Cookie Dough Cupcakes combine the irresistible flavors of classic cookie dough with moist, fluffy cupcakes topped with rich buttercream frosting. This recipe offers the best of both worlds by featuring edible cookie dough nestled inside the cupcake and a decadent brown sugar buttercream on top. Whether you’re a cookie lover or a cupcake enthusiast, these treats deliver an indulgent experience with every bite.
The cupcakes themselves are tender and buttery with miniature chocolate chips dispersed throughout, providing bursts of chocolatey goodness. The edible cookie dough, made safe to eat by using heat-treated flour, adds a creamy, chewy surprise that pairs perfectly with the soft cupcake. The brown sugar buttercream frosting complements the overall flavor with its smooth, sweet, and slightly caramel-like taste, tying the whole dessert together beautifully. This recipe is ideal for celebrations, bake sales, or whenever you want a show-stopping dessert that combines two beloved classics in one.
Why You’ll Love This Recipe
1. Unique Combination
Edible cookie dough inside cupcakes offers a fun, unexpected surprise.
2. Moist and Flavorful
Cupcakes are soft, buttery, and perfectly balanced with chocolate chips.
3. Safe-to-Eat Cookie Dough
Heat-treated flour makes the dough safe and delicious.
4. Rich Brown Sugar Buttercream
The frosting has a deep caramel flavor that elevates the whole dessert.
5. Great for All Occasions
Perfect for parties, holidays, or as a special treat anytime.
Ingredients
For the edible cookie dough:
Unsalted butter (room temperature)
Light brown sugar (packed)
Granulated sugar
Pure vanilla extract
Whole milk
All-purpose flour (heat-treated)
Mini chocolate chips
For the cupcakes:
All-purpose flour
Baking powder
Table salt
Miniature chocolate chips
Unsalted butter (melted, slightly cooled)
Granulated white sugar
Large eggs (room temperature)
Large egg white (room temperature)
Milk (room temperature)
Vanilla extract
For the buttercream:
Light brown sugar (packed)
Unsalted butter (softened)
Confectioners sugar
Heavy cream
Vanilla extract
Pinch of salt
Variations
- Nutty Twist: Add chopped walnuts or pecans to the cookie dough or cupcake batter.
- Chocolate Lovers: Use dark or white chocolate chips in place of mini semi-sweet chips.
- Gluten-Free: Substitute with gluten-free all-purpose flour blends, ensuring the flour is heat-treated.
- Funfetti Style: Mix sprinkles into the cupcake batter and cookie dough for a festive look.
- Salted Caramel: Drizzle salted caramel over the frosting for extra decadence.
How to Make the Recipe
Step 1: Prepare Edible Cookie Dough
Cream together butter, light brown sugar, and granulated sugar until fluffy. Mix in vanilla and milk. Gradually add heat-treated flour and stir until combined. Fold in mini chocolate chips. Set aside.
Step 2: Make Cupcake Batter
Preheat oven to 350°F (175°C). Whisk flour, baking powder, salt, and miniature chocolate chips in a bowl. In another bowl, mix melted butter and granulated sugar until combined. Add eggs and egg white, mixing well. Stir in milk and vanilla extract. Gradually add dry ingredients, mixing until just combined.
Step 3: Assemble Cupcakes
Line a muffin tin with cupcake liners. Fill each liner halfway with batter. Add a tablespoon of edible cookie dough in the center, then cover with more cupcake batter until liners are two-thirds full.
Step 4: Bake
Bake for 18-22 minutes, or until a toothpick inserted in the cake portion comes out clean. Cool cupcakes completely before frosting.
Step 5: Prepare Buttercream
Beat brown sugar and softened butter until fluffy. Gradually add confectioners sugar. Mix in heavy cream, vanilla extract, and salt. Beat until light and creamy.
Step 6: Frost and Decorate
Frost cooled cupcakes generously with brown sugar buttercream using a spatula or piping bag. Optionally, sprinkle mini chocolate chips or additional cookie dough pieces on top.

Tips for Making the Recipe
- Heat-treat flour by baking it at 350°F for 5 minutes to eliminate any bacteria.
- Use room temperature ingredients for better mixing and texture.
- Avoid overmixing cupcake batter to keep cupcakes light and tender.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for freshness.
How to Serve
- Serve at room temperature for the best texture and flavor.
- Pair with a glass of cold milk or your favorite coffee.
- Display on a decorative cake stand for parties or gatherings.
- Add fresh berries or a drizzle of chocolate sauce for extra indulgence.
- Great as a fun dessert for kids’ birthdays or bake sales.
Make Ahead and Storage
Storing Leftovers
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freezing
Cupcakes can be frozen unfrosted or frosted. Wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating
Bring frozen cupcakes to room temperature before serving. Avoid microwaving to preserve texture.

