Chocolate Chip Cookie Dough Cupcakes

Soft-baked Chocolate Chip Cookie Cups piled high with egg-free cookie dough frosting!Β 

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. πŸ˜‰

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. ;)) Β 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

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


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


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


  1. Preheat oven to 350Β°F (177Β°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


  1. 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. πŸ™‚

    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.

  2. Hi! I love chocolate chips, and love love love cookie dough! I would like to try and make these for my daughter (who only eats cupcakes and cookies if I make them). I told her about these and she asked if I can try and “fill” the center with Nutella or a chocolate cup (something like a Reese’s cup) pushed into the center. I guess that’s my “project for the weekend, I’ll try and make the dough you used here minus the chocolate chips since I’ll be filling them anyway. πŸ™‚

    I have a couple of questions though:
    – What size muffin tins did you use? I would like to try and make mini versions (tins that use 3/4oz liners). If I do that, I’d have to reduce my baking time to around 8-10 minutes, is that correct? πŸ™‚

    Thanks very much!

  3. Hii,
    Happy Holidays!!! I have a question and excuses if it has been answered before. How long I’ve to leave the dough on the fridge before using it? (cookie purpose)
    Thank you! and by the way I LOVE your pictures!! They made me hungry!

    1. Hey Valery! If you’re making cookies (like this recipe) chill for at least two hours.

  4. Please change your recipe to say line 24 cupcake tins instead of 12. At the top in tiny print it said 24 cupcakes, but your recipe only said line 12. Now we have twice the amount of frosting we need, and half the amount of cupcakes they were supposed to make.

    1. I’m not sure how you only got 12 cookie cups from pressing only 1.5 tbsp of dough into the cups. Yes this cookie dough recipe makes 24. Thank you for reporting back! I can certainly update.

  5. Has anyone made the cookies at altitude (I live in Denver)? Mine failed. Frosting great! Cookies were thin rose and then fell. Where did I go wrong? Did use the frosting on chocolate cupcakes and they were a hit! Excited to try it again

    1. Hey Lindsey! My cookie cups sink slightly as well. That’s normal for these cookie cups. It gives them more room for frosting! You could try adding another 3 Tbsp of flour to the recipe if you’re concerned.

      1. Everything good comes to those who wait! I let them cool longer and perfect! OMG they are amazing!

  6. I just stumbled upon this recipe two days ago, and decided to make it today. I just ate some and it’s super yummy. My sister loves it too! the only thing is, I cut the recipe in half and forgot to do so with the salt so it’s a bit too salty, all my fault x( It’s still really good though. I looove the texture of it. Also I didn’t make the frosting but next time my plan is to make the cookies on a baking sheet and sandwich the frosting between em. Thanks for sharing the recipe!! I’ll need to print it out because I have a feeling I’ll be making this frequently :9 (ps- totally grateful that you provided the measurement in grams)

  7. Oh my god, I made these with my friend last night and the rest is history!!! We didn’t have enough flour and had to borrow from my neighbor, later that night we brought some of the cookies over to repay him. Lets just say his twitter reviews stood on how he felt. Thanks again they were delicious!!!!

  8. Making these today for a friend’s birthday; they look awesome!. Any suggestions for high altitude? I’m at 7,000 feet. Thanks!

    1. Hi Katie! So sorry, but I have no experience baking these at high altitude. I always direct my readers at high altitude to this website. It seems to help:

  9. Hi Sally!

    I love this recipe, but I have a question.

    Since you don’t cook the cookie dough on top, is the flour safe to eat raw? Is there a way I could cook it or something?


    1. I find that there is a health claim about nearly every food. I don’t eat this frosting in bulk quantity, but I don’t mind having a small fraction of raw flour when I enjoy these cupcakes. Use your judgement and make them if you please. I have plenty other cupcake recipe you can choose from too!

  10. SO good Sally! I have made these a couple of times now, and they are always such a hit! Funny story with the frosting-my mom saw the extra frosting I hadn’t used in the fridge, formed it into balls, and put them in the oven! She was so surprised when they didn’t turn into cookies! I however couldn’t stop giggling πŸ™‚

  11. I made these last night – they were so good! Instead of adding the chocolate chips to the frosting, I added them after I had piped them on (so the chips wouldn’t jam up the frosting tip) and that let me arrange them into pretty patterns πŸ™‚ Pictures of my creations, inspired by you, are here: Thanks for the recipe! πŸ™‚

    1. What a great idea to pipe the frosting on the cups and add the chocolate chips on top! I think next time I’ll do the same πŸ™‚

  12. I made this and they were delicious!! They didn’t last long and was asked for the recipe several times. They did fall in the middle but I think it’s because I live in WY at a very high altitude and need to learn how to adjust recipes for it.

    I also received your cookbook as my mother’s day gift (early anyways) and have made so many things out of it and have not been disappointed yet!! Love your recipes!

