Chocolate Chip Cookie Dough Cupcakes

The goodness of a chocolate chip cookie all together in a fabulous cupcake. (With a cookie dough surprise inside!)

Chocolate Chip Cookie Dough Cupcakes - A delicious vanilla cupcake topped with chocolate chip cookie dough frosting with a cookie dough surprise in the center. These are one of my favorite cupcakes I've ever made!

Cookie dough is such a weakness of mine. I find myself constantly taste testing the dough when I’m baking cookies, even though I totally know what it tastes like. Ok, I just love eating it. It’s so yummy! For National Chocolate Chip Day, I decided it would be fun to come up with a cupcake recipe that also highlighted the goodness of the chocolate chip cookie. These cupcakes are fabulous!

Chocolate Chip Cookie Dough Cupcakes - A delicious vanilla cupcake topped with chocolate chip cookie dough frosting with a cookie dough surprise in the center. These are one of my favorite cupcakes I've ever made!

The frosting on these cupcakes is a chocolate chip cookie dough frosting. It is tasty! I love the look of the mini chocolate chips sprinkled on the top. Not to mention the delicious tiny cookie perched at the very top! This cupcake is GOOD.

Chocolate Chip Cookie Dough Cupcakes - A delicious vanilla cupcake topped with chocolate chip cookie dough frosting with a cookie dough surprise in the center. These are one of my favorite cupcakes I've ever made!

And did I mention the cookie dough goodness on the inside of these cupcakes. Oh. My. Yum!! Don’t worry, it’s egg-free dough so it’s totally safe. Happy day!

Chocolate Chip Cookie Dough Cupcakes - A delicious vanilla cupcake topped with chocolate chip cookie dough frosting with a cookie dough surprise in the center. These are one of my favorite cupcakes I've ever made!

I can’t wait for you to try these cupcakes then come back here and tell me what you think! These are one of my new favorites.

Chocolate Chip Cookie Dough Cupcakes

Yield: 24 cupcakes


  • 1 vanilla cake mix, plus ingredients to make it
  • 1 c. buttermilk
  • 24 cupcake liners
  • For the Cookie Dough Frosting
  • 1 c. unsalted butter, at room temperature
  • 2 1/2 c. powdered sugar
  • 1/2 c. brown sugar
  • 1/2 c. flour
  • 1/2 tsp. salt
  • 2-3 Tbsp milk
  • 1 tsp. vanilla extract
  • For the Cookie Dough Center
  • 1/2 c. butter, softened
  • 1/4 c. sugar
  • 1/2 tsp. vanilla extract
  • 2 Tbsp milk
  • 1/8 tsp. salt
  • 1 1/2 c. flour
  • 1/2 c. mini semi-sweet chocolate chips
  • 24 mini chocolate chip cookies


  1. Prepare cake mix according to package directions, adding buttermilk instead of the water called for.
  2. Place cupcake liners in muffin tins and fill with batter 2/3 full. Bake according to directions on the box; remove from pans and cool on a wire rack.
  3. Prepare the cookie dough by creaming butter and sugar together; add vanilla, milk, and salt. Then add flour. Stir in mini chocolate chips.
  4. Using the large side of a frosting tip or something similar, make a hole in each cupcake by pressing it right into the center.
  5. Use a spoon to get enough cookie dough that it can be rolled into a little cylinder to fit into the hole in the cupcake. Press the dough right into the cupcake.
  6. Use a toothpick to push the cake out of the frosting tip. Tear the top off and press it right on top of the cookie dough to cover it.
  7. Prepare the frosting by creaming together butter, brown sugar, vanilla, and 2 Tbsp milk. Slowly add powdered sugar 1/2 c. at a time to avoid making a huge mess. Then add salt and flour.
  8. Pipe frosting on to each cupcake using a 1M star tip. Sprinkle with mini chocolate chips and top with a mini cookie.

Kitchen tools and gadgets needed for this recipe:

I hope you like this recipe as much as I do! And because it’s National Chocolate Chip Day, here are more fabulous chocolate chip recipes to help you celebrate!

