These are the Best Cookie Dough Cupcakes Ever! A vanilla malt cupcake topped with a chocolate chip cookie and topped with cookie dough icing!

I was very excited to share these cupcakes with you. They were manufactured over the weekend and delivered to my workplace on Monday. I tormented my employees all day by forcing them to eat them in the late afternoon. I cant even tell you the number of people that asked me, what they were, when we were eating them and how much longer did they have to wait. Needless to say, they were a huge hit.

Let us pause for a moment. Has anybody seen The Bachelorette? Here’s a quick breakdown for you. Night one was all about what the hell was going on and who this person was. I mean, really. Who is the healer? I just cannot. He must go. Plus, I’m delighted they took the executive choice to boot that drunk Ryan off. Finally, I am 100% on Team Kaitlyn, so booyah!

The only cupcakes you’ll ever need are these Ultimate Cookie Dough Cupcakes. It’s a vanilla malt cupcake with cookie dough icing and a two-bite chocolate chip cookie on top. These cupcakes are heavenly. Every mouthful is delicious.

After creating this recipe, I determined that all cookies should be bite-sized so that I can eat a bunch and yet feel like I’m just eating two or three cookies. That’s what I’m going to tell myself.

I simply baked a batch of homemade chocolate chip cookies and topped them with smaller cookies made using a 1 inch cookie scoop. Picky Palate has my favorite recipe. However, you do not need to create cookies for these cupcakes; you may buy them at the supermarket. I elected to bake my own cookies so that I could freeze any leftover cookie dough after the bachelorette party. Fresh baked cookies are overrated. Let’s pretend I never said it, ok?

Many people asked how I made the icing taste like cookie dough. It’s actually fairly easy; just like any icing or cookie dough, you start with butter. Then you add additional brown sugar and flour to taste. Once it is properly combined, begin adding powdered sugar and alternating with milk and vanilla extract. To help offset the sweetness of this frosting, I added a bit of salt. Just don’t forget to leave out the eggs!!

I created a wall of frosting around the edges of these cupcakes before rolling them in micro chocolate chips. It was not the fastest method, but I liked how it turned out. It gave me enough space to top these cupcakes with my little cookies. This cupcake is for you if you enjoy a lot of icing!

I made these cupcakes using only a few easy ingredients. A white cake mix, vanilla malt powder, egg whites, sour cream, vanilla extract, oil, and milk are used to make this recipe. I like using malt powder in my recipes. If you don’t have malt powder, just use instant vanilla pudding mix instead.

Let’s go through this one more time. Vanilla malt cupcake with cookie dough icing, chocolate chips, and a small chocolate chip cookie on top.

Keep up with what’s going on. Follow on Twitter:

Facebook | Twitter | Pinterest | Instagram

If you like cookie dough, be sure to follow my cookie dough Pinterest page!

Helpful tools for this recipe:

OXO Good Grips Wilton 409-7712 Angled Icing Spatula, 9-Inch, Black Scoop for Small Cookies
Malted Milk Powder Wilton Nonstick 12-Cup Regular Muffin Pan


Ultimate Cookie Dough Cupcakes

  • Author:LEE
  • Prep Time:45 mins
  • Cook Time:18 mins
  • Total Time:1 hour 3 minutes
  • Yield:24 cupcakes


  • 24 mini Chocolate chip cookies
  • For the cupcakes
  • 1 box White cake mix
  • C Malt powder (or sub vanilla pudding)
  • 4 Large Egg whites
  • 1 C Milk
  • 1/3 C Vegetable oil
  • C Sour cream
  • 2 tsp Vanilla extract
  • For the frosting
  • 2 sticks Unsalted butter
  • C + 2 tbsp Light brown sugar
  • 1 C Flour
  • 2 tsp Vanilla extract
  • 3 C Powdered sugar
  • 2 tbsp Milk
  • Pinch of salt
  • 1 bag Mini chocolate chips (11 oz)


