Chocolate Chip Cookie Dough Cupcakes

Incredible Mind-Blowing Dessert……….  These Chocolate Chip Cookie Dough Cupcakes are THAT good!

Oh yes! you read that right!  We made THE most amazing cupcakes back in November for my oldest daughter’s 23rd birthday!  She’s a huge fan of cookie dough and couldn’t say YES fast enough to Cookie Dough Cupcakes with Cookie Dough Frosting.

You may remember, the year before she picked Chocolate Chip Cookie Brownies for her birthday dessert……are you seeing a pattern here?  How am I going to top these two cookie dough recipes for her next birthday?!

Well,  let me tell you, these cupcakes DID NOT FAIL!

They were so good……….I wouldn’t even call them cupcakes, it’s not a big enough title……….maybe something like “Incredible Mind Blowing Dessert”.…….yeah, I think that’s MUCH better. Because these are nothing like you’ve ever had before! If you or someone you know is a cookie dough lover, YOU MUST make these!

Chocolate Chip Cookie Dough Cupcakes at



I know!!!!………Gorgeous to look at aren’t they?! Just imagine how they TASTE!

Grab your apron… we go……… they’re a little time consuming but SO worth every minute!




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Chocolate Chip Cookie Dough Cupcakes

Yield: 24 cupcakes
Prep Time: 45 minutes
Cook Time: 18 minutes
Total Time: 1 hour 3 minutes


for Chocolate Chip Cookie Dough Cupcakes:

  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • 1½ cups packed light brown sugar
  • 4 large eggs
  • 2⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 2 teaspoon vanilla extract
  • 1 cup chocolate chips (semisweet or bittersweet)

for Cookie Dough Filling:

  • 4 tablespoons unsalted butter, at room temperature
  • 6 tablespoons packed light brown sugar
  • 1 cup plus 2 tablespoons all-purpose flour
  • 7 ounces sweetened condensed milk
  • ½ teaspoon vanilla extract
  • ¼ cup mini semisweet chocolate chips

for Cookie Dough Frosting:

  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • ¾ cup packed light brown sugar
  • 3½ cups powdered sugar
  • 1 cup all-purpose flour
  • ¾ teaspoon salt
  • 3 tablespoons milk
  • 2½ teaspoon vanilla extract


Chocolate Chip Cookie Dough Cupcakes:

  1. Preheat the oven to 350° F.
  2. Using the paddle attachment on an electric mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
  5. Blend in the vanilla.
  6. Fold in the chocolate chips with a spatula.
  7. Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

While the cupcakes bake and cool, prepare cookie dough filling.

Cookie Dough Filling:

  1. Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
  2. Add flour, sweetened condensed milk and vanilla and beat until smooth.
  3. Stir in the chocolate chips.
  4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (at least 30 minutes).
  5. After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with chilled cookie dough mixture.

Cookie Dough Frosting:

  1. Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
  2. Mix in the powdered sugar until smooth.
  3. Beat in the flour and salt.
  4. Mix in the milk and vanilla extract until smooth and combined.

Frost cupcakes using a pastry bag and 1M tip. Decorate with mini chocolate chips and a mini cookie.


slightly adapted from Annies Eats

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 530 Total Fat: 30g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 102mg Sodium: 204mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 1g Sugar: 46g Sugar Alcohols: 0g Protein: 5g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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