Chocolate Chip Cookie Dough Cupcakes.

Soft-baked Chocolate Chip Cookie Cups piled high with egg-free cookie dough frosting! 

Soft-baked Chocolate Chip Cookie Cups piled high with egg-free cookie dough frosting!

I’m sorry for doing this to you. Really, I am.

I took my favorite chocolate chip cookie recipe in the world and combined it with a chocolate chip cookie dough FROSTING.  The frosting is egg free and completely safe necessary to eat.  You just found your new favorite way to eat a chocolate chip cookie, I promise. These are insane!

Countless amounts of readers have sent praise to my favorite chocolate chip cookie recipe. The secret is using cornstarch in the dough – cornstarch makes the cookies unbelievably soft and thick, much like it does to soups, pie fillings, and gravies.  I used this cookie recipe and baked them in cupcake tins to create little chocolate chip cookie cupcakes.

Chocolate Chip Cookie Dough Cupcakes by sallysbakingaddiction.com

Soft chocolate chip cookie cups piled high with egg-free cookie dough frosting.

You can literally see how soft they are! I love these little cookie cupcakes.

And I can’t think of a better frosting for them than the actual cookie dough, can you? I didn’t think so. It’s the same recipe I used for my Fudge Brownie Cupcakes with Cookie Dough Frosting.

Chocolate Chip Cookie Dough Frosting by sallysbakingaddiction.com

Baking cookie dough in muffin/cupcake pans is actually easier than making actual cookies.  There’s no spreading issues to fear and you’re guaranteed a thick result.  Spreading is impossible when the cookie dough has no where to spread inside the cupcake tin.

Make the cookie dough like usual and then press 1.5 Tablespoons of it into each tin.  Be sure to use cupcake liners to make things extra easy. I love the ridged effect the liners give the cookie cupcakes, too. Oh and bonus: no dough chilling for this recipe!

The cookie cupcakes take only about 12-13 minutes in the oven. The oven time is crucial here! Do not overbake the cookie cupcakes or the edges will get too brown and crispy. Remove form the oven as the tops begin to set around the 12-13 minute mark.  They will appear soft, but that’s what you want. Trust me. ;)

Soft chocolate chip cookie cups piled high with egg-free cookie dough frosting.

As the cookie cupcakes cool, make your frosting.  It’s safe-to-eat cookie dough in frosting form. It’s ridiculous and amazing at the same time.

The frosting uses the same ingredients in your typical cookie dough: softened butter, brown sugar, vanilla extract, flour, salt, and some milk.  There are no eggs or leavening agents present – both ingredients used for the structure of a baked cookie. Well, you’re not baking the frosting – you’re just eating it.  And it is GOOD.

I use mini chocolate chips for the frosting because you get more chips with each bite and it makes the frosting easier to spread onto the cookie cupcake.

Soft chocolate chip cookie cups piled high with egg-free cookie dough frosting!

Soft-baked Chocolate Chip Cookie Cups piled high with egg-free cookie dough frosting!

Spread the frosting on nice and thick.  Or spread it on thinner (that way you can have leftovers. ;))  What to do with leftover cookie dough frosting? Dip apples, pretzels, graham crackers, anything-you-freaking-want into it.  Cookie dough goes with just about anything.

The cookie cupcakes are super soft in the center with a slight crisp on the edges. They are thick, just like how cookies should be. When you pair all of that with soft cookie dough in frosting form, you have complete insanity.  Chocolate chip cookie dough on top of chocolate chip cookies. Told you – these are ridiculous.  I can’t even.

Soft-baked Chocolate Chip Cookie Cups piled high with egg-free cookie dough frosting!

Practically the easiest and foolproof way to bake cookies – in a muffin tin – and the easiest (and safest!) way to eat cookie dough are combined to make one (you guessed it!) easy dessert treat.

And because they are baked in a muffin pan makes them acceptable for breakfast right? I hope so.

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Chocolate Chip Cookie Dough Cupcakes

Soft chocolate chip cookie cups piled high with egg-free cookie dough frosting.

Yield: 24 cups

Ingredients:

Cookie Cups

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) light brown sugar (or dark brown)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature preferred
  • 2 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips

Cookie Dough Frosting

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup + 1 Tablespoon (215g) light brown sugar (or dark brown)
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cups (160g) all-purpose flour
  • 3/4 teaspoon salt
  • 6 Tablespoons (95ml) milk (I used vanilla almond milk, but soy or regular would be fine)
  • 1 and 1/2 cups (270g) mini chocolate chips

Directions:

Preheat oven to 350F degrees. Line two 12 count muffin pan with liners. Set aside.

Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.

Press 1.5 Tablespoons of dough into each muffin liner. Bake for 12-13 minutes, removing from the oven when the edges begin to slightly brown and the centers still appear soft. Do not bake longer than 13 minutes. Allow cookie cups to cool completely before frosting.

Make the frosting: With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently fold in chocolate chips. Frost cooled cookie cups.

Unfrosted cookie cups stay fresh covered at room temperature for 5 days. Frosted cookie cups must be stored in the refrigerator.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

This recipe couldn’t have been born without The Perfect Chocolate Chip Cookie.

Soft-Baked Chocolate Chip Cookies | sallysbakingaddiction.com

 

Or Fudge Brownie Cupcakes with Cookie Dough Frosting

Brownie Cookie Dough Cupcakes

 

Speaking of cookie dough, have you tried these Cookie Dough Truffle Pops yet? Because you must.

Cookie Dough Pops | sallysbakingaddiction.com

 

Another must try: Chocolate Chip Cookie Dough Sandwiches

Chocolate Chip Cookie Dough Sandwiches for cookie dough lovers! Easy recipe at sallysbakingaddiction.com

 

See all cookie dough recipes.

 

 

 

 

   

196 Responses to “Chocolate Chip Cookie Dough Cupcakes.”

  1. #
    61
    ashley - baker by natureposted April 1, 2013 at 10:15 pm

    You are the queen of making me crave cooking dough! Gah – want these!

    Reply

  2. #
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    Elizabeth @ The Collegiate Bakerposted April 2, 2013 at 7:53 pm

    Um, omg. I’m drooling. I love the way the cookie dough frosting looks on top of the cupcakes, like a yummy ball of cookie dough. :)

    Reply

    • Sallyreplied on April 3rd, 2013 at 8:36 am

      That’s the look I was going for. ;) Thanks Elizabeth!

      Reply

  3. #
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    e maxwellposted April 5, 2013 at 8:26 am

    Hi! These look absolutely delicious! I just love the cookie dough on top. I might make these for a bake sale soon, so I was wondering- do you know if flour can be substituted for the cornstarch (and how much)? Thanks! :-)

    Reply

  4. #
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    Jackposted April 16, 2013 at 1:10 pm

    I have only one question. How on earth can you stay fit eating these incredible treats?

    Regardless, the recipe looks incredible.

    JackL

    Reply

  5. #
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    Graceposted April 21, 2013 at 7:14 pm

    Ugh. I hate you right now, I really do. These will absolutely ruin my diet, they look so amazing!!!!!

    Reply

  6. #
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    Jadieposted April 26, 2013 at 5:12 pm

    Oh my goodness!!! These are ridiculous. Just made them with white choc chips and they came out perfect. Quite possibly the best cupcake ever…next to your salted caramel ones. Keep posting these AMAZING recipes!!!

    Reply

    • Sallyreplied on April 26th, 2013 at 8:52 pm

      What a compliment! Thanks so much for reporting back, Jadie! I love these cupcakes too.

      Reply

  7. #
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    juliaposted April 27, 2013 at 1:58 pm

    I was looking for a recipe for cookies to make for this thing i have to bring baked goods to at school, and i found this site…….i am literally crying right now, this is not even right…..

    Reply

    • Sallyreplied on April 28th, 2013 at 10:05 am

      Hope you enjoy these! Let me know which cookies you make, Julia. Thank you!

      Reply

  8. #
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    Nataliaposted May 3, 2013 at 1:03 pm

    Hi Sally! These cookie cups look amazing. Quick question, can you freeze them? Thanks!

    Reply

    • Sallyreplied on May 3rd, 2013 at 1:07 pm

      Yes you can! Frost right before serving, though.

      Reply

  9. #
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    Chrisposted May 9, 2013 at 12:58 pm

    Your Chocolate Chip Cookie Dough Cupcakes look so good and I plan to make them for Mother’s Day. There is another, but different recipe for them, that uses cake batter with a ball of cookie dough. I noticed that there is quite a difference in the icings. The other one uses both brown sugar and confectioner’s sugar and your recipe is basically the Chocolate Chip dough. I’m wondering if your icing tates more like the real thing than the one with more sugar. I guess I will have to make your recipe and see. I’d prefer the icing to taste like the “real” thing. Can the cupcakes and icing be frozen with out compromising the texture? Thank you for posting the recipe….I know that my family will love them.

