Cookie Dough Cupcakes

You are going to love these incredible cookie dough cupcakes!

These are super moist with a nutty, buttery, brown sugar crumb, and generous chunks of chocolate chips. Topped with Swiss Meringue Buttercream and a scoop of cookie dough, they make for an absolutely glorious treat.

Why you’ll love this recipe

  • Easy to bake and decorate
  • Super delicate brown butter and brown sugar cake
  • Super moist texture
  • Goes well with vanilla or chocolate buttercream
  • Decorated with edible cookie dough

Edible cookie dough topping

Sometimes when I think of cookie dough, I’m reminded of baking cookies with my mom as a child. She always forbade that I taste the cookie dough before baking it because of the fear of raw eggs.

The cookie dough topping on these cupcakes is 100% edible, made with plain yogurt instead of raw eggs. You can eat as much of it as you like without worry!

Just a warning—it’s addicting!

For the frosting, I highly recommend using Swiss Meringue Buttercream because it is super light, billowy, and tastes like vanilla ice cream. However, you can also use simple Vanilla Buttercream because it is easier to make, or Whipped Cream for its super lightweight texture.

If you are a huge chocolate fan, you can also add cocoa powder to your icing a tablespoon at a time for chocolate buttercream.

More recipes like this

Mini Vanilla Sheet Cake

Mini Funfetti Sheet Cake

Best Yellow Cake

Berry Chantilly Cake

Vanilla Buttercream

Swiss Meringue Buttercream

Candy Apple Cupcakes

Chocolate Chip Cookies

Double Chocolate Chip Cookies

Amaretti Cookies

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Cupcake baking pan

Cupcake liners

Silicone spatula

Hand mixer or stand mixer

Large, medium, and small mixing bowls

Assorted piping tips and piping bags

Cookie Dough Cupcakes

Prep Time 30 minutes
Cook Time 30 minutes
Servings 12 cupcakes


For the cookie dough

  • 1/2 cup (113g) unsalted butter, room temperature
  • 1/2 cup (100g) granulated sugar
  • 4 tbsp (60g) dark brown sugar
  • 1/2 tsp vanilla extract
  • 1 cup (100g) all-purpose flour
  • 2 tbsp plain whole yogurt
  • 1/4 tsp sea salt
  • 1/2 cup (100g) semi-sweet chocolate chips

For the cookie dough cupcakes

  • 2 extra large eggs
  • 2/3 cup (162ml) whole milk
  • 2 tsp (8ml) vanilla extract
  • 2 cups (200g) cake flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar
  • 2 1/2 tsp (13g) baking powder
  • 1/2 tsp sea salt
  • 3/4 cup (150g) unsalted butter
  • 1 cup (200g) chocolate chips
  • simple syrup, for brushing
  • 24 oz vanilla buttercream, homemade or store bought
  • optional: extra chocolate chips or sprinkles for decorating.


Make the cookie dough

  1. In a large mixing bowl, blend together all of the cookie dough ingredients except for the chocolate chips until a light brown dough begins to form.

  2. Fold the chocolate chips into the dough until fully incorporated.

  3. Cover the bowl with plastic wrap and leave the cookie dough in the refrigerator until ready to use.

Brown the butter

  1. In a small sauce pan or skillet, heat 3/4 cup of the butter on medium heat until it melts and turns golden brown (8 to 12 minutes). It should have a nutty aroma.

  2. Stir the butter and pace it into a heat safe container. Refrigerate the butter until it cools completely, but is still soft to the touch.

  3. You should have roughly 1/2 cup (113g) of butter.

Make the cupcakes

  1. Preheat oven to 350°F (177°C).

  2. In a large mixing bowl, whisk together the egg whites, milk, and the vanilla extract.

  3. In another large mixing bowl, whisk together the flour, sugars, baking powder, and salt.

  4. Add 1/2 cup (113g) of the browned butter to the dry ingredients and mix on medium speed for 30 to 60 seconds.

  5. While the mixer is still running, add the egg and milk mixture to the dry ingredients and butter a third at a time, 20 seconds at a time.

  6. While the mixer is still running, add the egg and milk mixture to the dry ingredients and butter a third at a time, 20 seconds at a time.

  7. When fully incorporated, scrape down the sides of the mixing bowl, and mix again on high speed for 40 seconds to aerate the batter.

  8. Add the chocolate chips and fold them into the batter until fully incorporated.

  9. Line a 12-count cupcake tray with 12 jumbo cupcake liners. Fill each line 2/3 high with cake batter.

  10. Bake the cupcakes in the middle of the oven for 30 to 35 minutes or until the cupcakes are golden brown and a toothpick runs clean when probed into the middle of the cupcakes.

  11. Brush a thin layer of simple syrup over the cake and allow the cake to cool completely before serving or frosting.

Decorate the cupcakes

  1. Allow the cupcakes to cool completely. You can place them in the freezer for 20 minutes if you're short on time.

  2. Using a spatula or a piping bag with an open or star tip, ice each cupcake with a swirl of Vanilla Buttercream, or your choice of buttercream.

  3. Sprinkle some of the chocolate chips or sprinkles along the edges of the cupcakes.

  4. Using a tablespoon or small ice cream scoop, place a dollop of cookie dough on top of each iced cupcake.

© Parker Artistry Brands LLC, All Rights Reserved.

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