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chocolate chip cookie dough cupcakes

(5 RATINGS)
547 Pinches 2 Photos
KimmiK avatar
Cullowhee, NC
Updated on Oct 9, 2011

Can you do any better than this? Yummmmmmmmmm!

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Ingredients

  • EGGLESS COOKIE DOUGH:
  • 1/4 cup butter, softened
  • 1/4 cup brown sugar, firmly packed
  • 2 tablespoons brown sugar
  • 2 teaspoons water
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet mini chocloate chips
  • BROWN SUGAR CUPCAKES:
  • 1 1/2 sticks butter, unsalted, room temperature
  • 3/4 cup brown sugar, light, firmly packed
  • 2 large eggs, room temperature
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons canola oil
  • COOKIE DOUGH FROSTING:
  • 1 3/4 cups confectioners' sugar
  • 1/2 cup butter, unsalted, chilled
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk

How To Make chocolate chip cookie dough cupcakes

  • Step 1
    MAKE EGGLESS COOKIE DOUGH: 1. Cream the butter & brown sugar in a small bowl. Add water & vanilla & mix well. 2. Add flour & salt & stir to combine. Stir in mini chocolate chips. 3. Store in refrigerator until ready to use.
  • Step 2
    MAKE BROWN SUGAR CUPCAKES: 1. Make chocolate chip cookie dough, roll into 1 1/2" balls, place on cookie sheet & let freeze for at least 1 hour. 2. Preheat oven to 350 degrees F. 3. Beat butter on high until soft, about 30 seconds. 4. Add sugar. Beat on medium-high until light & fluffy, about 3 minutes. 5. Add eggs one at a time, beat for 30 seconds after each. 6. Whisk together flour, baking powder, baking soda & salt in a bowl. 7. Measure out milk & vanilla together. 8. Add about a fourth of the flour to the butter/sugar mixture & beat to combine. 9. Add about 1/3 of the milk/vanilla mixture & beat until combined. 10. Repeat above, alternating flour & milk & ending with the flour mixture. 11. Fill cupcake liners about 2/3 full & drop 1 frozen ball of cookie dough into each. 12. Bake for 20 - 22 minutes until golden & the cake springs back when lightly touched (mine took about 18 minutes).
  • Step 3
    MAKE COOKIE DOUGH FROSTING: 1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 C confectioners’ sugar, unsalted butter, salt & vanilla, scraping down the sides of the bowl with a spatula as necessary. 2. Add milk & continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 C confectioners sugar, mix until well combined. Frost cupcakes with fitted decorating tip & bag. Sprinkle mini chocolate chips over, if desired & place a mini chocolate chip cookie to decorate, if desired.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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