    Reply

    • Sallyreplied on May 9th, 2013 at 3:56 pm

      Hi Chris – I’m unfamiliar with the other recipe you mention, but yes – this frosting tastes just like cookie dough. You may not freeze it. The cookie cupcakes may be frozen though.

      Reply

  10. #
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    Chrisposted May 10, 2013 at 9:34 am

    Thanks Sally. Looking forward to trying some other of your recipes. Have a great weekend.

    Reply

  11. #
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    Laurenposted May 25, 2013 at 1:49 am

    Just made the cupcakes and had to leave out the cornstarch because I couldn’t find it at the store! But they still taste delicious :) now onto the frosting!

    Reply

    • Sallyreplied on May 25th, 2013 at 7:00 am

      Hey Lauren! I’m so glad you loved these! The frosting is the best part. :)

      Reply

  12. #
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    Beverleyposted June 3, 2013 at 11:10 pm

    Hey :) this recipe is extremely similar to a previous recipe i made, which was instead of layering the cookie dough on top of the cupcake, you inserted the cookie dough inside. Leaving space on top of the cupcake for other things like frosting, decorations, etc.
    It gives a interesting twist and surprise aswell :)
    http://www.recipegirl.com/2012/04/09/chocolate-chip-cookie-dough-cupcakes/

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:14 pm

      Yum! That sounds so good. Thanks for sharing!

      Reply

  13. #
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    Edmaposted June 4, 2013 at 9:46 pm

    These are great! I have a question though. Why do the cupcakes sink in the middle? :/

    Reply

    • Sallyreplied on June 5th, 2013 at 9:39 am

      Edma – these are cookie cupcakes, so the cookie’s structure isn’t light and fluffy enough to stand tall like cupcakes.

      Reply

  14. #
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    Nikkiposted June 7, 2013 at 4:35 pm

    I’m gonna make this frosting and stuff cupcakes with it! Can’t wait to try! Thanks

    Reply

    • Sallyreplied on June 7th, 2013 at 7:40 pm

      That’s a great idea!

      Reply

  15. #
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    Jen @ Baked By Jenposted June 15, 2013 at 3:51 pm

    This is happening in my kitchen today! I can’t wait to top your cookie dough frosting on top of cupcakes.

    Reply

    • Sallyreplied on June 16th, 2013 at 8:38 am

      Enjoy, Jen!

      Reply

  16. #
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    Rikkiposted June 17, 2013 at 1:01 pm

    Hey thanks for the recipe. can I freeze any of the leftover cookie dough icing? ( assuming there will be any ;)

    Reply

    • Sallyreplied on June 17th, 2013 at 1:09 pm

      Hi Rikki! No, the frosting cannot be frozen.

      Reply

  17. #
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    Jenposted June 22, 2013 at 7:57 pm

    These sound so awesome!!!! Do you have keep the frosting in the fridge?

    Reply

    • Sallyreplied on June 23rd, 2013 at 6:47 am

      Yes – noted in the recipe. Thanks Jen!

      Reply

  18. #
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    Sherryposted July 6, 2013 at 4:17 pm

    Hi Sally,

    If I wanted to use this frosting for a two layer cake, would the amount of frosting made with the posted recipe be enough? (for filling and frosting) I am thinking of making your two layer chocolate cake recipe, and either using this recipe for filling and frosting (or using your chocolate icing recipe for the top/sides) and decorating the sides of the cake with your wonderful chocolate chunk cookies. It is a birthday cake for a chocoholic friend :) I will probably make it for my own birthday next year as well.

    Thank you !
    Sherry

    Reply

    • Sallyreplied on July 7th, 2013 at 9:21 am

      That sounds like an AMAZING cake, Sherry! I would double this frosting recipe. You are so creative. I want a slice!!

      Reply

      • sherryreplied on July 7th, 2013 at 10:56 am

        Thank you for replying so quickly! I can’t take credit for the idea, though. The bakery at the grocery store Wegmans used to make a brownie layer cake that was decorated around the sides with chocolate chunk cookies. That used to be my birthday cake until they stopped making it (sob!) I was trying to come up with something similar that I could bake, and your chocolate cake, cookie dough frosting and chocolate chunk cookie recipes came to mind :) If I don’t try it out this week, I will make sure to come up with some occasion for it in the near future, though!

