Best Cookie Cupcakes Recipe: Soft, Chewy, and Delicious

If you’re a fan of both cookies and cupcakes, then this recipe is for you. Imagine biting into a soft, chewy cookie wrapped in the fluffiness of a cupcake—it’s the best of both worlds. This cookie cupcakes recipe is perfect for any occasion, whether it’s a family gathering, a party, or simply a treat for yourself.

In this guide, we’ll walk through each step of creating these delightful cookie cupcakes, including ingredient details, baking tips, frosting options, and more. Plus, we’ve included some helpful internal links to explore related recipes and ideas, enhancing your dessert repertoire.

To make these delicious treats, gather the following ingredients:

3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) light or dark brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour, spooned and leveled
2 teaspoons cornstarch (for extra softness)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (225g) semi-sweet chocolate chips

These ingredients form the base for your cupcakes. The inclusion of cornstarch helps keep the cupcakes soft and chewy, while the combination of brown sugar and semi-sweet chocolate chips provides that signature cookie flavor.

For more sweet inspiration, you might enjoy reading about pecan pie muffins—another tasty baked good that’s perfect for fall.

Preparing the Batter

Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
In a large bowl, cream the butter and sugars using a hand mixer on medium speed until fluffy.
Add the egg and vanilla extract, mixing until combined.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Slowly add these dry ingredients to the wet mixture, mixing on low speed.
Stir in the chocolate chips by hand to ensure they’re evenly distributed.

The use of cornstarch keeps the cupcakes moist, giving them that perfect texture reminiscent of cookies. If you’re a fan of creative spins on desserts, try pairing these with the tangy butterscotch pie recipe here.

Baking the Cupcakes

Spoon about 1.5 tablespoons of dough into each muffin liner.
Bake for 12-13 minutes, or until the edges are golden brown but the centers remain soft. Be careful not to overbake—cookie cupcakes are meant to be soft and chewy in the center.
Allow the cupcakes to cool completely before applying frosting.

For a fall twist, these cupcakes pair well with cinnamon apple rings, which add a delicious seasonal flavor to your dessert table.

No cookie cupcake is complete without a rich cookie dough frosting. This egg-free frosting is safe to eat and easy to make. Here’s what you’ll need:

3/4 cup (170g) unsalted butter, softened
1 cup + 1 tablespoon (215g) light or dark brown sugar, packed
2 teaspoons vanilla extract
1 1/4 cups (160g) heat-treated all-purpose flour (to ensure it’s safe to eat raw)
3/4 teaspoon salt
6 tablespoons (95ml) milk
1 1/2 cups (270g) mini chocolate chips

Making the Frosting

Cream the butter and brown sugar on medium speed until light and fluffy.
Add the vanilla extract and beat until incorporated.
Slowly add the heat-treated flour and salt, mixing until combined.
Gradually add the milk to achieve a smooth, spreadable consistency.
Stir in the mini chocolate chips.

Once the frosting is ready, generously frost each cooled cupcake using a piping bag or a spatula. For a finishing touch, sprinkle some additional chocolate chips or crushed cookies on top.

While the classic chocolate chip cookie cupcake is sure to be a hit, you can easily customize this recipe to suit different tastes and occasions. Here are some ideas for variations:

Flavor Variations

Peanut Butter Cookie Cupcakes: Replace half of the butter with peanut butter for a nutty twist.
Oatmeal Raisin Cookie Cupcakes: Add oats and raisins to the batter for a classic flavor combination.
Double Chocolate Cookie Cupcakes: Add cocoa powder to the batter and use dark chocolate chips for an even richer taste.

Frosting Ideas

Cream Cheese Frosting: For a tangy contrast to the sweet cookie base, swap the cookie dough frosting for cream cheese frosting.
Salted Caramel Drizzle: Add a drizzle of salted caramel on top of the frosting for a sweet and salty finish.
Nutella Swirl Frosting: Incorporate Nutella into the frosting for a decadent, hazelnut-infused treat.

Looking for more creative cupcake recipes? Try these orange creamsicle cupcakes with a zesty orange buttercream frosting here.

Decorating and Serving Suggestions

Once your cupcakes are frosted, there are endless ways to decorate and present them. Here are some ideas to make them even more appealing:

Top each cupcake with a mini cookie or a chocolate drizzle for added texture and flavor.
Sprinkle with colored sugar or sprinkles for a festive look, especially during holidays or special events.
For themed parties, consider adding edible decorations such as candy eyes for Halloween or peppermint pieces for Christmas.

For a more indulgent dessert table, you can serve these alongside raspberry chocolate ganache cake for a rich and flavorful spread.

Storage and Shelf-Life

To keep your cookie cupcakes fresh, store them in an airtight container. Unfrosted cupcakes can be stored at room temperature for up to five days. Once frosted, it’s best to refrigerate the cupcakes to maintain the consistency of the frosting.

If you plan to make the cupcakes ahead of time, the unfrosted cupcakes can be frozen for up to three months. When ready to serve, simply thaw at room temperature and frost them fresh.

Frequently Asked Questions (FAQs)

Here are some common questions that arise when making cookie cupcakes:

Can I make cookie cupcakes without frosting?
Yes, these cupcakes are delicious on their own and taste like soft cookie bites.
How do I make sure the cupcakes stay soft?
Using cornstarch and brown sugar helps retain moisture, and avoiding overbaking will keep the centers soft.
Can I prepare the frosting ahead of time?
Absolutely. The frosting can be made up to two days in advance. Store it in the refrigerator and bring it to room temperature before frosting.
Do I need to heat-treat the flour for the frosting?
Yes, it’s important to heat-treat the flour to ensure it’s safe to eat raw.

For more tips on making the perfect cupcakes, check out the guide on how to make coffee cupcakes for a caffeinated twist on the classic cupcake.

Conclusion

Cookie cupcakes are the perfect marriage of two beloved desserts—soft, chewy cookies and fluffy cupcakes. With endless customization options, from the type of cookie dough you use to the frosting variations, these cupcakes can be tailored to suit any occasion or taste preference. Whether you’re hosting a gathering or simply treating yourself, this cookie cupcake recipe will leave everyone asking for more.

Don’t forget to explore other exciting recipes, like zucchini brownies or cheesecake cookie cups to expand your baking repertoire!

Ingredients for Cookie Cupcakes

Step-by-Step Instructions for Baking Cookie Cupcakes