Cookie Dough & Cupcakes?! Yes Please!

I am a sucker for a sweet treat – hence the blog title. Like, give me Oreos dipped in milk, and I’ll love you forever! If you stalk me on Pinterest, you’ll notice that the majority of my boards are taken over by food; mostly desserts that are so extravagant I’ll never be able to make them. I mean, who has the time (or the patience) to raise kids, be a wife, cook an amazing dinner, and bake a 4-tier cake from scratch?!?! Not this girl! If that’s you, then honey: You. Are. My. Hero. Please teach me your ways!

Occasionally, I’ll get crazy in the kitchen and do some baking, and the majority of the time, I’m making cupcakes! Something about eating a cupcake makes me feel way less guilty than if I’m cramming an entire slice of cake into my mouth and it’s not my birthday. So, when I found this recipe, I knew I couldn’t keep it to myself!


For the cookie dough:

  • 2 cups flour
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups mini chocolate chips (one time I used peanut butter chips to change it up & it was fabulous)

For the cupcakes:

  • 2 eggs & 1 egg white
  • 1 cup milk (I recommend using whole milk)
  • 2 1/4 teaspoons vanilla extract
  • 3 cups flour (sifted)
  • 1 3/4 cups sugar
  • 1 tablespoon & 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature
  • 1/2 cup sprinkles (my favorite!)

For the buttercream icing:

  • 2 cups unsalted butter, at room temperature
  • 4 oz. cream cheese, softened
  • 2 lbs. powdered sugar
  • 1 1/2 tablespoons milk
  • food coloring (I use pink, but you could use whatever color you want)
  • 1/2 cup sprinkles for decorating


For the cookie dough:

  1. In a mixer with a paddle attachment, combine butter and sugars until light and fluffy
  2. Add vanilla extract
  3. Add flour and salt. Mix until combined well.
  4. Stir in chocolate chips and sprinkles
  5. Make 30 cookie dough balls and put in the freezer for at least 3 hours. Use the remaining dough to make another 30 balls and set aside.

For the cupcakes: 

  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners & spray each one with non-stick cooking spray
  2. In a medium bowl, combine egg whites, eggs & the vanilla extract. Set aside.
  3. In a bowl with an electric mixer with a paddle attachment, combine dry ingredients and mix on low speed for about 30 seconds until blended well.
  4. Add butter and milk. Mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
  5. Scrape down the sides of the bowl and add egg mixture in 2 separate batches. Beat on medium speed until it is combined.
  6. Stir in sprinkles.
  7. Scoop batter into cupcake liners (I like to use an ice cream scoop)
  8. Place one frozen ball of cookie dough in the center of each cupcake
  9. Bake for 18-20 minutes, or until wooden toothpick comes out clean when poked inside.
  10. Let cool

For the buttercream:

  1. In a mixer with a paddle attachment, beat butter and cream cheese together until light and fluffy.
  2. Slowly add powdered sugar. Mix until combined and fluffy.
  3. Add vanilla, milk and a few drops of food coloring. Mix until combined.


  1. Put buttercream in a piping bag fitted with a large star tip
  2. Pipe the buttercream icing in a swirl on top of each cupcake
  3. Decorate with sprinkles and add the other cookie dough balls on the top of each cupcake
*This Recipe Makes 30 Cupcakes* 

If you try this recipe, let me know!



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