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Cookie Dough Cupcakes Recipe

Cookie Dough Cupcakes are soft vanilla cupcakes filled with edible cookie dough.
They are topped with fluffy brown sugar buttercream for a rich bakery-style finish.
Perfect for birthdays, parties, and homemade dessert trays.
Print Recipe Pin Recipe
Prep Time 35 minutes
Course Dessert
Cuisine American

Ingredients
  

For the edible cookie dough

  • ½ cup unsalted butter room temperature
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons whole milk
  • 1 cup all-purpose flour heat-treated
  • ½ cup mini chocolate chips

For the cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon table salt
  • ½ cup miniature chocolate chips
  • ½ cup unsalted butter melted and slightly cooled
  • 1 cup granulated white sugar
  • 2 large eggs room temperature
  • 1 large egg white room temperature
  • ½ cup milk room temperature
  • 1 tablespoon vanilla extract

For the buttercream

  • ½ cup packed light brown sugar
  • 1 ¼ cups unsalted butter softened
  • 2 ½ cups confectioners sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions
 

Make the edible cookie dough

  • Preheat the oven and spread the flour on a parchment-lined baking sheet. Bake for 10 minutes to heat-treat it, then let it cool completely.
  • In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on high speed for about 2 minutes until light and fluffy.
  • Add the vanilla extract and milk, then mix until combined.
  • Sift in the cooled flour and mix on medium speed until soft and fluffy.
  • Fold in the mini chocolate chips and chill the cookie dough for 15 to 30 minutes so it firms up slightly.

Make the cupcakes

  • Preheat the oven to 350°F and line a cupcake pan with paper liners.
  • In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the chocolate chips.
  • In a second bowl, whisk together the melted butter and sugar. Add the eggs and egg white, mixing until smooth.
  • Stir in the milk and vanilla extract.
  • Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the buttercream

  • In a stand mixer, beat the butter and brown sugar until light and fluffy, about 2 minutes.
  • Add the confectioners sugar gradually, mixing on low speed first, then increasing speed until well combined.
  • Add the heavy cream, vanilla extract, and a pinch of salt.
  • Beat for about 8 minutes until the buttercream is light, creamy, and fluffy.

Notes

You can use dark chocolate mini chips for a deeper chocolate flavor. For a lighter topping, reduce the frosting swirl slightly since the filling already adds richness. These cupcakes pair beautifully with milk, coffee, or a simple scoop of vanilla ice cream for a bakery-style dessert plate.