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

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.

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.

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

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. 😉

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.

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.

Chocolate Chip Cookie Dough Cupcakes

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


Cookie Cups

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed 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 (measured correctly)
  • 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) packed light brown sugar (or dark brown)
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cups (160g) all-purpose flour (measured correctly)
  • 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


  1. Preheat oven to 350F degrees. Line two 12 count muffin pan with liners. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Unfrosted cookie cups stay fresh covered at room temperature for 5 days. Frosted cookie cups must be stored in the refrigerator.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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.



  1. Hessa on 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

    • Sally on October 20, 2013 at 11:39 am

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

      • Sherry on October 20, 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?

      • Sally on October 20, 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.

  2. Abi on 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. 🙂

    • Sally on October 23, 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.

  3. noelle on November 9, 2013 at 4:54 pm

    Can you used pre-made cookie dough?

    • Sally on November 10, 2013 at 11:03 am

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

  4. Dindin on 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!

    • Sally on November 28, 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!

  5. Valery on December 22, 2013 at 8:02 pm

    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!

  6. Sharon on January 5, 2014 at 3:10 pm

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

  7. Jill on 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.

    • Sally on February 12, 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.

  8. Lindsey on 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

    • Sally on March 2, 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.

      • Lindsey on March 6, 2014 at 5:17 pm

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

  9. Caecilia on 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)

  10. KT on 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!!!!

  11. Katie on 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!

  12. Sarah on 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?


    • Sally on April 8, 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!

  13. Maggie on 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 🙂

    • Sally on April 30, 2014 at 5:03 am

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

  14. Ally on 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: Thanks for the recipe! 🙂

  15. Carrie in WY on 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!

    • Sally on May 14, 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!

  16. Jamie on 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!

  17. jennifer on 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?

    • Sally on May 22, 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.

  18. Megan on 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!

    • Sally on June 3, 2014 at 12:53 pm

      Nope, just simple double the ingredients. Enjoy.

  19. missy on 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 😀

    • Sally on July 10, 2014 at 5:30 pm

      Either would be fine, Missy. Enjoy.

  20. Brittany on 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

    • Sally on July 16, 2014 at 3:38 pm

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

  21. Madeline on 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?

    • Sally on July 18, 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.

      • Madeline on July 19, 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.

      • Madeline on July 20, 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!!

  22. Pat on 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,


  23. Stephanie on July 30, 2014 at 1:07 pm

    My boyfriend is a chocolate chip cookie addict, and for his birthday I wanted to make something a little more special! This was absolutely perfect, thank you! (:

  24. DAISY on August 6, 2014 at 1:47 pm

    Hi, i love all of your recipes. so please dont stop adding them!
    i was just wondering, is all purpose flour, plain flour or self raising? i always get confused when a recipe says all purpose, i would say it is plain but i want to be sure before i go ahead and make this AMAZING recipe!
    Thanks 🙂

    • Sally on August 6, 2014 at 4:21 pm

      Hi Daisy – it’s plain flour. Not self rising.

  25. Mo on August 10, 2014 at 6:10 pm

    I am a U.S Marine and I use baking to help with the fog of war and other stress related things. Thank you for the wonderful recipes and easy to follow directions.

  26. Natalie on August 20, 2014 at 2:48 pm

    Sally, I LOVE all of your recipes that I have tried so far! I am planning on making these cupcakes for myself for my birthday (haha.) Do you think the frosting would work in a piping bag if I omitted the mini chips? I was thinking of sprinkling them on afterwards. I’m going to try it anyway, but I thought I’d ask you first if you had any good/bad results with that method! Thanks!

    • Sally on August 20, 2014 at 6:09 pm

      Nothing wrong with making your own birthday dessert, Natalie! I do it every year. 🙂 Yes, you may pipe this frosting without the chocolate chips and then sprinkle them on top. Sounds delicious!

  27. Whitney Starz on January 14, 2015 at 3:09 am

    Hi I live in high altitude(6500ft) in CO and usually chocolate chip cookies have to be made a little different do you know if this recipe will still work or if I should use the H.A Recipe I already use for cookies? Is this recipe changed from your normal cookie recipe? Thanks these look sooooo amazing I can’t wait to try them!!! I just don’t know which way would be best. I love all your recipes it’s like I could be baking everyday and still not make them all!!☆☆☆☆☆

  28. Niko on January 16, 2015 at 5:13 pm

    Bloody hell Sally!! This is only the second recipe ive looked at on your blog, and i already want to spent a fortune or ingredients, look up my kitchen door, and spend the rest of my life making theses recipes!
    Im very happy i found your site, otherwise, id be sitting at home all day without any decent recipes!

  29. Lyndsay on February 16, 2015 at 5:16 pm

    I made these last night they turned out great! They were a big hit. Very heavy but thats what makes it so good! lol I continue to follow your recipes great work!

  30. Kelley Johnson on March 7, 2015 at 5:28 pm

    I made these for a coworker’s birthday at the beginning of February. She is a die-hard fan of only one thing: chocolate chip cookies.
    These are really heavy, but that really is the great thing about them – I am a frosting addict and after one, I felt completely satiated. (okay, maybe two!). With a few rainbow sprinkles on top they were a great birthday surprise. She was so thrilled about them – I had a feeling she would be so I brought a few extra for her to take home ( the office ATTACKED on sight, so I had to hide her leftovers lol).



Leave a Comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes


Recipes You'll Love




Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...


Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...


Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks