With the passing of my 5 year blogiversary and looking forward to the next five years, I’ve decided to start occasionally highlighting recipes from the archives that deserved some updating for one reason or another.  Maybe the former picture wasn’t so hot (and thanks to Pinterest, those horrible photos end up being perpetuated all over the place – blech).  Maybe I’ve made the recipe enough times and along the way, I’ve found small changes in the method that make the final product even better.  Maybe it’s a recipe that has been buried deep within the ever-growing archives that definitely deserves your attention.  Or it could be a combination of any of these.  It’s not going to be a weekly occurrence, but just whenever a recipe is in need of some updating.  The ever popular chocolate chip cookie dough cupcakes seemed like a perfect candidate to introduce this series, for the sake of both the photos and a few minor recipe changes (namely, scaling down the quantity of the frosting recipe because even for me, it was really too much.)

Here’s the run down on these bad boys, in case you are one of the 2% who haven’t tried them yet (say what?)  They start with a moist brown sugar cupcake with chocolate chips mixed into the batter.  After baking, you use the cone method to fill the cupcakes with eggless cookie dough so they are totally safe to eat.  They are finished off with a generous swirl of cookie dough frosting – yes, frosting that really tastes like cookie dough!  And personally I think they are not complete without a garnish of a mini chocolate chip cookie and some mini chocolate chips.  These are by far the most popular cupcake choice among coworkers and friends, and for good reason.  Try them yourself and see what all the fuss is about.

Note: As with most multi-component desserts, I prefer to make these over a day or two rather than all at once.  I usually bake the cupcakes and mini cookies on one day, then fill, frost and assemble the next.  Much easier and less stressful.

For today’s blogiversary week giveaway, you have a chance to win one of three cookbooks off of my current cookbook wish list.  Head on over to the giveaway page to enter!


For the cupcakes:

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

For the filling:

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

For the frosting: 

  • 2 sticks unsalted butter, at room temperature
  • ½ cup light brown sugar, packed
  • 2 1/3 cups confectioners’ sugar
  • 2/3 cup all-purpose flour
  • ½ tsp. salt
  • 2 tbsp. milk
  • 2 tsp. vanilla extract

For garnish:

  • Tiny chocolate chip cookies
  • Mini chocolate chips


  • 01

    To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

  • 02

    Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

  • 03

    Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

  • 04

    To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

  • 05

    To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

  • 06

    To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

  • 07

    Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.


  • ok.. something must be wrong w/ the world.. all night last night I was CRAVING chocolate chip cookies.. then I get up first this morning, go to your site and see this! YUM!! I will definitely have to try this recipe sometime very soon!!

  • The proof is in the pudding! Twice in a week means it’s really yummy. It looks fantastic.

  • I agree with you; this is a hands-down winner all the way! I can just imagine the reaction of my kids and neighbor if they had a bite of this!

  • Lacey

    Anything that has 1.5 lbs. of butter in it is going to be awesome… holy moly!! I’m definitely going to have to add these to my list. Btw, I’ve been meaning to ask you how you plan your grocery shopping trips. Do you find yourself going to multiple places or do you have one particular store that you can pretty much rely on? I feel like I need a 101 lesson from you:-)

  • Wow. Just wow! Those cupcake wrappers are adorable! Did you use a tiny little scoop to make the mini cookies or did you just do it by hand?

  • Wow, this might be my dream dessert. Well, one of them….I can never decide whether I like cheesecake or chocolate chip cookie dough more :) But I’ve never seen a recipe with cookie dough that looks as tempting as this one! I feel like I could eat that frosting with a spoon!

  • Mia

    Looks delicious! I bet they are rich.

  • I love everything you make.

  • I star many of your desserts in my reader, but this one is unreal. I neeeeed to make these, like now! Thanks!

  • I made your Guinness and Bailey’s cupcakes for my husband’s staff, but I admit they took me about two hours! I can’t imagine how long these little babies must have taken. You are really nice to your coworkers, Annie!

  • These look almost too good to be true!! Beautiful!!

  • what a treat!! not only do these sounds good but they look adorable. thanks for the recipe!

  • Stephanie

    Oh. My. God. I am so making these this week. I love you.

  • Jackie

    Hi Annie

    What size cookie scoop did you use to make the mini size cookies.

  • I don’t think it’s possible to be too dramatic when it comes to dessert – these little lovelies look delicious!!

  • Beautiful and delicious. Cookies and cakes together…..what a combo!

  • Ha, I’m making both the chocolate overdose cake and the NY cheesecake this weekend!

  • Liz

    Annie, these look amazing! I cannot wait to try these. If you made them twice in a week, I’m sure they totally ROCK.

  • kat

    These are so adorable. I love the liners. So cute! I bet these taste divine

  • Caitlin

    Oh my goodness…while the cupcakes themselves look awesome, I kind of want to just make the filling and eat it with a spoon, if we’re being honest here.

  • Nicole

    those look incredible! That, is definitely NOT an April Fool’s joke.

  • Natalie

    The cupcakes look delicious! With the cone you cut out, did you throw it away or put it back on the cupcake?

  • Amanda

    These look beyond incredible! Wow, I so have to try these sometime in the future! I can’t wait to taste them for myself and the mini chocolate chip cookie on top is too adorable! They look great :)

  • This looks incredible and I love the garnish!

  • I just wish my husband shared my and half of this countries obsession with cookie dough.

  • These cupcakes are too cute for words!! They look yummy! I will have to try these one day. Thanks for sharing.

  • I didn’t need any more reasons for you to be my favorite blog… but this is it. Annie, you’re amazing.

  • Peklet Mom

    oh. my. goodness. These look amazing. I am a cookie lover but put them with cupcakes and WOW! Now, I just have to wait until July to make them. Baby will be born then and hopefully no more diabetes!

  • Annie

    The first time I tried using my smallest dough scoop but even those cookies were too big. The second time I just rolled tiny dough balls with my hands (seen here) and I was much happier with the size.

  • Annie

    No scoop, just rolled them with my hands.

  • Annie

    I discard it. You could use part of it to cover the filling if you like, but I don’t think it’s necessary.

  • Jessica

    Hi Annie, I am sure the filling makes the cupcakes, but are the cupcakes good on their own?


  • wow! can’t wait to try these!

  • That looks ah-freakin’-mazing!!!

  • This post had perfect timing! I’m making the irish carbomb cupcakes for a bachelor party this weekend and I was having a hard time deciding what to make for the bachelorette party but this post made it a no brainer! Thanks =)

  • First of all, these sound delicious and look amazing.

    Second of all, I want your cake stand :D

  • allison

    hi annie!
    this recipe sounds AMAZING!
    do you think there’s any way it could be converted to a layer cake?..would the frosting be enough to fill and cover two eight inch layers?..just curious! :)

  • Jenni

    I love the look of that icing! It looks so yummy and off-white! I will be trying the icing, at very least (if not the whole recipe ;) )

  • Nisha

    Oh my goodness! I think I gained 10 pounds just looking at the recipe! Those look so yummy. I am going to have to try this one out. :)

  • wow!! life changing?!?! cookie dough is such a weakness of mine. i bet these wouldnt last very long!

  • Danielle

    I absolutely LOVE your cupcake recipes!! I’ve made your Guinness and Bailey’s cupcakes twice now and after I saw this recipe this morning I HAD to make them! I had some leftover cookie dough and frosting, so I put them in a bowl with the cut out centers and made one giant cupcake bowl!

  • My boyfriend LOVES chocolate chip cookies and cookie dough. It’s actually a little frustrating because in his mind nothing else compares to freshly baked chocolate chip cookies. I can’t wait to surprise him with these soon. I think they might be competition.

  • Stephanie

    Btw, how long would you suggest baking the mini-cookies for, if using your recipe?

  • Annie

    Yes, the cake tastes great too – but it’s just cake. Definitely the filling and frosting are what make this “cookie dough” flavored.

  • Annie

    It certainly could be converted and that is a *fantastic* idea. I don’t know if the frosting would be enough to cover it, I guess you would just have to see.

  • Annie

    I really don’t remember. I don’t usually time choc. chip cookies, I just bake them until they look done.

  • Your cupcakes looks yummy! I think I’m craving for it already. lol. I gotta try it later. Thanks! :-)

  • Melissa

    Wow, these look really amazing! Wish I could bake like you :)
    I live in Australia, so I’m guessing the sticks of butter you use are different from the ones I use, so I was wondering if you could please tell me how many grams (or pounds if that makes it easier, I’ll just use an online converter :) ) there are in one stick? Thank you Annie!

  • Annie

    1 stick = 8 tbsp = 1/2 cup = 4 oz. Hope that helps.

  • Jo

    Annie – These look so good! I’m wondering if I could cut out a step and pipe the filling into the cupcake rather than cut the center out?

  • Annie

    Not really. This filling is extremely thick like actual cookie dough and really couldn’t be piped. Cutting out the cones doesn’t take long at all though, I wouldn’t worry about it.

  • I’m convinced! I need these in my life!

  • Ricki

    Is it 7oz liquid measure on the condensed milk? It was more than half of a 14 oz (by weight?) can. LOVE your blog.

  • Annie

    I just used half a regular can, which I believe is measured by fluid oz.

  • Chelsea

    Hi Annie,
    It’s my best friend’s birthday next week and I’ve been looking for just the right thing to make for her. As soon as I saw this recipe, I knew it was perfect — my friend LOVES cookie dough! I’m so excited. But I was wondering, how long can these cupcakes be kept after they are made? Could they be made one day and eaten the *following* night, or would they not be as good? Sorry if that’s a silly question, I’m quite new to all of this!

