Chocolate Chip Cookie Dough Cupcakes

Cookie-Dough-Cupcakes-7These cupcakes are for cookie dough lovers everywhere. They take a little bit of extra work than normal cupcakes because of the cookie dough center, but it’s so so so worth it!

 

 

 

 

Here’s what you’ll need:
For the Cookie Dough:

  • 3/4 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated white sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature chocolate chips

For the Cupcakes:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated white sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup hot water
  • 1/2 cup vegetable or canola oil
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

For the Cookie Dough Frosting:

  • 3/4 cup (1 1/2 sticks) salted butter
  • 1 3/4 cups powdered sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 tablespoons milk
  • 1 teaspoon vanilla extract

For the Garnish:

  • additional mini chocolate chips
  • 12 mini Chips Ahoy cookies

Directions:

For the Cookie Dough Filling:

  1. In a small bowl, whisk together the flour, baking soda and salt.
  2. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla.
  3. Stir in the dry ingredients and the chocolate chips.
  4. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm.
  5. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet.
  6. Freeze until firm, at least 30 minutes.

For the Cupcakes:

  1. Preheat the oven to 375 degrees F.
  2. Line a cupcake pan with 12 liners.
  3. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine.
  4. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed.
  5. Divide the batter between the 12 cupcake liners.
  6. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you’d like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.
  7. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean.
  8. Cool the cupcakes completely before adding the frosting.

For the Frosting:

  1. In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy.
  2. Mix in the flour, milk and vanilla and continue to mix until all is well combined.
  3. Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.
Serve with a big glass of milk and enjoy!

One comment

  1. Site says:

    Girl, do you ever sleep? I love chocolate chip cookie dough and know I will love this recipe. I m just not sure when I will have time to whip it up and if it will ever look at cute as yours! Thanks for sharing.

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