If you’re craving a dessert that’s equal parts nostalgic and irresistible, the Cookie Dough Cupcakes Recipe is here to steal your heart (and your taste buds). Imagine a luscious yellow cake with a gooey, dreamy cookie dough center, all topped with a rich peanut butter frosting studded with mini chocolate chips and M&M’s. This cupcake is the ultimate treat for cookie dough lovers and cupcake fans alike, combining the best of both worlds in every bite. Whether you’re baking for a party or simply because you deserve a delicious escape, this recipe delivers pure joy with every single cupcake.
Ingredients You’ll Need
These ingredients are straightforward yet essential, working together to create that perfect balance of soft cake, creamy frosting, and chewy, flavorful cookie dough. Each one enhances the taste, texture, and visual appeal of this delightful treat.
- Yellow cake mix: The base of your cupcakes, giving a moist, fluffy texture that pairs beautifully with the cookie dough.
- Cream cheese (4 oz, room temperature): Adds richness and smoothness to the cookie dough filling.
- Butter (1/4 cup and 2 sticks, room temperature): Provides creamy smoothness in both dough and frosting for decadence.
- Smooth peanut butter (1 cup + 1/4 cup): Brings a nutty depth and perfect creaminess throughout the recipe.
- Powdered sugar (1/2 cup + 6-8 cups): Sweetens and thickens both the cookie dough and the frosting.
- Brown sugar (3 tbsp + 1/4 cup): Offers a touch of caramel flavor and moisture to the dough and frosting.
- Flour (1/4 cup): Gives structure to the cookie dough, transforming it from soft batter to scoopable dough.
- Vanilla extract (1 tsp + 2 tsp): Elevates all the flavors with a warm, classic note.
- Pinch of salt: Balances sweetness and enhances the overall taste.
- Quick oats (1/2 cup): Adds a lovely chewiness and texture to the cookie dough.
- Mini chocolate chips (1 cup + 1 cup): Melts slightly in the dough and frosting, providing bursts of rich chocolate.
- Mini M&M’s (1 cup + 1 cup): Bring color, crunch, and that nostalgic candy crunch everyone loves.
How to Make Cookie Dough Cupcakes Recipe
Step 1: Prepare the Cookie Dough
Start by creaming together your cream cheese, 1/4 cup butter, and 1 cup smooth peanut butter until silky and smooth. This mixture sets the creamy, rich foundation of your cookie dough. Then, beat in the powdered sugar, brown sugar, flour, vanilla, and a pinch of salt until the dough comes together perfectly. Stir in the oats, mini chocolate chips, and mini M&M’s to add chewiness, sweetness, and vibrant pops of color. Scoop this dough into balls and freeze them on a baking sheet for about 30 minutes. This step helps the cookie dough keep its shape when baked inside the cupcakes.
Step 2: Bake the Cupcakes
While the dough chills, prepare your yellow cake mix according to the instructions on the box. Line your muffin tin with cupcake liners and fill each cup about two-thirds full. Take a frozen cookie dough ball and gently press it into the center of each cupcake batter portion. This surprise center will give your cupcakes that irresistible gooey heart. Bake at 350°F for 14 to 16 minutes, or until a toothpick inserted into the cake (but not the cookie dough!) comes out clean. Let your cupcakes cool completely on a wire rack before moving on.
Step 3: Make the Frosting
The frosting is where this recipe really shines. Beat together the 2 sticks of butter, 1/4 cup brown sugar, 1/4 cup peanut butter, and 2 teaspoons vanilla extract until the mixture is creamy and smooth. Then, gradually add 6 to 8 cups of powdered sugar one cup at a time, mixing until you achieve your perfect frosting consistency—whether thick and fluffy or spreadable and light. Finally, fold in mini chocolate chips and mini M&M’s to scatter sweet bursts throughout the frosting.
Step 4: Assemble and Serve
Frost each cooled cupcake generously with the peanut butter frosting. For an extra touch of fun and color, sprinkle more mini M&M’s or mini chocolate chips on top. These cupcakes are not just desserts; they’re an experience—fun to make and even more fun to eat.
How to Serve Cookie Dough Cupcakes Recipe
Garnishes
A sprinkle of extra mini M&M’s and mini chocolate chips adds a playful crunch and bright colors, making these cupcakes as beautiful as they are delicious. A drizzle of melted chocolate can also elevate the presentation, turning them into show-stopping treats perfect for any celebration.
Side Dishes
These indulgent cupcakes pair wonderfully with simple sides like a glass of cold milk or a scoop of vanilla ice cream. If the occasion calls for it, serve alongside fresh berries or a light fruit salad to balance the sweetness.
Creative Ways to Present
For parties, display your Cookie Dough Cupcakes Recipe on a tiered stand with colorful cupcake liners to match your theme. You can even package them individually in clear boxes tied with a ribbon as adorable gifts or party favors. For extra fun, serve with a scoop of cookie dough ice cream or a drizzle of caramel sauce on the side.
Make Ahead and Storage
Storing Leftovers
Keep your cupcakes fresh by storing them in an airtight container at room temperature for up to two days. After that, refrigeration is best to maintain freshness, especially because of the cream cheese and butter in the frosting and filling.