  • Christi

    I just made these tonight, they are awesome!! All they need are a side of cookie dough ice cream ;-)
    Thanks for posting!

  • Annie

    They will be fine. In my experience, cupcakes keep very well (if they aren’t devoured first, that is) for several days in the refrigerator.

  • wow .. looks yummmi

  • Absolutely stunning!

  • Jackie

    Hi Annie

    What is the purpose of the flour in the frosting, I’ve never made a frosting that has flour as one of the ingredients. Can you taste the flour in the frosting.

  • Annie

    Raw cookie dough has flour in it. For this to taste like cookie dough (it does), I think the flour is necessary. But no, you don’t taste just straight flour.

  • Charli

    I made these for my birthday this weekend and they were amazing! I only used buttercream for the icing though and they still tasted really good! My only problem was that the mini cookies I put in the icing (bought ones not home-made!) went a bit soggy overnight. Other than that, these were brill, will definitely make them again!

  • Kelsea Yetton

    I just made these for Easter and they were AMAZING! They took me 2.5 hrs, but I don’t have an electric mixer, so that would’ve helped I bet. haha. Very good though! I would definitely try anything you make, its all so good!

  • Stephanie

    Just made these today, and they were a lot of work, but they were so worth it! Thanks so much for the fantastic recipe!

  • These require a lot of ingredients–but they look SO worth it!

  • These are so cute! I made the cupcakes without the cookie dough centers to save time, and they turned out great! Next time I will try them with the cookie dough. Thanks for the recipe!

  • You are genius! Cookie dough frosting! Wow! Bookmarked :)

  • I made these on Easter weekend as my contribution to a communal Easter dinner. Absolutely scrumptious, and a total hit with the kiddos. I followed the recipe exactly and they turned out great. As much as I wanted to devour the entire batch myself, I was happy to have left most of them with two teenage boys whose metabolism can handle every yummy calorie. :)

    Thanks for sharing your recipes, they never disappoint!

    ~ Becky.

  • Lucy

    Where on earth do you find all of your adorable cupcake liners??

  • Annie

    Lucy, I’m always on the look out for them. These particular ones are from Sur La Table, but I also like the websites Bake It Pretty, Layer Cake Shop and Confectionery House.

  • Carolyn

    This recipe popped up at the perfect time – I was just about to host a Bachelorette party for a friend who LOVES cookie dough! I made these, and they were a huge hit with the ladies. The few that I had leftover ended up going to some of my guy friends who caught wind of what was sitting in my fridge ;).

    I ended up using premade cookies from Trader Joe’s to save time – they were the perfect size, and after sitting in the frosting for a bit, they were nice and soft too! The only problem I had was I think the frosting was too buttery, but other then that, they were amazing and I’m sure I’ll have to make them for my friends again!

  • Lori Thomas

    These cupcakes were amazing. Everything about them was perfect. My daughter’s new favorite.

  • Brittany

    Hello there
    Im sorry but can someone please clairify what a stick of butter equals to?
    Thank you

  • Annie

    Google is great for questions like this. 1 stick = 8 tbsp.

  • N

    made them for a party! amazing, everyone loved them.

  • Carol

    These cookies look wonderful. My grandson would love these for his bday. Cake,cookies and frosting, who could ask for a better treat.

  • these look so yummy! i’m having a party on friday night and i’m totally making these for it. do you think they would still taste fresh if i made the cupcakes thursday but made the cookie dough and frosting on friday?

  • Annie

    Definitely. Cupcakes keep very well for several days, even frosted. I like to refrigerate them for freshness. Enjoy!

  • awesome! can’t wait to make ’em. the trick might be to have some left for tomorrow. :)

    thanks annie!

  • jenny

    THESE ARE INCREDIBLE! just made them and they are perfection. all of my friends are obssesed!

  • Carrie

    I made these tonight for a Mothers Day Tea I am having. I stuck a toothpick in them and they came out clean. I took them out and they collapsed and are real soft. Is it possible that they were not finished cooking? If not do you have any other ideas that this could happen.

  • Annie

    Yeah, it sounds like they were underbaked. I have had that happen before with other cakes where they seem to pass the toothpick test, and then they collapse. I don’t have any great advice other than maybe to check multiple cupcakes, or just file that away for future reference with this recipe in your oven. Sorry!

  • Amy

    These are perhaps the most lovely cupcakes that I’ve ever seen! How gorgeous! I have to seriously hand it to you, as I have a daughter in med school and she could NOT manage this sort of amazing feat of culinary wonder with her schedule. Bless you and your family! Thanks so much for sharing this!

  • Courtney

    Just made this over the weekend for a friend’s birthday. Oh-my-god. Deliciousness. I was worried the frosting was too salty, but it mellowed by the next day. So good, and so worth the calories from 2tbls. of butter per cupcake! :)

  • When you said these were life-changing, you weren’t kidding. I couldn’t believe how moist and delicious they were! (They better be with that much butter, right?) They changed my life, too :) Thanks for sharing the recipe for the best cupcakes I have ever had in my entire life!

  • anne

    Did I do something wrong here? My frosting is still pretty grainy, even after about 10 minutes of beating with the paddle attachment… is it supposed to be grainy (like real cookie dough is grainy) or smooth? Still, everything is so delicious! Thanks for a great recipe!

  • Annie

    It’s supposed to be grainy like real cookie dough.

  • Yummmy these look divine!
    Do you keep them in the fridge or at room temperature? And how long will the cupcakes stay fresh?
    All your cupcakes look scrumptious and i am sure they taste great too!

  • Annie

    I keep them at room temp. No idea how long they last as they have never gone more than a day without being devoured, but most cupcakes keep well in the fridge for at least a few days.

  • Amanda

    I made these the other day for a bake sale at my school and oh my goodness, were they ever amazing!!! I had to control myself NOT to eat the cupcakes, they were for the bake sale after all! Thanks so much for such a fabulous recipe, everything turned out perfectly!

  • Angel

    I made these on Sunday and they were promptly devoured at a family gathering. Delish, but time consuming. In the future, I would probably make the filling and/or the frosting in advance. Nonetheless, so worth the time and effort. Thanks Annie!

  • Suzanne

    I’ve been mulling over the idea of cookie dough cupcakes to make for my child’s end of the school year party. I was going to wing it and do my own thing, but thought best to find a proven recipe in case mine bombed. Yours is the FIRST recipe completely from scratch so I must commend you on that. Everything else required a box of cake mix and pre-made cookie dough (yuck!). Thank you for sharing the recipe. I look forward to making them.

  • Phoebe

    really looking forward to making this! :D

  • Sera

    These look absolutely delicious. Just one question, please!
    Are these the mini-cupcakes or more like muffin sized? Thanks!

  • Annie

    They are full size cupcakes. If they were mini, the recipe would call for mini-cupcake pans.

  • Incredible! I just stumbled upon your blog and will be making these cupcakes tonight for my daughters birthday. She’s a 23 year old cupcake monster! Can’t wait to try them~

  • joan

    These were FABULOUS! I made the mini-version, and used chocolate cupcakes (the recent Cooks Illustrated version, but without the ganache filling)as the base. When I make the mini-version of filled cupcakes, I freeze them, and while they are still frozen I use an apple corer to cut a hole in the middle. It works like a charm. I doubled the amount of chocolate chips in the filling, and added a little salt to it. Also, I made 2/3 of the icing recipe, which was more than enough for the minis. I was a little worried about adding flour to the icing, but it tasted great, and very cookie-doughey. Thanks for another wonderful recipe. I want to make (and eat) every recipe you post.

  • Adrienne

    Wonderful blog and great idea! I am an RN and VERY curious how a resident has time for something so fabulous!!! :o) Thank you for the recipes! I am officially addicted to your site! :o)

  • I made these for my friend’s birthday dinner, and they were a hit! They were the most delicious, over the top cupcakes I’ve ever made. I think the cookie dough buttercream was my favorite part. Thanks for the great recipe!

  • Melissa

    I made these the other day for my boyfriend’s birthday. Now he keeps saying I’m the best girlfriend ever. He can’t stop eating them or talking about them. And his roommates keep trying to steal them from him. Thanks so much for the awesome recipe, you helped me be the best girlfriend in the world!

  • hey there! i just wanted to let you know that I had the chance to make these cupcakes and they were AMAZING! Thank you so much! I run a cupcake blog and posted some photos of them as well as credit to your site for the recipe!


  • Cheri

    Which # tip did you use to get that design? I can never tell….
    Thanks!! They look fabulous so I’d like to try!

  • Annie

    A large star tip, no number.

  • Melissa Black

    Annie, Where did you come across these brown and pink polka-dot cupcake liners? I LOVE them!


  • Annie

    I did answer this question in the comments above, but they are from Sur La Table.

  • Aimée

    Hi Annie. These are very inspirational, yet fattening :) I am interested in making them but your measurements are quite different from where I live(United Kingdom). I am unsure how to measure the cups full. Cups can come in various sizes. Any chance you can elaborate on the size so I don’t ruin my first attempt.
    Many thanks for the brilliant recipes!


  • Annie

    Try Google for conversions.

  • I love your site! I made these cookies yeterday and have extra cookie dough, and I was wondering if I can refrigerate or freeze the cookie dough for a few more days so I can make another batch for my friend’s birthday. Will it get ruined if i do that?

  • Annie

    No, I keep this dough in my freezer at all times for chocolate chip cookie emergencies :)

  • Cheri

    Do you refrigerate the cupcakes after making them or leave at room temp?
    Need to know how far in advance I can make them for my party! Thanks again!

  • Annie

    You can make them in advance and refrigerate.

  • Becca

    These were great! Super time consuming, I don’t think I’ve ever had to wash my mixing bowl so many times for one recipe, but they were worth it! I brought a dozen to work and everyone loved them! All from scratch, just awesome!

  • Made these last night for my bf’s birthday, along with the cake batter ice-cream. Wow, what a ton of work! But they were much appreciated by everyone at dinner, so it was worth it. My advice to those who haven’t tried them is to set aside plenty of time. I was up until 5 am! :)

  • Annie

    Holli, I never make them (or any cupcakes) all at one time. I make them over a few days. Like, make the cupcake one day, fill with cookie dough the next, and frost the next day. Much easier.

  • Hi Annie,

    Thanks for the tip! And here I thought you were Superwoman…I still suspect that you are, but at least this answers the question “how on earth does this woman find the time?” :)

    I love your blog so much. It’s the only one I read daily, and it inspired me to start one of my own and update daily. It’s a huge commitment, but so cool that you make time for it. You’ve introduced me to Cook’s Illustrated and their cookbooks, too. Thanks for that! Have a great weekend!

  • Chloe

    I made these and they tasted EXACTLY like cookie dough! Thanks!

  • ashley

    You are my go to site whenever I need a recipe. I make your pizza dough and sauce all the time (umm…last night. On the grill. Yumm!) This weekend for various parties I will be doing your strawberry, triple chocolate and choc chip cookie dough cupcakes. Lots of parties. I would like to make a request. Feel free to ignore me. It’s your site. But I would love to see pictures of inside the cupcakes. Thanks for the awesome site!

  • Ashley

    These are AMAZING!! My husband is way to healthy to eat sweets but these will be his downfall. He has requested I throw them all away so they don’t tempt him. Love it!

  • Hi Annie – your photos are so delicious. I’m going to make these this week and am hoping they taste as good as they look!

  • Jen

    Hi Annie,
    I just started following your blog so I apologize if you’ve been asked this before…but I’ve seen a couple of filled-cupcake recipes and was just wondering how big the cone is that you cut out? Thanks so much!

  • Annie

    No exact size – big enough to fill, but small enough so there is still an edge of cupcake.

  • Mmmmmmmmm delicious! I blogged about you and this fabulous recipe over at http://www.ourlittlebeehive.com. I can’t wait to share these with our guests this weekend!

  • How gorgeous!

  • jazmin

    Hi annie! from south america, paraguay, I made these cupcakes today and LOVED them,but I have 2 questions, the frosting tasted great but kind of separated… why does this happen? it happens often with my butter frostings, and my chips sunk? but, I was the only one that noted this, congrats!! and thank u! Gracias!

  • Annie

    I’ve never had a basic buttercream frosting separate, so I’m not sure what the problem is. As for the chocolate chips sinking, I haven’t had that issue myself but something you can do to prevent it is mix them with a tablespoon or so of flour before mixing them into the dough.

  • jazmin

    Thanks, maybe its because of the weather, its very hot and humid, actually the chips kind of worked out nicely because I didn’t loose any in the cone I cut out!!! Thanks for your great recipes, and for replying!! Love your blog

  • Natalie

    Hi Annie,

    Your blog is awesome! I am planning on making these for a cupcake competition between me and my friends and I HAVE to win! So, I was wondering-with the large amount of butter and small amounts of flour and baking powder are the cupcakes heavy? I prefer light cupcakes but don’t want to mess with the recipe if it is already perfect!


  • Annie

    Judging by the huge number who have made them and loved them, I think they are fine as is.

  • Steph

    Hey Annie! I have been a daily reader for about 5 months now, I have a stack of your recipes to try lol!

    So first on the list are these cupcakes for my 5 year old twins birthday party, well their birthday is a my excuse to make them anyways! ;) just a general question really. What kind of frosting nozzle did you use or would you recommend to get it nice and thick like the one in your photo?

    Thanks a lot for taking the time to do all this!

  • Annie

    Steph, I have answered this question in the previous comments.

  • Steph

    Ah, Thanks Annie. I started from the top but got half way down and didn’t see it. I started from the bottom this time and just saw it, sorry hon! :)

  • Anna

    Thank you for the recipe. My coworkers are very grateful. :D

  • Steph

    I made these for all of my friends! They were fabulous and I didn’t even make the filling! I can’t imagine if I did…people honestly cannot get over how good they were! Thank you!!

  • You ROCK!

  • Erica

    This were WONDERFUL! absolutely amazing, they were soooo delish.
    you HAVE to try them, HAVE to.
    they take awhile to prepare, but are well worth it :)

    ugh..if only it wasn’t so many calories

  • Abby

    I recently made these for a baby shower. They were incredible! I love Allison’s idea of making them into a layer cake. I think I will be trying that in the future. I have only been reading your blog for about 2 months but have made several recipes and love everything. You are very impressive!

  • Catharine

    I made these today, and they are absolutely delicious. I found that I had about half of the frosting left over, and I frosted all of the cupcakes pretty heavily. If you don’t plan on piping the frosting on in a tall swirl, I would recommend cutting the recipe for it in half so you don’t waste as much.

  • Cat

    This may be a silly question, but can these be stored at room temperature? And if so, for how long? I just stumbled on your blog this week and I am SO thankful! I am thrilled to have not only cupcake recipes to try, but comments on those recipes!!! Beautiful photography too!! Thanks for taking time out of your busy schedule to keep up on this blog for all of us in cyberland.

  • Annie

    I’m not a food scientist so there is no set guideline. It’s all up to your personal comfort level. Personally, I will store these at room temp up to 1 day, but keep them refrigerated for longer to keep them fresh longer.

  • Jessica

    AMAZING! Yup, that’s all I can say! I made these for a co-workers birthday. Everyone loved them! The cupcakes were perfectly fluffy and the icing and filling were just rich enough!

  • your blog is amazing .. and this recipe is irresistible, I will do it for the next weekend.

  • Alison

    Hi Annie! I love your website and your recipes. I ALSO love cupcakes! My nephew was recently diagnosed with an allergy to eggs… do you happen to have any suggestions on how to replace the eggs in cupcake recipes? I have done some research online and there are just so many different suggestions I don’t know where to start. Thanks!

  • Annie

    Sorry, no info on that topic. Internet searching is your best bet.

  • Oh I can’t WAIT to try these!!………I wonder if I could cut out a few steps by filling with refrigerated cookie dough? any thoughts?

  • Annie

    I suppose you could, but I try to avoid using premade anything if I can help it. Plus, this uses eggless cookie dough so it’s totally safe for the centers.

  • Chloe

    Hi Annie! Quick Question, would it be okay for me to use dark chocolate instead of what is listed? I wasn’t sure if it made a difference… Thanks! :)

  • Annie


  • Nici

    I got suckered into buying frozen cookie dough for a fundraiser. Instead of just eating the dough straight from the freezer as I normally do, I’ll make these instead. I cannot wait to have an excuse to make them!

  • This is rich but so heavenly!!

  • Hi Annie! Tried & true – these ARE life-changing!

    Question about your frosting:
    I used the recommended amount of brown sugar, but the frosting seemed a little too granular. I was also kind of in a hurry, so I might not have mixed it well enough. However, in your picture, your frosting seems to have a browner tint than mine – – any suggestions? I am making these again today, so I’ll try just beating the frosting longer to incorporate the brown sugar better.

    Thanks for yet another phenomenal recipe!

  • Annie

    The frosting should be granular, just like real cookie dough. That’s the whole idea. I didn’t add any coloring to the frosting so the only thing that may have made yours lighter is using clear vanilla extract.

  • I made these tonight Annie and they are AMAZING!

    I didn’t have sweetened condensed milk on hand so skipped the filling, but they’re great on their own too.

  • Isabel Kitchen

    Hello ms. annie =]
    I just love your blog I’m so happy that I found it, your love for cooking and baking is lovely, I can tell it really is your true passion. I’m a senior in High School and I’m hoping to be able to attend Culinary school after I graduate. I needed a senior project that resembled my future career goals, and i decided that I would truly enjoy cooking my way through all of these amazing recipes. Everything I have tried has turned out incredibly (these cupcakes being my fav so far =D) I’m so excited to get started! thnx so much for taking your time to share these recipes with everyone. Truly inspiring!

  • Heather

    I made these two nights ago because I hadn’t baked anything in a little while and was really itching to do so. I took them to work with me and everyone LOVED them. I’m printing out multiple recipes to give to the ones that requested it =) Thanks!

  • I made these for a New Year’s Eve get-together with our friends, and they were a big hit. My husband has already been begging me to make them again :)

  • gayle

    I am a bit confused on the filling it says to combine butter sugar and cream and the ingredients but the filling ingredients does not mention cream. How much cream do I need?

  • Annie

    “Cream” together is a baking term, commonly used for mixing the butter and sugar.

  • Rachael

    What a wonderful recipe! I have only made cupcakes and frosting from scratch once before and they weren’t as impressive as I had expected them to be (they weren’t your recipes, which I’m sure made all the difference!). So I was nervous to attempt this recipe and they turned out great! So thank you for sharing it with all of us! After eating one and saving one for my son, I brought the rest to the local USO center (a place where US Army soldiers can relax, hang out, etc) on the military installation where I work/where my husband is stationed. Let me tell you, they LOVED them and practically inhaled them! I can’t wait for my deployed husband to come home and witness my much-improved baking skills. Thanks again!

  • Judy

    I am making these for a baby shower on Saturday. Could I make the filling today (Monday )and refrigerate until I bake the cupcakes on Thursday?

  • Annie


  • dawn

    I made these wonderful cupcakes out of sheer amusement this weekend and they were absolutely delightful and slightly sinful. LOL. I was curious if you have any nutrition facts off hand for these? I was going to try and figure out a way to find out but didn’t know if you happened to have that information?! Thanks so much Annie… you’re awesome!

  • Annie

    No, I don’t calculate nutrition facts, especially not for something like this. I think “horrible” would suffice :)

  • Jaime

    I made these today (snow day in the Midwest!) and they were fantastic! I keep a food journal and my husband and I always rate each entry separately. This is the first one that we BOTH rated as a ten! Thanks for taking the time to share your delicious recipes…YUM!

  • Amy Anderson

    I MADE EM! The frosting recipe seems to be enough for a double batch. Although the filling doesn’t seem like much, it is more than enough. I got 27 cupcakes out of the recipe.

    Review: Slam dunk! Home run! Hole in one! Went over faster and better than any other treat I have made, which is saying a lot. The amount of sugar and butter is deliciously sinful and all of the work pays off.

  • payal

    Recently made these cupcakes for work and they turned out really good! Definitely very rich and time consuming, but worth it for a special occasion :) As an added bonus…with the left over cookie dough filling, I made cookie dough truffles, and with the left over cut-out cake pieces and frosting (which I just mixed together and balled up), I made cake truffles. I rolled everything into balls, stuck them in the freezer, and then dipped in chocolate when I was ready for another treat :)

  • Jenna

    I was wondering if you could post the measurements or the recipe to make a batch of the cookie dough for the mini cookies to top the cupcakes. I’d really appreciate it.

  • Annie

    The recipe is linked within the post. You can reduce the amount of dough as you see fit (I always just make a full batch and freeze the rest.)

  • Eprsy

    I just made these cupcakes and they are so good. I had to leave out of the kitchen to stop from eating them all. Thanks for the recipe. Will be definitely be making these again, they’ll be great for a kids birthday party.

  • bridgette

    I made these – and I haven’t had a whole cupcake yet (I made a mini version with the center i cut out, a little bit of cookie dough, and frosting) but these are VERY yummy. I have to say I didn’t think any of the parts themselves were super, but together they are awesome.

    Only “complaint” is that the recipe makes way too much cookie dough filling and frosting for the amount of cupcakes it made, probably almost double. I froze those two things to hopefully make another batch in the future. THANKS!!

  • Denise

    My daughter in law made these for my birthday. They were absolutely decadently delicious. She gets requests for them all the time!

  • Danae

    I made these for a fat tuesday celebration at school – they are the BEST. cupcakes. ever!

  • Ashley

    hey i was wondering if you could just bake the cookie dough and make delishious cookies out of them ?

  • Annie

    No, this cookie dough is not meant to be baked. If you want regular chocolate chip cookies, just use the search bar. There is a recipe on the site (also linked within this post).

  • Justine

    These cupcakes are amazing!! The filling and frosting tastes exactly like cookiedough!

  • Angela S.

    Just made these for my best friend / roommate’s birthday…they should be illegal. They’re THAT good. My life has officially been changed for the better. Thank you, Annie, for ruining our waistlines in the best way possible!

  • kim

    just made this for a friends birthday who is obsessed with chocolate chip cookies! they look awesome, i can’t wait to try one all assembled today!

  • amy

    I just made these as minis last night. The frosting was by far my favorite part. It tastes JUST like cookie dough. I think when I make them again, I may actually use some of the frosting as filling. I liked the filling fine (my kids ate the leftovers by the spoonful), but I have a strange aversion to sweetened condensed milk. Thanks for another winning cupcake recipe, Annie. I am slowly making my way through them all! This is the kids’current favorite. The adults are split between Irish car bomb and strawberry.

  • Hope85

    Made them for my sister’s senior fashion show and they were great. Only tweeked the recipe a little (my sister insisted on chocolate frosting). I was sad that my chocolate chips sank in my cupcakes and kind of wish that I left them out of the cake completely (because of personal taste). Thanks for the great recipe!

  • Rachel

    I made these and they were really good. But I had some problems with the recipe. Your cook time said 20 minutes, but after 20 minutes my cupcakes collapsed and went mushy. I ended up baking them for about 35-40 minutes at 350 F. Not sure why that is? Also, I always decorate my cupcakes with a spoon. I wish I could do something a little more decorative. Where would you suggest to buy a piping bag and some tips? And any ideas on some good stand mixers? I could really use one of these but not sure where/which ones to look at. Thanks!

  • Annie

    It sounds like your oven is off. I make these all the time and they are always baked perfectly. You might want to try testing your oven temperature. You can buy a piping bag and tips at lots of places. See the “Annie’s equipment” section for my stand mixer.

  • Rachel

    it makes sense i suppose, our oven is old! thanks

  • Jenn W

    I made this cupcakes this past weekend for my husband’s birthday and everyone LOVED them!! Thank you for sharing such a great recipe :) Will definitely be making them again in the future

  • Ellen S.

    Ok. The cupcakes are cooling, and the filling is in the fridge. I am making the frosting tonight also, since the cupcakes are for Easter tomorrow. I may or may not have eaten two cupcakes right out of the oven. ;)
    My question is how to store them? Should I frost them tonight and store them that way, either in the fridge or covered on the countertop? Or should I frost them tomorrow morning?
    Thanks for any help!

  • Annie

    That’s your call depending on your own preferences for food storage. See the FAQ page for my thoughts on this question. I would frost them tonight.

  • Ellen S.

    Thanks so much for the reply, Annie!
    I just frosted the last cupcake, tried one, and died. They are amazing! I’m super excited to take them to my family’s Easter lunch tomorrow.
    Thank you for being awesome.

  • Kassi

    Is there really supposed to be flour in the frosting?

  • Annie

    Yes. It is chocolate chip cookie dough frosting. Cookie dough has flour in it.

  • Made these last weekend and they were delicious! The only adjustment we made was reducing the salt in the frosting to 1/4 tsp., but aside from that, these were absolute winners!

  • Brandy

    I took these to work and they were a hit. One of my co-workers said it was “the closest to God I have ever been.” Loved them! The best cupcake I have ever had!

  • Charisse

    Oh no! I made a huge mistake with this recipe tonight – I assumed that 1 stick of butter = 1 cup….what a disaster!! I am truly defeated tonight…but will try to work up the gusto to give it another try :) Ugh my belly hurts after only one tasting…lol! PS. doubling the amount of butter = puddles of oily butter at the bottom of the muffin pans and soggy soggy cupcake liners – just in case you guys were wondering how bad it could be :( I’ll let you know how attempt #2 goes!

  • Annie

    Hey Annie,
    I was looking at some other ‘Cookie Dough Cupcake Recipes’ and they all froze the cookie dough and then inserted it into the cupcake batter before baking the cupcakes. You however put in the cookie dough after. I was wondering if there was a reason for this? Thankyou and i LOVE your blog
    From (another) Annie

  • Annie

    This cookie dough is eggless and is safe to eat without being baked. I don’t think it qualifies as “cookie dough” if it has been baked, so the method of the other cupcakes makes no sense to me.

  • Annie

    ok Thanks :)

  • Steph

    I just finished making them for a first birthday party (I did half with the mini chocolate chip cookies on top, half with little fondant toppers with “1!” on it in brown, white, and blue. The tan icing really tied everything together.) and I’m so excited for them to try it and get their reaction. I’ve never made brown sugar buttercream before, AMAZING! I seriously couldn’t believe how delicious it was, I can’t wait to try it again with other cupcakes. I did think the cake itself was a little dry and dense, not sure why since in every single other review no one mentions this so I’m assuming it was something I did, even though I followed the recipe exactly, still possible though! Honestly I only thought the cupcake was too dry and dense when I was testing one plain, once filled and topped with the buttercream there’s no way anyone would say it was too dry. Thanks again for posting this!

  • Cara T

    I had these cupcakes waiting for my husband when he got home from his deployment. He LOVED them! I made them again for a friend a few weeks later and she loved them.

  • I made these cupcakes for work, and everyone thought they were absolutely amazing! Takes a little bit of time, but they were great, and I found they worked best as mini cupcakes for my event because there were several desserts there – these are so sweet that a full cupcake would have been too much for most people. Awesome recipe!

  • Just wanted to let you know I made these cupcakes (LOVED them!!) and put up a post on my blog. Thanks for the recipe!

  • lovescooking

    these were so great made them for daughters bithday. big hit!!

  • These were delicious, I posted mine here: http://peanutbutterjane.blogspot.com/2011/08/chocolate-chip-cookie-dough-cupcakes.html

    Thanks for the recipe!

  • Ani

    I made these, thank you so much for a great recipe!

    Feel free to check them out on my blog. (I definitely linked to your recipe.)

    Have a great day!


  • Gahh stuff like this should be illegal because it looks so indulgent but so GOOD! Beautiful cupcakes, thanks for sharing!

  • I made the mini cookies today to go on the cupcakes this afternoon. I have a measuring spoon set that is perfect half circles and found the 1/2 teaspoon made them just the right size. They are adorable and I can’t wait to put the finished product together!

  • Sameera

    These look amazing. Can I leave them in the fridge overnight without it ruining the taste? thanks :)

  • Annie

    Please see the FAQ page.

  • Ashlee

    thanks for the measurement guide, how long did you bake them for?

  • Hi Annie! I made these this week for my students- they had to practice persuasive essay writing by choosing one of three desserts and writing a mini-essay about why I should bake it for them. They were in heaven over these cupcakes! Thanks so much for the phenomenal recipe.

