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

243 Comments

  1. Hi! These look absolutely delicious! I just love the cookie dough on top. I might make these for a bake sale soon, so I was wondering- do you know if flour can be substituted for the cornstarch (and how much)? Thanks! 🙂

    1. Unfortunately not. The cornstarch plays a crucial part in the cookies’ texture. See my post about it here: https://sallysbakingaddiction.com/2012/11/22/soft-baked-white-chocolate-chip-cranberry-cookies/

  2. I have only one question. How on earth can you stay fit eating these incredible treats?

    Regardless, the recipe looks incredible.

    JackL

  3. Ugh. I hate you right now, I really do. These will absolutely ruin my diet, they look so amazing!!!!!

  4. Oh my goodness!!! These are ridiculous. Just made them with white choc chips and they came out perfect. Quite possibly the best cupcake ever…next to your salted caramel ones. Keep posting these AMAZING recipes!!!

    1. What a compliment! Thanks so much for reporting back, Jadie! I love these cupcakes too.

  5. I was looking for a recipe for cookies to make for this thing i have to bring baked goods to at school, and i found this site…….i am literally crying right now, this is not even right…..

    1. Hope you enjoy these! Let me know which cookies you make, Julia. Thank you!

  6. Hi Sally! These cookie cups look amazing. Quick question, can you freeze them? Thanks!

    1. Yes you can! Frost right before serving, though.

      1. So glad to know! That’s exactly what I was looking for, as I plan to bake them tomorrow, but it’s just my husband and me, so 24 cupcakes maybe a bit too much for just the two of us… even though I’m sure we’ll love them! Here is my question(s):
        1. when freezing them, would you recommend to wrap each cupcake separately?
        2. Shall I move them to the refrigerator to thaw?
        3. How long would it take to thaw completely in the refrigerator?
        Thanks a lot!

      2. Hi Gabrielle, You don’t have to wrap them individually if they are tightly covered in the freezer. Place them in the refrigerator overnight to thaw, then leave them on the counter to bring them to room temperature. Enjoy!

  7. Your Chocolate Chip Cookie Dough Cupcakes look so good and I plan to make them for Mother’s Day. There is another, but different recipe for them, that uses cake batter with a ball of cookie dough. I noticed that there is quite a difference in the icings. The other one uses both brown sugar and confectioner’s sugar and your recipe is basically the Chocolate Chip dough. I’m wondering if your icing tates more like the real thing than the one with more sugar. I guess I will have to make your recipe and see. I’d prefer the icing to taste like the “real” thing. Can the cupcakes and icing be frozen with out compromising the texture? Thank you for posting the recipe….I know that my family will love them.

    1. Hi Chris – I’m unfamiliar with the other recipe you mention, but yes – this frosting tastes just like cookie dough. You may not freeze it. The cookie cupcakes may be frozen though.

  8. Thanks Sally. Looking forward to trying some other of your recipes. Have a great weekend.

  9. Just made the cupcakes and had to leave out the cornstarch because I couldn’t find it at the store! But they still taste delicious 🙂 now onto the frosting!

    1. Hey Lauren! I’m so glad you loved these! The frosting is the best part. 🙂

  10. Hey 🙂 this recipe is extremely similar to a previous recipe i made, which was instead of layering the cookie dough on top of the cupcake, you inserted the cookie dough inside. Leaving space on top of the cupcake for other things like frosting, decorations, etc.
    It gives a interesting twist and surprise aswell 🙂
    http://www.recipegirl.com/2012/04/09/chocolate-chip-cookie-dough-cupcakes/

    1. Yum! That sounds so good. Thanks for sharing!

  11. I’m gonna make this frosting and stuff cupcakes with it! Can’t wait to try! Thanks

    1. That’s a great idea!

  12. Jen @ Baked By Jen says:

    This is happening in my kitchen today! I can’t wait to top your cookie dough frosting on top of cupcakes.

    1. Enjoy, Jen!

  13. Hey thanks for the recipe. can I freeze any of the leftover cookie dough icing? ( assuming there will be any 😉

    1. Hi Rikki! No, the frosting cannot be frozen.

  14. These sound so awesome!!!! Do you have keep the frosting in the fridge?

    1. Yes – noted in the recipe. Thanks Jen!

  15. Hi Sally,

    If I wanted to use this frosting for a two layer cake, would the amount of frosting made with the posted recipe be enough? (for filling and frosting) I am thinking of making your two layer chocolate cake recipe, and either using this recipe for filling and frosting (or using your chocolate icing recipe for the top/sides) and decorating the sides of the cake with your wonderful chocolate chunk cookies. It is a birthday cake for a chocoholic friend 🙂 I will probably make it for my own birthday next year as well.