17 Tasty Chocolate Chip Recipes Chocolate Chip Bundt Cake from Creations by Kara
Chocolate Chip Cookie Dough Cupcakes from Cupcake Diaries
Butter Pecan Chocolate Chip Cookies from Butter with a Side of Bread
Gluten Free Cookie Dough Blizzard from Tried and Tasty
Light Berry Dark Chocolate Chip Cheesecake Bars from Happy Food Healthy Life
Chocolate Chip Bagels from Ashlee Marie
Chocolate Chip Cookie Dough Ice Cream from Like Mother, Like Daughter
Vanishing Chocolate Chip Oatmeal Cookies from Real Mom Kitchen
Chewy Chocolate Chip Oatmeal Bars from Jamie Cooks It Up!
Pumpkin Chocolate Chip Muffins from Cupcake Diaries
Banana Chocolate Chip Muffins from Cupcake Diaries
Chocolate Chip Pecan Caramels from Creations by Kara
Cornflake Marshmallow Chocolate Chip Cookies from Butter with a Side of Bread
Coconut Macadamia Nut Chocolate Chip Cookies from Butter with a Side of Bread
Easy Chocolate Chip Scones from Ashlee Marie
Oatmeal Chocolate Chip Cookies from Ashlee Marie
Homemade Chocolate Chip Graham Crackers from Happy Food Healthy Life

Chocolate Chip Cookie Dough Cupcakes - A delicious vanilla cupcake topped with chocolate chip cookie dough frosting with a cookie dough surprise in the center. These are one of my favorite cupcakes I've ever made!


  1. Lottie A. says

    Hey girl….just saying doe bc like u b putting in raw cookie dough…I just wondering about the affects of consuming it. Like does it cook in the cupcake??? if so, thats trippy. also do i HAVE to put little tiny cookies on top bc i was thinking of adding sum more cookie dough,,, just thinking out loud here….anyways i lik dis recipe and i think all of u ppl on the internet should make it bc its bomb and it smells rly good haha. oh yeah it is lik bad dat i fed dis to my doggy? haha peace out.!

  2. says

    These look delicious! Just wondering if it would be ok that I made my vanilla cupcake from scratch? I saw that you have buttermilk in the ingredients to the box cupcakes, is this just for more of a moist cake?

    • Alli says

      Yes, the buttermilk is to make the cupcake more moist and also more solid. Box cake mixes tend to be a little crumbly when made into cupcakes so the buttermilk really helps that. You could definitely be able to use a scratch recipe for these cupcakes!

  3. says

    Sorry, I did not get to finish my previous comment. Just wondering if the cookie would get soggy if sat in the frosting say over night. How might you go about preventing that?


    • Alli says

      Hi Karen! I’ve never tried keeping the cookies in the frosting overnight, but I don’t think they would get soggy. The frosting will harden a tad and most likely keep the cookie from getting soggy. You could also put the cookies in right before you serve them.

  4. says


    Can you tell me would it be okay to substitute the 1 cup unsalted butter with 1/2 unsalted butter and 1/2 shortening for the frosting?
    Thank You

  5. Tawny says

    Hi there! I just made these but I have two questions – 1) My cookie dough batter was super crumbly and I ended up having to add another tablespoon of milk to have it come together. And it didn’t have much flavor to it. 2) I’ve never put flour in frosting before, but the consistency of it is beautiful! So velvety and luscious. Is this something I have been missing out on all these years???

    • Alli says

      Hi Tawny! I do apologize for how long it has taken me to reply to your questions. That’s what I get for letting them all build up! It sounds like maybe your cookie dough was missing an ingredient if it didn’t have a ton of flavor. Good idea to add milk for better consistency though. This was actually the first time I added flour to frosting! It worked out so well!

    • Baking Betty says

      I tried this recipe tonight, and I had the same problem with the cookie dough center. It was extremely thick and hard to even stir the mini-chips into it, and it was not very flavorful. I made a second batch, and it had the same result. I did not miss any of the ingredients ๐Ÿ™ Hopefully the tasty frosting makes up for it!

      • Alli says

        Hi Baking Betty! I’m sorry you weren’t a fan of the cookie dough center. I purposely created the cookie dough center to be slightly less sweet so to not make an overwhelmingly sweet cupcake. It looks like everything turned out the way it was supposed to but with less flavor than you would desire. I apologize that it didn’t taste like you would have liked.