  • Alia

    My son’s elementary school host a cupcake sale every month to raise money and I was looking for something fun to do this month. When I found this recipe I knew I had to try it. I wanted to let you know they were a hit. I was told by the ladies running the sale that they sold fast and people were asking for the recipe. Thank you for sharing your extraordinary recipe. I can’t wait to try some of your other cupcake recipes

  • Crystal K

    These were the first thing I’ve made from your site. I made these yesterday to bring to my daughter’s class for her birthday treats. They were time consuming, but only because I wasn’t able to spread out the process over a couple of days. The time spent making them was definitely well worth it! They were delicious! All I kept hearing was, “Mmmmm” and “These are the best cupcakes ever!” I made 1 1/2 of the recipe to make 36 cupcakes, they came out perfectly although I have a lot of leftover frosting but I am sure I can find another cupcake recipe on here to make to use it on! Thanks you for the delicious cupcake recipe…now I’m off to make your Reese’s Cup Chocolate Peanut Butter Cake for my daughter’s birthday tomorrow!

  • Cathy

    I made these for a holiday party this weekend and all I heard were the words ‘Amazing” “Phenomenal” “Out of this Wordld” and more than a few Oh My Gods after biting in. Definitely a keeper and I highly recommend.

  • Ashlee

    Thought you might be interested, I am attempting to use the concept behind these amazing cupcakes and making them sugar cookie dough cupcakes. I’ll let you know how they turn out if you are interested. :D

  • Amy

    Hi Allison,

    These cupcakes are my dad’s absolute favorites and his birthday is coming up on Monday so I had the same idea to turn it into cake!! I wondering if you tried the recipe? I was thinking I would make a double layer with cookie dough in the middle and the frosting all over!


  • Annie

    Amy, I’ve made it as a cake and it worked perfectly.

  • jordan

    These were a huge hit at work! My co-workers are still talking about the icing…I have had several requests for tubs of just that icing! Delicious as normal…thank you for all your wonderful recipes!

  • jordan

    These were a huge hit at work! My co-workers are still talking about the icing…I have had several requests for tubs of just that icing! Delicious as normal…thank you for all your wonderful recipes!

  • Kcbergholtz

    Didn’t see this comment already, but thought I would ask. Can you or have you ever made these as 12 large cupcakes vs. 24 small cupcakes? Thanks! Kristin

  • Anonymous

    No, I haven’t. I honestly cannot imagine eating a larger version of these. They are intense as it is.

  • Huntley80

    My best friend just made this into a birthday cake for me…..I just turned 29…lol! It was amazing! Everyone who came to the party loved it, and it was gone in 10 mins flat. She makes the cupcakes every so often as well, and I always make a special trip just to pick up a few..:D So worth every bite. And for those who may read this and be lactose intolerant, so is my friend and she subs out the milk for lactose free milk….you would never know!

  • Nick13mn

    These are amazing cupcakes! I have made them twice in the past month. I substituted butterscotch chips for chocolate chips the second time, since I was making them for a friend who is allergic to chocolate. They were just as tasty. Next time I’m going to mix both types of chips together and make butterfinger cookie dough cupcakes. Thanks for the awesome recipe. Cheers.

  • Jenniferarudy

    These cupcakes were awesome!!! I couldn’t believe how much they tasted like real cookie dough. They were definitley time consuming but well worth the time. I posted them on my blog at http://chewonthis-jennifer.blogspot.com/2012/01/chocolate-chip-cookie-dough-cupcakes.html

  • Kathleen

    These are definitely worth the effort. I really appreciate this creativity! I do wish the printer-friendly version included the instructions, though. I can only get the ingredients to print.

  • Orion

    Just made these. I froze the cookie dough and baked the cupcakes with a bit of dough on top. Worked well, easier than filling after baked. I do think the frosting needs work. It does taste like cookie dough, but do does everything else here. When combined with the cake and dough, it becomes too much. And I have a serious sweet tooth, I almost NEVER say that something is too sweet.

    Next time I’ll make an Italian buttercream and keep the frosting simple. Let the cupcake shine.

    Good find though, I’m glad I tried it!

  • Ami

    Hey annie :) i really love your site :) i might make this for valentines but not sure yet. Do you have anything i could make for valentines? Cuz i wanna see alot before i actually make them :)

  • Cheryl

    Amazing sounding recipe! Yum ;-)

  • Shayla

    This sounds amazing!:) I want to make these for my birthday party.. but I’m not sure how many this recipe makes.. Could you tell me??

  • Anonymous

    2 dozen.

  • ShellyAsullivan

    How did you do the cookie dough for the cake? One solid piece or did you put balls of cookie dough on cake batter?

  • Kelly Durso

    These were incredible! Thank you for the recipe. My husband is IN LOVE with them. :)

  • Sarah D

    Can you please tell me how many grams are in the stick of butter that you are using? I’m not are what the correct volume is.

  • annieseats

    Please see the FAQ page regarding conversions.

  • annieseats

    I used the cookie dough as a layer of filling.

  • gina marinara

    These cupcakes were delicious, my cousin said they were the best she’s ever had. I hope you don’t mind I used them on my blog along with the fauxstess cupcakes. I didn’t reprint the recipes or anything just some pictures I took with my phone and I linked back to your blog. I read your FAQ page but I’m new at this and I just wanted to let you know, my blog is just for my English class anyways.

  • gina marinara

    And also, your cupcakes are beautifully decorated and your pictures are amazing. This is something I couldn’t fully appreciate until I tried doing it myself lol

  • annieseats

    That’s absolutely fine, glad you enjoyed the cupcakes!

  • Heather Labbe

    I just wanted to tell you how much I appreciate and enjoy your recipes and your blog. I made these cupcakes for my wedding this summer, and they were a HUGE success. It was great fun; my family and friends pitched in and we ended up with about 400 cupcakes (we did four different types). I had the MOST fun making this recipe, and everyone enjoyed them. Thank you Annie!

  • annieseats

    That is awesome! So glad they were a hit.

  • Kaleynsmith

    wow that looks yumm

  • Rahaf

    So. I made these yesterday. Oh man. Sugar hangover.
    Cupcake: Loved it. The fluffy butter and brown sugar mixture was the best base for such a smooth cake. I did feel like the cupcake had a bit of a baking soda taste to it but its not something to mull over. Also, if you’re not careful, the cake may become very dry. Follow the instructions exactly. My only alteration would be finely ground walnuts. The nutty flavor really compliments the cookie dough flavor and makes it a bit fancier, for lack of better words. Definitely some of the best cupcake batter I’ve ever had.
    Filling: Absolutely amazing. Loved, loved, loved. Perfect touch.
    Icing: Erm….heres where we face a tiny issue. Since the brown sugar is in crystal form, it changed the texture of the icing a bit-you can feel the little crystals in your mouth, which isn’t necessarily a bad thing. I found that refrigerating the frosting beforehand helped with the consistency a bit, but not too long! It hardens quickly. The icing was overpowering. I put a lot on the first couple but then realized how much sugar it all was (I have such a sweet tooth btw). I began to form a thin spiral atop the cupackes, placing a mini cookie on top, and then putting a small dab of icing and a chocolate chip on top of that. That way, there is enough icing to cover the entire cupcake but not too much and it all looks so nice in the end.
    Overall? Amazing. Each part of the cupcake alone is licking-your-fingers good. All together it is just a bit too much. A thin layer of icing will do, so I’d definitely split the icing ingredients in half, thats all you’ll really need.
    This was my first Annie’s Eats experience and all I know is that I’ll be coming here again and again and again. In fact, I’ve got some mini soft pretzels as used from this site in the oven right now ;)
    Thank you!

  • Whitdrum31

    Do you refrigerate after you make them?

  • annieseats

    Please see the FAQ page.

  • annieseats

    The reason the frosting is grainy is that it is meant to mimic the actual flavor and texture of cookie dough. Cookie dough has brown sugar and flour in it, giving it a grainy texture, and so too does this frosting. Glad you enjoyed them :)

  • Rahaf

    So they were ready to go and refrigerated for a day (I had to hide them from the family-2 dozen all gone in one night!) and they were delicious! For some reason, after refrigerating overnight, it all just tasted so good! I definitely understand what you mean by the grainy texture of it all-after the refrigeration it was such a nice touch and was the definition of cookie dough. Who knew that a refrigerator could do so much? I am currently dreaming about the filling…yum.
    I’ve been visiting this site every single day so far…so much for homework ;)
    I’ve got a pre-Spring family bash this weekend and currently searching for a cupcake recipe for it. Let the cuppycake bonanza begin!

  • Mary Scott

    So are these mini cupcakes or regular size?

  • annieseats

    Standard size.

  • Michelle Womack

    Made these tonight along with Smores cupcakes. My 9 year old gave them a 5 star review. :-) Thanks for posting THE BEST cookie dough cupcake EVER!

  • Anh5556

    lot of cookie dough cupcake recipes on the web but yours look best because u put the cookie dough into the cupcake after the cupcakes baked, therefore, the cookie dough never gets baked, and therefore it actually stays as “cookie dough.” all the other recipes have the cookie dough in the center before baking, and then they bake the cupcake and bake the cookie dough, and then its no longer “dough.” seems wrong to me. also i LOVE your frosting best

  • annieseats

    Agree 100%. Cookie dough that is baked is not cookie dough!

  • Risa

    Hi Hope! One trick to keep your chocolate chips from sinking is to toss them in flour before mixing them into the batter. You should try it again… this is an AMAZING recipe.

