Chocolate Chip Cookie Dough Cupcakes

My ultimate weakness is a chocolate chip cookie. My friend Katie knows this and “pays” me in her famous cookies for things like taking family pictures of them or a ride to the airport.

Money never tasted so good. So it didn’t surprise me that I fell in love with these Chocolate Chip Cookie Dough Cupcakes.

I will warn you that they were a little work since I did it all in one day but the original recipe comes from Annie’s Eats and she said she usually splits the steps up over a couple of days.
So it’s a cupcake with just a hint of cookie dough flavor stuffed with cookie dough (egg-less) and then topped with a frosting that has tastes like well…like a cookie.
Valentine’s Day is all about indulging so knock yourself out and don’t count how many sticks of butter are used in this recipe 🙂
recipe update April 2013
Chocolate Chip Cookie Dough Cupcakes
Servings: 24 cupcakes
For the cupcakes:
  • 3 sticks unsalted butter (1 1/2 cups), at room temperature
  • cups light brown sugar
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
For the filling and frosting:
  • 1 cup (2 sticks) unsalted butter, softened to room temp
  • 1 1/2 cups light brown sugar
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups mini chocolate chips (you may want more to put on top)
  1. Preheat the oven to 350° degrees. Line cupcake pan with 24 liners.
  2. For the cupcakes: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  3. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
  4. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
  5. For the filling and frosting: With a mixer, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Add the flour and salt and mix until combined. Add just a little milk until it's cookie dough consistency. Once it is, gently fold in chocolate chips. Then take half of the mixture out and chill it in the fridge. This will be the filling. For the frosting you'll want a little thinner consistency. Add more milk to the remaining mixture gradually until desired consistency is reached. This is your frosting.
  6. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. I found this a little tricky to get the hole out but then you get to eat what you take out! Fill each hole with a chunk of the chilled cookie dough mixture.
  7. Frost cooled cupcakes. Store in refrigerator.
  8. My husband thinks they are best served chilled. I think they are way better at room temperature where the frosting just melts in your mouth.
Recipe Notes
Source: Cupcakes from Annie's Eats ; Filling and frosting from [Sally's Baking Addiction |



Speak Your Mind



  1. *drool* Oh my, a chocolate chip cookie in cupcake form – my life is complete! I wish I could grab one through the screen!

  2. oh man those look good! I keep meaning to make a version of these, I think I’ll try this one. Thanks for sharing the recipe! 🙂

  3. Sigh…suddenly my Kashi GoLean bar isn’t looking so good…

    These look awesome!!!

  4. Awwww.. these look AMAZING!

  5. with chocolate I can ate everything 🙂

  6. Wow! These look delicious. I’ve seen similar recipes but they make you freeze the dough and then bake it inside the cupcake. This version looks less complicated. (Plus I don’t mind the idea of eating the pieces you pull out to fill the cupcake)!

  7. Oh yum, I love cookie dough too! I think you’ve got the perfect ratio of cupcake to frosting on those cupcakes!

  8. Oh my ultimate decadence, no doubt! These cupcakes totally belong in a cute little cupcake boutique. I am dying to taste one of these!

  9. I (and my waistline) hate/thank you for posting this recipe! How can I not try this one?!

  10. They look delicious!

  11. Wow, those are unbelievably beautiful and scrumptious-looking! Thanks for sharing such an amazing recipe!

  12. You are killing me with these! Awesome pictures.

  13. Oh. My. Word. These look delicious!!

  14. Yum…these are one of my favorite kinds of cupcakes! 🙂

  15. Um… cookie dough cup cakes!?! Yes please!!!

  16. Oh wow. These look amazing. Too amazing.

  17. Oh my. I think I just found my new favorite cupcake!

  18. These look TO DIE FOR! I can’t wait to try these suckers out!

  19. I made these and oh boy did I love them! Weren’t they wonderful??

  20. I made cookie dough truffles recently that I thought were amazing…but these totally blow those out of the water.

  21. Lemme get this straight- you bite into these cupcakes and there’s COOKIE DOUGH inside? Oh. My. God. I just died and went to heaven.

  22. heaven!

  23. yum! these are too cute!

  24. WOW! These look amazing!

  25. So glad you enjoyed these! They are truly my favorite cupcake 🙂

  26. These look amazing. I am going to make these this weekend for a meeting. Quick helpful hint. You can use an apple corer to remove the center of the cupcake. It makes it super simply and gives you a nice uniform hole in each cupcake.

  27. You had me sold with the title.

  28. oh my these sound dangerously delicious!!!!!

  29. Hey!

    I was just wondering what icing tip # u used for decorating the cupcake. I really love how u did it! I’d really appreciate it if u can let me know!


  30. @Anonymous,
    It’s all about the tip. I went to Michael’s and looked for the biggest flower or star tip I could find which was this Wilton 2D (here’s what it looks like:
    I stuff it in a pastry bag or ziploc bag with the end cut off. I start on the outside and spiral in a circle in a cone shape. Does that help at all?

  31. Truly lovable cupcakes…

  32. Yum! These look delicious!

  33. I made these cupcakes afew weeks ago and they were amazing. the only downside was I was sweating butter for days after!

  34. I just made these cupcakes but my frosting turned out to be sickening! I don’t know if I did something wrong but it was so grainy and overly sweet. I tried whipping it more and more to take the grains out, added a little more milk but to no avail. I am serving them tonight at a dinner with friends so I think I may go back to the “best frosting I ever had recipe.” Any suggestions on how to make the frosting better or is it always like that? The cookie flavour of it is good but all I tasted when I ate the cupcake was pure brown sugar.

  35. I always read but never post on food blogs. I can’t help myself with this recipe. I made these cupcakes for my sons 1st birthday party. They were a smashing hit. I personally can’t believe how much it tastes like a chocolate chip cookie. It’s amazing!

    My very favorite part of the recipe is that the cake has the consistency of pumpkin chocolate chip cookies. Moist and wonderful! Great recipe…worth the work…thanks for sharing!

  36. We’re test driving cupcake recipes for a birthday party. Just made these…they are our new favorite! I had to run around delivering these tasty treats to neighbors to get them out of my house. Of all the test driven recpes, I think this is our winner!!!

  37. This looks sooooo yummy! Is it okay if I link up this dessert to my Friday’s Fantastic Finds? Let me know – thanks!!

    Angela @ A little about A LOT

  38. Angela,
    Sorry! I was out of town. Yes. Link away!!!!

  39. ok so theres the “cookie dough cupcake” version where you plop a ball of frozen cookie dough on top of cupcake batter and then bake the cupcakes and then there is your version where you fill the already baked cupcakes with the cookie dough and therefore the cookie dough remains “unbaked;” therefore it remains “cookie DOUGH.” the 1st version shouldn’t even be allowed to be called “cookie DOUGH cupcakes.” Once its baked, its no longer “dough” your version is way better, and way more Legit. in both versions the cookie dough is eggless, so its totally safe to eat, baked or not. I don’t know why the 1st version even bothers to use eggless though considering they bake it. any who, i LOVE this frosting recipe. Its the BEST

  40. I made these for my supervisor’s birthday at work back in August. I can’t even tell you how many people said this was the best cupcake they have ever had! I am making them again this week for another co-workers birthday, per his request! THESE.ARE.AMAZING!!!

  41. I made these cupcakes last night and everything was good but the cake was really dry.. Any suggestions?

  42. great recipe. but i have one question. for the frosting you have listed all purpose flour,but it doesn’t seem used in the process?

  43. I’ve made tons of cupcakes and have never heard of putting flour in the icing. Is there really an entire cup in there? I’m itching to make these this weekend for my BIL who LOVES cookie dough. I’ve checked out several on Pinterest and this one looks like the best one by far. Just didn’t want to ruin a batch of icing if the flour happened to be a typo 🙂

  44. I’ve been trolling your archives and saw these cupcakes. After seeing the BYU brownies. I think I’m in the kitchen this weekend! Just a side note. The BYU brownies are so good, they have been shipped to potlucks. In eastern Idaho by graduates who needed a fix. They are delicious!

  45. What are the two part of the recipe where it says “for filling and recipes” I am confused as to why there are two parts there? Can someone please explain to me? Thanks!

    • Christy {The Girl Who Ate Everything} says:

      Sorry! I just updated it with my preferred cookie dough and left the old one in there. Thanks for the catch…

  46. hi! do you mind to share what piping tube you used to frost this? looks superb!

  47. Amanda Graley says:

    I’ve made these a few times and they are amazing but you changed the recipe could you email me the original one with the condensed milk in the filling please oh please they are my husbands favorite

  48. yum it’s so good i want to eat it all gon

  49. Wow that was strange. I just wrote an really long comment but after
    I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again.
    Anyways, just wanted to say great blog!

    • Christy {The Girl Who Ate Everything} says:

      Thanks! I’ve had that happen to me too. So frustrating. Thanks for trying again and nice to meet you!

  50. Hi….

    Is it safe to consume raw flour?

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