        • Sallyreplied on July 7th, 2013 at 11:05 am

          Well take a photo and post it on my facebook page because I would LOVE to see the final result Sherry!

          • sherryreplied on July 7th, 2013 at 11:10 am

            I will try, but I am a TERRIBLE photographer who is getting used to a new camera after our old one died.

  19. #
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    Brittanyposted July 6, 2013 at 9:57 pm

    I can’t wait to try these they look so delicious and amazing i already know I’m going to love them!!!

    Reply

    • Sallyreplied on July 7th, 2013 at 9:11 am

      Hope you enjoy, Brittany! Thank you.

      Reply

  20. #
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    sherryposted July 8, 2013 at 10:10 am

    I made these last night for my son’s birthday sleepover, and I heard them being devoured at 3am! Thank you for such a fantastic recipe! I know it will be requested that I make them again.

    Reply

    • Sallyreplied on July 8th, 2013 at 1:58 pm

      That must mean that these cupcakes were delicious. :) Thanks for letting me know Sherry!

      Reply

  21. #
    81
    Laurenposted July 9, 2013 at 9:32 pm

    Hi Sally. Would you be so kind to tell me how much does one cup equal to in grams or mililiters? I’m not used to using cups for measurement. Thank you :)

    Reply

    • Sallyreplied on July 12th, 2013 at 2:56 pm

      Hi Lauren! I updated the recipe to include metric measurements. Enjoy!

      Reply

      • Laurenreplied on July 17th, 2013 at 12:15 am

        Thank you very much, Sally. It’s so lovely of you to do that. :) All your baked goods are awesome ;)

  22. #
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    Katieposted July 19, 2013 at 10:09 pm

    You’re going to make me and my family so fat. I’m excited >.<

    Reply

  23. #
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    Kathrynposted July 22, 2013 at 12:31 pm

    Just curious, is the paddle attachment completely necessary for these? We have a hand mixer, but not the paddle attachment. I was wondering if I’d still get the same result just using the whisk attachment?

    Reply

    • Sallyreplied on July 22nd, 2013 at 1:06 pm

      No, you wouldn’t. You need the paddle attachment for this very thick and doughy dough. You could use a hand mixer.

      Reply

  24. #
    84
    Joeposted July 23, 2013 at 5:28 pm

    OK so I have to admit i’ve been trolling your site for months really impressed with the photography but haven’t tried any recipes. A few weeks ago I made your lemon cup cakes and they rocked. Then I made the Peanut Butter frosting fudge cupcakes last night. Probably the best thing I’ve ever eaten. EVER. These are next on my list!!!! Thanks for such a great site and great recipes. Keep ‘em coming! I tell all my friends about this site.

    Reply

    • Sallyreplied on July 23rd, 2013 at 6:34 pm

      Hi Joe! I’m so glad that you love my website and the photos! That is so nice to hear, I really appreciate it! Thanks for following along with my recipes. I love those PB fudge cupcakes. To die for! You’ll love these too. Enjoy!

      Reply

  25. #
    85
    Malleposted July 29, 2013 at 8:04 am

    YOU ARE MY GODNESS!
    I simply love cookies, cookie dough, cookie dough ice cream and so on!
    I think I gonna make these to my birthday tomorrow!

    My mouth is already drooling over them!

    Reply

    • Sallyreplied on July 29th, 2013 at 2:10 pm

      Happy early birthday, Malle! Enjoy!

      Reply

  26. #
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    Lailyposted August 2, 2013 at 4:34 pm

    these are the best cookies in the world!

    Reply

    • Sallyreplied on August 2nd, 2013 at 6:04 pm

      That’s great to hear! Glad you enjoy them.

      Reply

  27. #
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    Bonnieposted August 2, 2013 at 5:54 pm

    Ohk. I’m going away to die right now.
    :)

    Reply

  28. #
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    Vanessa✌posted September 6, 2013 at 1:22 am

    Hi Sally!Intersting recipe!!YUM!!With cupcakes like these,I feel like baking them everyday.My family was complaining that no one ever made good desserts,,,…Until I made these.Then,WOW!!My little sister Lela was asking for them like,everyday.My whole family asked me to bake these every week,and now I do.I never really used to be interested in baking,till I found your website.You’re SUCH an amazing chef!!!!✌✌✌♥♥♥

    Reply

    • Sallyreplied on September 6th, 2013 at 7:44 am

      I’m so glad you loved these Vanessa!

