Cookie Dough Cupcakes

These are special occasion cupcakes. Cupcakes for a day filled with so much celebration, you don’t even care that there are three sticks of butter in the frosting … yea, three.

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I get requests for these cupcakes from family and friends all the time, but I reserve them for only the most momentous occasions because they are so decadent and slightly laborious to make. But my god, are they worth it.

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The trick to these cupcakes is freezing the cookie dough, so when you bake the cakes, the center maintains that signature raw cookie dough texture that we all know and love. The frosting is a brown sugar buttercream and will change your life. Be ready for it.

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Cookie Dough Cupcakes

Recipes courtesy of Kevin & Amanda

Yields: 24-36, depending on the size of your cupcakes. 

Ingredients:

For the cookie dough
  • 2 sticks softened butter
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 4 tablespoons milk
  • 1 tablespoon vanilla
  • 2½ cups all purpose flour
  • ¼ tsp. salt
  • 1 cup mini chocolate chips
For the cupcakes
  • 3 sticks softened butter
  • 1½ cups light brown sugar, packed
  • 4 large eggs
  • 2⅔ cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
For the frosting
  • 3 sticks softened butter
  • ¾ cup light brown sugar, packed
  • 3½ cups powdered sugar
  • ½ tsp. salt
  • 2 tablespoons milk
  • 1 tsp. vanilla extract
Instructions:
To make the cookie dough
  1. Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a small ice cream scoop, shape the dough into balls. Freeze on a parchment lined baking sheet overnight.
To make the cupcakes
  1. Preheat the oven to 350° F. Line two or three cupcake pans with paper liners (original recipes yields 24, but I was able to make 36). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  2. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
  3. Using an ice cream scoop, fill the prepared cupcake liners ⅔ full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
  4. Bake at 350 for 16-18 mins.
To make the frosting
  1. Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.
  2. Frost the cupcakes and sprinkle with mini chocolate chips.
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Single Serving Oatmeal Cookie

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Sometimes I really impress myself. It almost always happens when I’m desperate and hungry.

Today, I wanted a cookie for breakfast. Like, a healthy cookie. But I found myself without. So I attempted to make one. Yes, just one. And it was pretty successful!

Single Oatmeal Cookie

It’s not so much a recipe as it is a technique. You just take a little leftover cooked oatmeal (I used steel-cut oats), about 1/4 cup, and add in whatever extras you want. This time I added honey, dried cranberries, cinnamon and unsweetened coconut. Next time, I will add peanut butter and raisins. If I had thought of the peanut butter thing this time, I would have done that first.

You mix it all up in a little ramekin and press it down firmly with the back of a spoon. Then you microwave for about 3-4 minutes until the oatmeal mixture starts pulling away from the sides of the ramekin and has dried out a little.

At this point, I was able (with the help of an oven mitt – it’s hot!) to simply flip the ramekin over onto a little plate and out popped my single-serving cookie. It was perfect with my espresso and just what I wanted. Great start to October … it’s the little things.

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