’s an egg-free, edible version.
How do I heat-treat flour?
Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill bacteria.
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day ahead and frost them before serving.
How do I make mini versions?
Use a mini cupcake pan and smaller dough balls, reducing bake time to about 12 minutes.
What piping tip is best for the frosting?
A large star tip (1M or 2D) creates a beautiful swirl.
Can I use a cake mix instead of homemade batter?
Absolutely! A vanilla or yellow cake mix works great.
Why is my frosting too runny?
Add more powdered sugar or chill it briefly to thicken.
Can I add nuts to the cookie dough?
Yes, chopped pecans or walnuts add a nice crunch.
How can I make these cupcakes dairy-free?
Use dairy-free butter, milk, and chocolate chips.
Conclusion
Chocolate chip cookie dough cupcakes are the ultimate indulgence for cookie and cupcake lovers alike. With their soft, fluffy texture, surprise cookie dough center, and creamy frosting, they’re guaranteed to impress at any gathering. Try them for your next dessert craving and enjoy every delicious bite!
PrintChocolate Chip Cookie Dough Cupcakes
These Chocolate Chip Cookie Dough Cupcakes are the ultimate treat for cookie and cupcake lovers! They feature a moist vanilla cupcake with a hidden edible cookie dough center, topped with creamy cookie dough frosting. Each bite is packed with rich, chocolatey goodness—perfect for birthdays, parties, or whenever you need a sweet fix!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Dough Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons milk (or heavy cream)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (heat-treated*)
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Cookie Dough Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 2 cups powdered sugar
- 1/4 cup all-purpose flour (heat-treated*)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
Make the Cookie Dough Filling:
- In a mixing bowl, beat the butter, brown sugar, and granulated sugar until smooth.
- Add the milk and vanilla extract, then mix well.
- Stir in the heat-treated flour and salt until combined.
- Fold in the mini chocolate chips.
- Roll into 12 small balls and freeze while preparing the cupcakes.
2. Make the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with 12 liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the flour mixture and milk, beginning and ending with the flour. Mix until just combined.
- Fill cupcake liners halfway with batter, then place a frozen cookie dough ball in the center of each.
- Top with more batter until each liner is about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the side (not the center) comes out clean.
- Let cupcakes cool completely before frosting.
3. Make the Frosting:
- Beat the butter and brown sugar until creamy.
- Add powdered sugar and heat-treated flour, mixing until combined.
- Stir in milk and vanilla extract until smooth and fluffy.
- Fold in mini chocolate chips.
4. Assemble the Cupcakes:
- Pipe or spread the frosting onto the cooled cupcakes.
- Garnish with extra mini chocolate chips or a small piece of cookie dough.
- Enjoy!
Notes
- To heat-treat flour: Bake it at 350°F (175°C) for 5 minutes to kill bacteria, then let it cool.
- Store cupcakes in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- If you love extra cookie dough flavor, mix in some crushed cookies to the frosting!