      Reply

  29. #
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    Laurenposted September 24, 2013 at 11:10 pm

    Holy amazing creation!
    I made it to your measurements but managed to make 15 large cupcakes! They also took much longer than 13 minutes to even slightly brown up around the edges, more like 20 minutes. Taste test of them still warm = I want to be buried in these cookie cups <3

    Reply

    • Sallyreplied on September 25th, 2013 at 8:08 am

      I’m so happy you made these, Lauren! They are truly a favorite. And all ovens are different. The cookie cupcakes take longer when I bake them in my mom’s oven. Thanks for reporting back!

      Reply

      • Laurenreplied on September 25th, 2013 at 8:20 am

        Haha, old ovens :p I had to halve the frosting mixture (whoops, ran out of flour!) but it was a perfect amount anyway, with just a bit left over. You really are an evil woman :p

  30. #
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    Hélène Meddingsposted October 4, 2013 at 10:37 am

    Hi, I did these for my Foodtech (I’m a student in the UK) and was wondering if you had any advice on how I could alternate them? would it work with Oreos? I’m thinking of doing them for my final product. They’re great I love them thanks a lot! :D

    Reply

    • Sallyreplied on October 4th, 2013 at 11:24 am

      I’m not sure what you’re asking? You could add crushed Oreos to the frosting, I’m sure.

      Reply

  31. #
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    Hessaposted October 19, 2013 at 5:22 pm

    How can I make the cookies cupcake but I don’t want it to be as levels I mean only one cupcake

    Reply

    • Sallyreplied on October 20th, 2013 at 11:39 am

      Hi Hessa, I’m sorry but I have no idea what you are asking.

      Reply

      • Sherryreplied on October 20th, 2013 at 12:05 pm

        She might be asking if you can make this as one big cookie,
        like a cookie dough pizza with the frosting on top?

        • Sallyreplied on October 20th, 2013 at 5:41 pm

          Thanks Sherry! You know, I’ve never quite tried to use this cookie dough and make a cookie pizza. I don’t feel comfortable saying yes it will work or no it will not work until I’ve tried it myself.

  32. #
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    Abiposted October 23, 2013 at 3:21 pm

    Sally, I’m freaking out. A couple days ago my boyfriend told me that his dream cookie would be a chocolate cookie with cookie dough topping. I told him it was impossible. Keep dreaming. I’m not that inventive.
    But once again, you have come through with a beyond-amazing sounding recipe that I am so excited to try, I can’t sit still. I plan on using your chocolate cookies from the Chocolate Fudge Cookies with Candy Cane Buttercream recipe and topping them with this cookie dough frosting. You are awesome! I can’t WAIT to try this. Thank you a million times!

    One question–does this recipe make 12 or 24 of the chocolate chip cookie cupcakes? Because I am going to make those, as well. :)

    Reply

    • Sallyreplied on October 23rd, 2013 at 4:11 pm

      How perfect, Abi! Your boyfriend is going to love the chocolate fudge cookies and this frosting. I mean you cannot go wrong with either! So happy you stumbled upon this recipe. It makes 24 cookie cups.

      Reply

  33. #
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    noelleposted November 9, 2013 at 4:54 pm

    Can you used pre-made cookie dough?

    Reply

    • Sallyreplied on November 10th, 2013 at 11:03 am

      If you’d like to use packaged cookie dough for the actual cookie cups, you can.

      Reply

  34. #
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    Dindinposted November 28, 2013 at 10:20 am

    Hi! I love chocolate chips, and love love love cookie dough! I would like to try and make these for my daughter (who only eats cupcakes and cookies if I make them). I told her about these and she asked if I can try and “fill” the center with Nutella or a chocolate cup (something like a Reese’s cup) pushed into the center. I guess that’s my “project for the weekend, I’ll try and make the dough you used here minus the chocolate chips since I’ll be filling them anyway. :)

    I have a couple of questions though:
    - What size muffin tins did you use? I would like to try and make mini versions (tins that use 3/4oz liners). If I do that, I’d have to reduce my baking time to around 8-10 minutes, is that correct? :)

    Thanks very much!

