Chocolate Chip Cookie Dough Cupcakes

Bake the best Chocolate Chip Cookie Dough Cupcakes with this recipe. Soft, fluffy vanilla cupcakes with a fun edible cookie dough center!

Cupcakes have always been one of my biggest weaknesses, and if you’re a fan of chocolate chip cookie dough desserts like my family, you are going to love these Chocolate Chip Cookie Dough Cupcakes. This easy homemade cookie dough cupcake recipe is a total must-bake and combines two desserts in one: soft, fluffy vanilla cupcakes paired with edible cookie dough centers. They’re so good that I had to share them with my coworkers just so my family wouldn’t devour every last one!

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

These cupcakes taste like a classic chocolate chip cookie in cupcake form: soft, moist, and sweet with melted chocolate in every bite. The secret is using an eggless cookie dough filling, shaped into balls and frozen so they stay perfectly intact while baking. I recommend freezing them for at least 24 hours, making this a great make-ahead dessert recipe. The cupcake base is a simple, homemade vanilla batter, and it’s topped with a rich, classic vanilla buttercream frosting for a bakery-style finish. This recipe makes 24 cupcakes, making it great for bake sales, birthday parties, graduations, and special occasions when you want an easy and classic cupcake recipe that tastes like chocolate chip cookie dough heaven.

Find my expert tips on how to make homemade chocolate chip cookie dough cupcakes from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Chocolate Chip Cookie Dough Cupcakes Recipe:

• Perfect For Cookie Dough Lovers: The edible cookie dough is rich, buttery, and packed with mini chocolate chips for that classic taste everyone loves.
• 2-in-1 Dessert: These chocolate chip cookie dough cupcakes combine soft vanilla cupcakes with a hidden cookie dough center, giving you the ultimate 2-in-1 dessert experience in every bite.
• vanilla buttercreamSoft & Moist Cupcakes: The homemade vanilla cupcakes are light, fluffy, and perfectly sweet, making them the ideal base for the cookie dough filling and homemade buttercream vanilla frosting.
• Fun Surprise Center: Each cupcake hides a frozen cookie dough ball that stays perfectly intact while baking, creating a delicious surprise in the middle.
• Great For Any Occasion: Serve these chocolate chip cupcakes for birthday parties, bake sales, holidays, and special celebrations.

Ingredients

Cookie Dough

• 2 sticks unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 4 Tablespoons milk
• 1 Tablespoon vanilla
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup mini chocolate chips

Cupcakes

• 3 sticks unsalted butter, softened
• 1 1/2 cups brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla

Classic Vanilla Buttercream Frosting

• 2 sticks unsalted butter, softened
• 4 cups powdered sugar, sifted
• 3-4 Tablespoons half & half (or milk)
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Instructions

For The Cookie Dough

Combine butter and both sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in chocolate chips. Scoop about 1.5 tablespoons of dough at a time, and shape into balls. Place cookie dough balls on a parchment or foil-lined baking sheet. Cover with plastic wrap and freeze overnight. I froze mine for 24 hours.

For The Cupcakes

Preheat oven to 350 degrees. Line two cupcake pans with paper liners (24 total) In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, beating well after each addition, and scraping down the sides of bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Blend in the vanilla.

Fill the cupcake liners about 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake. Bake at 350 for 16-18 minutes.

Note

Be sure to only fill cupcake liners 2/3 of the way full with the batter. You don’t want the cupcakes overflowing while they bake. You may have a little bit of batter left over after filling all 24 cupcake liners.

For The Classic Vanilla Buttercream Frosting

Place butter in a large mixing bowl. Beat on medium speed until creamy. Slowly add in the powdered sugar one cup at a time, beating on medium speed until smooth. Pour in half & half, salt, and vanilla, and continue to beat until smooth and combined.

Frost cooled cupcakes and sprinkle with mini chocolate chips. Enjoy!

Servings

Yields: 24 chocolate chip cookie dough cupcakes.

Storage and Reheating

Store these Chocolate Chip Cookie Dough Cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days to keep them fresh. If refrigerated, allow them to come to room temperature before serving for the best soft texture and flavor. To freeze, you can freeze unfrosted cupcakes in an airtight container for up to 2–3 months; thaw overnight in the refrigerator and frost before serving. The cookie dough center and frosting both hold up well, making these cupcakes a great make-ahead dessert for parties and special occasions.

For a slightly warm cupcake, you can microwave it (without frosting if possible) for about 8-12 seconds, just until lightly warmed. Be careful not to overheat, or the cookie dough center may become too soft! If frozen, thaw the cupcake overnight in the refrigerator first, then bring it to room temperature before serving and frosting.

Holly’s Tips for The Best Chocolate Chip Cookie Dough Cupcakes Recipe:

• Freeze The Cookie Dough: Make sure cookie dough balls are fully frozen before baking so they stay intact in the center and don’t melt into the cupcake batter.
• Avoid Overmixing: Avoid overmixing once flour is added to prevent dense cupcakes. Keep a light and fluffy cupcake base when mixing.
• Use A Cookie Scoop To Fill Cupcake Liners: Fill liners only about 2/3 full to prevent overflow while baking, and leave room for the cookie dough center and cupcake rise.
• Bake Just Until Set: Keep an eye on baking time. Remove cupcakes as soon as they’re done to keep them soft and prevent overbaking the cookie dough center.
• Allow Cupcakes To Cool Completely Before Frosting: Frost only after cupcakes are fully cooled to avoid melting the vanilla buttercream.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Cupcakes with Oreo Buttercream.

Wanting something different? Make my easy, creamy Ice Cream Cupcakes next.

Looking for more cupcake recipes? Bake these highly-rated recipes next: Chocolate Cupcakes with Strawberry Frosting, Strawberry Shortcake Cupcakes, and Pumpkin Cheesecake Cupcakes.

Have you made this Chocolate Chip Cookie Dough Cupcakes recipe? 🍪

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