Cookie Dough Cupcakes Recipe

If you’re a dessert lover, these Cookie Dough Cupcakes will quickly climb to the top of your favorites list. Combining the best of both worlds—moist vanilla cupcakes and gooey, edible cookie dough centers—they’re an absolute treat for anyone with a sweet tooth. Each bite offers the perfect balance of fluffy cake, creamy frosting, and the indulgent surprise of cookie dough inside.

Ideal for celebrations, birthdays, or even as a weekend baking project, this recipe is easy to follow and guarantees delicious results. Whether you’re hosting a party or just treating yourself, these cupcakes will impress everyone lucky enough to try them.

Why You’ll Love These Cookie Dough Cupcakes

1. Edible Cookie Dough Surprise: The highlight of this recipe is the safe-to-eat cookie dough tucked inside each cupcake. No raw eggs or unsafe ingredients here—just creamy, chocolatey goodness.
2. Moist Vanilla Cupcakes: The base of this dessert is a fluffy vanilla cupcake that perfectly complements the rich cookie dough filling.
3. Creamy Buttercream Frosting: The frosting is smooth, sweet, and perfectly pipeable, making these cupcakes look as good as they taste.
4. Easy to Customize: You can switch up the flavor of the frosting, use different sprinkles, or even swap in peanut butter chips for chocolate chips to make them your own.

Ingredients for Cookie Dough Cupcakes

Before you dive into this recipe, gather these simple ingredients to ensure your cupcakes turn out perfectly:

For the Cupcakes:

• All-Purpose Flour: Provides structure and a soft crumb.
• Baking Powder & Salt: Helps the cupcakes rise and balances the sweetness.
• Unsalted Butter: Adds richness and moisture to the cupcakes.
• Sugar: Sweetens the batter and helps achieve a light texture.
• Eggs: Acts as a binding agent while adding richness.
• Vanilla Extract: Enhances the overall flavor of the cupcakes.
• Milk: Keeps the cupcakes moist and tender.

For the Cookie Dough Filling:

• Heat-Treated Flour: Ensures the filling is safe to eat by eliminating bacteria.
• Brown Sugar: Adds a caramel-like sweetness to the dough.
• Butter: Makes the filling rich and creamy.
• Mini Chocolate Chips: For that classic cookie dough texture.

For the Buttercream Frosting:

• Powdered Sugar: Sweetens and thickens the frosting.
• Butter: The base of a creamy, dreamy frosting.
• Heavy Cream: Adds richness and helps achieve the perfect consistency.
• Vanilla Extract & Salt: Balances the sweetness for a well-rounded flavor.

How to Make Cookie Dough Cupcakes

Step 1: Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together 2 ¼ cups flour, 2 ½ tsp baking powder, and ¼ tsp salt.
3. In a separate bowl, cream 1 cup unsalted butter and 1 ¾ cups sugar until light and fluffy.
4. Add 4 eggs, one at a time, mixing well after each addition. Stir in 1 tbsp vanilla extract.
5. Gradually alternate adding the dry ingredients and 1 cup milk, beginning and ending with the dry mixture. Mix until just combined.

Step 2: Bake the Cupcakes

1. Fill each cupcake liner about two-thirds full with batter.
2. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Edible Cookie Dough Filling

1. Heat-treat 1 cup of flour in the microwave for 1 minute, stirring halfway through.
2. In a mixing bowl, cream ½ cup butter and ¾ cup brown sugar until smooth.
3. Stir in 1 tsp vanilla extract, the heat-treated flour, ¼ tsp salt, and 2 tbsp milk until well combined.
4. Fold in ½ cup mini chocolate chips.

Step 4: Fill the Cupcakes

1. Once the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake.
2. Fill each cavity with a spoonful of the prepared cookie dough.

Step 5: Make the Buttercream Frosting

1. In a large bowl, beat 1 cup butter until creamy. Gradually add 4 cups powdered sugar, beating until smooth.
2. Mix in ¼ cup heavy cream, 1 tsp vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

Step 6: Frost the Cupcakes

1. Pipe or spread the frosting onto the filled cupcakes.
2. Garnish with mini chocolate chips or cookie crumbs for an extra touch.

Tips for Perfect Cookie Dough Cupcakes

1. Use Room Temperature Ingredients: Ensures even mixing and better texture for both the cupcakes and frosting.
2. Heat-Treat the Flour: This step is essential for making the cookie dough safe to eat.
3. Don’t Overfill the Liners: Leave enough space for the cupcakes to rise without spilling over.
4. Chill the Cookie Dough Filling: If the cookie dough is too soft, chill it for 10 minutes before filling the cupcakes.
5. Pipe the Frosting: Use a piping bag with a star tip for a bakery-style presentation.

Customization Ideas

• Flavor Swap: Use chocolate cupcakes as the base for a double-chocolate treat.
• Frosting Variations: Add cocoa powder to the buttercream for a chocolate version or mix in peanut butter for a nutty twist.
• Decorations: Sprinkle crushed Oreos, colorful sprinkles, or drizzle with caramel sauce for extra flair.

Cookie Dough Cupcakes

These indulgent cupcakes feature a soft vanilla base filled with edible cookie dough and topped with creamy buttercream frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 4

Ingredients

  

• For the Cupcakes:
• 2 ¼ cups all-purpose flour
• 2 ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter room temperature
• 1 ¾ cups sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup milk
• For the Cookie Dough Filling:
• ½ cup unsalted butter softened
• ¾ cup brown sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour heat-treated
• ¼ tsp salt
• 2 tbsp milk
• ½ cup mini chocolate chips
• For the Frosting:
• 1 cup unsalted butter softened
• 4 cups powdered sugar
• ¼ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions

 

• Make the Cupcakes: Preheat oven to 350°F (175°C) and line a cupcake pan. Whisk dry ingredients. Cream butter and sugar, beat in eggs and vanilla, and alternate dry ingredients with milk. Bake for 18–20 minutes and cool.
• Make Cookie Dough Filling: Heat-treat the flour. Cream butter and sugar, mix in vanilla, flour, salt, and milk, then fold in chocolate chips.
• Fill Cupcakes: Core the cooled cupcakes and fill with cookie dough.
• Make Frosting: Beat butter, add powdered sugar, mix in heavy cream, vanilla, and salt. Frost cupcakes.
• Decorate: Garnish with mini chocolate chips or cookie crumbs.