    Reply

    • Sallyreplied on November 28th, 2013 at 3:21 pm

      Yep, these are baked in a standard 12-count muffin pan. You may bake as mini cookie cups, yes. Hope you enjoy!

      Reply

  35. #
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    Valeryposted December 22, 2013 at 8:02 pm

    Hii,
    Happy Holidays!!! I have a question and excuses if it has been answered before. How long I’ve to leave the dough on the fridge before using it? (cookie purpose)
    Thank you! and by the way I LOVE your pictures!! They made me hungry!

    Reply

  36. #
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    Sharonposted January 5, 2014 at 3:10 pm

    You recipe looks wonderful – thank you – I’m actually going to try it right now

    Reply

  37. #
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    Jillposted February 12, 2014 at 8:54 pm

    Please change your recipe to say line 24 cupcake tins instead of 12. At the top in tiny print it said 24 cupcakes, but your recipe only said line 12. Now we have twice the amount of frosting we need, and half the amount of cupcakes they were supposed to make.

    Reply

    • Sallyreplied on February 12th, 2014 at 9:27 pm

      I’m not sure how you only got 12 cookie cups from pressing only 1.5 tbsp of dough into the cups. Yes this cookie dough recipe makes 24. Thank you for reporting back! I can certainly update.

      Reply

  38. #
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    Lindseyposted March 1, 2014 at 6:36 pm

    Has anyone made the cookies at altitude (I live in Denver)? Mine failed. Frosting great! Cookies were thin rose and then fell. Where did I go wrong? Did use the frosting on chocolate cupcakes and they were a hit! Excited to try it again

    Reply

    • Sallyreplied on March 2nd, 2014 at 1:48 pm

      Hey Lindsey! My cookie cups sink slightly as well. That’s normal for these cookie cups. It gives them more room for frosting! You could try adding another 3 Tbsp of flour to the recipe if you’re concerned.

      Reply

      • Lindseyreplied on March 6th, 2014 at 5:17 pm

        Everything good comes to those who wait! I let them cool longer and perfect! OMG they are amazing!

  39. #
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    Caeciliaposted March 20, 2014 at 1:34 pm

    I just stumbled upon this recipe two days ago, and decided to make it today. I just ate some and it’s super yummy. My sister loves it too! the only thing is, I cut the recipe in half and forgot to do so with the salt so it’s a bit too salty, all my fault x( It’s still really good though. I looove the texture of it. Also I didn’t make the frosting but next time my plan is to make the cookies on a baking sheet and sandwich the frosting between em. Thanks for sharing the recipe!! I’ll need to print it out because I have a feeling I’ll be making this frequently :9 (ps- totally grateful that you provided the measurement in grams)

    Reply

  40. #
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    KTposted March 30, 2014 at 12:00 pm

    Oh my god, I made these with my friend last night and the rest is history!!! We didn’t have enough flour and had to borrow from my neighbor, later that night we brought some of the cookies over to repay him. Lets just say his twitter reviews stood on how he felt. Thanks again they were delicious!!!!

    Reply

  41. #
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    Katieposted April 2, 2014 at 12:32 pm

    Making these today for a friend’s birthday; they look awesome!. Any suggestions for high altitude? I’m at 7,000 feet. Thanks!

    Reply

  42. #
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    Sarahposted April 7, 2014 at 9:54 pm

    Hi Sally!

    I love this recipe, but I have a question.

    Since you don’t cook the cookie dough on top, is the flour safe to eat raw? Is there a way I could cook it or something?

    Thanks!

    Reply

    • Sallyreplied on April 8th, 2014 at 7:21 am

      I find that there is a health claim about nearly every food. I don’t eat this frosting in bulk quantity, but I don’t mind having a small fraction of raw flour when I enjoy these cupcakes. Use your judgement and make them if you please. I have plenty other cupcake recipe you can choose from too! http://sallysbakingaddiction.com/category/cupcakes/

      Reply

  43. #
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    Maggieposted April 30, 2014 at 12:20 am

    SO good Sally! I have made these a couple of times now, and they are always such a hit! Funny story with the frosting-my mom saw the extra frosting I hadn’t used in the fridge, formed it into balls, and put them in the oven! She was so surprised when they didn’t turn into cookies! I however couldn’t stop giggling :)

    Reply

    • Sallyreplied on April 30th, 2014 at 5:03 am

      Hahaha I’m laughing to loud. That’s too funny!

