These Small Batch Chocolate Chip Cookie Dough Cupcakes are soft and fluffy vanilla cupcakes filled with edible chocolate chip cookie dough, and topped with a fantastic chocolate chip cookie dough buttercream frosting!
I’m excited to add this small batch chocolate chip cookie dough cupcakes recipe to my recipe box! Each part of this recipe can be made in advance of assembling them together. Using the Wilton wave cupcake liners, this recipe makes six cupcakes total.
For the cupcakes, I used my Small Batch Vanilla Cupcakes recipe, and the edible chocolate chip cookie dough is adapted from my Chocolate Covered Cookie Dough Hearts recipe! The chocolate chip cookie dough buttercream frosting is super easy to make and pairs perfectly with the cupcakes for the ultimate cookie dough lover treat!
For more small batch recipes, check out my Small Batch Chocolate Cupcakes, Small Batch Cinnamon Rolls, or my Small Batch Gluten-Free Peanut Butter Chocolate Chunk Cookies!
Table of Contents
Ingredients
The ingredients shown in the image below are used to make this small batch chocolate chip cookie dough cupcakes recipe. Items noted in the bulleted list are key ingredients that need more explanation.
- Heat Treated All-Purpose Flour. You can buy heat-treated flour online (I have never been able to find it in stores) or you can heat treat all-purpose flour in your oven (more on how to do this below). You will need heat treated flour for the edible cookie dough and the buttercream frosting. Do NOT use refrigerated cookie dough from the grocery store.
- Whole Milk. I used whole milk, but you can also use 1%, 2%, or Fat Free.
- Mini Semi-Sweet Chocolate Chips. I do not recommend using regular-size chocolate chips for this recipe as they will be too big to use in the chocolate chip cookie dough and will make the frosting difficult to pipe or spread onto the cupcakes.
For quantities and instructions, please see the recipe card below.
Substitutions
I did not use any dairy, flour, or egg (for the cupcakes) substitutes. The edible chocolate chip cookie dough does not contain eggs.
How to Heat Treat All Purpose Flour
I know we’ve all sampled some raw cookie dough at least once, maybe several times, in our life (and hey, we’re still here!). However, the FDA does warn us that harmful strains of E. coli can be found in raw flour; hence, heat treating your all-purpose flour if you cannot find any locally or online.
To heat treat your flour, follow these steps:
- Preheat your oven to 300ºF.
- Spread the amount of all-purpose flour needed for this chocolate chip cookie dough cupcake recipe (the cookie dough and buttercream) evenly onto a rimmed baking sheet.
- Bake the all-purpose flour for 10 minutes, mixing the flour every 2-3 minutes, or until the flour reads 160ºF with a digital food thermometer.
- Remove from the oven and let cool completely before using. If any clumps form while baking, break them up using a fork. Cooling takes about 25-30 minutes. Keep the heat-treated flour stored in an airtight container.
How to Make the Recipe
Below is a brief overview of how to make these chocolate chip cookie dough cupcakes. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the recipe card below.
Edible Chocolate Chip Cookie Dough
Quick Tip: Start with the edible chocolate chip cookie dough first because it needs time to chill in the refrigerator while you make the rest of the recipe. You must use heat-treated flour for this part of the recipe.
Step 1. Mix the butter, sugars, and vanilla extract (Image 1). Mix all of these ingredients together until it’s light in color and has a fluffy texture. Add in the heat-treated all-purpose flour, salt, and whole milk (Image 2).
Step 2. Fold in the mini semi-sweet chocolate chips (Images 3 and 4). Cover and chill in the fridge while you make the rest of the recipe.
Quick Tip: You will have leftover edible chocolate chip cookie dough. Simply keep it refrigerated in a well-sealed container for up to a week. It’s perfect for an ice cream topping or to enjoy as-is! Careful, though, it’s addictive!
Small Batch Vanilla Cupcakes
Step 1. Add all ingredients except extract and milk to a large mixing bowl (Image 1). Blend them all together at medium to high speed until well blended (Image 2).
Step 2. Add in the extract and milk (Image 3). Mix until just combined (Image 4). The batter should be easily scoopable and on the thinner side, but not runny.
Step 3. Evenly divide the dough into the cupcake liners (Image 5). I recommend using a 1 1/2 tablespoon size cookie scoop. Bake for 18-20 minutes at 350ºF. They should be a nice golden yellow with a slight dome shape on top (Image 6). Transfer to a cooling rack to cool completely.
Chocolate Chip Cookie Dough Buttercream Frosting
Quick Tip: You must use heat-treated all-purpose flour for this part of the recipe. Do NOT use regular untreated all-purpose flour.
Step 1. Cream the butter, sugar, and extract together (Image 1). Mix until smooth and creamy in texture. Add in the powdered sugar, heated treated all-purpose flour, and salt (Image 2).
Step 2. Add in the whole milk (Image 3). Start with just one tablespoon. If you prefer a softer, creamier frosting, use two tablespoons. Fold in the mini semi-sweet chocolate chips (Image 4).
Assembling the Chocolate Chip Cookie Dough Cupcakes
Step 1. Core out the centers of each cupcake. Then fill each one with a small ball of the edible chocolate chip cookie dough (Image 1). Top each cupcake with the chocolate chip cookie dough buttercream frosting and a few mini semi-sweet chocolate chips (Image 2). Enjoy!
Helpful Tips
Don’t overmix the cupcake batter. Over-mixing can cause a whole slew of issues with your cupcakes as they bake. Dense, chewy cupcakes is one of them.
Use an oven thermometer. Every oven is different and may not calibrate to the correct temperature like you think it is. I discovered this with both my old oven and new oven. Both said it was preheated to the correct temperature when the oven thermometer said it was actually 100 degrees cooler. So, word to the wise, get yourself an oven thermometer to ensure your oven is heating to the correct temperature!
Storing your cupcakes. The vanilla cupcakes without the cookie dough frosting or cookie dough filling can be made 2-3 days in advance and kept in a tightly sealed storage container at room temperature.
If the tops appear to be slightly sticky to the touch after storing, let them sit out uncovered for about 30 minutes before adding the frosting.
If high heat or humidity is an issue where you live, you can keep them stored in the refrigerator. They do tend to dry out more this way, so make sure they are in a well-sealed container!
Recipe FAQs
I used the Wilton 1A decorating tip with a medium-sized piping bag. The Wilton 1A tip is also known as the open or open circle tip.
I used the wavy cupcake liners from Wilton. I’ve used them with my Small Batch Vanilla Cupcakes and Small Batch Black Bottom Cupcakes recipes.
Yes! You can make each part of this recipe in advance and assemble them when ready.
I used an apple corer tool, but you can also use the wide end of a large decorating tip or spoon.
I would make them no more than 1 inch in diameter. Any bigger, and you’ll find (at least with these wave cupcake liners) the cupcakes will start to crack and split from the liners. The length, however, can be longer.
Enjoy More Small Batch Cupcake Recipes!