    Thank you !
    Sherry

    1. That sounds like an AMAZING cake, Sherry! I would double this frosting recipe. You are so creative. I want a slice!!

      1. Thank you for replying so quickly! I can’t take credit for the idea, though. The bakery at the grocery store Wegmans used to make a brownie layer cake that was decorated around the sides with chocolate chunk cookies. That used to be my birthday cake until they stopped making it (sob!) I was trying to come up with something similar that I could bake, and your chocolate cake, cookie dough frosting and chocolate chunk cookie recipes came to mind 🙂 If I don’t try it out this week, I will make sure to come up with some occasion for it in the near future, though!

      2. Well take a photo and post it on my facebook page because I would LOVE to see the final result Sherry!

      3. I will try, but I am a TERRIBLE photographer who is getting used to a new camera after our old one died.

  16. I can’t wait to try these they look so delicious and amazing i already know I’m going to love them!!!

    1. Hope you enjoy, Brittany! Thank you.

  17. I made these last night for my son’s birthday sleepover, and I heard them being devoured at 3am! Thank you for such a fantastic recipe! I know it will be requested that I make them again.

    1. That must mean that these cupcakes were delicious. 🙂 Thanks for letting me know Sherry!

  18. Hi Sally. Would you be so kind to tell me how much does one cup equal to in grams or mililiters? I’m not used to using cups for measurement. Thank you 🙂

    1. Hi Lauren! I updated the recipe to include metric measurements. Enjoy!

      1. Thank you very much, Sally. It’s so lovely of you to do that. 🙂 All your baked goods are awesome 😉

  19. You’re going to make me and my family so fat. I’m excited >.<

  20. Just curious, is the paddle attachment completely necessary for these? We have a hand mixer, but not the paddle attachment. I was wondering if I’d still get the same result just using the whisk attachment?

    1. No, you wouldn’t. You need the paddle attachment for this very thick and doughy dough. You could use a hand mixer.

  21. OK so I have to admit i’ve been trolling your site for months really impressed with the photography but haven’t tried any recipes. A few weeks ago I made your lemon cup cakes and they rocked. Then I made the Peanut Butter frosting fudge cupcakes last night. Probably the best thing I’ve ever eaten. EVER. These are next on my list!!!! Thanks for such a great site and great recipes. Keep ’em coming! I tell all my friends about this site.

    1. Hi Joe! I’m so glad that you love my website and the photos! That is so nice to hear, I really appreciate it! Thanks for following along with my recipes. I love those PB fudge cupcakes. To die for! You’ll love these too. Enjoy!

  22. YOU ARE MY GODNESS!
    I simply love cookies, cookie dough, cookie dough ice cream and so on!
    I think I gonna make these to my birthday tomorrow!

    My mouth is already drooling over them!

    1. Happy early birthday, Malle! Enjoy!

  23. these are the best cookies in the world!

    1. That’s great to hear! Glad you enjoy them.

  24. Ohk. I’m going away to die right now.
    🙂

  25. Hi Sally!Intersting recipe!!YUM!!With cupcakes like these,I feel like baking them everyday.My family was complaining that no one ever made good desserts,,,…Until I made these.Then,WOW!!My little sister Lela was asking for them like,everyday.My whole family asked me to bake these every week,and now I do.I never really used to be interested in baking,till I found your website.You’re SUCH an amazing chef!!!!✌✌✌♥♥♥

    1. I’m so glad you loved these Vanessa!

  26. Holy amazing creation!
    I made it to your measurements but managed to make 15 large cupcakes! They also took much longer than 13 minutes to even slightly brown up around the edges, more like 20 minutes. Taste test of them still warm = I want to be buried in these cookie cups <3

    1. I’m so happy you made these, Lauren! They are truly a favorite. And all ovens are different. The cookie cupcakes take longer when I bake them in my mom’s oven. Thanks for reporting back!

      1. Haha, old ovens :p I had to halve the frosting mixture (whoops, ran out of flour!) but it was a perfect amount anyway, with just a bit left over. You really are an evil woman :p

  27. Hélène Meddings says:

    Hi, I did these for my Foodtech (I’m a student in the UK) and was wondering if you had any advice on how I could alternate them? would it work with Oreos? I’m thinking of doing them for my final product. They’re great I love them thanks a lot! 😀

    1. I’m not sure what you’re asking? You could add crushed Oreos to the frosting, I’m sure.

  28. How can I make the cookies cupcake but I don’t want it to be as levels I mean only one cupcake

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

      1. She might be asking if you can make this as one big cookie,
        like a cookie dough pizza with the frosting on top?

      2. 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.

  29. 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. 🙂

    1. 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.

  30. Can you used pre-made cookie dough?

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

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