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4.83 from 23 votes

Cookie dough cupcakes

Easy vanilla cupcakes made with mini chocolate chips, stuffed with edible cookie dough, and topped with a brown sugar buttercream frosting.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 682kcal

Ingredients

For the edible cookie dough;

  • ½ cup (1 stick, 113 g) unsalted butter, room temperature
  • ½ cup (107 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons whole milk
  • 1 cup (120 g) all-purpose flour heat-treated
  • ½ cup (85 g) mini chocolate chips

For the cupcakes:

  • 1 ½ cups (180 g) all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon table salt
  • ½ cup (85 g) miniature chocolate chips
  • ½ cup (1 stick, 113 g) unsalted butter melted, slightly cooled
  • 1 cup (198 g) granulated white sugar
  • 2 large eggs room temperature
  • 1 large egg white room temperature
  • ½ cup (120 mL) milk, room temperature
  • 1 tablespoon vanilla extract

For the buttercream:

  • ½ cup (107 g) packed light brown sugar
  • 1 ¼ cups (283 g, 2 ½ sticks) unsalted butter, softened
  • 2 ½ cups (313 g) confectioners sugar
  • 2 Tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • pinch of salt

Instructions

To make the edible cookie dough:

  • Heat-treat the flour. Preheat the oven On a parchment-lined baking sheet, spread out the flour. Bake for 10 minutes. Remove from the oven and allow to cool before using.
  • Cream butter and sugar. In a stand mixer, fitted with the paddle attachment, cream the butter and sugars on high speed for 2 minutes, until the mixture is light and fluffy. Add the vanilla and milk and mix until combined. Scrape down the bowl as needed.
  • Add dry ingredients. Sift together the heat-treated flour and salt. Add the dry ingredients to the creamed butter mixture. Mix on medium until fluffy and combined. Scrape down the sides of the bowl. Add the chocolate chips, and mix for an additional 30 seconds. Refrigerate for about 15-30 minutes until it has firmed up a bit.

To make the cupcakes:

  • Preheat and prepare pan. Preheat the oven to 350° F. Line a cupcake pans with paper liners. Set aside.
  • Combine dry ingredients. In a mixing bowl, whisk together the flour, baking powder and salt. Stir in the chocolate chips. Set aside.
  • Combine wet ingredients. In a second mixing bowl, whisk together butter and sugar. Mix in the eggs and egg white until incorporated. Stir in the milk and vanilla.
  • Add the dry ingredients. Add the dry ingredients to the butter mixture, mixing just until combined.
  • Bake. Divide the batter between the prepared paper liners, filling each about 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.

To make the buttercream:

  • Combine butter and brown sugar. In a stand mixer, fitted with a paddle attachment, combine the butter and brown sugar in the bowl of your stand mixer. Mix on medium speed until light and fluffy about 2 minutes
  • Add powdered sugar. Add the confectioners sugar (1/2 cup to 1 cup at a time) and mix on low speed at first, then increase the speed until combined.
  • Add remaining ingredients. Add in your heavy cream, salt, and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy.

To assemble the cupcakes:

  • Core the cupcakes. Once cupcakes are cooled, core and remove the center of the cupcake. Save the center to top the cupcake with again. I like to shave it down so it’s a “lid” to place on top when filled.
  • Fill with cookie dough. Fill with about a tablespoon of cookie dough into the center. Place the cupcake top back on.
  • Frost cupcakes. Using a piping bag fitted with piping tip, swirl on the buttercream frosting. Garnish with additional cookie dough or a “scoop” if you want!

Notes

  • Tools: Stand MixerSheet Pan | Piping bag | Piping Tip Melon ballerCupcake pan | Cupcake Liners
  • Make ahead: Cupcakes can be made and filled, without buttercream, one day in advance, and kept covered at room temperature. Buttercream can be made 3 days in advance and kept in the refrigerator. Cookie dough can be made up to 5 days in advance and stored in the fridge. Bring cupcakes, cookie dough and frosting to room temperature before frosting.
  • Storage: Store leftover cupcakes in the refrigerator for 3 days. You can also freeze frosted or unfrosted cupcakes up to 2-3 months. Thaw overnight in the refrigerator before enjoying. Before serving I let them sit at room temperature  to let the buttercream soften again before enjoying.
  • Heat-treated flour: You can make it yourself or purchase online. Make sure it's cool before adding to your cookie dough mixture.
  • Chocolate chips: I think the mini are perfect to be evenly distributed throughout the cupcakes, but regular would work as well. 
  • Milk: You can swap out the whole milk for low-fat milk or plant-based milk if need be.

Nutrition

Calories: 682kcal | Carbohydrates: 85g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 81mg | Potassium: 150mg | Fiber: 1g | Sugar: 64g | Vitamin A: 1161IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg