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.

Ingredients:

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

Directions:

  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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251 Comments

  1. 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 🙂

  2. 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. 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. 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.

  4. 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!

  5. 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 😉

  6. 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!

  7. 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.

  8. 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!

  9. 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 🙂

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