  • Royreneem

    This recipe is EXCELLENT! Especially the icing! I’ve been spoiling my family with baked goods for some time now, and they said this was the best cupcake so far! I decorated them into sunflowers, rolling the extra filling into a ball to put on top of the cupcake and then pressed them into mini chocolate chips. Then I piped the icing into petals all around :) Took a chance since I didn’t think this icing would pipe very well with the flour content, but the result was surprisingly pretty, especially once it was slightly warmed by the heat of my hands. Love all your recipes that I’ve tried so far! Thanks so much! :)

  • gina marinara

    I made these cupcakes a few months ago and they were AMAZING, as I previously commented. Last week at my job me and my supervisor had a cake-off and I made a cake version of this. It was my dream cake! I doubled the cookie dough filling so when I cut into the cake, the filling was the size of the cake layers, so beautiful. Everyone loved it and my cake won!
    Thanks for the delicious recipe!

  • Andrea

    I made these cupcakes the other day to bring to work and a church gathering…rave reviews!! People were seeking me out to compliment me and ask for the recipe. I’ve sent them all a link to your wonderful site. :) Also, I made half of the batch as mini cupcakes and they turned out great…just reduced the baking time to about 15 minutes. Thanks so much for your delicious recipes!

  • alex

    i made these for my spanish class and they were AWESOME!!!! Everyone was asking how i got the cookie dough inside hahaha :) thanks so much for these amazing recipes

  • RikiTikiTembo

    I love this new idea of yours Annie -even when ive made something 50 times I find new ways of improving things.

  • Katrina @ Warm Vanilla Sugar

    Gah! These sound so delicious!! Love this idea!

  • Lindsay C

    These were the cupcakes I chose to make on our match day for grad school because I was expecting 6 phone calls throughout the day and knew it would be a long, anxiety-provoking process. They totally kept me busy and happy the whole day, and my co-workers were overjoyed to eat my many, many leftovers since I made a double batch!! These cupcakes are AMAZING!

  • gah. these sound SO SO SO good

  • Melanie

    These look fantastic; can’t wait to make these for my sister’s birthday! Do you have a link to the recipe you use for the mini chocolate chip cookies?

  • wow, these are GORGEOUS!!!

  • I made cupcakes with frosting similar from the Tidy Mom blog. The cookie dough frosting was a huge hit! So good!!
    Your pics are gorgeous.

  • These look fabulous! Happy blog birthday! I’ll hit the 6 year mark next month. Time flies, huh?

  • I have had these bookmarked from your site for a while. They look absolutely delicious!

  • I can’t believe I still haven’t tried these. I’m embarrassed!

  • Angela

    I am ashamed to admit I’m one who has not tried these, but when I clicked onto your website, “what the awesome?!” was something I said aloud. :)

  • annieseats

    Actually, she got them from me :)

  • annieseats

    I use the thick and chewy chocolate chip cookies posted on the blog. Enjoy!

  • Sara

    I made these cupcakes for my Aunts birthday. There were seven of us going to dinner so I made a half batch thinking twelve cupcakes was plenty. BOY was I wrong. Everyone was so mad and fighting for the left over few. Ha!

  • Sstiehm

    Look delicious but I think my coronary arteries might have a problem with all the butter…. great eye candy, though!!!

  • Ahhhh – they were great!

  • Oh my gosh! I just showed Hubby and he’s like oh, I bet those are good!!!!

  • Stacy


    I think there are more than 2% of us that have made these! I made this recipe for Easter this year and they were such a HUGE hit! Honestly, I typically like to test new recipes before I bring the dish somewhere but I always know your recipes will be delicious! I never test out recipes the week before because I always know they will turn out (unless it is from operator error…). THANK YOU for reminding us how great this recipe is!!

  • Wowee! These look absolutely amazing. Calorie and sugar overload, but amazing. Looking forward to more tweaked recipes!

  • annieseats

    Yeah, I said the 2% who haven’t made them – because it seems like almost everyone has :)

  • Joelyn

    Thank you Annie, it’s a wonderful idea! Am really looking forward to your Tuesday Tweaks feature :)

  • How convenient that you’ve posted this just this week! These are my favorite cupcake, hands down, so I decided I would make a batch for some advisors/professors/other good people before I graduate. (This weekend!) I am sure they will be a hit, just like all your other recipes are when I share them with people. :) The first time I made them, I agree that there was too much frosting for the cupcakes, but, ah, I just kind of saved it and ate it later… along with the extra cookie dough…

  • Kelly

    I have had these on my to do list for next week. I am making them for work in honor of National Chocolate Chip Day. I just need to make sure that I use the new and improved recipe.

  • Aida

    These look delicious and I’m looking forward to making them but why the raw flour in the frosting? I looked up the original recipe on Hello Baker and there’s no mention of raw flour.

  • annieseats

    Cookie dough has raw flour, and this is cookie dough frosting. Hello Baker was not the source listed for the frosting. Hope that helps!

  • cupcakelover

    Your website is like Heaven for me! haha! Thank you very much for sharing your recipes!

  • Catie

    This couldn’t come at any better timing! My sons 2nd birthday party is next weekend. We’re doing a sesame street theme and I had been planning on making these for the “cookie monster” table! :) I have never made them (so I guess I’m part of the 2% he he) but seeing this posted as an updated version just a few days before I am about to tackle a few batches of them makes me feel even better about it… Thank you!!! :)

  • I made these last month (from the old recipe, of course) and they were great. I will make sure to try them again with your tweaks. Thanks for all the delicious recipes, I’ve tried a bunch :)

  • These cupcakes are making me drool.

  • Ciao_bella_1970

    I’m so glad you tweaked these! To think I might never have seen what could quite possibly be the most amazing cupcakes ever! I’m so looking forward to trying these out. Thanks!

  • these look just as great as the first time they appeared on the blog!

  • Oh my goodness! I think my jaw just dropped! You combined two of my favorite things! These look amazing! Definitely being placed at the top of my need to bake list! Yum!

  • Christine

    Confession: I’ve been a long time reader (2 yrs) and am one of the 2% that have not tried this yet. I think Ive attempted to try making these twice getting only as far as buying all the ingredients. I ended up just making and eating the cookies and using the other ingredients for something else. I WILL BE BAKING THESE SOON!!! I JUST HAVE TO!
    Happy 5 years Annie! You definitely expanded my experience in the kitchen and my palate! :)

  • Joahn

    I made 48 of these to bring to work and they were inhaled in 16 minutes. I work at a restaurant and I bring snacks in all the time. Everyone has their favorites and these have officially become a favorite!

  • Payal

    Congrats on 5 years Annie! Thanks for all the wonderful recipes you have shared through the years…you are always inspiring me to bake more! I’ve made these a couple times and made recently made them for my daughter’s 2nd birthday as part of the cookie monster theme! With the left over cookie dough filling –i made cookie dough truffles too :)

  • I love this idea. I used to not care much about older photos, but because of Pinterest I feel like I need to update quite a few! Those cupcakes were one of the first recipe I tried from your blog! Life changing, girl. And congrats on 5 years!! What an accomplishment! Blogging for years seems like it would be a lot of work, but I find that it’s more of a way of life now, don’t you agree? :)

  • annieseats

    Thanks, Natalie :)

  • Christy

    These sound amazing but I’m a little concerned with the raw flour in the cookie dough filling. At the end of 2011 an investigation into the 2009 E. coli outbreak linked to consuming raw cookie dough concluded “that foods containing raw flour should be considered possible vehicles for E. coli outbreaks in the future, and encourage manufacturers to consider using heat-treated or pasteurized flour in any ready-to-cook products that consumers may choose to eat raw, despite package label instructions warning against it.” ~ http://healthland.time.com/2011/12/09/cdc-says-no-to-eating-raw-cookie-dough/

  • Sarah

    I an excited to try these! Chocolate chip anything is my favorite! But is there something I can substitute for the evaporated milk? Can I just make chocolate chip cookie dough without the eggs and use that for the filling?

  • Ashlee Hadley

    I like your recipe the very best. i like the fact that the cookie dough filling goes in “AFTER” the cupcakes are baked. (keeping the dough still “DOUGH”) I also love your flour frosting recipe. all in all this recipe is Amazing!!

  • Hannah Smith

    i don’t have enough butter. would it work to exchange margarine instead? Thanks for all the great recipe you have been putting up for five years! this is my got to recipe “book”. :)

  • annieseats

    I recommend getting butter. I never use margarine. Enjoy!

  • annieseats

    Please see the FAQ page regarding substitutions. Thanks!

  • annieseats

    Eh, people have been eating raw cookie dough for years and I don’t know anyone who has had ill effects from it. I personally think the chances of getting E. coli from some consumer product-related outbreak are much more likely than from eggless cookie dough made in your own kitchen. But if you’re worried about it, just don’t make them :)

  • Heather E

    I made these for Mother’s day and they were a big hit! These truly do taste like cookie dough, my fav part was the batter and the “dough” centers. YUMMY! These cupcakes are the only thing that my little sweet-hound nephew couldn’t finish off! :-) THANK YOU!

  • Donna

    I make cakes and cupcakes ahead of time and freeze until needed. this may be days or weeks/month. this cuts down on all being done at same day.

  • Dhdalia

    I just found your blog, and I’m so inspired, but it was a no brainer to star with these :)

    I just have one question, looking through the comments I figured I’ll just ask…

    Can you bake cookies out of the filling or is it just for these cupcakes?

    Thanks for your time, creativity and hard work it all shows

  • annieseats

    No, it’s an eggless cookie dough not meant to be baked. Hope that helps!

  • I made these over the weekend and wow, were they ever amazing! I took your advice and made the cupcakes a few days in advance (froze them until I was ready for them) and made other components when I had time, then they actually came together pretty quickly. I was worried the cookie dough filling plus then the cookie dough frosting would be too much, but they were just right! Though I’ll admit I was glad that our friends wolfed these down and we didn’t end up home alone with any leftovers (save for some of the cookie dough filling), that could have been trouble. I will definitely be making these again!