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Chocolate Chip Cookie Dough Cupcakes
Ingredients
Edible Chocolate Chip Cookie Dough
- 1/4 cup Unsalted Butter, room temperature
- 1/4 cup Granulated Sugar
- 2 tbsp Light Brown Sugar
- 1/2 tsp Vanilla Extract
- 1/2 cup Heat Treated All-Purpose Flour
- 1/8 tsp Salt
- 1 tbsp Whole Milk
- 1/4 cup Mini Semi-Sweet Chocolate Chips
Small Batch Vanilla Cupcakes
- 2/3 cup All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1/4 cup Unsalted Butter, room temperature
- 1/3 cup Granulated Sugar
- 1 large Egg, room temperature
- 1/2 tsp Vanilla Extract
- 1/4 cup Whole Milk
Small Batch Chocolate Chip Cookie Dough Buttercream
- 1/4 cup Unsalted Butter, room temperature
- 1/4 cup Light Brown Sugar
- 1 1/3 cup Sifted Powdered Sugar
- 1/4 cup Heat Treated All-Purpose Flour
- 1/8 tsp Salt
- 1/2 tsp Vanilla Extract
- 2 tbsp Whole Milk
- 2 tbsp Mini Semi-Sweet Chocolate Chips
Instructions
Edible Chocolate Chip Cookie Dough
- Using your hand-held mixer or stand mixer fitted with a paddle attachment, cream together the unsalted butter, granulated sugar, light brown sugar, and vanilla until light and fluffy.1/4 cup Unsalted Butter, 1/4 cup Granulated Sugar, 2 tbsp Light Brown Sugar, 1/2 tsp Vanilla Extract
- Add in the heat treated all-purpose flour, salt, and whole milk, mixing until just combined. If the cookie dough seems a little dry, you may add in 1/2-1 teaspoon of milk.1/2 cup Heat Treated All-Purpose Flour, 1/8 tsp Salt, 1 tbsp Whole Milk
- Fold in the mini semi-sweet chocolate chips, then cover and chill in the fridge until ready to use.1/4 cup Mini Semi-Sweet Chocolate Chips
Small Batch Vanilla Cupcakes
- Adjust your oven rack to the 2nd level position (just above center). Preheat your oven to 350ºF and line a cupcake tin with 6 cupcake liners. I placed mine in the middle section of the tin.
- Using your hand-held mixer or stand mixer fitted with a paddle attachment, mix together the all-purpose flour, baking powder, salt, unsalted butter, granulated sugar and egg on medium-high speed until well blended (about 1 minute). Scrape down the sides of the bowl as needed.2/3 cup All-Purpose Flour, 1/2 tsp Baking Powder, 1/8 tsp Salt, 1/4 cup Unsalted Butter, 1/3 cup Granulated Sugar, 1 large Egg
- Add in the vanilla extract and milk, and mix until just combined (about 30 seconds). The batter should be easily scoopable and on the thinner side, but not runny.1/2 tsp Vanilla Extract, 1/4 cup Whole Milk
- Using a medium-size cookie scoop (or a serving spoon and regular size spoon), evenly divide the batter into the cupcake liners.
- Bake for 18-20 minutes at 350ºF. They should be a nice golden yellow color with a slight dome to the top.
- Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before filling with the chocolate chip cookie dough and topping with the chocolate chip cookie dough buttercream frosting.
Chocolate Chip Cookie Dough Buttercream Frosting
- Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, light brown sugar, and vanilla extract on medium-high speed until smooth and creamy.1/4 cup Unsalted Butter, 1/4 cup Light Brown Sugar, 1/2 tsp Vanilla Extract
- Reduce the mixer speed to low and add in the sifted powdered sugar, heat treated all-purpose flour, and salt mixing until combined. Scrape down the sides of the bowl as needed.1 1/3 cup Sifted Powdered Sugar, 1/4 cup Heat Treated All-Purpose Flour, 1/8 tsp Salt
- Add in the whole milk starting with just 1 tablespoon. If you prefer a softer, creamier frosting, add in the 2nd tablespoon of milk. Fold in the mini semi-sweet chocolate chips.2 tbsp Whole Milk, 2 tbsp Mini Semi-Sweet Chocolate Chips
Assembling the Cupcakes
- Core out the center of each cupcake about 1 inch in diameter. Scoop and roll a little of the chocolate chip cookie dough into a 1 inch ball, then gently press it into the center of each cupcake.
- Fill a medium size piping bag fitted with the Wilton 1A decorating tip (or one of your choosing) and pipe the frosting onto the top of each cupcake. If desired, top with a few extra mini semi-sweet chocolate chips.
Video
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Made these for a coworkers birthday and they were a big hit. Thank you for the recipe!