Chocolate Chip Cookie Dough Cupcakes

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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.

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All Comments

  1. Hi Sally! I’m just about to make these delicious cupcakes and I was wondering if they would still be good in a mini muffin pan? Just wanted to make them bite sized or should I make them in a regular muffin size? Thank you! Can’t wait to devour them!

  2. How big of a difference would it make if I used margarine? I know of course the taste will be altered but baking wise, what will it change?

  3. My kids and I made these on Friday. It was fun scooping the dough into the muffin tins and then squishing it down. I used my medium OXO scoop which is supposed to be 1.5 T and got 29 cookie cups out of the dough. They baked beautifully – done at 13 minutes! I chopped up a 1/2 cup of chocolate chips and added them to the frosting, piped it onto the cookie cups using a somewhat large tip, and then topped half with more chopped up chocolate chips. They were perfect and we all gave them 5 stars, but….

    After being in the fridge, the cookies lost their softness and the frosting got hard. I sat them out for several hours the next day and, of course, the frosting got soft again, but the cookie never seemed to recover. When I make them next time, I will only frost what we’ll eat that day.

    Sally, could you explain why the frosting needs to be refrigerated? It must have something to do with the raw flour?

    1. Hi Kristina! I recommend keeping the cookie dough frosting in the refrigerator to prevent it from spoiling, but you can use your best judgement on storage the next time you make them. I’m so glad you enjoyed them on the first day.

  4. These look incredible and I can’t wait to make (and eat) them! I have a question…I’d like to use this recipe to make some gender reveal cupcakes (I’ll find out the gender later today so I’m not sure what color yet.) After baking them I will scoop out a little bit of the top, put in some mystery color frosting, then put the top on and frost like normal. I was wondering if there would be any issue with using food coloring in the frosting, so I don’t have to use two different types of frosting. I was thinking the only thing that may throw off the color would be the vanilla or brown sugar (I’ll be using light) but the frosting in your pictures seems light enough that I shouldn’t have a problem. What do you think?

    1. I truly don’t think coloring this frosting will be an issue. Should be just fine– you can use clear vanilla extract as well if you’d like.

      1. Hi Sally, thanks for your feedback! I think I’m actually going to try it using some food coloring added to your vanilla buttercream frosting as the filling to add a little something different in there, and maybe have like a chocolate chip whoopie pie kinda taste to it. I was wondering though, if I may be able to add a little more batter to each cup to make them taller or if there would be an issue with them not baking completely? I was just concerned about them being too short to be able scoop out enough for the filling. I’d really love to use this recipe, the gender reveal is combined with a birthday celebration and the birthday girl doesn’t like chocolate cake (I don’t know what’s wrong with her!) and I wanted to do something a little more exciting than vanilla…not that there’s anything wrong with vanilla, I love it, but cookie dough…no contest! Have you ever tried these using more batter for a taller cupcake?

  5. Hi, Sally!

    First, LOVE your site–I found it months ago and have made so many things and have loved them all.
    I did, however, made one change to the frosting recipe and I simply love it. I made these for a party I had and one of the women attending is pregnant. Being extra careful, I looked up every ingredient to just “be sure” and found that raw flour has a small chance of contamination since it is considered a “raw” product meant for cooking. With this in mind, I decided to “toast” the flour. The flavor of the flour afterwards makes the icing just slightly nutty, but not too much. It is just delicious. I highly recommend for those who may not want to eat the raw flour for some reason or if you want a nutty twist. To toast the flour I simply measured the flour into a sauce pan, put on medium high heat, and stirred continuously–seriously do NOT stop stirring–for 5 minutes. Both time I’ve done it now there was very little color change to the flour itself but I measured the temperature and it got above 160 degrees (safe for consumption) both times. Anyway, love the site and can’t wait to try more recipes! <3

  6. Hi Sally, I have made these cupcakes so many times and they always turn out perfect!! but what do I do if I want to make this delicious recipe into a cake instead of cupcakes?

