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Cookie Dough Cupcakes Recipe

Cookie Dough Cupcakes Recipe

This Cookie Dough Cupcakes Recipe combines moist, fluffy cupcakes with luscious edible cookie dough topping for an irresistible dessert that’s perfect for parties, celebrations, or any sweet craving. Easy to make with pantry staples, customizable for dietary preferences including gluten-free and vegan options, and sure to impress with its balanced flavors and showstopper presentation.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Cupcake Batter

  • 1 ¾ cups all-purpose flour (or 1:1 gluten-free baking blend for gluten-free option)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk, room temperature

Edible Cookie Dough

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour (heat-treated)
  • ½ cup chocolate chips
  • Pinch of salt
  • Optional: brown sugar or coconut sugar for additional mix-ins or topping

Optional Mix-ins and Toppings

  • Chopped walnuts, pecans, or almonds
  • Peanut butter (for peanut butter cookie dough variation)
  • Sprinkles (for birthday cake twist)
  • Caramel sauce and sea salt (for salted caramel drizzle)
  • Mini chocolate chips, edible glitter, or additional sprinkles for garnish

Instructions

  1. Prepare the cupcake batter: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter with granulated and brown sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Alternately add the flour, baking powder, baking soda, and salt with the milk, mixing just until smooth and combined without overmixing.
  2. Bake the cupcakes: Line a cupcake pan with paper liners and fill each about two-thirds full with batter. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack before decorating.
  3. Make edible cookie dough: In a separate bowl, cream softened butter and brown sugar until creamy. Beat in milk and vanilla extract. Gradually mix in heat-treated flour and a pinch of salt, stirring until a thick dough forms. Fold in chocolate chips and any optional mix-ins gently.
  4. Assemble your cupcakes: Once cooled, frost each cupcake with a generous swirl of the edible cookie dough using a piping bag or spatula. For extra flair, place a small dollop of cookie dough in the center before frosting or sprinkle chocolate chips on top.

Notes

  • Always heat-treat flour when making edible cookie dough to eliminate harmful bacteria.
  • Do not overmix cupcake batter to avoid dense cupcakes; mix just until ingredients combine.
  • Use room temperature butter, eggs, and milk for better blending and smooth batter.
  • Chill cookie dough before piping to maintain shape and prevent melting.
  • Using a piping bag for the cookie dough topping ensures a neat, professional look, but a spatula can be used for a rustic finish.
  • Add chocolate chips or nuts last when mixing cookie dough to maintain texture and prevent sinking.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with substitution)

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 55 mg

Keywords: cookie dough cupcakes, edible cookie dough, gluten-free cupcakes, party dessert, easy cupcake recipe, customizable cupcakes