Cookie Dough Cupcakes Recipe
When you're craving something sweet, it can be hard to decide which dessert you want. A fluffy cupcake with luscious frosting may be the perfect cure for a sweet tooth. On the other hand, the delicious flavor of chocolate chip cookies may sound even better. Luckily, now you don't have to choose.
This recipe for cookie dough cupcakes combines the best of both worlds into one dainty dessert. With a brown sugar cupcake and brown sugar frosting, it's delicious on its own. But what takes this cupcake to the next level? It's stuffed with edible raw cookie dough for a sweet surprise. And don't forget the chocolate chips!
Ready to dive in on making this creative take on two classics? We have a step-by-step guide for you. And the best part is that you'll be able to pull off making these from-scratch treats with simple, easy-to-find ingredients in just over 30 minutes.
Grab the ingredients for cookie dough cupcakes
Ready to get started on making these cookie dough cupcakes at home? Start off by grabbing all of your ingredients. This will make the baking process flow smoothly.
For this recipe, you'll need light brown sugar, white sugar, flour, baking powder, baking soda, salt, 2 eggs, oil, pure vanilla extract, milk, butter, powdered sugar, and mini chocolate chips. You can swap out the mini chocolate chips for regular-sized chocolate chips or even chopped chocolate, if needed.
Make the edible raw cookie dough
Go ahead and preheat your oven to 350 F. Allow it to heat to the proper temperature while you prepare the cupcake batter.
You'll make your cookie dough filling first. In a mixing bowl, add in 5 tablespoons softened butter, ¼ cup white sugar, ¼ cup brown sugar, and ½ cup flour. Combine the mixture with a hand mixer, then add in the chocolate chips. The mixture may be crumbly, but that's fine! Use your hands to form the cookie dough into a large ball and place it in the fridge to chill while you make the cupcake batter.
Mix the dry ingredients for brown sugar cupcakes
To make the brown sugar cupcake batter, start by mixing the dry ingredients in a bowl. Add in ¼ cup white sugar, ¾ cup brown sugar, and 1 cup flour, along with the baking powder, baking soda, and salt. Use a hand mixer to mix the dry ingredients until they're well-combined. Be sure the mixture is free of any large chunks before adding in the wet ingredients to finish the batter.
Finish the batter for brown sugar cupcakes
With the dry ingredients mixed together, it's time to add the wet ingredients to finish the batter. First up, add in the eggs one at a time. Next, mix in the oil, the vanilla extract, and ½ cup milk.
Mix the batter until just combined. Be sure not to overmix at this point. Overmixing the batter will ultimately change the texture of the finished cupcakes, making them too dense.
Prepare and bake the cookie dough cupcakes
To prepare the cupcakes for baking, line a cupcake pan with paper liners. Scoop and divide the batter between the liners, filling each cupcake well about halfway.
Remove the prepared cookie dough from the fridge and break off small pieces to form into balls. Dip the bottom of each cookie dough ball into a bit of flour before placing it in the cupcake well. This will help prevent the cookie dough from sinking while baking.
Once the cupcakes are ready, place the pan in the oven to bake for 18 minutes. When the cupcakes are lightly golden brown and the tops are set, they're ready to be removed from the oven. Set the baked cupcakes aside to fully cool before topping them with frosting.
Top your cupcakes with brown sugar frosting
To make the brown sugar frosting for these cookie dough cupcakes, start by adding ½ cup softened butter into a mixing bowl. Cream the butter with 2 tablespoons of brown sugar, then mix in 2 cups of powdered sugar and 2 tablespoons of milk. Gradually mix in the remaining powdered sugar until the frosting comes together. Once the frosting has formed, turn the speed up on the mixer to mix the frosting until fluffy.
Once the cupcakes are completely cooled, top them with the brown sugar frosting. Decorate each cupcake with additional mini chocolate chips or leftover cookie dough.
- 1 cup plus 2 tablespoons light brown sugar, divided
- ½ cup white sugar, divided
- 1 ½ cups flour, divided
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¼ cup oil
- 1 teaspoon pure vanilla extract
- ½ cup plus 2 tablespoons milk, divided
- ½ cup plus 5 tablespoons butter, softened
- 5 cups powdered sugar (more, as needed)
- ¼ cup mini chocolate chips
- Preheat the oven to 350 F.
- To make the cookie dough filling, mix together 5 tablespoons softened butter, ¼ cup white sugar, ¼ cup brown sugar, and ½ cup flour in a mixing bowl. Mix in the chocolate chips. Use your hands to form the crumbly mixture into a large ball. Place the cookie dough in the fridge while preparing the cupcake batter.
- In a large mixing bowl, add ¼ cup white sugar, ¾ cup brown sugar, 1 cup flour, baking powder, baking soda, and salt. Mix to combine.
- Mix in the eggs one at a time. Mix in the oil, vanilla extract, and ½ cup milk.
- Prepare a cupcake pan with paper liners. Scoop the batter into the cupcake pan and fill each well about halfway full.
- Break off small pieces of cookie dough and roll them into balls. Dip the bottom of each ball in a bit of flour before placing in each cupcake well.
- Bake the cupcakes for 18 minutes until the tops are set. Once baked, remove from the oven and set aside to completely cool.
- To make the frosting, add the ½ cup softened butter into a mixing bowl. Cream the butter and add 2 tablespoons brown sugar and 2 cups of powdered sugar. Mix, then add in 2 tablespoons milk, and mix again.
- Gradually mix in the remaining powdered sugar until the frosting forms. Turn the speed up on the mixer to mix until fluffy.
- Frost the cupcakes and decorate with additional mini chocolate chips or leftover cookie dough.
| Calories per Serving | 528 |
| Total Fat | 19.3 g |
| Saturated Fat | 9.4 g |
| Trans Fat | 0.5 g |
| Cholesterol | 61.7 mg |
| Total Carbohydrates | 87.5 g |
| Dietary Fiber | 0.5 g |
| Total Sugars | 74.1 g |
| Sodium | 179.1 mg |
| Protein | 3.3 g |
