Cookie cupcakes + cookie dough frosting + a chocolate chip cookie on top = chocolate chip cookie nirvana! This is the cookie dough cupcake for chocolate chip cookie lovers!
These cookie cupcakes are a very unique recipe. The same batch of dough makes both 12 cookie cupcakes and 12 mini chocolate chip cookies to sit on top of the cupcakes.
You see, the cupcakes are actually big chocolate chip cookies that are baked in cupcake tins.
Serve with a cold glass of milk or if you are feeling a little under the weather, try them with a mug of warm milk and honey.
Why Cookie Cupcakes are Amazing
You can use cookie dough to make cupcakes but they won’t taste like typical cupcakes.
They taste like large cookies!
Cookie cupcakes taste more like cookie bars (like blondies) than cupcakes.
Tips for Making Cookie Cupcakes
Here are some things to keep in mind when making cookie dough cupcakes:
- Most cookie recipes don’t rise very much. So, fill your cupcake liners almost all of the way to the top.
- You will need to adjust the bake time. Start checking for doneness at about 20 minutes – my recipe below takes thirty minutes to bake, but some will take less. You’ll know they are done when a toothpick inserted into the center of a cupcake comes out dry.
- You can make these cookie cupcakes as mini cupcakes. You might want to do this if a big cookie with cookie dough frosting sounds too rich to you or if you like a larger frosting to cupcake ratio. This recipe makes 24 mini cupcakes. Start checking for doneness at around 15 minutes. Also, you’ll want to make 24 mini cookies instead of 12 so you have enough for all of the cupcakes.
How to Make Cookie Dough Cupcakes
You can use any cookie recipe to make cookie cupcakes, even store-bought cookie dough.
My recipe uses brown butter chocolate chip cookie dough. The brown butter gives the cookies a nutty caramel flavor. The instructions for making brown butter are below. But, keep in mind that the cookies will still be delicious even if you don’t take the time to brown the butter.
How to Make Cookie Cupcakes
First, mix brown sugar, granulated sugar, and brown butter.
Tip: You can use light or dark brown sugar. Dark brown sugar will yield more of a molasses flavor.
Next, mix in the eggs, vanilla, flour, and baking soda.
Tip: Mix until just combined. Overmixing can make the cookies gummy.
Fold in the chocolate chips with a spatula or wooden spoon. I don’t suggest using your electric mixer to add the chips as that can lead to overmixing.
Fill 12 cupcake liners with cookie dough and divide the remaining cookie dough into 12 flattened cookie dough balls on a cookie sheet.
Tip: You can bake the cupcakes and the cookies together, but they have different bake times. So, remember to take the cookies out before the cupcakes.
Cool the cupcakes in the cupcake tin – if you try to remove them early, they can become misshapen. Cool the cookies on a cooling rack.
To brown the butter, place it in a skillet on medium heat.
Continue to heat the butter, stirring periodically. It will start to boil with big bubbles.
Then, the bubbles will get smaller.
Raise the heat slightly at this point and keep a close eye on the butter. Once the butter turns more brown, remove it from the heat immediately.
Wait for the browned butter to cool before adding it the recipe.
Cookie Dough Frosting
Cookie dough frosting is made from edible cookie dough that is safe to eat because it has no eggs (no salmonella risk) and the flour is heated to kill off E. coli. I don’t brown the butter in the cookie dough frosting, but you can if you really love brown butter!
Tip: When you make the cupcakes, leave the ingredients out on your counter. You’ll be using the exact same ingredients to make the cookie dough frosting.
To finish off the cupcakes, decorate them with the mini cookies that you made.
You can either stand them up (as shown above) or lay them flat (as shown below). Which do you like better?
If You Like This Recipe, You Might Also Like…
- Chocolate chip cookie cake from Modern Honey (I must try her recipe!)
- Chocolate chip cookie pie from The Food Charlatan (This sounds like the best pie ever.)
- Chocolate chip cookiedillas (They are like quesadillas but made with chocolate chip cookies. You’ve never had anything like them!)
Cupcake and Cookie Ingredients:
- 1 cup unsalted butter
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
Cookie Dough Frosting Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup unsalted butter melted
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup milk
Cupcake and Cookie Instructions:
- Preheat oven to 350 F.
- Melt butter over medium heat in a small skillet or heavy-bottomed pot.
- Continue to heat the butter, stirring periodically, until it turns brown (10-15 minutes).
- The butter will first boil with big bubbles (it’s not done then). Then, the bubbles will get smaller. Turn up the heat slightly and monitor closely until the butter looks more brown (that’s when it’s done).
- Remove butter from heat and cool to room temperature.
- In a medium-sized mixing bowl, mix cooled brown butter, brown sugar, and granulated sugar until just combined.
- Mix in the eggs.
- Mix in the vanilla, flour, baking soda, and salt until just combined.
- Fold in the chocolate chips.
- Fill 12 cupcake liners in a cupcake tin almost to the top with cookie dough.
- Divide the remaining dough into 12 evenly sized balls, slightly flatten them, and space them out loosely on a cookie sheet.
- Bake cupcakes for 25 minutes or until tops just begin to get dark brown. Cool in cupcake tins.
- Bake cookies for 15 minutes or until edges just begin to get dark brown. Cool on a cooking rack.
Cookie Dough Frosting Instructions
- Heat flour in the microwave in 15 second intervals, stirring after each interval, until a thermometer placed into the center of the flour reads 160 F/70 C.
- Mix flour with the rest of the ingredients in a big bowl.
- Let the frosting sit for a few minutes while the flour absorbs some of the melted butter.
- Pipe or spread onto cooled cupcakes and top with a cookie.
- You can use light or dark brown sugar in this recipe. Dark brown sugar will yield more of a molasses flavor.
- If you want to bake these as mini cupcakes, the recipe will make 24. Bake them for 15 minutes and make 24 smaller cookies with the extra dough.
- You can bake the cupcakes and the cookies at the same time, but they have different bake times. So, remember to take the cookies out before the cupcakes.
- You can use this same technique with other cookie recipes. Have fun experimenting!