  • Rebecca

    Annie, I love your blog. I have tried a lot of your recipes and they have been total hits. Two in particular have not turned out though and it must be something I am doing wrong. They were both cupcake recipes, this one and the margarita cupcakes. The frosting turned out great, but the cake themselves don’t. When peeling off the paper, the cupcakes stick to the it. In this recipe, all the chocolate chips sunk to the bottom (I tried to coat them with flour, which I thought was supposed to help, but didn’t help). The margarita ones came out heavy, but I think I overmixed. With these ones, I was careful not too, and they are lighter but they didn’t seem to bake evenly (I don’t have this problem with anything else I bake in the oven, which is only 2 years old) and the texture is funny (both cupcakes came out kinda lumpy and the top of the cake is not smooth like yours). I don’t want to use box mixes, but I am not having any success with recipes from scratch. Can you offer any suggestions?

  • annieseats

    If the cakes are lumpy, that makes me think they are not fully mixed. But denseness suggests over-mixing or heavy-handedness when measuring the dry ingredients. It’s tough to say why they aren’t working out for you. I make both often and find them to be very consistently reliable recipes. The type of liners you use could be a factor in the sticking.

  • Rebecca

    Thanks for the reply. These ones came out much lighter, but maybe I went to the other extreme and didn’t mix enough. I used Reynolds foil liners. I am nervous to make cupcakes from scratch again, but will have to try. Thanks again for your input. Can’t wait to see what your next recipe is!

  • Kellykeeling

    I’m so excited to make these! I have no doubt they will be as wonderful as all your other cupcakes I’ve tried! Just wondering though…how big do you make your mini cookies? I generally use cookie scoops and even my smallest scoop produces cookies that wouldn’t be considered “mini”. Also…are there any changes in cooking time or temp. for mini cookies?

  • annieseats

    I don’t use a scoop for the minis, I just pinch off a really small piece and test a few to make sure I like the size I’m getting. You should definitely adjust the baking time accordingly. I just keep checking them until they are done to my liking. Enjoy!

  • annieseats

    I bet the foil liners had something to do with the sticking. I find that kind tends to stick all the time, so I don’t buy them. Keep trying, practice makes perfect!

  • Hippiehailee

    These cupcakes were delish, I did have to lessen the eggs down to 2 and do 3/4 c milk, my first batch turned out terrible, but my 2nd batch turned out beautiful and were delish! So glad I stumbled across your website!

  • Diane

    Annie, I have never baked successfully in my life until i found you. I tried out these cupcakes… followed them to the t and they were incredible, everyone loves them.
    I now follow you everyday and i can’t thank you enough. Thank You Annie! Thank You!

  • Vanessa F

    A hit of gigantic proportion at the neighborhood party tonight! Yes, there are a lot of steps, but you’re right – spreading them over several days makes it much more manageable.

    I found the cupcakes themselves to be quite light – a nice contrast to the heavy filling. I didn’t get my cookies small enough, so I cut them into quarters and stuck 2 wedges into each cupcake.

    Thank you!

  • I actually wanted the cupcakes (as a whole) to be sweeter! Maybe subbing the flour for more powdered sugar. Much milder of a flavor that I had anticipated. Anyways – made them for a dessert contest at my hubby’s work tonight.. we’ll see how they fair!

  • I spray a lil’ shot of Pam into my paper liners.. helps them peel off better. I’ve never seemed to have good luck with the foil liners.

  • Had these at a bridal shower I went to over the weekend. We all loved them! Thanks for sharing this recipe; can’t wait to try making them with my daughter!

  • Linda

    I just finished these cupcakes for my almost two-year-old to take to school tomorrow for her birthday. I asked her if she wanted to bring cookies or cupcakes and she told me, “Cookie cupcakes!” I immediately thought of these cupcakes. Thanks for helping me be the cool mom!

  • Kristin Coleman

    Made these last night for a dinner party. They were a big hit. Then took some of the left overs to a friend at church today who’s family said they were AMAZING! Wish i had more of them to take to work to share w/ my coworkers but they are all now (thankfully) gone.

  • teresa thomas

    I am making these cupcakes right now. the batter tasted amazing, adn i thought they weree gonna turn out perfect! :) but instead of making individual cupcakes, i made a giant cupcake cake out of them. after 20 minutes of it cooking, the middle was a watery texture. did i do something wrong? do i need to bake it longer? are they just meant to be made into cupcakes, not a cake?

  • annieseats

    Yes, if you bake a larger cake you will need to bake it longer. You can bake it in any size pan but baking time will change.

  • Canagrace27

    I recently made these cupcakes with my cousin, and even after eating a good deal of batter, frosting, and filling, we managed to make them, adding a small cookie on the top of each. Afterwards we put them in the fridge until dinner. they are AMAZING, but the cupcake part of it seemed thick and heavy. is this because we put them it the fridge?

  • annieseats

    Probably. I usually let cupcakes or cake come to room temp for 45-60 minutes before serving.

  • AwesomePerson

    Awesome, these look fantastic. I will definitely make them for my next birthday.

  • Travelin_trina

    these are amazing!!!!! my favorite cupcakes ever!

  • Ingram Jacquelyn

    If I make these the night before, how would you store them?? Should I ice them?

  • annieseats

    Please see the FAQ page. Thanks!

  • Michelle

    Annie I have a question. Does the filling take much time to put into the cupcakes? And also (2nd question!), would it work to make a single big cake (increasing the cooking time of course) and using the filling to create a layer cake, before using your frosting recipe over the whole thing. And would I need to scale the recipe up for this? So I guess I have three questions! ;)

  • annieseats

    No, it’s easy to fill them. As for converting to a large cake, please see the FAQ page. Good luck!

  • Colleen

    Just made these for my office, and got rave reviews. I had a presentation and used these to distract from my totally boring topic. Guess what? It tooootally worked. Thanks for all the great recipes (and career assistance), Annie!!

  • Rae

    I have tried other chocolate chip cookie dough cupcakes and these are the best! These are my all time-favorite cupcakes!

  • Rae

    These are my favorite cupcakes :) i am like to bake about everyday and i bake these about twice a week !!!

  • Caitlinliston18

    Do I leave completed cupcakes in fridge overnight if I’m not using them until tomarrow?

  • annieseats

    Please see the FAQ page, thanks!

  • Kerigangunt

    Can you use something else besides the sweetened condensed milk

  • greenspade

    made these over the last two days…i baked the cupcakes, made the filling and filled the cupcakes yesterday evening (i left them in the refrigerator overnight). this morning i made the frosting and frosted the cupcakes. these cupcakes are terrific. it’s amazing how each separate component tastes like cookie dough! i was worried that the finished product would be too sweet but i had nothing to worry about. the flavor was exactly what i expected and the finished product was beautiful.

  • annieseats

    Please see the FAQ page regarding substitutions.

  • anickh

    I made these today. They were soooo yum.I was almost going to not use annies frosting recipe, and use a swiss meringue or a store bought frosting instead, but last second I decided to make annies flour-based frosting and I’m so glad i did. i think it was my favorite part of this recipe. check out my post about it!!! http://anickh.blogspot.com/2012/07/cookie-dough-cupcakes.html

  • Amjwoodgate

    Hi Annie,

    I have made these cupcakes before and they turned out amazing! I was just wondering if they would have to be stored in the fridge and thenn taken out when you want to eat them? That is what I did the first time but I am taking them to an event and I was wondering if with the filling that they would have to be refrigerated? I already checked your Faq page but I still wasnt sure.

  • annieseats

    Here you go: “My general guideline is that any frosting, etc. including dairy other than butter should be refrigerated, but you can do what you are comfortable with.” Hope that helps!

  • Michelle

    I know the icing is supposed to mimic “cookie dough” somewhat, but is the final product supposed to be gritty? Mine was gritty and turned me off a bit. I wonder if I didn’t beat the butter and brown sugar enough for the sugar to dissolve.

  • annieseats

    It is, since real cookie dough is. The flour and brown sugar give it the flavor and texture of actual cookie dough.

  • Kelly Gerschefske

    When searching for a Chocolate Chip Cookie Dough Cupcake recipe, yours was the only one I could find!


    I absolutely love your blog and recipes and find myself choosing yours if there are more than one! You are a sweet genius. That term is not trademarked is it? LOL.

  • sweet bites

    i noticed that the frosting has flour in it and is used uncooked. pardon me for being a newbie baker but, what’s the purpose of the flour and is it safe to eat it raw?

  • annieseats

    It is cookie dough frosting and since cookie dough has flour in it, so does the frosting. It’s safe.

  • Dsrasmussen32

    I made these cupcakes, but I don’t recommend refrigerating the filling at all. It is impossible to pipe the filling into the cupcakes. I recommend making the filling when the cupcakes are cooled and piping the filling immediately into the center of the cupcake and then frosting them.

  • annieseats

    This filling is not meant to be piped. I form a small ball of it and stick it into each cupcake. You should refrigerate it so you are able to form it.

  • Dsrasmussen32

    Bummer…I wished I would have thought about rolling them into balls. I did refrigerate for an hour, but then let it sit out @ room temp for a little bit because I was struggling a bit. Regardless, they were a hit with my daughter’s friends and my family. Thank you!! ;)

  • Hey Annie!
    I’m a huge fan of yours and of these cupcakes. Just wanted to suggest you change the servings? I have made these about 3x now and I usually get about 30-32. Not that it’s a huge deal, but I tend to take your recipes as gospel and was trying to stuff the liners full the first time! :) Thanks for all your fantastic recipes!

