Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes with cookie dough frosting are a delightful spin on traditional chocolate chip cupcakes. Perfect for any cupcake or cookie dough lover in your life!

Speaking of cookie dough, have you tried these Chocolate Chip Cookie Dough Truffles yet? They’re irresistibly delicious!

Why These Cupcakes Are Best

Can’t decide between chocolate chip cookies and cupcakes? This recipe is the best of both worlds.

• Moist, fluffy chocolate chip cupcakes.
• Chips Ahoy cookie pieces in every bite.
• The cookie dough frosting tastes just like chocolate chip cookie dough!
• The ultimate cupcake recipe for cookie dough lovers.

Today’s cookie dough cupcakes are just begging to be enjoyed with a big glass of milk!

Ingredient Notes

• Chips ahoy cookies – These are the perfect store bought cookie for these cupcakes because they’re soft but don’t fall apart in the batter. We use the original cookies for the cupcake batter and the mini ones as a garnish.
• Evaporated milk – We use this to give moisture and richness to the cupcakes. It’s also used to thin the frosting to a spreadable consistency.
• Mini chocolate chips – Use semi-sweet, milk chocolate or any variety of mini chocolate chips you like to eat!
• Vanilla extract – A good quality pure vanilla extract is essential for that familiar cookie dough flavor and aroma. We love baking with homemade vanilla whenever possible.
• Unsalted butter – Baking with the unsalted variety gives you more control over the saltiness and final flavor of your baked goods. You can use salted butter instead; just omit the added kosher salt in the recipe.
• Kosher salt – Without it, your cupcakes will taste flat and bland. Here’s why kosher salt is best.

Tips and Tricks

• Don’t completely crush the cookies into crumbs for the cupcakes. You want there to be small cookie chunks.
• Skip the cookies altogether in the cupcakes and just use chocolate chips if you don’t want that crunchy texture.
• While normally you can skip the “sifting” of the flour, today’s recipe is very important to do that step. It keeps the cupcake light and fluffy!
• Beat the cookie dough frosting ingredients together well for a creamy texture and delicious taste. The longer you beat it, the fluffier it gets!

Recipe FAQs

More Cupcake Recipes

• Chocolate Cupcake Recipe
• Carrot Cake Recipe
• Watergate Cupcakes
• Pink Lemonade Cupcakes
• Grasshopper Cupcakes
• Pineapple Orange Cupcakes
• Hot Fudge Sundae Cupcakes
• More Cupcake Recipes

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Cookie Dough Cupcakes

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By: Aimee

Chocolate Chip Cookie Dough Cupcakes with cookie dough frosting are a delightful spin on traditional chocolate chip cupcakes. Perfect for any cupcake or cookie dough lover in your life!

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 24 cupcakes

Ingredients 

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For the Cupcakes:

• ▢ 1 cup unsalted butter softened
• ▢ 2 cups granulated sugar
• ▢ 4 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup evaporated milk
• ▢ 2 ½ cups all-purpose flour sifted
• ▢ 1 ½ teaspoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon baking soda
• ▢ 15 Chips Ahoy original cookies chopped

For the Frosting:

• ▢ 1 cup unsalted butter softened
• ▢ ¾ cup light brown sugar packed
• ▢ ¼ teaspoon kosher salt
• ▢ 4 cups powdered sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 3 Tablespoons evaporated milk
• ▢ 1 cup mini chocolate chips
• ▢ 12 mini Chips Ahoy cookies for garnish, broken in half

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Instructions 

• For the cupcakes, preheat oven to 350 degrees.
• Beat butter with sugar until smooth and fluffy (about 3 minutes). Add in eggs, one at a time, beating after each addition until fully combined. Beat in vanilla extract.
• In small bowl, sift the flour, baking powder, salt and baking soda together (very important). Add flour mixture, alternating with evaporated milk, in about 3 additions.
• Do not overbeat. Fold in chopped cookies. Fill cupcake liners about 3/4 full and bake 20-25 minutes. Allow to cool 15 minutes in pan, remove and cool completely on wire rack.
• For the frosting, beat butter, brown sugar and salt for about 3 minutes until fully combined. Beat in powdered sugar, vanilla and milk. Continue to beat for about 3-5 minutes until fluffy. Add chocolate chips. Pipe onto cooled cupcakes and garnish with half of a mini chips ahoy cookie. Enjoy!

Notes

• Don’t completely crush the cookies into crumbs for the cupcakes. You want there to be small cookie chunks.
• Skip the cookies altogether in the cupcakes and just use chocolate chips if you don’t want that crunchy texture.
• While normally you can skip the “sifting” of the flour, today’s recipe is very important to do that step. It keeps the cupcake light and fluffy!
• Beat the cookie dough frosting ingredients together well for a creamy texture and delicious taste. The longer you beat it, the fluffier it gets!

Nutrition

Calories: 509kcal, Carbohydrates: 69g, Protein: 5g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Cholesterol: 77mg, Sodium: 229mg, Fiber: 1g, Sugar: 52g

Course: Cupcake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Chocolate Chip Cookie Dough Cupcakes are moist, sweet, dangerously tasty cupcakes packed with cookie dough flavor!