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Chocolate Chip Cookie Dough Cupcakes

  • Author: Kyleigh Sage
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x


These brown butter chocolate chip cookie dough cupcakes have moist brown butter cupcake base, then they're stuffed with edible chocolate chip cookie dough, and topped with brown butter cookie dough buttercream.



Edible Cookie Dough

  • 1 cup all purpose flour, heat treated
  • 1/2 cup unsalted butter, browned and room temperature 
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1/2 cup mini chocolate chips 


  • 1/2 cup unsalted butter, browned and melted 
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cake flour (substitute all purpose flour)
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk

Cookie Dough Buttercream

  • 1 cup unsalted butter, browned and room temperature
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • 1/2 cup all purpose flour, heat treated
  • 1-2 tablespoons milk (more or less for desired consistency)


I highly recommend making brown butter and heat treated flour the night before so they have time to fully cool! See notes.

Edible Cookie Dough

  1. Using a stand mixer fitted with the paddle attachment, or a large bowl and hand mixer, cream together the room temperature brown butter, brown sugar, granulated sugar, salt, and vanilla until light and fluffy (3-4 minutes).
  2. Add in the flour and milk and mix until just combined. If the dough is too dry, you can add in more milk 1 teaspoon at a time until the dough comes together.
  3. Fold in the chocolate chips and then let chill in the fridge until ready to use.


  1. Preheat the oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.
  2. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl.
  3. In a separate bowl, whisk the brown butter, sugar, brown sugar, eggs, and vanilla together until combined.
  4. Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.
  5. Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
  6. Bake at 350 for 18-22 minutes or until a cake tester comes out clean.
  7. Remove from pan and let cool on wire rack. Let the cupcakes cool completely before decorating.
  8. Use a cupcake corer to remove the center of each cupcake, then fill with a tablespoon of edible cookie dough.

Cookie Dough Buttercream

  1. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and vanilla together until smooth.
  2. Add in the powdered sugar, heat treated flour, and salt until fully combined and smooth.
  3. Add in milk 1 teaspoon at a time until desired consistency is reached.
  4. Frost cooled cupcakes. I used a Wilton 1A tip for these photos.


Brown the butter: In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool completely to room temperature. The brown butter should be solid but still pliable.

To make the heat treated flour: preheat the oven to 350 degreed Fahrenheit. Spread 1 cup of all purpose flour on a parchment lined baking sheet. Bake for 5-7 minutes or until the flour registers 160 degrees Fahrenheit on an instant read thermometer. Let cool completely before using.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cookie dough cupcakes, brown butter cupcakes, edible chocolate chip cookie dough, cookie dough buttercream frosting

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