Chocolate Chip Cookie Dough Cupcakes combine two of your favorite things into one decadent dessert! The cookie dough filling is irresistible.
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We all love cookie dough. Well, at least if you’re reading this blog, you probably do. And if you aren’t a fan, have you actually had cookie dough? It’s delicious! Quite frankly, cookie dough was the bait that first got me into the kitchen as a kid. And I still like eating cookie dough as much now as I did back them. But even better, as an adult, I am no longer at the mercy of my mom’s baking schedule, so I can have it whenever I want. Sometimes growing up has its benefits.
Sadly, it is generally frowned upon to present a big bowl of cookie dough as dessert to company. I’m not sure why, but who am I to argue with social convention? Luckily, these chocolate chip cookie dough cupcakes allow you to bring some of those same cookie dough flavors in a more acceptable presentation.
Much like our Irish Car Bomb Cupcakes, this recipe for chocolate chip cookie dough cupcakes is a three-parter: the cupcake, the filling, and the frosting. For the actual cake, it’s funny to see how close the recipe is to that of standard chocolate chip cookies. The biggest difference I see is the additional liquid from the milk and eggs, which is going to help thin down the dough so you end up with more of a cake consistency. For the chocolate chips in the cake, I would recommend going semi-sweet, as the filling and frosting will provide plenty of sugar.
Once you cook the cupcakes and allow them to cool (don’t rush this step) you’ll core them with a small sharp knife. You’ll quickly get the hang of the angle and depth you need. You want the cone you cut to leave a void deep and wide enough to contain a good amount of filling, but you need to leave enough of the cupcake to provide structure. Remember the bit above about letting the cupcake cool? If you cut while it’s still warm, the cupcake is more likely to tear, and that is no fun.
The most cookie-dough-ish part of the cookie dough cupcakes is the filling. Now you obviously can’t have your typical raw eggs to bind things together in a dish that you expect to leave at room temperature for awhile, so instead you’ll use sweetened condensed milk. For this step, I really do recommend that you find the mini chocolate chips, or that you use a food processor to chop up regular ones. Full size chocolate chips, as small as they are, are just a little big and clunky. Also, avoid the urge to try and pipe the filling. It’s just too thick, and ends in heartbreak. An offset spatula or a butter knife is your best bet here.
The frosting comes together in a pretty standard fashion, although the flour and brown sugar in it is a departure from the norm. It’s going to give you a stiffer frosting, but you can still pipe it and make it look pretty. And that stiffness is going to let you get creative with your garnish. Additional chocolate chips (or peanut butter chips, or butterscotch chips, etc) would be good, and if you’ve got little (and I mean LITTLE) chocolate chip cookies, well go ahead and top our cupcake with them. You would have a cupcake that’s flavored like a cookie, with a cookie dough interior, topped with a cookie. It’s like cookie-ception.
So go forth and bring cookies and cupcakes together in a delicious dessert. And don’t skimp on the garnish!
- 24 tbsp. unsalted butter, at room temperature
- 1½ cups light brown sugar, packed
- 4 large eggs
- 2⅔ cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup milk
- 2 tsp. vanilla extract
- 1 cup chocolate chips (semisweet or bittersweet)
- 4 tbsp. unsalted butter, at room temperature
- 6 tbsp. light brown sugar, packed
- 1 cup plus 2 tbsp. all-purpose flour
- 7 oz. sweetened condensed milk
- ½ tsp. vanilla extract
- ¼ cup mini semisweet chocolate chips
- 16 tbsp unsalted butter. at room temperature
- ½ cup light brown sugar, packed
- 2⅓ cups confectioners’ sugar
- ⅔ cup all-purpose flour
- ½ tsp. salt
- 2 tbsp. milk
- 2 tsp. vanilla extract
- Tiny chocolate chip cookies
- Mini chocolate chips
- Preheat the oven to 350 and line two cupcake pans with 24 liners.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl until well mixed. Set aside.
- Cream the butter and the sugar and beat on medium high speed until light and fluffy.
- With the mixer running on low speed, add the eggs one at a time, allowing them to fully integrate before adding the next. Finish by adding the vanilla.
- Mix the milk in about ¼ cup at a time, alternating with about ⅓ of the dry ingredients. Only mix until the dry addition is just incorporated.
- Fold in the chips.
- Bake for 15-20 minutes, or until a tester comes out clean (see notes). Allow to cool in the pan for 5 minutes, then remove and allow to cool fully on cooling racks.
- Cream the butter and sugar on medium high speed until light and fluffy.
- Add the condensed milk, vanilla, and flour until well combined, then add the chocolate chips.
- Cover and refrigerate for at 60 minutes.
- Using your paddle attachment, beat the butter and sugar together until it reaches a creamy consistency. Then add the powdered sugar about ½ a cup at a time, until all the sugar is incorporated and smooth.
- Add in the flour and salt and beat to incorporate.
- Add the milk and vanilla and mix a final time until smooth. Spoon into a piping bag with your tip of choice
- Using a small, sharp knife, cut a cone out of the center of the cupcakes. Reserve the cones for later snacking, or just eat them (although 24 might be a few too many).
- Using a spoon or offset spatula, fill in the void with the cookie dough filling.
- Frost the cupcakes, and garnish as you wish, with chocolate chips or mini cookies.
Recipe barely adapted from Annie's Eats
In the mood for a chocolate chip cookie without the cupcake? Try our Rocky Mountain Chocolate Chip Cookies: