Talk about indulgence! These molten cookie dough cupcakes are homemade vanilla cupcakes filled with cookie dough and topped with chocolate chip cookie dough buttercream. Here I’ll teach you how to make safe-to-eat cookie dough with success tips from the talented Kristen Tomlan, founder of DŌ NYC.
Today’s new cupcake recipe comes straight from the brilliant and sweet-as-ever owner of DŌ Cookie Dough Confections, Kristen Tomlan. Kristen has become one of my dearest friends over the years—the power of cookies literally connected us! She’s a gracious, hardworking, and business-owning woman from whom I gather so much inspiration. Kristen just released her cookbook debut, surely to hit the best-selling list, and I couldn’t be more excited for her. (Let’s all give a WOOHOO for Kristen!) She is generously allowing me to share her cookbook with all of you and publish one of the best recipes found inside.
Ok, every recipe of hers is the best, but I had to play favorites with this one because she based her molten cookie dough cupcakes off of my vanilla cupcakes recipe. ♥
Hello, Cookie Dough by Kristen Tomlan
Hello, Cookie Dough by Kristen Tomlan is a dessert lovers dream come true. This book is a visual masterpiece with pictures on every single page. It offers a must-have collection of 110 delicious dessert recipes that bakers of any skill level want need. Filled with dozens of safe-to-eat cookie dough recipes and flavors, plus endless chapters of sweet treats including brownies, cakes, cookies, fudge, and breakfast sweets all centered around our favorite flavor: cookie dough! Kristen shares her incredible story of how she launched her brand, literally fought to save her life, plus hundreds of kitchen tips and recipe success secrets.
This is so much more than a cookbook; it’s a huge resource of recipes, a fun gift, and a gorgeous coffee table book (that you’ll READ and USE).
Order: Amazon
3 Parts to Molten Cookie Dough Cupcakes
- Vanilla Cupcakes
- Molten Cookie Dough Center
- Cookie Dough Buttercream
Heat-Treated Flour + Pasteurized Egg Whites
Kristen’s molten cookie dough cupcakes (and all of her cookie dough and dessert recipes) are completely safe to eat because we’re using heat-treated flour and pasteurized egg whites. The unique aspect about her cookie dough is that you can eat it raw and it tastes just like cookie dough because IT IS cookie dough—and without any substituted ingredients. Another unique aspect about Kristen’s dough recipes is that you can bake them, too. Yes, her cookie dough recipes are bake-able for actual baked cookies.
- 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.) You can purchase heat-treated flour from her shop! Or scroll below to find her homemade instructions. It’s easy!
- Eggs: Kristen uses and recommends using only egg whites in most of her cookie dough recipes. (As the creator of the original edible cookie dough bakery, I would trust her word!!) You can purchase pasteurized egg whites in a carton at most major grocery stores. A great brand to look for is AllWhites. Do not purchase products with egg whites and yolks combined, as those are not recommended for Kristen’s dough recipes. Or you can pasteurize the egg whites yourself—there are lots of easy tutorials available if you give it a quick search online! If you’d rather not use egg whites, substitute 2 Tablespoons cornstarch whisked with 1/3 cup room temperature milk. Whole milk is best, but 2% or even nondairy milks work too.
How to Make Cookie Dough Cupcakes
- Make edible cookie dough: We’ll use this cookie dough as the filling of the cupcakes as well as in the buttercream frosting. This is Kristen’s signature chocolate chip cookie dough that you get from her famous bakery! Chill it for about 15 minutes before rolling into balls so it’s not as sticky.
- Roll into balls: Take 3/4 cup of cookie dough and roll into 12 1-Tablespoon balls. Set them aside in the refrigerator as you bake the cupcakes. These cookie dough balls will go inside our cupcakes. Set the remaining cookie dough aside for the frosting.
- Make the cupcakes: We’re using similar ingredients to my vanilla cupcakes. Kristen whisks the sour cream and milk together, then adds the mixture with the flour.
- Press cookie dough into cupcakes: Let the baked cupcakes cool for just 5 minutes. This is actually where I messed up my first time! I let the cupcakes cool completely, then had trouble pressing the cookie dough ball inside. Pressing the cookie dough ball into a warm cupcake totally helps! Plus, the cookie dough slightly melts. Glorious.
- Make the frosting: I cover that next!
I love that we don’t need to carve out a hole in the cupcake. Instead, literally press the cold cookie dough ball into the warm cupcake. The dough ball won’t sit completely flat, so expect a little lump on top. Don’t worry, you’ll cover it with frosting!
Chocolate Chip Cookie Dough Buttercream
If cookie dough and buttercream joined forces, you’d literally have… heaven? Yes, that sounds right. Here we’re making a creamy vanilla buttercream and mixing in the cookie dough reserved from the cupcake’s filling.
I love that this buttercream is slightly salted, so it’s not overly sweet. By itself, it’s reminiscent of actual cookie dough. Use a spoon to break little chunks of the leftover cookie dough, then beat it into the frosting on low speed. It’s ok if the cookie dough chunks are not fully combined into the buttercream. (Because why wouldn’t you want surprise cookie dough bites in frosting?!)
You can spread the frosting onto the cupcakes with a knife or icing spatula or apply with a large round piping tip. The cookie dough chunks will get stuck in a smaller tip.
If you can’t get enough of cookies and buttercream together, try my chocolate chip cookie dough sandwiches next. Cookie dough buttercream sandwiched between two soft chocolate chip cookies… YUM! Or how about with brownies? You’ll love these brownie cupcakes with cookie dough frosting.
These Cookie Dough Cupcakes:
- Are super soft, rich, & buttery
- Surprise you with cookie dough inside
- Are impressive, yet totally foolproof
- Require a few steps, but are so very worth it 🙂
How to Heat Treat Flour
Option 1 – Microwave
- 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.
- 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.
- Measure the amount of flour you need and use in the recipe, then let it cool completely.
Option 2 – Oven
- 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).
- 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.
- 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.
- Measure the amount of flour you need and use in the recipe, then let it cool completely.
Molten Cookie Dough Cupcakes
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Total Time: 2 hours
- Yield: 12 cupcakes
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These molten cookie dough cupcakes are homemade vanilla cupcakes filled with cookie dough and topped with chocolate chip cookie dough buttercream. Review the recipe notes and information about safe-to-eat flour before beginning.
Ingredients
Cookie Dough
- 2 and 1/4 cups (281g) heat-treated all-purpose flour* (spooned & leveled)
- 2 and 1/4 teaspoons cornstarch
- 3/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/3 cup (80ml) pasteurized egg whites, at room temperature*
- 2 teaspoons pure vanilla extract
- 1 cup (180g) mini semi-sweet chocolate chips
Cupcakes
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/3 cup (80ml) pasteurized egg whites, at room temperature*
- 2 teaspoons pure vanilla extract
Cookie Dough Buttercream
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2 teaspoons pure vanilla extract
- 1 Tablespoon heavy cream or milk
- 1 teaspoon salt
- 3 cups (360g) confectioners’ sugar, sifted
- remaining cookie dough
Instructions
- Make the cookie dough: In a medium bowl, whisk the heat-treated flour, cornstarch, and salt together. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed in a large bowl until smooth and creamy, about 2 minutes. Add the brown sugar and mix on medium until light and fluffy, about 3 full minutes. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla extract and mix until fully incorporated, about 2 minutes.
- Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips.
- Freeze or refrigerate the cookie dough for 15 minutes or until the dough is easy to handle. Roll the dough into 12 one-Tablespoon-size balls, place on a plate lined with parchment paper, then refrigerate until step 9. Cover the remaining cookie dough and set aside at room temperature until step 11.
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Make the cupcakes: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. In a small bowl, whisk the milk and sour cream together until smooth. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed in a large bowl until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla and beat for 2 minutes, or until the mixture is totally incorporated. With the mixer on low, alternate additions of the flour mixture and the sour cream mixture, starting and ending with flour. Beat for an additional 30 seconds or until the batter appears smooth and creamy.
- Fill cupcake liners about 3/4 full. Bake for 16-19 minutes or until the cupcake edges are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
- Remove cupcakes from the pan and carefully press 1 chilled cookie dough ball into the center of each cupcake. The dough ball might not sit completely flat, so expect a little lump on top. Don’t worry, you’ll cover it with frosting. Cool cupcakes completely.
- While the cupcakes cool, make the cookie dough buttercream: Using a handheld or stand mixer fitted with the paddle attachment, beat the butter in a large bowl on medium speed for 3 minutes, or until light, fluffy, and completely smooth. Add the vanilla extract, milk, and salt and beat until combined. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the confectioners’ sugar, then beat on low speed for 15 seconds. Switch to medium-high speed and beat the frosting until super light and fluffy, about 4-5 minutes. The frosting will become lighter in color as air is whipped into it.
- Break the remaining cookie dough into quarter-size chunks. (If desired, save enough dough to make 12 little cookie dough balls as garnish on top!) With the mixer running on medium speed, add the cookie dough chunks. Mix just until incorporated—some chunks can remain.
- Once the cupcakes are completely cool, top with frosting. You can spread the frosting with a knife or icing spatula or apply with a large round piping tip. (The cookie dough chunks will get stuck in a smaller tip.) Decorate with chocolate chips, sprinkles, or any leftover cookie dough, if desired.
- Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
Notes
- Make Ahead & Freezing Instructions: Plain cupcakes can be made ahead 1 day in advance, covered, filled with cookie dough balls, and stored in the refrigerator overnight. Buttercream can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Bring cupcakes and buttercream to room temperature before frosting. Freeze frosted, unfrosted, filled, or unfilled cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Rubber Spatula | 12-cup Muffin Pan | Cupcake Liners | Icing Spatula | Large Round Piping Tip | Piping Bag (Reusable or Disposable)
- Heat Treated Flour: See note/instructions above recipe or purchase it online.
- Pasteurized Egg Whites: You can purchase pasteurized egg whites in a carton at most major grocery stores. Check the dairy section or near where the eggs are sold. A great brand to look for is AllWhites. Do not purchase products with egg whites and yolks combined, as those are not recommended for Kristen’s dough recipes. Or you can pasteurize the egg whites yourself– lots of easy tutorials if you give it a quick search online! If you’d rather not use egg whites, substitute 2 Tablespoons cornstarch whisked with 1/3 cup room temperature milk. Whole milk is best, but 2% or even nondairy milks work too.
- Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower fat milk.
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: cookie dough, cookies, cupcakes
Can I use 2% milk instead of whole milk in these cupcakes?
Hi Claire, Sticking with whole milk will yield a softer cupcake, but 2% will work in a pinch
Can I sun buttermilk for whole milk or would the taste be off? Also is this possible in mini cupcake pan instead? Thanks <3
Hi Marea, For the cupcakes, you can use buttermilk to replace both the whole milk AND the sour cream (so you would use 1 cup (240ml) buttermilk). Yes, you can make these into mini cupcakes if you wish.
How long can the cookie dough stay edible if I store in the refrigerator airtight? Thanks!
★★★★★
Hi Leslie, the cookie dough will stay well in the fridge for a few days if you’d like to make it in advance.
I am so in tears… FOR JOY!!! Sally, do you know how long I searched and searched for the perfect vanilla cupcake recipe!!! When I pulled these babies out of the oven, they looked like cuppies of happiness.. lol. I immediately pressed the slightly frozen dough balls in and took pics, they were so cute. When making the frosting, it was so much fun to pop in bits of cookie dough and watch the frosting grow like Jack in the Bean Stalk! The texture was simply amazing. As for the taste.. very sweet wonder if these will be a hit with the older crowd?? My dad found them sweet, but I, scarfin em down ( I did skimp a 1/4 on the salt for the dough).
Oh and don’t laugh.. I had to search heaven and earth for 1/3 cup egg whites…lol the dough originally was very hard to maneuver so I added one more egg white which brought it to life, but the dough taste alone needs a little something and that could be because I skimped on salt and didn’t measure the egg whites right. The cake came out like wedding cake with nice density and I can’t believe the bottom of mine weren’t soggy at all- A first! A-mazing.
Sal, your my go-to gal!
★★★★★
I made this recipe exactly as written, measured to the gram and timed to the minute. The buttercream does come out very “cookie dough.” I might add a bit more brown sugar to the dough before adding to the buttercream to see if that ups the dough flavor next time.
There is way more buttercream than I needed for 12 cupcakes, however. I don’t know if I used dramatically less on the frosting for the cupcakes, but I had enough buttercream to generously frost 24 total cupcakes.
Also, the name “molten” is misleading- there is nothing “molten” about how this recipe turns out. It was fun to find the cookie dough ball in the center of the cupcake, but it was not melted or liquid in any way, so “cookie dough cupcakes” would be a better name for this recipe.
Four stars for the flavor of the buttercream, the edible cookie dough, and the concept. Be prepared to have tons of buttercream if you make it to the letter.
★★★★
Thank you so much for your feedback and thank you for trying Kristen’s recipe!
These taste amazing. By far one of my favourite cupcake recipes!
★★★★★
Following up from my last post—I did experiment with baking the cookie dough inside the cupcakes as opposed to shoving them in afterwards. I froze the cookie dough for a little over two hours before baking. After icing the cupcakes, I let them sit in my refrigerator over night (I like them cold). They tasted even better!! The cookie dough stayed true to its cookie dough form, but spread throughout the cupcakes without creating a gaping hole or the cookie dough only staying at the top. Only warning: Bottoms might be soggy, but does not effect the product upon consumption. Would definitely make them this way again.
★★★★★
Cupcakes came out great, despite my not having all of the tools I needed (getting those soon so they will come out even better!)!! I wanted to know, is there a way to have the cookie dough more centered in the cupcakes? I pressed down hard, but the cookie dough dough filling is really only towards the top middle of the cupcakes…how do I fix that going forward?
Thank you again–your tips on this blog have been so helpful as a beginner baker! Also, complete non-sequitor–I made your chocolate chip cookies, and they were a HUGE success at my office (I was unable to comment on the recipe post since comments are closed, but had to share)!!!
★★★★★
Hi Marcy! So happy the cookies were a hit. We haven’t tested it, but you could make the hole in the cupcake larger, put the cookie dough in the center of the cupcake and top it with a piece of the cupcake you cut out to make the hole. Hope that makes sense. Let us know if you try anything!
My husband loves cookie dough. I surprised him with these today and he moaned with each bite. They were fantastic. I did add mini choc chips to the cupcake batter, too.
★★★★★
Super yummy and decadent! So sweet one is enough to satisfy! We used mostly full size chocolate chips because it’s what i had. Mini would be better for piping but otherwise no problem. I accidentally mixed the sour cream, milk, and flour mixture before adding to butter but didn’t seem to be a problem. Overall super fun! Takes a while but totally worth it!
★★★★★
Hi! I’m obsessed with both your blog and Kristen’s recipe book (well worth the money, everyone)! These cupcakes came out GREAT. I happened to be cross referencing this blog post and the edible cookie dough recipe in Kristen’s book (I wanted amounts of the ingredients in grams which you have and Kristen’s doesn’t) and if I’m reading it right, your blog post leaves out the 1/4 cup granulated sugar in the edible cookie dough. I don’t know if that was by design or not, but wanted to let you know! The granulated sugar made it a little grainy, but once the dough chilled overnight, it had been completely absorbed. The dough part was so much better the next day and really magnificent in these cupcakes and the frosting. Very nice collaboration!
★★★★★
Ive made these before and they are beyond fantastic. How would you turn the cupcakes into a cake either 9×13 or a 8” round? (In terms of baking temp and time)
Hi Julia, for a 9×13 inch cake, I recommend my white cake recipe (see recipe note). You could carve out little holes all over the cooled cake with a cookie scoop and place the cookie dough balls inside. This amount of frosting would be enough for the 9×13 cake.
Thank you for this! I’m going to try making this as a small layer cake!
Can you use cake flour for the cupcakes?
★★★★★
You can, Abby!
Best. Cupcakes. Ever!!! And that’s saying something since all of your cupcakes are amazing. I made these for a barbeque and they were a hit! I will be making these again. Thank you so much!!
★★★★★
This is by far one of my favorite cupcake recipes I have ever made! The cake is tender the chocolate chip cookie dough taste like raw chocolate chip cookie dough!! It’s amazing!
★★★★★
These were amazing! Thank you so much for the recipe.
★★★★★
Do the eggs have to be pasteurized or can I use regular eggs from the grocery store? Other question… if I decide to leave the eggs out of the cookie dough will it tamper with the recipe and make it taste weird? I’m just iffy on putting eggs in edible cookie dough.
Thank you,
Madison
Hi Madison, Use pasteurized egg whites- see my note below the recipe about which egg whites to use (note #3). I haven’t tested this recipe without egg whites so let me know if you try it!
Can you use normal-sized chocolate chips?
You can, but you won’t be able to pipe this frosting with larger chips. Rolling the balls of cookie dough that are the filling in each cupcake will be tricky too– since there will be larger chocolate chips.
Apparently I am the very first person here who only made the edible cookie dough, not the whole cupcake.
Be it as it may, it is awesome! Seriously, so much better than any other I have tried and it probably has to do with the fact that you use egg whites. It does taste like the real deal, thank you Kristen and Sally! I only made half the amount as it is only for me, boy oh boy, it is almost gone already…
Hi Sally,
I am hoping to make these cupcakes for a birthday party this weekend and was wondering what your thoughts would be on using brown sugar in the cupcakes instead of white or doing half and half. I saw that you have a version of your vanilla cupcakes that uses this substitution (the butterscotch cupcakes) and thought it might be good for the cookie dough ones too. Of course I would love your professional opinion though. Thanks in advance!
Hi Jessica! Thank you so much for getting in touch for my opinion. For this particular recipe, I recommend following it as written. Do not substitute brown sugar into the batter.
Thank you so much for your response! I’m sorry, I have two other questions. How far in advance could the cookie dough be made? And finally, could the flour be heat treated and then stored again (perhaps in the fridge) or is this a step that should be done immediately before use? I’m just trying to figure out if any aspect of this project could be done two days prior since finding time to do anything with little ones is challenging ; )
Hi Jessica! You could make the cookie dough a few days in advance. Likewise, you can store the heat-treated flour until the flour’s actual expiration date.
Hi Sally!
If just making the cookie dough buttercream, how much of the cookie dough should be used in the buttercream?
Thanks!
Shawn
Hi Shawn! I’m unsure of the exact amount. I recommend just making the cookie dough as written because you only use 3/4 cup for the cupcakes and the rest for the frosting. Since you won’t be filling cupcakes with that 3/4 cup of cookie dough, you can use the 3/4 cup for garnish on top of the cupcakes.
These cupcakes are so amazing!! Everyone I fed them too absolutely loved them. There’s a few steps involved but it’s super easy to follow. I had to chase my husband out of the kitchen because he kept trying to eat the cookie dough that was set aside for the frosting.
★★★★★
The best cupcakes I’ve ever made and some of the best I’ve ever eaten! These are amazing. I had yet to make a cupcake recipe that my family liked and my mom said they’re some of the best cupcakes she’s ever had! I used low fat yogurt instead of sour cream and *maple syrup* instead of vanilla because i ran out but they still turned out amazing! The cookie dough was better the first time i made it (lol) with dark not light brown sugar. The vanilla cupcakes are so moist and amazing though! I heat treated the flour in the microwave about 5x (30 sec each) and used what I think was a meat thermometer (I’m doing great here obviously) to measure the temp. So easy! I also used the milk/cornstarch in the cookie dough and 3 actual egg whites (and part of one yolk whoops) in the cupcakes. Even with all my messups they turned out great! I will be making again and again. Thanks so much for all of the terrific recipes- this site basically taught me how to bake and now I use all of your recipes! I can’t wait to try the pumpkin bread and the pecan pie bars for fall!
★★★★★
Hi Sally! About how many egg whites is 1/3 cup if I’m gonna pasteurize my own? And since the cupcakes are going to be baked, can I use regular whole eggs instead of 1/3 cup pasteurized? If I used the cornstarch/milk substitution, should it also be used for the cupcakes? Thank you!!
Hi Aly, 1/3 cup is about 3 egg whites. I recommend using only egg whites for the baked cupcakes. You do not have to pasteurize them first.
omg!! Yuuuuuumm!! these were amazeballs!!! i didnt have the pasteurized egg whites and i didnt feel like buying them or pasteurizing my own so I followed the cornstarch+milk suggestion amd it workes out prefect. i brought them to work and they were devoured within an hour.
★★★★★
The directions for the cookie dough say add granulated and brown sugars, however, there is no granulated sugar on the list of ingredients. Did I or you miss something 😉
*update*
I made these and let me tell you they were a hit! Used the microwave to heat treat the flour without any issues. I weighed my flour and had to add a little more for the cookie dough. Definitely need to chill it as the directions state, this makes it less sticky and easier to handle. That cupcake is amazing! So light and airy. I got eighteen cupcakes from this recipe and there was plenty of frosting and cookie dough, actually had some of both left over. Great recipe! Thanks Sally and Kristen 🙂
★★★★★
Hi! Does your cookie dough frosting have no brown sugar in it? Just wondering how you got the color of it to look like cookie dough with just powdered sugar! Looks INCREDIBLE!!
Hi Megan! It’s from the cookie dough chunks. 🙂 Step 11.
For sure trying these. Can the cupcake recipe be doubled or do I have to make it twice? ( I assume the cookie dough parts can be doubled) Only 12 cupcakes is not going to do it for us! Plus I want to take them to a church dinner, so really need like triple the amount.
Hi Julie! For best taste and texture, I always recommend making separate batches of cakes, cupcakes, and such. Cookies are fine to double, but I find you risk over-mixing or under-mixing with cake recipes, which can ruin the taste and texture.
Dear Sally,
I’m eager for some baking science 🙂 Could you please explain why heat-treated flour is used for this recipe?
– I live in europe and raw cookie dough as a flavour and as something to eat in considerable portions isn’t that big of a thing over here, so maybe I lack some obvious info? –
Thanks in advance!
Hi Sina! 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!)
Should we allow the heat treated flour to cool completely before we use it or is it better/inconsequential if it is still a little warm? I’ve read that edible cookie dough melds better when the flour is still warm, but those recipes had different ingredients (like with granulated sugar). Thanks for sharing the recipe, it looks really good!
Hi Elle! Yes, let the heat-treated flour cool before using in a recipe. 🙂