  6. Nancy says

    Hi there! These look amazing! I’m going to make them for my girlfriends birthday next weekend, but I was wondering, can you put the cookie dough center in the middle before you cook it? Like put a blob on a bottom layer of cupcake mix and then add another layer on top and cook it? Or will it cause the dough to melt/expand/ruin the cupcake?

    Also, will the icing melt if I transport the cupcakes? Do they need to be refrigerated?

    Thank you!

    • Alli says

      Hi Nancy! You’ve asked some great questions. If you bake the cupcakes with the cookie dough in the middle the dough will turn into a chocolate chip cookie. So if you’re ok with that, then you can put the dough in beforehand. It won’t ruin the cupcake though. The cupcakes don’t need to be refrigerated as long as they’re kept at room temperature. If they get too warm the frosting could get yucky. You should be just fine if you are taking them in the car with you as long as they’re not sitting in direct sunlight. Thanks for the questions!

  7. Kelly says

    I have made these cupcakes twice now, and both times, the dough center was really dry following the recipe. I added more milk the first time then milk and brown sugar the 2nd time for more flavor. The final result was delicious both times though so it is well worth it. This frosting recipe is amazing.

    • Alli says

      Hi Kelly! Thank you for the comment. The dough will be less sticky than a typical cookie dough so you can easily shape it with your hands. Good tips to add moisture!

  8. Lisa says

    I just made these and the frosting is yummy! I did notice that the cookie dough center doesn’t have much flavor, however, and I followed your recipe exactly.

    • Alli says

      You can always add more sugar if you feel like the cookie dough in the center isn’t sweet enough. I purposely didn’t include a ton of sugar because the cupcake and the frosting are already pretty sweet.

  9. says

    The cookie dough did not turn out. The cupcakes will not cook all the way with the buttermilk. The icing just tastes like SHIT

    • Alli says

      Hi Amanda, I’m sorry this recipe didn’t work out for you. It sounds like there might have been some other issues going on if nothing ended up turning out. Feel free to let me know if you have any questions about the recipe.

  10. linda says

    What it be best to use the hand mixer for the icing and the cookie dough cent or should I use the stand mixer for both ?

    • Alli says

      Hi Linda,

      I usually use the stand mixer for the cupcakes and the cookie dough center, then the hand mixer for the frosting. I prefer to use the hand mixer for the frosting so I can control where the beater moves. Just a personal choice. But you could use any mixer for any of the elements. Thanks! Great question.

  11. Kristy Mitchell says

    Hi! Do the cupcakes themselves need to be refrigerated as the cookie dough contains butter that isn’t baked?

    • Alli says

      Nope because brown sugar makes the dough firmer and I didn’t want a firm dough for the center. Thanks for the question!

  12. Diana says

    I have made these 2 times now and it is perfect. The cookie dough center is just the right sweetness. I love this recipe. Thanks

  13. Kimberly Burks says

    I know this is an older post but was hoping to still get a response. My frosting turned out more soft and on the verge of being runny. It still held a little when I topped the cupcakes but I ended up refridgerating them in fear the frosting would ooze down the sides. Why do you think that happened? It still tasted amazing though!

    • Alli says

      Hi Kimberly! It sounds like maybe your butter was a little too soft or there was too much liquid in the frosting. I’ve noticed that my frosting gets too soft if the room is hot. A lot of the time I make the frosting and then put it in the fridge to let it thicken up a little. I hope that helps! I’m glad it still tasted good!!

  14. Steph says


    This recipe sounds great and I’ll be using it for my son’s sesame street/cookie monster themed birthday party. I do feel it’s necessary to mention, though, that flour is not necessarily safe to be eaten raw. It can be contaminated with E. coli, and cooking the flour is the only way to ensure that any bacteria is killed. Baking the raw flour at 350 for about 5 minutes should kill any bacteria and make it safe for consumption. I’d hate to sicken anyone with my cooking or baking, so I am very thorough with these things ๐Ÿ™‚

    • Alli says

      Hi Steph! Thank you so much for the information. I had no idea that raw flour wasn’t safe to eat! I really appreciate the baking instructions for the flour. Thank you for passing that info along!


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