Chocolate Chip Cookie Dough Cupcakes

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.

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) all-purpose flour (spoon & leveled)
  • 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

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.

Keywords: chocolate chip cookie cups

251 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! 🙂

  2. 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!!!

  3. 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. 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!

  4. 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.

  5. 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. Edma – these are cookie cupcakes, so the cookie’s structure isn’t light and fluffy enough to stand tall like cupcakes.

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

  7. 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.

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

  9. 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.

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

  11. 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.

  12. 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!

  13. 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!

  14. 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!!!!✌✌✌♥♥♥

  15. 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

  16. 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. 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.

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