Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

I'm the recipe submitter & wanted to clarify a few things so people are not disappointed. First, you cannot skip the freezing the cookie dough step...if you do, the dough WILL bake along w/the cake and be very dry. It's also imperative you don't overbake (or you'll get the same dry baked cookie results); I actually usually only bake about 16-18 min. I CAN'T STRESS ENOUGH, DO NOT OVER BAKE! It will seem like it's too early to take them out, but it's not. Check the outer ridge of the cupcake (otherwise you're getting the dough on your toothpick which should stay *wet*). These are great w/pretty much any cake flavor and can be made even easier by using prepared cookie dough (just don't skip the freezing step!). When I try a new chocolate chip cookie dough recipe (or even bake old favs), I always double it and freeze some cookie dough balls for future batches of these! I HAVE tried this as a cake, but have yet to perfect the cookie dough ball size/bake time...when I get it *right*, I'll add the dimensions/bake time to my review. THANKS, everyone, for trying (and rating and posting pics of!) my recipe! Enjoy!

Nobody I know likes vanilla cupcakes so I used devils food mix instead. I used premade cookie dough to save on time and cleanup and it worked great! Huge hit, loved by all, gobbled up immediately, and the kids (and adults) all had fun trying to guess what the surprise inside was. I will definitely make again!

These were ok. Mine turned out a little dry and crumbley in the middle. They were good, but as my husband said "Good, but not worth the extra work". I made them with my 3 year old daughter and we had fun doing it. EDIT: Afer reading LTH reveiw I made them again. The first time I put them in the freezer but not long enough for them to freeze. This time I froze those little suckers rock hard and baked for no longer then 18 minutes. Let me tell you: A little extra work but SO worth it! Thank you for the reveiw LTH!!!

I am not sure if I did something wrong but I followed the directions to a tee and I was not impressed. The cupcakes were dry and I guess I hoped the cookie dough would stay more "doughish" but you could hardly tell it was cookie dough. It was more like a cupcake with some choc chips in the middle. Maybe I need to try them again but I was very disappointed this time around.

WOW! Cupcakes and cookie dough - what a great combination! I brought these to a children's birthday party and amongst the ooh's and aah's and everyone asking "Who made these?", I couldn't help but smile. These are so easy to make, but I can't emphasize enough how important it is to follow the instuctions especially when it comes to freezing the cookie dough. These are awesome and I can't wait to try different cupcake and cookie dough combinations. The possibilites are endless! Thanks LTH for another great recipe!

Fabulous recipe, great combination. I made some buttercream for the top. I prefer to eat these when they are cool or cold. My picky husband loves them and I took them to a barbeque and everyone loved them there too! These are truly delicious! I am not sure why the previous person who rated this gave a bad review, it doesn't deserve it. ;)

These were great :) The changes I made were minimial. (Quantities listed are for 12 servings) I used 5/8 cup EACH (translated 1/2 cup + 1/8 cup) sugar & brown sugar. Instead of adding a raw egg... I used 2 Tbsp milk (2 Tbsp milk = 1 egg) and then increased the flour to 1 3/4 cup (yes I know, again this was not for 24 cupcakes, but 12). Mix all ingredients together - Using a 1.5 tbsp scoop, shape the dough into balls freeze overnight. I chose not to use a boxed cake mix...ugh! Instead I used a cake recipe that made these POP! 3/4 cup softened butter 3/4 cup packed light brown sugar, 2 eggs 1 1/3 cups all purpose flour 1/2 tsp EACH baking powder & baking soda 1/4 tsp. salt 1/2 cup milk 1 tsp. vanilla extract Cream butter & brown sugar, Add eggs, sift dry ingredients, alternate adding dry ingredients w/ milk, begin and end w/ flour mixture, stir in vanilla Fill cupcake liners w/ 3 Tbsp batter, press the frozen cookie dough into the batter. bake at 350° 16-18 minutes This will be MUCH better than the boxed mix.. Frosting..oh yes! 1 1/2 cups softened butter 1/2 cup + 2 Tbsp light brown sugar, packed 1 3/4 cups powdered sugar 1/4 tsp. salt 1 Tbsp. milk 1 tsp. vanilla extract Cream ingredients together, pipe onto cooled cupcakes, sprinkle w/ more choc chips :D That's the 5 star cupcake!!!

