When it comes to cookies, I’m a pretty big fan. I’m indiscriminate in my cookie love, loving pretty much any kind you put in front of me. The classic chocolate chip cookie tends to be my go-to cookie though. Fresh out of the oven and still warm, so good!
I’m also one of those people that likes cookie dough almost better than the actual baked cookie. Chocolate chip tends to be my all-time favorite raw cookie dough to devour too. There have been times when I find that by the time I go to bake the cookies, I’ve eaten half the raw cookie dough.
It’s just one of life’s little pleasures. So what if you took that little pleasure and hid it inside a fluffy cupcake? I like where this is going. Then perhaps we’ll top that off with a swirl of frosting and a little mini chocolate chip cookie. I’m thinking this is a bit of baking genius. This hefty dose of cookie dough sounds pretty amazing to me. I think you’ll agree.
I’ve paired my cookie dough explosion with vanilla cake. Vanilla is like a blank canvas that doesn’t take away from the star of the show. The prominent flavor here is definitely the cookie dough with a scattering of chocolate chips and hints of brown sugar. You can change this up in countless ways, though.
Perhaps you are a chocoholic. Make a chocolate cupcake to go with your cookie dough. That’s sure to be fabulous. Want that treasure tucked inside your cupcake to be a complete surprise? Don’t elude to it on the outside at all by removing that cute little cookie, although I really love it. Try changing up the frosting to chocolate or a swirl of both chocolate and vanilla!
Chocolate or vanilla, when you bite into these cupcakes you’ll find a beautiful ball of cookie dough right in the center that is sure to delight with each bite.
Need more cupcake inspiration? We’ve got Funfetti Cupcakes and Strawberry Cupcakes too!
Cookie Dough Cupcakes Recipe
- 1.5 All-Purpose Flour
- 0.25 Baking Soda
- 0.25 Salt
- 8 Unsalted Butter melted
- 0.5 Light Brown Sugar packed
- 0.25 Granulated Sugar
- 0.25 Milk
- 1.5 Pure Vanilla Extract
- 1 Mini Semisweet Chocolate Chips
- 1.5 Self Rising Flour (Harris Teeter)
- 1.25 All-Purpose Flour
- 1 Unsalted Butter softened
- 2 Granulated Sugar
- 4 Egg room temperature
- 1 Milk
- 1 Pure Vanilla Extract
- 3 Confectioners Sugar
- 1 Butter
- 1 Pure Vanilla Extract
- 2 Heavy Cream
- Line a baking sheet with parchment paper. Set aside.
- In a small bowl, whisk together flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat together butter, brown sugar, granulated sugar, milk and vanilla until combined.
- Fold in the flour mixture and chocolate chips.
- Refrigerate for 15 minutes then scoop out 2 tablespoons dough and shape into a ball. Place on prepared baking sheet. Freeze at least 4 hours or overnight.
- Preheat oven to 350°F. Line two cupcake tins with paper liners. Set aside.
- In a large bowl, whisk together flours and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add butter. Beat until light and fluffy. Add sugar slowly in 3 additions. Add eggs one at a time, beating after each addition and scraping down sides as necessary.
- Add flour, alternating with milk and mixing just until combined after each addition. Add vanilla and mix once more.
- Divide batter evenly among prepared cupcake tins. Place one ball of frozen cookie dough on top of each cupcake. Bake in preheated oven for 20 minutes. Remove cupcakes from oven and cool completely on a wire rack.
- In the bowl of a stand mixer fitted with a whisk attachment, beat confectioners’ sugar and butter on low speed until combine, about 1 minute.
- Increase speed to medium and continue beating 3-4 more minutes.
- Add vanilla and heavy cream. Beat 2 more minutes.
- Frost cooled cupcakes then garnish with a miniature chocolate chip cookie.