  1. Make chocolate chip cookies ahead of time, using a 1 cookie scoop. Alternatively, store-bought cookies may be used. My favorite chocolate chip cookie recipe may be found here.
  2. Pre-heat over to 350 F.
  3. Combine cake mix, malt powder, egg whites, milk, vegetable oil, sour cream, and vanilla extract in a large mixing bowl. Mix on medium speed until all ingredients are well combined. Scrape down the bowl’s sides and stir from the bottom.
  4. Divide the batter equally among the cupcake liners. Bake for 14-16 minutes @ 350°F. Insert a toothpick into the middle of the cupcake to check for doneness. Your cupcake is ready when the toothpick comes out clean. Allow to cool fully.
  5. For the frosting:
  6. Mix butter on medium speed for 2-3 minutes, or until smooth and creamy.
  7. Mix in the brown sugar until well mixed. Continue to stir in the flour and vanilla essence until well combined. Scrape down the bowl’s sides.
  8. Pour 1 cup powdered sugar into mixing bowl at a time, gradually adding while beating on moderate speed. Replace the water with milk. After adding all of the powdered sugar and milk, raise the speed to medium high and beat for 2-3 minutes to incorporate air into the frosting.
  9. To decorate the cupcakes, add a dollop of frosting on top, then smooth the top slightly using an angled spatula. Form a wall around the side of the frosting with your spatula.
  10. Place the small chocolate chips on a paper dish. Roll the cupcake’s sides with small chocolate chips.
  11. Top with chocolate chip cookie.
  12. Keep in an airtight container up to 2 days.


Check out the useful tools at the conclusion of this article. Instant vanilla pudding may be used in place of malted milk powder.

Recipes from my friends:

Life, Love, and Sugar’s Chocolate Chip Cookie Dough Ice Cream Cake

The Domestic Rebel’s Chocolate Chip Cookie Dough Brownie Bombs

Cookie Dough Tiramisu from Grandbaby Cakes

Other recipes from you may like

Circus Animal Cookie Dough Truffle Bars

Deep Fried Cake Batter Cookie Dough

Cookie Dough Stuffed Donut Holes

No-Churn Cake Batter Cookie Dough Ice Cream

Cookie Dough Muddy Buddies


What is the secret to super moist cupcakes?

Replace buttermilk, sour cream, or milk with high-quality dairy products such as plain yogurt or sour cream for soft and moist cupcakes. In a 1:1 ratio, substitute ingredients, but thin your yogurt and sour cream with water closer to the replacement component.

What is the secret to good cupcakes?

10 Suggestions for Making Perfect Cupcakes
All of the ingredients should be at room temperature.
The batter should not be overmixed.
For evenly cooked cupcakes, use a cupcake scoop.
Fill cupcake liners just halfway.
Cupcakes should be baked on the middle rack of the oven.
Instead of a toothpick, use the touch test.
Remove the cupcakes from the pan and set aside to cool.

Does refrigerating cookie dough make a difference?

The spread of cookie dough is controlled by chilling it.

The fat in the cookies is solidified by chilling the dough before baking. The fat in the refrigerated cookie dough takes longer to melt than room-temperature fat while the cookies bake. Furthermore, the longer the fat stays solid, the less the biscuits spread.

What does resting cookie dough do?

Refrigerating your dough will nearly always provide superior results. But why is this so? Refrigerating your cookie dough after combining it helps the flour to hydrate and the other ingredients to integrate, resulting in a richer, more well-rounded taste profile.

How do bakeries keep cupcakes moist?

According to the bakery, cupcakes are best kept unfrosted and wrapped in plastic. Wait until your unfrosted cupcakes are absolutely cold before wrapping them, as any moisture trapped inside might make the pastries mushy.

What does adding an extra egg to cupcakes do?

Because eggs serve to construct the structure of the cake (without them, you’ll have a gooey mess), adding an additional egg yolk makes the cake mixture denser. The result will be a moister confection.

What not to do when baking cupcakes?

Mistakes to Avoid When Baking Cupcakes
Not allowing the oven to preheat.
During baking, open the oven door.
Ingredients were not correctly measured.
Using expired or low-quality ingredients.
Using the incorrect components.
Frosting too early.
Too much or too little frosting.
Making use of substances that are too cold.

Why do you put vinegar in cupcakes?

Vinegar may serve numerous purposes in baked goods: When combined with a base (baking powder), a leavening agent produces carbon dioxide. Acidulant: lowers pH, which aids in meringue stability. Antimicrobial agent or preservative: lowers the pH to limit mold and bacterial development.

What is the most important ingredient in cupcakes?

The most significant component in a cake mix is flour, which builds the fundamental framework of the whole cake. Gluten, a protein that allows the cake to bond to itself, is a fundamental component of flour. The gluten forms a web, trapping and sealing air bubbles in the cake mix.

Should you press cookie dough before baking?

And there are no baking police: if your recipe instructs you to flatten your cookies before baking, you may do it anyway you choose. That is, as long as they are equally flat; squashing cookies indiscriminately beneath your hand implies they will bake and brown unevenly.

Rate this post