  • annieseats

    Hmm, I wonder if you have a smaller sized pan? I have made these more times than I could possibly count and I always get 24 even. Strange!

  • Nickie

    This is probably a dumb question, but are these supposed to be regualr sized cupcakes or the mini ones?? I can’t tell from the picture. I made them normal sized and everyone loved them but I just want to make sure I made them right.

  • annieseats

    Standard size.

  • rachel

    Hi. i want to make this cupcake but i don’t eat eggs. do you know what I can use as a substitue for eggs (something other than Ener-G). Can i use baking soda or bananas?


  • Rony

    Hi. So i made this cupcake without putting the cookie dough in the middle. after i baked the cupcake, it tasted like flour. I copied the recipe exactly as what you said but it just tasted like flour. any advice on how to fix it? should i add more vanilla extract?


  • annieseats

    I don’t know what the problem might have been. Sorry!

  • annieseats

    Please see the FAQ page regarding substitutions. Thanks!

  • Jessica

    I just made these cupcakes today! They had good flavor, but they were a bit spongy and oily even though I only used butter, and after I took them out of the oven the middles drooped in. I’m not sure what happened, but I put the oven temperature a little higher because my oven is on the colder side…do you think the temperature was too high? I also left the cupcakes in the pan until they cooled down all the way and after I took them out the pan was pretty oily. Did leaving them in the pan make them oily?

  • annieseats

    If they sank in the middle, they were probably underdone and your oven may need to be warmer still. I think that oily residue is actually waxy stuff that comes off the cupcake liners and not just oil from the cake itself. I hope that helps!

  • Ali

    Hi, I’m thinking about making this into cake form. Is the frosting good for decorating, like a buttercream is?

  • annieseats

    I’ve made this as a cake without issue. Enjoy!

  • I just finished making another batch of these for my grandaughter’s birthday and wanted to tell you how much my family loves these! They are always the cupcakes they request me to make. Thank you for a great recipe!

  • Helena

    I made these fantastic cupcakes for my daughter’s 9th birthday. They went down a treat! Is it OK to make them into one larger, whole cake using the same ingredients? Thanks.

  • Jamie

    Guess who’s getting the wife to make these for his birthday?! THIS GUY!!

  • annieseats

    Sure. Glad you enjoyed them!

  • Kimmy

    Just made these today for the 2nd time….love love love<3 they are absolutely delicious <3

  • I made these last night and they are delicious! Best to eat at room temperature and warning, they are very rich!

  • Trina

    I am in love with these cupcakes!! I’ve made them several times; and each time they were a hit!! This last time I had some leftover filling. Feeling a little creative, I stuffed some wontons with the filling, deep fried, and dusted them with powdered sugar. They were almost as good as the cupcakes themselves! Thanks for all your inspiration!

  • Shana

    I’ve made these a few times now and this is one of my favorite cupcake recipes! Takes some time but totally worth it :)

  • sue

    Can I hand mix the ingredients?

  • annieseats

    Sure. Enjoy!

  • I made these today. They made me and everyone else that ate them EXTREAMLY happy… There´s not much more I can say really…

  • Sarah

    Hi Annie! I absolutely adore you blog! I have made these cupcakes before and they were a HUGE hit! I was wondering if I wanted to make this recipe as a 3 layer cake (8 inch round pans) should I double the batter/filling/icing?

  • annieseats

    I have made this as a 3-layer 8-inch cake, but I can’t remember the exact changes I made. I believe I did increase the filling, but not sure about the frosting. I would make at least 1.5x the normal amount, just to be on the safe side, but you may still need more. Enjoy!

  • Megan

    Hence the reason why its called a chocolate chip cookie dough cupcake… because its suppose to taste like chocolate chip cookie dough….

  • miss

    thought these would be amazing, but sadly they came out like chocolate chip muffins. i was really disappointed with this recipe. i needed cupcakes for a benefit and now all the stores are closed, i’m out of ingredients. ..and i’m sad.

  • annieseats

    Did you actually do the filling and frosting? Because those are what make it cookie dough and not just a brown sugar cake.

  • heathermetcalf03@yahoo.com

    I tried these on Sunday and now it looks like the recipe has changed in that time. What was changed? I was thinking I put in 3 sticks of butter in the frosting. I loved these by the way and so did everyone else! I love your site!

  • annieseats

    Did you make them from a print out or something? The recipe was changed quite a long time ago, but the only change I made was to reduce the total amount of frosting because I always had massive amounts leftover and it went to waste.

  • Sierra Koepfle

    Question :) I made these and the butter melted through the cupcake liners. There was approximately 1/4 tsp of butter left at the bottom of each cupcake tin…what went wrong?

  • annieseats

    It may have actually been a coating on your cupcake liners (some have them), or you need to try a different brand and get greaseproof liners.

  • Catherine Zappone

    Would it work just as well if you balled some of the cookie dough and placed it in the batter before cooking it? Or would it just cook the cookie dough?

  • annieseats

    That would defeat the cookie dough concept, since by definition it should be unbaked to still be cookie dough.

  • Victoria

    I made these last night, and halved your Thick & Chewy Chocolate Chip Cookie recipe for the mini cookies. I brought them into my office this morning and they were gone before 10am!!!

    I highly suggest that you double the frosting, however. I barely had enough to frost all of them, and some of them were a little skimpy on the frosting.

    Thanks for another amazing recipe!!!

  • Narissa Meemken

    i just made these to bring to my work and everyone loved every thing about them…..thanks for a great recipe

  • stevierae5

    I made these for Labor Day and they were amazing!! Totally blew my South Beach Diet, but worth it. At least other people liked them as much so plenty got taken home, so it wasn’t as bad is it could’ve been. The frosting alone is worth making the entire recipe…I couldn’t stop sneaking tastes out of the mixing bowl. I made 1.5 times as much frosting and ended up having the perfect amount for my taste. Annie, you have the BEST cupcake recipes of any baking blog, hands down! You’re always the first one I go to when I want to make a certain kind of cupcake, and I’m almost never disappointed because you typically have any cupcake recipe I’m looking for!

  • Cassie

    These cupcakes are the best cupcakes in the world. I bake cupcakes for my business and this is one of my biggest sellers. My customers think I am a genius but really I am just good at following this fantastic recipe. I enjoy your blog, Annie, and I know that if I need something in a hurry and there’s no time to test a recipe, I use one of yours because I know it will turn out. :)

  • Marcy

    I would like to do these as gluten free. Would it be ok to substitute the flour to gluten free all purpose?

  • annieseats

    I see no reason why you couldn’t. I don’t have a ton of gluten free baking experience but the few times I have made GF cupcakes, I use a GF flour blend and it has always worked very well.

  • Charlie

    I made these cupcakes last year for my 2 daughters’ birthday party and everyone LOVED them! I made 4 dozen of them for that day! ALOT of work, but very well worth it…so, with that being said, I am baking them again in 2 weeks for the girls again! MMMm mmmm mmm, thanks for this recipe!

  • Katie Toney Becker

    Hi Annie,
    I want to make these into a cake. Would I need to increase the batter to create 2 8inch rounds? Would you increase the frosting and cookie dough filling? And lastly. Would you do a solid layer of the dough or lots of little cookie dough balls. Can’t wait to make this I adore your site!

  • annieseats

    Hi Katie,
    I have made this into a layer cake before but it was a while ago and I don’t completely remember the specifics. I do have some info on the FAQ page for converting a cupcake recipe to a cake, so please look there for that. You may or may not need to increase the frosting depending on the size of the cake you make. I did a solid layer of the cookie dough filling and I thought that worked well. Hope that helps!

  • Katie Toney Becker

    It does thank you:) I’m going to try a 2 layer 8inch. Ill post how it turns out and if I increased any amount of anything. I appreciate your advice!
    Btw love your blog!

  • Erin Kelly

    Can I bake the eggless cookie dough? Would be the same as a regular cookie?

  • annieseats

    I haven’t tried that. I’m not sure what would happen, but I am fairly certain it wouldn’t be like a regular cookie.

  • Annie D

    I made these for my own Caroline’s 3rd birthday party and they were AH. MAZ. ING. Easily top 5 of all the cupcakes I’ve made. And now I’m eating the leftover cookie dough filling out of the fridge with a spoon… :)

  • christina johnson

    I have to make these for every family gathering…everyone loves them! thank you!

  • Reagan Viney

    Did you know these cupcakes and your chocolate chip cookie dough pie made a huff post round up if all things chocolate chip cookie? Thought I’d pass it along here’s the link as well!

    Also love all your recipes have followed you since I was in med school, through residency and now out I. Practice for a few years!

  • annieseats

    Nice! Thanks for sharing :)

  • Kristi

    Hi! Might be a stupid question, but if I make the cupcakes one night early, should I refrigerate them overnight? Thanks!

  • annieseats

    Please see the FAQ page. Thanks and enjoy!

  • Norkeita Goins

    The best chocolate chip cookie dough cupcake recipe I’ve encountered!

  • Jackie

    Hi Annie

    What’s the purpose of using flour in a frosting recipe. This is the first I ever heard of it.

  • annieseats

    It is cookie dough frosting and cookie dough has flour in it. That’s why :)

  • Sheila Ewing Friedline

    The same thing happened to me this past Sunday. The tins were super greasy. The cupcakes soggy and heavy. I even washed the tin in between batches to rid it of the grease. I used paper liners but that is the norm. The batter just didn’t seem right as I made these either. Runny. I might try again with only 2 stickes of butter, 3 eggs and half the milk.

  • Sheila Ewing Friedline

    Happened to me also. I