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.
Print

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. Julie @ Table for Two says:

    I don’t know if the cookie dough frosting would make it onto the cupcakes – i’d be eating that frosting with a spoon! Haha, I would so make a double batch. I love how generous you were with the frosting too 🙂

    1. the amoutn of frosting is ridiculous but wonderful at the same time. =) Thanks Julie!

  2. Meghan @ The Tasty Fork says:

    Safe to eat cookie batter??!! Heck yes! I might just make that, get myself a spoon and call it the best evening ever!

    1. I like your evening plans 🙂

  3. Oh my stars. This is unbelievable.
    ice cream < brownies < chocolate < chocolate chip cookies 🙂
    As soon as I finish the dishes, I will be making these! Your blog keeps on getting better and better!

    1. Thank you Maddie! You are so sweet to say that. Let me know how you like these!

      1. Hi again!
        As I was doing my cookie “research” I came across another recipe for cookie cupcakes, if you will. I noticed that the recipes are pretty much the same, besides the addition of cornstarch and the amount of butter. As yours contains slightly more butter, I was wondering if I could instead use the amount in Averie’s recipe. Do you think that if I decreased the amount of butter, it would affect the cookies?

        http://www.loveveggiesandyoga.com/2013/01/browned-butter-chocolate-chip-cookie-cups.html

      2. You may decrease the amount of butter, but I’m not sure how soft they may be. I’ve never tried Averie’s recipe but it’s worth a shot!

      3. Okay, thanks! By the way, the cookies were wonderful! 🙂

      4. Lol I meant your cookies. Extra butter is a wonderful thing 🙂

  4. Kayle (The Cooking Actress) says:

    You’re a diabolically evil woman.

    And I love ya for it 😀

  5. Anna {Herbivore Triathlete} says:

    Wow. Those might be the best ever. I don’t know how you’re not 500 pounds!

  6. Avery @ Southern Belle Living Well says:

    Sally, you are going to make the world fat, and it will be all your fault.

    JOKING! But seriously, everytime I open your newest posts, I get so excited by what I see. These are beautiful, and sound delicious!

  7. Averie @ Averie Cooks says:

    Great looking cookie cups and I wrote almost the same thing on my post in December when I made some with regard to the spreading – there’s no where for them to go! Perfect for anyone with spreading challenges. Muffin tins also eliminate having to chill the dough and be super precise! That frosting is just so good looking! I really only would need that frosting to be super happy 🙂

    1. My good friend – no matter WHAT or which recipe she tries – always has spreading issues. I made these for her to prove you can have cookies without ANY chances of spreading. 🙂 There was some leftover cookie dough frosting and I know you and me would have a hayday eating it together and gabbing about FG and TS and drinking margaritas lol.

  8. Did you just really do that? OMG! I can’t believe this combo – insane! I can’t wait to sink my teeth into these 🙂 Thanks so much Sally!

    1. yes… I really just did that! thanks Liz =)

  9. Jen @JuanitasCocina says:

    Oh my gosh, these would make me cheat on my diet in a hearbeat. And there’d be no guilt involved! Pinned!

    1. Thank you for pinning, Jen!

  10. Ashley @ Wishes and Dishes says:

    If I didn’t know any better I’d think you were trying to kill us…..slowly, though….with love 🙂

  11. Dorothy @ Crazy for Crust says:

    Holy heck Sally, you’re killing me with these! I die for cookie dough.

  12. yessss! the hardest part about making your cookies for me is waiting while they chill and not sneaking little bites (until half the dough is gone…). extra thick, no chilling, AND covered in cookie dough?? i think youve outdone yourself 😉

    1. well we can bypass all the chilling time. These literally take less than 30 minutes to throw together!

  13. Is it bad that it’s 10 at night and I’m tempted to head to the kitchen and make these right now???

    1. not at all… I don’t blame you!

  14. Loretta | A Finn In The Kitchen says:

    Talk about double trouble! What a great idea to combine two of the best things about baking (CC cookies and dough!)

    Insane in the membrane…

    1. insane int he membrane, I love it.

  15. your a freaking genius you should make a YouTube channel to showcase your recipes as well!!!! 🙂

    1. that’s a great idea! maybe when i have more time on my hands 🙂

  16. Marcie @ FlavortheMoments says:

    What’s better than a cookie? A cookie frosted with cookie dough, that’s what! That is double trouble. Trouble in a good way, though!

  17. Julianne @ Beyond Frosting says:

    Sally you might just be my new hero! I love raw cookie dough and I love it even more on cupcakes. But now I love it more and more on top of a baked chocolate chip cookie!! Genius I tell you.

  18. Donna @ The Slow Roasted Italian says:

    Gorgeous Sally! I love the cookie cupcakes. Purely brilliant and portable. Love love love.

    1. Hi Donna! Long time no talk. 🙂 Thank you!

  19. 1st time seeing a frosting recipe that uses flour. Really curious how that would taste.

    1. Hey Patty – like cookie dough

      1. Thanks Sally, will have to give it a try. Love your recipes!!!!

  20. Annie @ Annie's Noms says:

    Don’t apologise for doing this haha! OMG it really is insane 🙂 I made cookie cups for the first time last week, but I didn’t think to put actual cookie dough on top for frosting?!?! Woah, I have to make these!

    1. Let me know if you do Annie – and enjoy! I love making cookie cups.

  21. Wow wow wow wow!!!!!

  22. Rachel @ Baked by Rachel says:

    This is a whole new level of sinful!

  23. Well these take the cake!! and excuse the food pun, but it fits!! any idea how long to cook them if I made them in mini tart/muffin pans? This are so over the top, I think I’ll call in sick for work and make them asap. thanks again Sally.

    1. Hi Barbie! I fear baking them as mini cups would ruin the texture. There will be so little dough in each cup that it wouldn’t leave the cookies soft or chewy – just hard and even dry. I suggest using the 12 count pan.

  24. Liz, now I have got to try the cookie sandwich idea of yours… love you for that!

  25. Eva @ Eva Bakes says:

    Is it terrible that I want to just stuff my face with a bowl (or two) full of the frosting? You and I are on the same wavelength again today – I just posted about the best chocolate chip cookies ever. Great minds think alike, my friend! 🙂

    1. great minds DO think alike! And no…. it’s not terrible b/c all I wanted to do was eat the frosting before it made it onto the cookie cups!

  26. Jennie @themessybakerblog says:

    Sally, you never cease to amaze me; you are insanely talented. I’m moving in so I can eat all of the cookies I want 😉

    1. Jennie, thanks so much for the kind words!

  27. I suddenly find myself wanting to supplement my breakfast with cookies!!

  28. Cassie | Bake Your Day says:

    These look perfect! I love the fluffy frosting!!

  29. Oh my, these look BEAUTIFUL, Sally! So soft and thick and chewy 😀 And I absolutely LOVED the frosting when I made it last week, so I can’t wait to try it on these guys too 🙂

  30. Katrina @ Warm Vanilla Sugar says:

    WANT! That frosting looks killer!

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