    1. Kristina, you can bake this in a 9-inch cake or pie dish. And frost with the cookie dough frosting. The bake time will be about 25 minutes.

  7. These look great! Im making them for my son’s cookies and milk birthday party and want to make them mini cupcakes instead. What do you recommend as a baking time? Thanks!!

  8. Hi Sally!

    I love this recipe however unfortunately I wasn’t successful with it since my cupcakes didn’t rise and sank. I’ve made these before and they’ve turned out well, but I don’t know why went wrong this time. Just wondering now what to do with the lovely cookie cupcake dough…   Any suggestions?

  9. Tried these today and they are simply AMAZING!!! So soft and chewy and the cookie dough frosting is to die for! I also made the mint chocolate chip frosting and frosted half the cookies with the mint and also so so good! Thanks for another winner!

  10. Hi! I want to make these as mini cupcakes. Do you have a recommendation on how long I should bake them for if using a mini muffin tin? Thanks!!

  11. Hi Sally,

    I’m obsessed with your blog! 

    I just wanted to say these were BEYOND!!!!! Brought them in for my coworkers today and they were gone in about half an hour. Everyone was raving about them!

    Can’t wait to try the next recipe! Thanks for all you do! xo

  12. Made these the other day, and hands down best chocolate chip cookie recipe I’ve made! And I’ve been through many many recipes looking for my “go to” recipe. The cookies came out nice and chewy and thick. My husband loved them! I will be making these for my work’s bake sale next week! 

  13. Hi! I’m trying to make this for my friends tomorrow, and I was wondering if you could use just regular cookie dough? I noticed that your recipe and an average chocolate chip cookie recipe was the same, except you added in cornstarch. So… I was just wondering if the cornstarch part was crucial. Thank you!

      1. I’m sorry for asking you again, but is it OKAY to not add in cornstarch? Because I was thinking of using a cookie dough mix. 

  14. I made just the cookie dough frosting because I wanted to eat it and my god was it delicious.  It was so delicious I actually had to take the container out of the fridge and rinse it out because I was going to sit here and eat the entire batch.

  15. Dear Sally,
    I Love your recipes! I plan to make these cookie cups for my sisters birthday, but Im going to tweek it a bit. I plan to add 6oz of cream cheese, mixed berries and white chocolate chips to make a White chocolate berry cheescake cookie cup.

    Question, Can I let the cookies sit in the fridge for a day so the flavor can set or do I make it immediately?
    Also, is there a way to make it more like a cupcake?

  16. Hi Sally,
    I absolutely love your recipes and have made many of them with great result! I love the cookie dough frosting but I was wondering if could make it in a chocolate version, similar to the chocolate chocolate chip cookies, but frosting. Would I just add cocoa powder to the mix or do u have a better suggestion?

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  1. Hi Sally,

    HUGE fan of your site, thank you for all of these recipes. I am planning on using this recipe next week and had a couple of questions.

    1) I wanted to make these for a birthday party, so if I added some sprinkles to the mix, would it alter it in any way? Say a cup or half a cup of sprinkles.
    2) It doesn’t say we need to refrigerate the dough, but do we need to for this recipe? Would it help decrease the chance for the cookie to sink in the middle?
    3) I only have 1 muffin pan that makes a dozen cupcakes, and 1 muffin pan that makes 24 mini cupcakes. Can I split up the batter between both of them and put them both in the oven together for 12-13 minutes?

    So many question, sorry!! Thank you! I appreciate it!

    1. Hi Jan! Thank you for the questions!
      1) Sprinkles are a great idea and I suggest 1/2 cup, as you guessed.
      2) No need to chill the cookie dough since it’s being baked in a muffin pan and therefore won’t over-spread. Sinking in the middle doesn’t have to do with chilling; rather, it’s the change of temperature from hot oven to cool room temperature.
      3) You can split the dough between the pans and bake together, yes.

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