      Reply

  44. #
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    Allyposted May 6, 2014 at 10:38 am

    I made these last night – they were so good! Instead of adding the chocolate chips to the frosting, I added them after I had piped them on (so the chips wouldn’t jam up the frosting tip) and that let me arrange them into pretty patterns :) Pictures of my creations, inspired by you, are here: http://allyinca.blogspot.com/2014/05/chocolate-chip-cookie-cupcakes.html Thanks for the recipe! :)

    Reply

  45. #
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    Carrie in WYposted May 14, 2014 at 4:05 pm

    I made this and they were delicious!! They didn’t last long and was asked for the recipe several times. They did fall in the middle but I think it’s because I live in WY at a very high altitude and need to learn how to adjust recipes for it.

    I also received your cookbook as my mother’s day gift (early anyways) and have made so many things out of it and have not been disappointed yet!! Love your recipes!

    Reply

    • Sallyreplied on May 14th, 2014 at 5:21 pm

      Thanks Carrie – and the cookie cups sink in the middle for me as well. That’s because the center is so soft. Enjoy my cookbook!

      Reply

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    Jamieposted May 17, 2014 at 7:36 pm

    Wow- these were fabulous! The cookie dough was very very sticky, though. I followed the ingredient list to a T, also. And I also piped the frosting on the cookie dough, you just have to use a very large icing tip so the chocolate chips (I used minis) don’t get jammed. I’m thinking that cookie dough frosting can go on just about any cupcake too! I will be saving that recipe!! Thanks!

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    jenniferposted May 21, 2014 at 8:27 pm

    Can you use any cookie dough recipe or does it have to be this one? Is it a cake like dough?

    Reply

    • Sallyreplied on May 22nd, 2014 at 6:34 am

      This cookie dough is prepared without eggs to achieve a certain consistency, if you find you like another cookie dough frosting better, you may try that instead. The chocolate chip cookie base is a regular cookie dough, so the “cupcakes” are cookies – not cake.

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    Meganposted June 3, 2014 at 10:07 am

    Sally! – I want to double this recipe! Do I have to do anything different?? Let me know, thanks! PS. you’re my fave :) love ya!

    Reply

    • Sallyreplied on June 3rd, 2014 at 12:53 pm

      Nope, just simple double the ingredients. Enjoy.

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    missyposted July 10, 2014 at 1:28 pm

    hi sally! i was wondering if i could substitute white or confectioner’s sugar for the cookie dough frosting instead of brown sugar, because my cookie dough turns very brown and i would like it to be whiter like yours :D

    Reply

    • Sallyreplied on July 10th, 2014 at 5:30 pm

      Either would be fine, Missy. Enjoy.

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    Brittanyposted July 16, 2014 at 12:42 am

    Hi! Can you mix the batter without a electric mixer. I don’t have one at my house and my mom won’t get one right now

    Reply

    • Sallyreplied on July 16th, 2014 at 3:38 pm

      Hi Brittany – you need an electric mixer to cream the butter.

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    Madelineposted July 18, 2014 at 12:19 am

    Hmm, I think I messed these up – my dough came out very crumbly. (First batch of cupcakes just came out of the oven, so I haven’t investigated how they baked yet.) I am just reading in the comments that it is essential to use a mixer – I don’t own a mixer, so I usually do everything by hand, and that’s what I did here. Is that where I went wrong, do you think?

    Reply

    • Sallyreplied on July 18th, 2014 at 2:51 pm

      Hi Madeline – I do not suggest mixing these by hand. You need to cream the butter with a mixer to obtain the best consistency. Other than that, it may be a measuring error.

      Reply

      • Madelinereplied on July 19th, 2014 at 1:04 pm

        Ack, I figured out where I went wrong – I wasn’t thinking and thought a stick of butter was a cup, not half a cup! Oh well, better try again, haha.

      • Madelinereplied on July 20th, 2014 at 9:08 pm

        Wanted to let you know – I remade these with an electric mixer (handheld, no paddle attachment, but it seemed to work fine) and the correct amount of butter and they look BEAUTIFUL. Thanks!!

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    Patposted July 20, 2014 at 2:50 pm

    I just wanted to let you know how much my we appreciated the recipe for the perfect chocolate chip cookies. My sons and grandchildren adored it. The cookie had the perfect blend of soft and chewie which I had been looking for in a recipe for a long time.

    So thank you so very much,

    Pat

    Reply

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