Way back in the day when I was in Physician Assistant school, I would occasionally bring homemade baked goods to share with the medical staff during my rotations. It was my way of thanking others for their help. Emergency medicine rotation received brownies, family medicine received sugar cookies, etc… The longer I did this the more I realized it was not just a “thank you” but also a better way for this quiet P.A. student to get to know the staff better. The day I baked these cookie dough cupcakes was the day I met everyone! They are sweet, rich, and incorporate a fan favorite – cookie dough.

Cookie Dough Cupcakes

Ingredients:

• 5 sticks of unsalted butter, at room temperature, divided
• 2 cups + 6 tbsp packed brown sugar, divided
• 4 large eggs
• 4 1/3 cup flour + 2 tbsp, divided
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt, divided
• 1 cup milk + 2 tbsp, divided
• 5 tsp vanilla extract, divided
• 1 3/4 cup mini chocolate chips, divided
• 7 oz sweetened condensed milk
• 2 1/3 cup powdered sugar
• 24 Miniature chocolate chip cookies, for garnish

Directions:

• For cupcakes –
  • Preheat oven to 375 F. Line cupcake pan with cupcake liners.
  • In a large bowl, combine 2 1/2 sticks of butter and 1 1/2 cups brown sugar. Beat until well blended and fluffy.
  • Mix in four eggs, one at a time, beating between eggs.
  • In a separate bowl, combine 2 2/3 cup flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt. Stir dry ingredients together.
  • Add small increments of dry ingredients into the large bowl with butter mixture. Alternate the dry ingredients by adding small amounts of 1 cup of milk. Beat on low power between additions. Complete this until all dry ingredients and milk are mixed in.
  • Stir in 2 tsp vanilla until well blended. Fold in 1 cup chocolate chips.
  • Spoon cupcake batter into liners, filling liners about 2/3 full.
  • Bake for 18-20 minutes, until a toothpick comes out clean. Allow to cool.
• For cookie dough filling –
  • Combine 1/2 stick of butter and 6 tbsp brown sugar. Beat until well blended and fluffy.
  • Beat in 1 cup + 2 tbsp flour, 7 oz of sweetened condensed milk and 1 tsp vanilla.
  • Fold in 1/2 cup chocolate chips.
  • Cover cookie dough filling and refrigerate for approximately 1 hour.
  • To fill the cupcakes, core out approximately a 1 inch cone in the center of the cupcake. Fill with a spoon full of cookie dough filling.
• For frosting –
  • Combine 2 sticks of butter and 1/2 cup brown sugar. Beat until well blended and fluffy.
  • Mix in powdered sugar.
  • Beat in 2/3 cup flour and 1/2 tsp salt.
  • Mix in 2 tbsp milk and 2 tsp vanilla until smooth. Frost the cupcakes.
• For garnish (optional) – Top cupcakes with remaining 1/4 cup chocolate chips and miniature chocolate chip cookies.

Yield:  approximately 24 cupcakes

(Recipe modified from the talented Annie’s Eats.)

Live your life joyfully so,

Ashley