Freezing
You can absolutely freeze these cupcakes! Place them on a baking sheet first so they don’t stick together, then transfer to a freezer-safe container. Freeze for up to three months. When you’re ready, thaw overnight in the fridge and bring them to room temperature before serving for the best texture.
Reheating
While cupcakes don’t usually require reheating, if you prefer them slightly warm, carefully microwave one cupcake for about 10-15 seconds. Avoid overheating as it can melt the frosting and alter the texture of the cookie dough center.
FAQs
Can I use a different cake mix for this recipe?
Absolutely! Vanilla or even chocolate cake mix would work well, but yellow cake provides the perfect light and sweet base to highlight the cookie dough center.
Is the cookie dough safe to eat raw?
This cookie dough is made without eggs and uses heat-treated flour for safety when eaten raw, making it perfect for this decadent cupcake filling.
Can I substitute peanut butter with something else?
Yes! You can swap smooth peanut butter for almond butter or sunflower seed butter if you’re catering to allergies or want a different nutty flavor, but keep in mind this may slightly change the taste and texture.
How long do these cupcakes stay fresh?
When stored properly in the refrigerator, these cupcakes stay fresh for up to 5 days. Just be sure to let them come to room temperature before enjoying for the best flavor.
Can I make the cupcake batter and cookie dough ahead of time?
Definitely! You can prepare both and keep the cookie dough frozen until ready to use. The batter is best made fresh but can be stored in the fridge for a day when covered tightly.
Final Thoughts
There’s truly something magical about the Cookie Dough Cupcakes Recipe that just lights up any occasion or cozy night in. With every bite, you get to indulge in soft cake, rich cookie dough, and creamy frosting that’s loaded with fun. I hope you give this recipe a try because it’s one of those desserts that becomes a beloved favorite in no time at all.
Print
Cookie Dough Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these indulgent Cookie Dough Cupcakes featuring a moist yellow cake base filled with irresistible peanut butter cookie dough, topped with a rich monster cookie dough frosting loaded with mini chocolate chips and mini M&M’s. Perfect for parties and dessert lovers seeking a fun twist on classic cupcakes.
Ingredients
Cookie Dough
- 4 oz cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1 cup smooth peanut butter
- 1/2 cup powdered sugar
- 3 tbsp brown sugar
- 1/4 cup flour
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup quick oats
- 1 cup mini chocolate chips
- 1 cup mini M&M’s
Cupcakes
- 1 box yellow cake mix (plus ingredients listed on the back of the box: usually eggs, oil, and water)
Frosting
- 2 sticks (1 cup) butter, room temperature
- 1/4 cup brown sugar
- 1/4 cup smooth peanut butter
- 2 tsp vanilla extract
- 6–8 cups powdered sugar (adjust for desired consistency)
- 1 cup mini chocolate chips
- 1 cup mini M&M’s
Instructions
- Prepare Cookie Dough: In a mixing bowl, cream together the cream cheese, butter, and peanut butter until the mixture is smooth and fully combined.
- Add Dry Ingredients and Flavorings: Beat in the powdered sugar, brown sugar, flour, vanilla extract, and a pinch of salt until well incorporated.
- Mix In Add-ins: Stir in the quick oats, mini chocolate chips, and mini M&M’s to the dough evenly.
- Freeze Dough Balls: Scoop the cookie dough into balls and place them on a baking sheet. Freeze for about 30 minutes until firm.
- Prepare Cupcake Batter: Follow the instructions on the yellow cake mix box to prepare the batter, typically combining the mix with eggs, oil, and water.
- Fill Muffin Tin: Line a muffin tin with cupcake liners and pour the cake batter into each liner about two-thirds full.
- Add Cookie Dough Center: Press one frozen cookie dough ball into the center of each cupcake batter portion, gently pressing it down to submerge slightly.
- Bake: Bake the cupcakes at 350°F (175°C) for 14-16 minutes, or until a toothpick inserted into the cake part (avoiding the cookie dough) comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Make Frosting: Beat together butter, brown sugar, peanut butter, and vanilla extract until creamy and smooth.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, beating until you reach your desired frosting consistency.
- Add Mix-ins to Frosting: Fold in mini chocolate chips and mini M&M’s evenly throughout the frosting.
- Frost Cupcakes: Once cupcakes have cooled, frost each with a generous amount of the monster cookie dough frosting.
- Decorate (Optional): Garnish the frosted cupcakes with extra mini M&M’s or mini chocolate chips for a fun and colorful finish.
- Serve and Enjoy: Serve these decadent cupcakes at room temperature and enjoy the delicious combination of cake, cookie dough, and frosting flavors.
Notes
- Freezing cookie dough balls before baking helps maintain their shape and prevent melting into the cupcake batter.
- Adjust the amount of powdered sugar in the frosting to achieve your preferred sweetness and consistency.
- Use room temperature ingredients for smoother mixing results in both cookie dough and frosting.
- These cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- For a nut-free version, substitute peanut butter with sunflower seed butter and ensure the cake mix is nut-free.
