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–+ servings
chocolate chip cookie cupcakes

Cookie Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin/cupcake pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 cookie scoop or ice cream scoop
  • 1 Cooling rack
  • 1 piping bag and tip (optional

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/2 cup mini chocolate chips
  • 6 chocolate sandwich cookies crushed divided
  • 1/2 cup unsalted butter softened for frosting
  • 2 cup powdered sugar sifted for frosting
  • 2 tablespoon heavy cream or milk for frosting
  • 1 teaspoon vanilla extract for frosting
  • 4 chocolate sandwich cookies finely crushed for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with 12 paper cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
  • In another bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer until light and fluffy, about 2 to 3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • Add half of the dry ingredients to the wet mixture, mix on low just until combined, then mix in the milk.
  • Add the remaining dry ingredients and mix on low until just combined, scraping the sides of the bowl with a spatula.
  • Fold in the mini chocolate chips and 3 crushed chocolate sandwich cookies gently with a spatula.
  • Use a cookie scoop or spoon to divide the batter evenly among the 12 cupcake liners, filling them about two-thirds full.
  • Sprinkle the remaining 3 crushed chocolate sandwich cookies evenly over the tops of the batter.
  • Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, beat 1/2 cup softened butter for the frosting in a bowl until creamy and smooth.
  • Gradually add the powdered sugar to the butter, mixing on low speed until incorporated, then increase speed to medium.
  • Add the vanilla extract and 1 tablespoon of cream or milk, then beat until light and fluffy, adding the second tablespoon of cream if needed for a softer consistency.
  • Fold the finely crushed chocolate sandwich cookies into the frosting until evenly distributed.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag or use a spatula to frost the tops generously.
  • Garnish with extra mini chocolate chips or small cookie pieces on top if desired.

Notes

For best results, make sure all refrigerated ingredients are at room temperature so the batter mixes smoothly and the cupcakes rise evenly; avoid overmixing once the flour is added to keep the crumb tender; finely crush cookies for the frosting so they don’t clog your piping tip; if your kitchen is warm, chill the frosted cupcakes for 10–15 minutes to help the frosting firm up; and store leftovers covered at room temperature for up to 2 days or in the refrigerator for slightly longer, letting them come to room temperature before serving for the best texture and flavor.
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