My mom is a baking fiend during the holidays. She makes a ton of cookies and gives them all away. This past Christmas, she had extra chocolate chip cookie dough so she gave some to me. That chocolate chip cookie dough has been sitting in my freezer for almost two months now. (Crazy that I’ve kept is so long, right? I guess I really don’t eat that many cookies.) Instead of making them, I decided to incorporate that dough into a recipe that I tried a few years ago, Chocolate Chip Cookie Dough Cupcakes.
Think about it…it’s a cupcake with a cookie center. How can you go wrong?
This recipe can be as difficult or easy as you’d like. I used homemade cookie dough, but store-bought works just as well. Make the cupcake batter, then drop frozen balls of dough into the center.
Cover up with more batter and bake. When it cools, frost with buttercream frosting. As you can tell by the photo, I didn’t get all fancy with the piping bag. You can use a gallon freezer bag filled with the frosting and just squeeze some on.
Save the fanciness for the chocolate shavings.
It’s the little details, right?
The buttercream frosting that I used is just a basic frosting made with butter and powdered sugar, a bit of vanilla extract, and milk. Once you have homemade frosting, you just don’t want to use store-bought again.
The best thing about these cupcakes is that they have “the perfect bite.” You get sweet frosting, moist cupcake, and then chewy chocolate chip cookie.
If your chocolate chip cookie dough is packed with chocolate chips, you get a more chocolaty bite.
This recipe makes 12 cupcakes. There won’t be any leftovers. Enjoy!
- CUPCAKE BATTER
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 2 large eggs, room temperature
- ⅔ cup sugar
- 1½ sticks unsalted butter, melted
- 2 tsp pure vanilla extract
- ½ cup milk
- 3 cups powdered sugar
- ⅓ cup butter
- 1½ tsp vanilla
- 4 tbsp milk
- Make chocolate chip cookie dough.
- Using a regular spoon, scoop out the dough and drop onto a lined baking sheet. Place in freezer until frozen, about two hours.
- Preheat oven to 350.
- Line a standard muffin tin (12 muffins) with cupcake liners.
- Combine the flour, baking powder, and salt together in a medium bowl. Set aside.
- In another medium bowl, using an electric mixer to beat eggs and sugar until light and foamy, about two minutes.
- While beating gradually pour in butter and vanilla.
- Using a large spoon, start adding the dry mixture a little at at time into the egg batter until about half is incorporated.
- Add milk and blend, then finish adding the remaining dry ingredients. Don't over mix.
- Take out the frozen cookie dough balls.
- Using a regular-sized spoon, take one spoonful of batter and start placing in the cupcake wrappers so that the bottom is covered.
- Place a cookie dough ball in each cupcake tin, then spoon more batter over the dough ball until the tin is filled almost all the way to the top.
- Back for 10 minutes, then rotate the pan and back for 8 minutes more.
- Cool the cupcakes for about 30 minutes, or until cool to touch.
- Meanwhile, make the frosting. Mix the sugar and butter with a spoon and add 1 tbsp of milk. When combined, use and electric mixer on low and add the rest of milk, blending until the frosting is creamy. (Can add more milk or powdered sugar if consistency needs to be adjusted.)
Recipe adapted from Food Network.