FAQs
1. How do I heat-treat flour for the cookie dough?
Spread flour on a baking sheet and bake at 350°F for 5 minutes, then cool before using.
2. Can I use regular chocolate chips instead of mini?
Yes, but mini chocolate chips distribute more evenly in batter and dough.
3. Is the cookie dough safe to eat raw?
Yes, because the flour is heat-treated and no raw eggs are used in the dough.
4. Can I make this recipe dairy-free?
Use dairy-free butter and milk alternatives, and substitute dairy-free chocolate chips.
5. How long do the cupcakes stay fresh?
Best enjoyed within 2 days at room temperature or 4 days refrigerated.
6. Can I double the recipe?
Yes, just double all ingredients and bake in batches or use multiple pans.
7. Can I use regular sugar instead of brown sugar in the buttercream?
Brown sugar gives the frosting its caramel flavor; using white sugar will change the taste and texture.
8. How do I prevent the cupcakes from sinking?
Avoid opening the oven door during baking and ensure ingredients are at room temperature.
9. Can I make the cupcakes without the cookie dough filling?
Yes, just fill liners completely with batter for classic chocolate chip cupcakes.
10. How do I store leftover buttercream?
Keep in an airtight container in the fridge for up to one week; re-whip before use.
Conclusion
Cookie Dough Cupcakes are a delicious fusion of two beloved treats—moist chocolate chip cupcakes filled with safe-to-eat cookie dough and topped with a rich brown sugar buttercream frosting. This recipe is perfect for anyone craving a fun and indulgent dessert that’s sure to impress at any gathering or celebration. With simple steps and accessible ingredients, these cupcakes offer a delightful baking experience and a mouthwatering result that will have everyone coming back for more.
Print
Cookie Dough Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the ultimate treat with these Cookie Dough Cupcakes — moist vanilla cupcakes filled and topped with edible cookie dough and finished with rich, creamy brown sugar buttercream. Perfect for cookie dough lovers and cupcake fans alike!
Ingredients
Edible Cookie Dough:
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½ cup (1 stick, 113 g) unsalted butter, room temperature
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½ cup (107 g) packed light brown sugar
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¼ cup (50 g) granulated sugar
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1 teaspoon pure vanilla extract
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2 tablespoons whole milk
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1 cup (120 g) all-purpose flour, heat-treated
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½ cup (85 g) mini chocolate chips
Cupcakes:
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1½ cups (180 g) all-purpose flour
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1½ teaspoons baking powder
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¼ teaspoon table salt
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½ cup (85 g) miniature chocolate chips
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½ cup (1 stick, 113 g) unsalted butter, melted and slightly cooled
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1 cup (198 g) granulated white sugar
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2 large eggs, room temperature
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1 large egg white, room temperature
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½ cup (120 mL) milk, room temperature
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1 tablespoon vanilla extract
Brown Sugar Buttercream:
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½ cup (107 g) packed light brown sugar
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1¼ cups (283 g, 2½ sticks) unsalted butter, softened
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2½ cups (313 g) confectioners sugar
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2 tablespoons heavy cream
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2 teaspoons vanilla extract
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Pinch of salt
Instructions
For the Edible Cookie Dough:
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Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5-7 minutes. Cool before use.
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In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
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Mix in vanilla extract and milk.
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Gradually add the heat-treated flour and mix until combined.
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Fold in mini chocolate chips. Set aside.
For the Cupcakes:
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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In a medium bowl, whisk together flour, baking powder, salt, and chocolate chips.
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In a large bowl, combine melted butter and sugar. Beat in eggs, egg white, milk, and vanilla extract until smooth.
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Gradually add dry ingredients to wet ingredients, mixing until just combined.
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Fill cupcake liners about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
For the Brown Sugar Buttercream:
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In a saucepan, melt brown sugar with 2 tablespoons water over medium heat until it boils. Boil for 1 minute, then immediately transfer to a bowl. Let cool completely.
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In a large bowl, beat softened butter until creamy.
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Gradually add confectioners sugar and cooled brown sugar syrup, alternating with heavy cream.
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Beat in vanilla extract and salt. Whip until fluffy.
Assembly:
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Once cupcakes are cooled, optionally hollow out a small center and fill with edible cookie dough.
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Pipe or spread brown sugar buttercream on top of cupcakes.
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Garnish with a small spoonful of cookie dough or mini chocolate chips if desired.
Notes
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Ensure flour is heat-treated to make edible cookie dough safe to eat.
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Use room temperature ingredients for best cupcake texture.
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Brown sugar buttercream can be stored refrigerated for up to 5 days and whipped again before use.
- For a stronger cookie dough flavor, add a pinch of salt to the dough.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American