Chocolate Chip Cookie Dough CupCakes


I love cookie dough. When me and and my  Bff Malina were younger(we still do it) we used to always make cookie dough without the egg but using milk and we would eat it raw. We would put nuts and candy in it and it is my favorite memories I have with her! Well there are eggs in here but you don’t need to worry about it!! You freeze the cookie dough 2 hours and but cupcake batter on top so the cookie dough is frozen enough that it will not become a cookie but the egg will be cooked off!!!!! I made these with a chocolate fudge frosting. Some people find that to sweet because you already have the cookie dough so I won’t post it here. You can just use a plain frosting or even by it!!!!!! You take that first bite and get a hunk of cookie dough some moist yellow cake and possibly frosting( if you put it on) If you read my first post today, strawberry shortcake, you will se how many pictures I had. I have more this post!!

Want to see the cookie dough bites? The best part!!


Looking good huh!! I don’t know how many cookie dough bites this was supposed to make but mine made a lot!! If you have any left over dough make cookies!! So you put batter then dough then more badder on top so the cookie dough will be in the middle then you put more on top


Now they are baking!!



1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 tsp sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 eggs
2 tsp vanilla extract
1 cup mini semisweet chocolate chops
1 box of yellow cake mix, any ingredients called for on the box


  1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Mix in the chocolate chips, mixing just enough to evenly combine. Form the dough into size of a tablespoon balls, place onto a baking sheet, and freeze until solid, about 2 hours.
  2. Preheat an oven to 350  Line 24 muffin cups with .
  3. Beat 3 eggs in a large bowl . Add the cake mix, water, and canola oil, beat for about 2 minutes. Spoon into the cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake(see in pictures).
  4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough, that will be raw) comes out clean, about 20 minutes. Cool in the pans for 10 minutes before serving.

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