Description
Monster cookie dough cupcakes blend peanut butter, chocolate chips, and M&Ms into a nostalgic dessert. Bakers create an indulgent treat combining classic cookie flavors with rich cupcake textures you’ll adore.
Ingredients
Scale
Dry Ingredients:
- 3.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon salt
Wet Ingredients:
- 1.5 cups unsalted butter, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup milk
Mix-ins and Garnish:
- 1 cup mini chocolate chips
- Mini chocolate chips (for garnish)
- Cookie dough balls (optional, for garnish)
Instructions
- Mix softened butter with granulated and brown sugars until creamy and aerated.
- Incorporate egg and vanilla extract thoroughly into the butter mixture.
- Gently fold in flour and salt until just combined, avoiding overmixing.
- Fold mini chocolate chips into the cookie dough mixture.
- Refrigerate dough for 30 minutes to firm up and enhance flavor.
- Heat oven to 350°F and prepare muffin tin with cupcake liners.
- Whisk dry ingredients (flour, sugar, baking powder, baking soda, salt) in a separate bowl.
- Cream butter until smooth and silky in a large mixing bowl.
- Gradually add sugar, beating until light and fluffy.
- Add eggs individually, mixing well after each addition, then blend in vanilla extract.
- Alternate adding dry ingredients and milk-sour cream mixture, starting and ending with dry ingredients.
- Fill cupcake liners halfway with batter.
- Insert a small chunk of chilled cookie dough into the center of each cupcake.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Rest cupcakes in pan for 5 minutes, then transfer to wire rack for complete cooling.
- Cream butter and brown sugar until smooth and well-incorporated.
- Mix in flour and salt gradually.
- Add milk and vanilla, beating until fluffy and spreadable.
- Fold mini chocolate chips into frosting.
- Pipe or spread frosting onto completely cooled cupcakes.
- Decorate with extra chocolate chips and optional cookie dough balls.
Notes
- Use room temperature ingredients to ensure smooth mixing and consistent texture in both cookie dough and cupcake batter.
- Chill cookie dough for at least 30 minutes to prevent spreading and maintain its shape during baking.
- Avoid overmixing the cupcake batter to keep the texture light and tender, stopping when ingredients are just combined.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure all other ingredients are gluten-free certified.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 350
- Sugar: 23g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg