Cookie Dough Cupcakes Recipe

These decadent cupcakes combine the irresistible flavors of chocolate chip cookie dough with moist vanilla cake. Each cupcake is filled with a bite of edible cookie dough and topped with a swirl of cookie dough-flavored frosting. A true treat for cookie lovers!

Ingredients (Makes 12 Cupcakes)

For the Cupcakes:

• 1 1/2 cups all-purpose flour 🌾
• 1 1/2 tsp baking powder
• 1/4 tsp salt 🧂
• 1/2 cup (1 stick) unsalted butter (softened) 🧈
• 3/4 cup granulated sugar 🍚
• 2 large eggs 🥚🥚
• 1 tsp vanilla extract 🌿
• 1/2 cup whole milk 🥛

For the Edible Cookie Dough Filling:

• 1/4 cup unsalted butter (softened) 🧈
• 1/4 cup brown sugar 🍂
• 2 tbsp granulated sugar 🍚
• 1/2 tsp vanilla extract 🌿
• 1 tbsp milk 🥛
• 1/2 cup all-purpose flour (heat-treated)* 🌾
• 1/4 cup mini chocolate chips 🍫

For the Frosting:

• 1/2 cup (1 stick) unsalted butter (softened) 🧈
• 1 1/4 cups powdered sugar 🍚
• 2 tbsp brown sugar 🍂
• 1 tsp vanilla extract 🌿
• 2 tbsp milk 🥛
• 1/4 cup mini chocolate chips 🍫

Instructions

Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with cupcake liners.

Step 2: Make the Cupcakes

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 3: Bake the Cupcakes

• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Edible Cookie Dough

1. Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes to kill any bacteria. Let it cool completely.
2. In a bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
3. Stir in the vanilla and milk. Gradually add the flour until the mixture forms a dough.
4. Fold in the mini chocolate chips.

Step 5: Fill the Cupcakes

• Use a small knife or cupcake corer to cut a hole in the center of each cupcake (about 1 inch deep).
• Roll small balls of the edible cookie dough and press them into the holes.

Step 6: Make the Frosting

1. In a large bowl, beat the butter until smooth.
2. Gradually add the powdered sugar and brown sugar, beating until light and fluffy.
3. Add the vanilla and milk, adjusting for desired consistency.
4. Fold in the mini chocolate chips.

Step 7: Frost the Cupcakes

• Pipe or spread the frosting onto the cooled cupcakes, covering the cookie dough filling.
• Sprinkle with extra mini chocolate chips for decoration.

Serving Suggestions

• Pair with a glass of milk or hot coffee for the ultimate indulgence.
• These cupcakes are perfect for birthdays, parties, or as a fun weekend baking project.

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