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Chocolate Chip Cookie Dough Cupcakes

These delightful cupcakes combine the rich, buttery flavor of classic chocolate chip cookies with creamy cupcake batter, resulting in a fluffy and chewy texture filled with cookie dough. A treat for all ages!
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1.5 cups all-purpose flour You can substitute with almond flour for a lighter option.
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
Filling
  • 0.5 cup chocolate chip cookie dough Can be store-bought or homemade.
  • 1 cup chocolate chips
Frosting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tray with cupcake liners.
  3. In a mixing bowl, combine the all-purpose flour, baking soda, and salt. Set aside.
  4. In a large bowl, cream the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy – about 2-3 minutes.
  5. Beat in the eggs one at a time, making sure each is fully integrated. Then mix in the vanilla extract until well combined.
  6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
  7. Gently fold in the chocolate chip cookie dough and chocolate chips, being careful not to over-mix.
  8. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Baking
  1. Place the tray in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
  1. Once baked, let the cupcakes cool in the tray for 5 minutes before transferring them to a wire rack. Once cool, you can frost them if desired.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds.