Vanilla Chocolate Chip Cookie Cupcakes

 For some reason I had this crazy idea of making a million kinds of cupcakes this week. Okay, maybe not a million, more like 3. The cupcake I decided to start out with was this one. I love chocolate chip cookies and I love cupcakes, so how could I not love a chocolate chip cookie cupcake? I’ve seen several versions of this kind of cupcake floating around sites like Annie’s Eats and TidyMom, but mine is different. The base is a sweet vanilla cupcake with both regular and mini chocolate chips scattered throughout. Instead of smashing a giant clump of cookie dough in the center and frosting over it, I made small little bits and used them like sprinkles on top, along with mini chocolate chips. Also I read several reviews of similar cupcakes and saw that a lot of people were complaining about how overly sweet the frosting was, so I used my own version- a brown sugar cream cheese frosting.

Next I’ll be making a Valentine version of hostess cupcakes… so keep an eye out.

Vanilla Chocolate Chip Cookie Cupcakes Recipe

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Course: Cupcakes
Cuisine: American
Prep Time: 20 mins
Cook Time: 20 mins
Cool Time: 10 mins
Total Time: 50 mins
Servings: 24 cupcakes
Calories: 505kcal
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For the Cupcakes
  • 3 cup flour
  • 1 1/2 cup granulated sugar
  • 1/2 cup brown sugar - packed
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 sticks butter - room temperature
  • 1 cup sour cream
  • 4 tbsp whole milk
  • 2 large eggs - room temperature
  • 4 egg yolks - room temperature
  • 3 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup mini semi-sweet chocolate chips
Eggless Cookie Dough Chunks
  • 1/4 cup butter - room temperature
  • 1/4 cup +2 tbsp brown sugar - packed
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1 tsp sweetened condensed milk - if you omit this, increase water to 3 tsp
  • 2 tsp water
  • 1 tbsp mini semi-sweet chocolate chips
Brown Sugar Frosting
  • 1/2 cup butter - room temperature
  • 8 oz cream cheese - cold
  • 1 tsp vanilla
  • 4 cup powdered sugar
  • 10 tbsp brown sugar - finely ground
  • pinch salt
  • 1-4 tbsp heavy cream
For Garnish
  • 1/4 cup mini semi-sweet chocolate chips


  • Preheat oven to 350 degrees. Line 2 regular size cupcake pans with 24 liners.
  • For the cupcake batter, whisk together flour, baking powder, and salt in a small mixing bowl.
  • In the mixing bowl of a stand mixer, beat butter and sugars on medium speed for approximately 3 minutes until creamy. Add sour cream, egg, egg yolks and vanilla. Beat at a medium speed until smooth, approximately 30 seconds
  • Gradually add dry ingredients by turning mixer to low speed and slowly pouring mixture in. Mix until smooth. Fold in chocolate chips by hand.
  • With a standard size scoop, divide batter evenly among cups. Bake for 18-22 minutes, or until tops of cupcakes are lightly golden and a cake tester comes out clean. Remove from oven, let cool in cupcake pans for 10 minutes before transferring to a wire rack to cool completely.
To Make the Cookie Dough
  • Using a small bowl and a spatula, combine all ingredients. Refrigerate for at least 1 hour until dough becomes firm. Roll into small balls to sprinkle on top of frosting.
To Make the Frosting
  • In the mixing bowl of a stand mixer, beat together butter, cream cheese and brown sugar (for the brown sugar you can use a blender, food processor or a magic bullet to create a finer texture) on medium-high speed for 1 minute.
  • Add vanilla, salt and powdered sugar. Mix on low speed until incorporated, then turn up speed to medium, beating for on minute until it becomes fluffy. Add cream, taking into consideration the texture of your frosting, until you get the consistency desired. Beat for 1 additional minute.
  • Frost each cupcake, then garnish with cookie dough chunks and mini morsels.
  • Serve or store in an airtight container in the refrigerator for up to 3 days.


Serving: 24g | Calories: 505kcal | Carbohydrates: 66g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 101mg | Sodium: 292mg | Potassium: 214mg | Fiber: 2g | Sugar: 49g | Vitamin A: 682IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

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Perfect Rice Pilaf |

Stephen + Natalie | Makes approximately 24 standard cupcakes

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  1. These look absolutely amazing! Hope you don’t mind that I pinned the recipe. Megan

  2. Just wanted to let you know that I don’t see anywhere in the recipe instructions for the cupcake itself when to add in the whole milk? I just added it in with the other wet ingredients (I’m making them as we speak). I’m hoping that is okay.

    These look great, by the way! Excited to try them.


    1. You’re right, it does go in with the other wet ingredients… thanks for catching that, I’ll update the recipe. Enjoy!