White Chocolate Cookie Dough Cupcakes

These White Chocolate Cookie Dough Cupcakes are so cute and delicious! If you love chocolate chip cookie dough, these soft cookie cupcakes are perfect for you!

Chocolate Chip Cookie Dough Cupcakes Recipe

Ok, these cupcakes are kinda to die for. I developed a soft sweet white chocolate cupcake with a egg free cookie dough frosting that is perfect with a mini chocolate chip cookie on top.

Grab the kids and treat yourself to one of my new favorite cupcakes. I absolutely LOVE these liners by Reynolds. I find them at my grocery store, but just in case, here’s a link for ya!

Hope you enjoy!

Forgive my lack of step by step photos for this recipe. Lucky for you, it’s practically a one bowl cupcake, so no worries!


Be sure to pick up some mini chocolate chip cookies and mini chocolate chips from your grocery store to garnish your cupcakes. I used these adorable swirl chips that my father-in-law sent me from a Sprouts in Mesa, AZ, however you can use any mini chocolate chip 🙂

Image of Cookie Dough Cupcakes

White Chocolate Cookie Dough Cupcakes

These White Chocolate Cookie Dough Cupcakes are so cute and delicious! If you love chocolate chip cookie dough, these soft cookie cupcakes are perfect for you!
Course: Dessert
Cuisine: American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Calories: 398kcal
Author: Jenny
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  • Oven


White Chocolate Cupcakes

  • 1 cup all purpose flour
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 cup granulated sugar can be reduced to 1/2 cup
  • 1 cup white chocolate chips
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract

Cookie Dough Frosting

  • 1 stick unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp vanilla
  • 1 cup all purpose flour
  • 1-2 tbsp milk if needed to thin out dough
  • mini chocolate chips
  • mini chocolate chip cookies for garnish


White Chocolate Cupcakes

  • Preheat oven to 350 degrees F. and line12 cupcake cups with paper liners.
  • In a large bowl, add the flour, salt, baking soda and sugar. Stir to combine.
  • Place white chips into a medium ramekin and microwave until melted and smooth, about 60 seconds.
  • Add eggs, sour cream, oil, vanilla and melted chocolate to dry ingredients, stirring until combined. Fill liners 3/4 full with cupcake batter and bake for 15-18 minutes or until baked through. Let cool completely.

Cookie Dough Frosting

  • Place butter, sugars into a stand mixer, beat for 3 minutes, until light and fluffy.
  • Add vanilla, flour and salt to mixer. Beat until well combined. Add milk to thin out frosting if desired. 
  • Frost over cool cupcakes, sprinkle with mini chips and a mini chocolate chip cookie.


Please make sure you do NOT use an electric mixer. Just stir by hand and only until just combined. Be sure to only fill your cupcake liners 3/4 full and be sure to cook until golden. If you don't bake long enough centers will fall.


Calories: 398kcal | Carbohydrates: 59g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 36mg | Sodium: 228mg | Potassium: 101mg | Fiber: 1g | Sugar: 43g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Keywords: best cupcakes recipe, chocolate chip cookie dough recipe, chocolate chip cupcakes, cookie dough cupcakes, cookie dough frosting, homemade cupcakes



Have a great day! Come back soon 🙂

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90 Responses
  1. shelby

    I’ve made these several times before. Howe vet in the last year I’ve made them all 4 different times they come out with the cup cakes fallen in flat. I’m not sure what I’m doing wrong. I followed it to the T. Any suggestions? I am mixing by hand as well.

  2. Natalie Mann

    I attempted these cupcakes and the cupcakes kept collapsing and not even cooking all the way. Any suggestions??

  3. Lyss

    I’d already made the frosting to put on sugar cookies before, the frosting is great! When I made the cupcakes I helplessly watched as my cupcakes came over the edges and dripped onto the bottom of the oven. The centers also fell in. When I pulled it out, they tasted good, but there wasn’t anything I could do with them, and I wasn’t sure if they were safe to eat, so I had to throw everything out. I ended up putting the frosting on sugar cookies again.

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    My spouse and I stumbled over here coming from a different page and
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  5. Tonya

    So sad! These cupcakes looked so good, the batter was deish. But the recipe needs to be tweaked. The post said the recipe was revised so I followed it to the T. Hand mixing and all.They started to overflow after 10 minutes in the oven before they were even set, leaving an indention in the center before they even got to the golden brown point. have never hada recip not turn out for me. So sad!

  6. Nicole

    Recipe was PERFECT! I used half a cup of sugar for the frosting and crumbled up four mini chocolate chip cookies into the frosting. Only problem was getting the frosting out of the tip of the frosting bag (due to cookie chunks). Not super sweet and just right 🙂

  7. Linda

    These look beautiful, but did not turn out well for me. I did not particularly care for the flavor of the cake part, and they all caved-in in the middle while baking. The frosting did indeed taste like cookie dough, but it was so thick that it was very difficult to pipe onto the cake. Maybe I did something wrong, but I followed the recipe exactly. Thanks for the idea for the cute liners – I found them at Walmart in the section with the plastic wrap (not the baking section) and also found some other cute ones at Target.

  8. Becca

    The cupcakes turned out well. I enjoyed them very much. Definitely could only eat one because they were so rich and delicious! Thank you for the recipe. It was great to try something different!

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