    1. Thanks Carrie – and the cookie cups sink in the middle for me as well. That’s because the center is so soft. Enjoy my cookbook!

  13. Wow- these were fabulous! The cookie dough was very very sticky, though. I followed the ingredient list to a T, also. And I also piped the frosting on the cookie dough, you just have to use a very large icing tip so the chocolate chips (I used minis) don’t get jammed. I’m thinking that cookie dough frosting can go on just about any cupcake too! I will be saving that recipe!! Thanks!

    1. This cookie dough is prepared without eggs to achieve a certain consistency, if you find you like another cookie dough frosting better, you may try that instead. The chocolate chip cookie base is a regular cookie dough, so the “cupcakes” are cookies – not cake.

  14. Sally! – I want to double this recipe! Do I have to do anything different?? Let me know, thanks! PS. you’re my fave πŸ™‚ love ya!

  15. hi sally! i was wondering if i could substitute white or confectioner’s sugar for the cookie dough frosting instead of brown sugar, because my cookie dough turns very brown and i would like it to be whiter like yours πŸ˜€

  16. Hi! Can you mix the batter without a electric mixer. I don’t have one at my house and my mom won’t get one right now

  17. Hmm, I think I messed these up – my dough came out very crumbly. (First batch of cupcakes just came out of the oven, so I haven’t investigated how they baked yet.) I am just reading in the comments that it is essential to use a mixer – I don’t own a mixer, so I usually do everything by hand, and that’s what I did here. Is that where I went wrong, do you think?

    1. Hi Madeline – I do not suggest mixing these by hand. You need to cream the butter with a mixer to obtain the best consistency. Other than that, it may be a measuring error.

      1. Ack, I figured out where I went wrong – I wasn’t thinking and thought a stick of butter was a cup, not half a cup! Oh well, better try again, haha.

      2. Wanted to let you know – I remade these with an electric mixer (handheld, no paddle attachment, but it seemed to work fine) and the correct amount of butter and they look BEAUTIFUL. Thanks!!

  18. I just wanted to let you know how much my we appreciated the recipe for the perfect chocolate chip cookies. My sons and grandchildren adored it. The cookie had the perfect blend of soft and chewie which I had been looking for in a recipe for a long time.

    So thank you so very much,


  19. My boyfriend is a chocolate chip cookie addict, and for his birthday I wanted to make something a little more special! This was absolutely perfect, thank you! (:

  20. Hi, i love all of your recipes. so please dont stop adding them!
    i was just wondering, is all purpose flour, plain flour or self raising? i always get confused when a recipe says all purpose, i would say it is plain but i want to be sure before i go ahead and make this AMAZING recipe!
    Thanks πŸ™‚

  21. I am a U.S Marine and I use baking to help with the fog of war and other stress related things. Thank you for the wonderful recipes and easy to follow directions.

  22. Sally, I LOVE all of your recipes that I have tried so far! I am planning on making these cupcakes for myself for my birthday (haha.) Do you think the frosting would work in a piping bag if I omitted the mini chips? I was thinking of sprinkling them on afterwards. I’m going to try it anyway, but I thought I’d ask you first if you had any good/bad results with that method! Thanks!

    1. Nothing wrong with making your own birthday dessert, Natalie! I do it every year. πŸ™‚ Yes, you may pipe this frosting without the chocolate chips and then sprinkle them on top. Sounds delicious!

  23. Hi I live in high altitude(6500ft) in CO and usually chocolate chip cookies have to be made a little different do you know if this recipe will still work or if I should use the H.A Recipe I already use for cookies? Is this recipe changed from your normal cookie recipe? Thanks these look sooooo amazing I can’t wait to try them!!! I just don’t know which way would be best. I love all your recipes it’s like I could be baking everyday and still not make them all!!β˜†β˜†β˜†β˜†β˜†

  24. Bloody hell Sally!! This is only the second recipe ive looked at on your blog, and i already want to spent a fortune or ingredients, look up my kitchen door, and spend the rest of my life making theses recipes!
    Im very happy i found your site, otherwise, id be sitting at home all day without any decent recipes!

  25. I made these last night they turned out great! They were a big hit. Very heavy but thats what makes it so good! lol I continue to follow your recipes great work!

  26. I made these for a coworker’s birthday at the beginning of February. She is a die-hard fan of only one thing: chocolate chip cookies.
    These are really heavy, but that really is the great thing about them – I am a frosting addict and after one, I felt completely satiated. (okay, maybe two!). With a few rainbow sprinkles on top they were a great birthday surprise. She was so thrilled about them – I had a feeling she would be so I brought a few extra for her to take home ( the office ATTACKED on sight, so I had to hide her leftovers lol).

  27. Hi Sally! I’m just about to make these delicious cupcakes and I was wondering if they would still be good in a mini muffin pan? Just wanted to make them bite sized or should I make them in a regular muffin size? Thank you! Can’t wait to devour them!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally