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Oreo Stuffed Funfetti Chocolate Chip Cookie Dough Cupcakes
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5 from 1 vote

Oreo Stuffed Funfetti Chocolate Chip Cookie Cups

A chocolate chip cookie in cupcake form stuffed with an Oreo cookie, loaded with sprinkles, and topped with a fluffy Vanilla Buttercream Frosting!
Prep Time1 hr
Cook Time15 mins
Chilling Time2 hrs
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Cookies
Servings: 12 cups
Calories: 549kcal


  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg plus 1 large yolk
  • 1 1/4 cups semisweet chocolate chips
  • 1 Cup Sprinkles
  • About 12 Oreos cookies

For the Frosting

  • 2 1/2 sticks (20 Tbs.) unsalted butter softened to room temperature
  • 2 1/2 cups confectioner sugar
  • 2 Tablespoons heavy cream
  • 2 teaspoons vanilla extract


  • Whisk flour and baking soda together in a medium bowl and set aside.
  • Melt 14 tablespoons butter in a saucepan over medium heat until melted (could also be down in a bowl in the microwave- just be careful and cover the bowl so the butter doesn't splatter).
  • Transfer melted butter to a mixing bowl. Add brown sugar, granulated sugar, salt, and vanilla to the mixing bowl. Whisk until incorporated. Add the egg and egg yolk; whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat until the mixture is thick, smooth, and shiny.
  • Using rubber spatula, stir in flour mixture just until incorporated (about 1 minute). Stir in sprinkles and chocolate chips. Give dough one final stir to ensure all flour is incorporated.
  • Chill dough for 1-2 hours.
  • When ready, preheat oven to 375 degrees. Grease a muffin tin with non-stick spray or line with muffin/cupcake liners. Scoop 1 tablespoon of dough and press into the bottom of a cupcake well covering the bottom. Top with an Oreo cookie. Scoop a second tablespoon of dough and press on top, being sure to cover up the Oreo. Repeat with the remaining dough and cookies.
  • Bake for 12-15 minutes until the cookies are golden brown and still puffy and edges have begun to set. Transfer cupcake pan to a wire rack; allow cookies to cool before removing from the cupcake pan. If the edges are slightly stuck, carefully run a knife along the edge to loose. Place the cookie cupcakes on a wire rack to fully cool before adding the frosting on top.
  • To make the frosting: In a clean and dry stand mixer bowl with paddle attachment, add the butter and cream until smooth and fluffy about 3 minutes. Add in the powdered sugar 1/2 cup at a time, full incorporating before adding more. Once all the powdered sugar has been added, stop mixer and add in the heavy cream and vanilla extract. Start the mixer slowly and after about 1 minute increase speed to medium and mix for 8 minutes until light and fluffy.
  •  To assemble the cupcakes: Using the Ateco tip and piping bag, fill with the vanilla buttercream and swirl the frosting on top of each cupcake. If desired, add more sprinkles on top!
  • Can be stored in the refrigerator for up to 2 days- allow to come to room temperature again before serving due to the high amount of butter in the frosting. You could freeze the cookie cupcakes as well. Freeze before adding the frosting in a airtight container or zip-loc bag. Add frosting once cookies have defrosted.


  • Measure your flour accurately. I recommend using a kitchen scale for this. Or be sure to fluff up your flour then spoon into your dry measuring cup and level with a flat edge. For a complete tutorial, read this post
  • Chilling your cookie dough is a must for flavor and texture. You can make this dough ahead of time, up to 24 hours, to make this recipe even easier. 
  • When adding the flour to the mixture, be sure to not overmix. I like to leave a streak of flour in the bowl to ensure I don't overmix. 
  • To shape these cookie cups, you want to scoop 1 ball of dough into an ungreased muffin pan and flatten it down a bit. Top with an Oreo cookie, and then cover it up with another 1-inch ball of cookie dough. 
  • Be sure to not frost these cookie cups until they are completely cooled. 
  • You can make these ahead of time. Simply freeze unfrosted, and then thaw at room temperature and frost. 


Calories: 549kcal | Carbohydrates: 83g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 256mg | Potassium: 158mg | Fiber: 2g | Sugar: 65g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg