Cookie dough cupcakes are the perfect mix of soft cupcakes and creamy cookie dough. Each bite is rich, sweet, and filled with chocolate chips. They’re easy to make and great for any occasion. Whether for a party or a treat at home, these cupcakes are always a hit!
Key Benefits
These cookie dough cupcakes offer more than just a delicious treat. Here’s why you’ll love them:
- Indulgent Flavor – Combining rich vanilla cupcake with a gooey, sweet cookie dough center, these cupcakes satisfy every sweet tooth. The perfect balance of flavors makes them an irresistible dessert choice.
- Versatile and Customizable – Whether you stick to the classic recipe or add your own creative twists, these cupcakes can be easily customized to suit any occasion or personal taste.
- Easy to Make – Despite their impressive look, these cupcakes are simple to prepare. With a few straightforward steps, you can create a show-stopping dessert without any fuss.
- Kid-Friendly – These cupcakes are a hit with kids and adults alike. The cookie dough filling adds a playful element that’s fun to eat and is always a crowd-pleaser.
- Perfect for Parties – Their unique appearance and delicious flavor make these cupcakes the perfect treat for birthdays, celebrations, or any event that calls for a sweet, indulgent bite.
With their delightful combination of flavors and textures, these cookie dough cupcakes are a treat that everyone will love!
All-purpose flour – Provides the right texture for the cupcakes. Other flours may change the crumb.
Baking powder – This makes the cupcakes rise. Don’t swap it with baking soda.
Salt – Balances sweetness without making the cupcakes taste salty.
Unsalted butter – Adds moisture and flavor. Use salted butter only if you reduce the salt.
Granulated sugar – Sweetens the cupcakes and gives them a light texture. Brown sugar changes flavor and color.
Vanilla extract – Adds a rich flavor that complements the cupcake and filling.
Eggs – Provide structure and moisture. Two large eggs are needed.
Milk – Whole milk adds moisture. Lower-fat milk may make the cupcakes drier.
Unsalted butter (for filling) – Adds moisture and flavor to the cookie dough filling.
Brown sugar – Gives the cookie dough its sweet, caramel-like flavor.
Heat-treated flour – This makes the flour safe to eat raw and helps thicken the filling.
Mini chocolate chips – Add a chocolatey texture to the cookie dough filling.
Make the Cupcakes:
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
In a bowl, whisk together flour, baking powder, and salt. This ensures an even rise.
In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing until smooth.
Gradually add the dry ingredients, alternating with milk, mixing until just combined. Do not overmix.
Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
Prepare the Edible Cookie Dough:
In a bowl, beat butter and brown sugar until smooth. Mix in vanilla extract and salt.
Gradually add heat-treated flour, then stir in milk until you achieve a soft dough consistency.
Fold in mini chocolate chips, then refrigerate for 10 minutes to firm up slightly.
Make the Frosting:
Beat butter until creamy, then gradually add powdered sugar, mixing until fluffy.
Add vanilla extract and heavy cream, beating until smooth and spreadable.
Assemble the Cupcakes:
Use a small knife or cupcake corer to remove the center of each cupcake.
Roll the cookie dough filling into small balls and place them inside the cupcakes.
Pipe the frosting on top and garnish with mini chocolate chips.
Now, enjoy your cookie dough cupcakes—soft, fluffy, and bursting with sweet, chocolatey goodness!
Ensure Proper Texture – When making the cupcake batter, avoid overmixing. This helps keep the cupcakes moist and fluffy. Overmixing can make them dense and dry.
Chill the Cookie Dough – Refrigerating the cookie dough filling for 10 minutes helps it firm up, making it easier to handle and less likely to spread into the cupcake batter.
Use Room Temperature Ingredients – For the best results, let your butter and eggs come to room temperature before starting. This ensures they blend smoothly into the batter and frosting.
Heat-Treat the Flour – To make the cookie dough safe to eat, heat-treat the flour by microwaving it in a microwave-safe bowl for about 1-2 minutes or baking it on a baking sheet at 350°F (175°C) for 5 minutes. This eliminates any potential bacteria.
Custom Frosting – If you prefer a different frosting flavor, swap out the vanilla extract for almond, caramel, or any flavor you love! It adds a unique twist to your cupcakes.
Cupcake Size Matters – Don’t overfill your cupcake liners! Keep it around two-thirds full to prevent overflowing during baking, ensuring you get a perfect rise.
These tips will help you create perfect, melt-in-your-mouth cupcakes with a cookie dough center that’s sure to wow everyone!
Variations
If you’re in the mood to get creative with your cookie dough cupcakes, here are a few fun twists you can try to make them even more exciting:
Chocolate Overload – Swap the mini chocolate chips in the cookie dough filling for chopped chocolate or chocolate chunks. This adds extra richness and a melt-in-your-mouth experience.
Nutty Delight – Add chopped walnuts or pecans to the cookie dough filling for a crunchy texture that complements the soft cupcake. Nuts also pair wonderfully with sweet chocolate.
Flavored Frosting – Experiment with frosting flavors! Add cocoa powder for chocolate frosting, or swap in cream cheese for a tangy contrast to the sweetness of the cupcake.
Salted Caramel Twist – Drizzle salted caramel sauce over the frosting or mix it into the cookie dough filling for a delicious salty-sweet contrast.
These cookie-dough cupcakes are perfect for a wide range of occasions! Here are some ideas for serving them:
Party Treat – Serve them at birthday parties, baby showers, or holiday gatherings. Their playful look and indulgent flavor will impress guests of all ages.
With a Cup of Coffee – These cupcakes pair beautifully with a hot cup of coffee or milk. The rich cookie dough and buttery frosting make the perfect sweet balance with a slightly bitter drink.
Gift Idea – Pack a few cookie dough cupcakes in a cute box or tin and gift them to a friend or loved one. They make a thoughtful, homemade present that’s sure to be enjoyed.
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Yes! If you’re short on time, you can absolutely use store-bought cookie dough for the filling. Just make sure to chill it first to avoid spreading when baking.
To prevent the cookie dough from sinking, make sure it’s slightly chilled before adding it to the batter. You can also add a small spoonful of cupcake batter into the liner first and then top it with the dough. This helps anchor it in place while baking.
Can I make these cupcakes ahead of time?
Absolutely! These cupcakes can be made a day ahead. Store them in an airtight container at room temperature for up to 2-3 days. If you want to keep them fresh for longer, you can freeze them without frosting for up to 3 months.
How can I make these cupcakes gluten-free?
To make gluten-free cookie dough cupcakes, swap out the all-purpose flour for a gluten-free flour blend. Be sure to check the rest of your ingredients to ensure they are also gluten-free, such as gluten-free cookie dough or flourless chocolate chips.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the Edible Cookie Dough Filling:
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- 1 tsp vanilla extract
- 1 cup heat-treated all-purpose flour
- ¼ tsp salt
- 2 tbsp milk
- ½ cup mini chocolate chips
For the Frosting:
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- ¼ cup mini chocolate chips for garnish
Instructions
Make the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
- In a bowl, whisk together flour, baking powder, and salt. This ensures an even rise.
- In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients, alternating with milk, mixing until just combined. Do not overmix.
- Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
Prepare the Edible Cookie Dough:
- In a bowl, beat butter and brown sugar until smooth. Mix in vanilla extract and salt.
- Gradually add heat-treated flour, then stir in milk until you achieve a soft dough consistency.
- Fold in mini chocolate chips, then refrigerate for 10 minutes to firm up slightly.
Make the Frosting:
- Beat butter until creamy, then gradually add powdered sugar, mixing until fluffy.
- Add vanilla extract and heavy cream, beating until smooth and spreadable.
Assemble the Cupcakes:
- Use a small knife or cupcake corer to remove the center of each cupcake.
- Roll the cookie dough filling into small balls and place them inside the cupcakes.
- Pipe the frosting on top and garnish with mini chocolate chips.
- Now, enjoy your cookie dough cupcakes—soft, fluffy, and bursting with sweet, chocolatey goodness!