Cookie Dough Cupcakes
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
24 cupcakes
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Calories
509 kcal
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Course
Baked Goods
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Cuisine
American
Cookie Dough Cupcakes
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Chocolate Chip Cookie Dough Cupcakes with cookie dough frosting are a delightful spin on traditional chocolate chip cupcakes. Perfect for any cupcake or cookie dough lover in your life!
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Ingredients
For the Cupcakes:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 2 ½ cups all-purpose flour sifted
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 15 Chips Ahoy original cookies chopped
For the Frosting:
- 1 cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ teaspoon kosher salt
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 Tablespoons evaporated milk
- 1 cup mini chocolate chips
- 12 mini Chips Ahoy cookies for garnish, broken in half
Instructions
- For the cupcakes, preheat oven to 350 degrees.
- Beat butter with sugar until smooth and fluffy (about 3 minutes). Add in eggs, one at a time, beating after each addition until fully combined. Beat in vanilla extract.
- In small bowl, sift the flour, baking powder, salt and baking soda together (very important). Add flour mixture, alternating with evaporated milk, in about 3 additions.
- Do not overbeat. Fold in chopped cookies. Fill cupcake liners about 3/4 full and bake 20-25 minutes. Allow to cool 15 minutes in pan, remove and cool completely on wire rack.
- For the frosting, beat butter, brown sugar and salt for about 3 minutes until fully combined. Beat in powdered sugar, vanilla and milk. Continue to beat for about 3-5 minutes until fluffy. Add chocolate chips. Pipe onto cooled cupcakes and garnish with half of a mini chips ahoy cookie. Enjoy!
Notes
- Don’t completely crush the cookies into crumbs for the cupcakes. You want there to be small cookie chunks.
- Skip the cookies altogether in the cupcakes and just use chocolate chips if you don’t want that crunchy texture.
- While normally you can skip the “sifting” of the flour, today’s recipe is very important to do that step. It keeps the cupcake light and fluffy!
- Beat the cookie dough frosting ingredients together well for a creamy texture and delicious taste. The longer you beat it, the fluffier it gets!
Nutrition Information
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Calories
509kcal
(25%)
Carbohydrates
69g
(23%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
10g
Cholesterol
77mg
(26%)
Sodium
229mg
(10%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 69g | 23% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 77mg | 26% |
| Sodium | 229mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
* Percent Daily Values are based on a 2,000 calorie diet.
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