Go Back

Cookie Dough Cupcakes

Soft vanilla cupcakes filled with edible cookie doughTopped with rich brown sugar buttercream frostingPerfect homemade dessert for parties and celebrations
Print Recipe Pin Recipe
Prep Time 1 hour
Course Dessert
Cuisine American

Ingredients
  

For the edible cookie dough:

  • ½ cup unsalted butter room temperature
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1 cup all-purpose flour heat-treated
  • ½ cup mini chocolate chips

For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup miniature chocolate chips
  • ½ cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 large egg white
  • ½ cup milk
  • 1 tablespoon vanilla extract

For the buttercream:

  • ½ cup light brown sugar
  • 1 ¼ cups unsalted butter softened
  • 2 ½ cups confectioners sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions
 

Prepare the edible cookie dough

  • Heat-treat the flour by baking it at 350°F for 10 minutes, then let it cool. Cream butter and sugars until fluffy. Add vanilla and milk, then mix. Stir in flour and mix until combined. Fold in mini chocolate chips and chill for 15–30 minutes.

Make the cupcakes

  • Preheat oven to 350°F and line a cupcake pan. Whisk flour, baking powder, salt, and chocolate chips. In another bowl, mix melted butter and sugar, then add eggs and egg white. Stir in milk and vanilla. Combine wet and dry ingredients gently.

Bake

  • Fill liners 2/3 full and bake for 18–22 minutes. Cool completely.

Make the buttercream

  • Beat butter and brown sugar until fluffy. Gradually add powdered sugar. Add cream, vanilla, and salt, then whip until light and creamy.

Assemble the Cookie Dough Cupcakes

  • Core each cupcake, fill with cookie dough, and replace the top. Pipe brown sugar buttercream and garnish as desired. These Cookie Dough Cupcakes are best enjoyed fresh.

Notes

  • Swap whole milk with almond milk if preferred
  • Use gluten-free flour blend for a GF version
  • Add a scoop of cookie dough on top for bakery-style presentation
  • Perfect as spring cupcakes for parties and gatherings