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. Yep, these are baked in a standard 12-count muffin pan. You may bake as mini cookie cups, yes. Hope you enjoy!

  2. 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. https://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/

  3. You recipe looks wonderful – thank you – I’m actually going to try it right now

  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. 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?

    Thanks!

  9. 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 🙂

    1. Hahaha I’m laughing to loud. That’s too funny!

  10. 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 🙂 Pictures of my creations, inspired by you, are here: http://allyinca.blogspot.com/2014/05/chocolate-chip-cookie-cupcakes.html Thanks for the recipe! 🙂

    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 🙂

  11. Carrie in WY says:

    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!

  12. 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!

  13. Can you use any cookie dough recipe or does it have to be this one? Is it a cake like dough?

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

    1. Nope, just simple double the ingredients. Enjoy.

  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 😀

    1. Either would be fine, Missy. Enjoy.

  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

    1. Hi Brittany – you need an electric mixer to cream the butter.

  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,

    Pat

  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 🙂

    1. Hi Daisy – it’s plain flour. Not self rising.

  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. 🙂 Yes, you may pipe this frosting without the chocolate chips and then sprinkle them on top. Sounds delicious!

  23. 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!

  24. 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!

  25. Kelley Johnson says:

    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).

  26. 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!

    1. You can make them mini size! Unsure of the exact bake time. It will be less. Same oven temperature.

  27. How big of a difference would it make if I used margarine? I know of course the taste will be altered but baking wise, what will it change?

  28. Hi Kristina! I recommend keeping the cookie dough frosting in the refrigerator to prevent it from spoiling, but you can use your best judgement on storage the next time you make them. I’m so glad you enjoyed them on the first day.

  29. These look incredible and I can’t wait to make (and eat) them! I have a question…I’d like to use this recipe to make some gender reveal cupcakes (I’ll find out the gender later today so I’m not sure what color yet.) After baking them I will scoop out a little bit of the top, put in some mystery color frosting, then put the top on and frost like normal. I was wondering if there would be any issue with using food coloring in the frosting, so I don’t have to use two different types of frosting. I was thinking the only thing that may throw off the color would be the vanilla or brown sugar (I’ll be using light) but the frosting in your pictures seems light enough that I shouldn’t have a problem. What do you think?

    1. I truly don’t think coloring this frosting will be an issue. Should be just fine– you can use clear vanilla extract as well if you’d like.

      1. Hi Sally, thanks for your feedback! I think I’m actually going to try it using some food coloring added to your vanilla buttercream frosting as the filling to add a little something different in there, and maybe have like a chocolate chip whoopie pie kinda taste to it. I was wondering though, if I may be able to add a little more batter to each cup to make them taller or if there would be an issue with them not baking completely? I was just concerned about them being too short to be able scoop out enough for the filling. I’d really love to use this recipe, the gender reveal is combined with a birthday celebration and the birthday girl doesn’t like chocolate cake (I don’t know what’s wrong with her!) and I wanted to do something a little more exciting than vanilla…not that there’s anything wrong with vanilla, I love it, but cookie dough…no contest! Have you ever tried these using more batter for a taller cupcake?

  30. Brilliant! Totally trying it. The slight nutty flavor is what sold me!

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