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Cookie Dough Cupcakes

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 24 cupcakes
Calories: 509 kcal
Course: Baked Goods
Cuisine: American

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

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  1. For the cupcakes, preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.