Soft-baked Chocolate Chip Cookie Cups piled high with cookie dough frosting!
I’m sorry for doing this to you. Really, I am. I took chocolate chip cookie dough and combined it with a chocolate chip cookie dough FROSTING. The frosting is egg free and completely safe and necessary to eat. You just found your new favorite way to eat a chocolate chip cookie, I promise.
You can literally see how soft they are! I love these soft chocolate chip cookies but as cupcakes. And I can’t think of a better frosting for them than the actual cookie dough, can you? I didn’t think so.
Baking cookie dough in muffin/cupcake pans is actually easier than making actual chocolate chip cookies. There’s no spreading issues to fear and you’re guaranteed a thick result. Spreading is impossible when the cookie dough has no where to spread inside the cupcake tin. Make the cookie dough like usual and then press 1.5 Tablespoons of it into each tin. Be sure to use cupcake liners to make things extra easy. I love the ridged effect the liners give the cookie cupcakes, too. Oh and bonus: no dough chilling for this recipe!
As the cookie cupcakes cool, make your frosting. It’s safe-to-eat cookie dough in frosting form. The frosting uses the same ingredients in your typical cookie dough: softened butter, brown sugar, vanilla extract, flour, salt, and some milk. There are no eggs or leavening agents present—both ingredients used for the structure of a baked cookie. Well, you’re not baking the frosting—you’re just eating it. And it is GOOD. Dessert perfection, if I do say so myself. I use mini chocolate chips for the frosting because you get more chips with each bite and it makes the frosting easier to spread onto the cookie cupcake.
This cookie dough frosting is egg-free and can be made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it—flour is usually baked in a recipe.)
Be sure to try my cheesecake cookie cups, too!
Chocolate Chip Cookie Dough Cupcakes Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Line two 12-count muffin pans with liners. Set aside.
- In a large bowl using a handheld mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
- Press 1.5 Tablespoons of dough into each muffin liner. Bake for 12-13 minutes, removing from the oven when the edges begin to slightly brown and the centers still appear soft. Do not bake longer than 13 minutes. Allow cookie cups to cool completely before frosting.
- With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently fold in chocolate chips. Frost cooled cookie cups.
- Unfrosted cookie cups stay fresh covered at room temperature for 5 days. Frosted cookie cups must be stored in the refrigerator.
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