Chocolate Chip Cookie Dough Cupcakes

Soft-baked Chocolate Chip Cookie Cups piled high with 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.

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.

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!

As the cookie cupcakes cool, make your frosting. It’s safe-to-eat cookie dough in frosting form. 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-baked Chocolate Chip Cookie Cups piled high with egg-free cookie dough frosting!

This cookie dough frosting is egg-free and can be made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it– flour is usually baked in a recipe.)

How to Heat Treat Flour

Option 1 – Microwave

  1. You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
  2. Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
  3. Measure the amount of flour you need and use in the recipe, then let it cool completely.

Option 2 – Oven

  1. Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
  2. If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
  3. If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
  4. Measure the amount of flour you need and use in the recipe, then let it cool completely.
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Chocolate Chip Cookie Dough Cupcakes

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hours
  • Yield: 24 cookie cups
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Cookie Cups

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch (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 or dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (160g) heat-treated all-purpose flour* (spoon & leveled)
  • 3/4 teaspoon salt
  • 6 Tablespoons (95ml) milk
  • 1 and 1/2 cups (270g) mini chocolate chips

Instructions

  1. Preheat oven to 350°F (177°C). 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.

Notes

  1. Heat Treated Flour: Though raw all-purpose flour is fine to use in the cookie cups since you’re baking them, it’s safest to use heat-treated flour in the frosting. See note/instructions above recipe or purchase it online.

Keywords: chocolate chip cookie cups

242 Comments

  1. 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.

  2. 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!!

    1. I’d say 10 minutes.

  3. Great, thanks! I love your site and am using four of your other recipes for the party too. Thanks again!

  4. Do you spray the cupcake liners with cooking spray?

  5. 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?
    Thx!

    1. My cupcakes sank too, more than i would like is there a way to remedy this?

  6. 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!

  7. 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!!

    1. Of course as soon as I commented I saw your reply about this! 10 min. Thanks!

  8. 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

  9. 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! 

  10. 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. Cornstarch makes them a little softer, so I do recommend it!

      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. 

      2. You can leave it out.

  11. 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.

  12. Hi
    the cookie dough frosting contain uncook flour, can we eat that?

  13. 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?

  14. 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?

  15. 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.

  16. Anita Williams says:

    Hi I made the chocolate chip cookies and they were delicious. Thank you for all your tips on baking. I also llike using a scale much better than using a measuring cup.

    1. You are welcome, Anita!

  17. I am making these for our daughters engagement party. I plan on making the cupcakes the day before the party. Will the frosting be ok to sit at room temperature until the party? Or should I refrigerate and frost the cupcakes the day of the party? Thank you so much! I love your website and my family loves your recipes!

    1. I recommend keeping the frosting in the refrigerator until you are ready to use it. Congrats on her engagement!

  18. Wondering if you have an recipe like this for snickerdoodles? Could i use a recipe and add cornstarch? Any tips?

  19. Made these and instead of 24, they only made 18. I would increase the ingredients quantities slightly or edit your estimate.

  20. I just made these cookie-muffins. While they have the great buttery taste of good chocolate chip cookies, they’re way too sweet. This might be because I packed the sugar down really tight in the measuring cup. Either way, I’d use much less sugar if I bake them again.
    Another problem I had was that the muffins didn’t bake enough. I preheated the oven for a long time and put them in for 13 minutes. After cooling for a few minutes, they were solid and browned on top, but liquidy in the middle. I put them in for another 3 minutes, covered with foil so they wouldn’t burn on top, and after letting them cool, they were still very uncooked. This might be my fault, though, because I put much more than 1.5 tbsps of dough in each cup. More like 2 tbsps.

  21. Hi Sally, I’ve just baked these cookie dough cupcakes and they’ve been totally amazing! Never been more satisfied for a recipe at my first trial! I used the OXO medium cookie scoop you recommend in your baking tips and that made it so easy and quick to fill the liners with just the right dough. The frosting was excellent too! And the pairing… well, needless to say: perfect!
    Thanks also for including grams and milliliters for the ingredients, as I am not very familiar with tea/Tablespoons measuring: I appreciate it.

  22. I’ve made these a few times for events which led young nieces and nephews to repeatedly request them for their birthday parties. You can’t really get a bigger, better compliment than that.

  23. Made this yesterday, my husband and I love them❤️. Thank you!

  24. Hi Sally! I was wondering if you had any suggestions on what I should make for my Mom. Mothers Day is tomorrow and I am kind of having trouble finding a recipe to make. Do you have any ideas?

    1. Hi Karma, you can find many options in my Mother’s Day Recipes!

      1. Thank you so much! By the way I love your recipes!

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