I love to bake cupcakes and am always looking for a new recipe but this one turned out dry and you couldn't even tell there was cookie in it. Not a hit in my book.

I followed the recipe exactly, including following Lovestohost's hints about freezing the cookie dough thoroughly and being very careful not to overbake. I topped them with a whipped chocolate buttercream. The result was a cupcake with a center of unbaked cookie dough, which I assume is the intent. I didn't love it, but I'm not going to rate it low because I think it's a matter of taste not the recipe failing. If you are a "cookie dough" sort of person you'll probably enjoy this. I didn't get a positive review from my husband and I thought they were just ok too. I'll take the rest to the office and they'll probably vanish in seconds though!

I can't imagine how these could be rated any less than 5 stars! This recipe is everything you could want in a dessert: it's easy, quick, and delicious with an unexpected twist. They were amazing straight from the oven. The texture of the cookie dough and cake blended so nicely. I wasn't sure if the dough balls were supposed to sit on the surface or be pressed down into the batter. I did a batch of each and the results were identical. Looking forward to making these again! The cookie/cake possibilities are almost endless! UPDATE: I've made these twice since and I've come to realize the results are so inconsistent. The 2nd time around the cookie dough cooked entirely so I had to toss the cupcakes. The 3rd time the cookie dough remained on the surface. With that said, it is imperative that you fill the cupcake liners no more than 1/2-2/3 full and to make sure the cookie dough is no smaller than 1 tablespoon. If they're smaller, they'll begin to bake, resulting in a disappointment. It will seem like more batter is necessary, but I promise it's sufficient!

This recipe is awesome! I have made them numerous times for my students and family since LTH first posted a picture of these cupcakes! I always top with the chocolate buttercream frosting from the Nestle website, and sometimes I even cheat and use pre-made cookie dough. YUMMY every time! Kids LOVE these! :) Thanks for sharing this recipe!

I haven't read the other revies so I don't know if this has been mentioned, but you can use pasteurized egg substitute instead of regular eggs in the cookie dough so you aren't in danger of salmonella from the raw eggs.

For the cookie dough inner, don't need the egg. Prob safer to not add it since the cookies dont actually cook. I must say though, that I have moved around a lot, including a lot of Asia, and it was ingrained in me to not eat uncooked eggs. Of course, the US is probably ok, but just to let you know, we now leave out egg and just make cookie dough to eat sometimes instead of actually baking and it's great.

My husband turned thirty yesterday so I made these to celebrate. Seemed perfect, as he LOVES cupcakes and cookie dough. I did use a chocolate fudge cake mix, used cold coffee in the cake making instead of water and frosted with a mocha frosting(also from this site)that my husband had loved in the past. I admit this did take some time but when my husband ate one....and the look he gave me? Totally worth it. You made me look like the best wife ever, LTH. I'm so thankful. And this recipe? It's a keeper. I'd like to see what might happen if I added instant coffee granules to the cookies next time. NOTE: I'm thinking about trying this recipe this weekend with a peanut butter cake and frozen peanut butter cookie dough balls and a chocolate ganache. I'll update my review when I've had a chance to put it into action.

These were a big hit with the kids. When I placed the frozen cookie dough on top of the batter the result was cookie dough oozing out the top. When I filled the cupcake 1/2 full, put the cookie dough in, then covered the dough with more batter, the result was a "closed" cupcake and the cookie dough was hidden.

chocolate chip cookie dough & cupcake= one of the best combos ever! I didnt have a box cake mix so i made it from scratch it was still very moist. i had cookie dough left over so i baked it and they turned out to be one of the best cookies i have made.Excellent!

This is a rarity for me, as I'm rating something a 5 even tough I didn't follow this exact recipe. I did, however, follow what the submitter has said she has done, and used cookie dough I froze from Felix's recipe. :) Other than that, and using slightly less cookie dough per cupcake and butter instead of oil in the cake(preference, only, and per box directions :) , I made them as written. I froze the dough as directed, baked them as directed, and had no problems with dryness. I frosted some with a semi sweet chocolate frosting, and some with a cooked caramel one from another site, and I topped them with mini chips. This made some of the cupcakes look a lot like chocolate chip cookies. :) Anyway, I made several dozen of these, for my nephews' summer party, tomorrow, and I know they will be well received! Great concept, LTH! :)

I have the cookie mix for the next batch in the freezer as I type. I made these during this past week, and I’m ready for the next batch! I used a German chocolate cake mix, strictly for the color contrast, and they came out very good. Even the little rugrats, who don’t care for sweets, asked for seconds. The only problem that I had was a dimple on the top, which I hid with frosting. But, when I made the cookies, I left the bottoms flat, and this time I made them more round. I’ll see if that will help take care of the dimple. This will also be one of my often repeated recipes!

Good but not great. I like the concept but it is not the best cupcake ever. Concept is good. I might try with a frozen brownie in a chocolate cupcake for some chocolate indulgence thing. But do not feel the need to make this again.

Very good. Be aware that you need to start these several hours before you need them, since you will have to freeze the cookie dough for a couple of hours in order for them to become firm. I put the frozen dough balls onto the batter at the very last minute, and by baking 16 minutes exactly, the dough stayed properly "doughy" (unbaked) in the finished product. That, however, was the problem for us. Between the lightly baked cake part, the soft cookie dough and the mound of frosting needed to cover up the crater left in the middle from the sinking dough ball, this was just a bit over-the-top gooey for our tastes. No doubt many people will love it for exactly this reason, but it was just a bit much for us. We'd rather have a plain, frosted cupcake and keep the dough in the freezer to add to impromptu sundaes. BTW, because of wanting to avoid consumption of raw eggs, I used the frozen cookie dough recipe on this website, because it does not call for eggs. This is strongly advised if you intend to serve the cupcakes or dough to young children and babies, the elderly, pregnant women, or anyone with a compromised immune system.

I used store bought pre-cut cookie dough. So much easier & faster than making the cookie dough, plus they're already fairly hard from being refrigerated. I used a generic store brand yellow cake mix and used Creamy Chocolate Frosting (Tracy Larsen)from this site. The recipe made 24 cupcakes. I had extra of the frosting. Both recipes were outstanding. Out of 24 cupcakes, there are 4 left and I just made them 5 hrs ago! They were supposed to be for Mother's Day BBQ tomorrow. I guess I'll be baking on Mother's Day.

I made this for the 4th of July reunion my husbands family has every year.I had people begging for the recipe and my sister in law thought I was trying to sabotage her diet. I doubled the recipe and ended up with 50 cupcakes for 56 people and there were none left and there were many many other desserts there. It was great to look around and see the first person bite into it and say "there's cookie dough in there" and then see the rush of people (seriously) who wanted to try them out. Awesome recipe.

Only 3 word describes these TO DIE FOR! These are the best! I only cooked them for 14 min. and they were perfect!

OMG! These are the best cupcakes EVER!

Amazing! I think it is important to following the submitter's review and only bake about 16 minutes. I baked mine about 17 and it was delicous but I would have preferred it to be less done. I am concerned about the eggs in the dough, so I might try to find an eggless dough for the middles from now on, but genius idea on these cupcakes!

I was not impressed. The cupcakes were on the dry side. Recommendations for others: make the cookie dough balls big - big walnut sized - because otherwise you can't even tell the cookie dough is inside. Also, use mini chocolate chips, as opposed to normal sized, just so you get more chips per cupcake. Won't make again.

Yummy - made it with chocolate fudge cake mix and premade cookie dough as I was short on time. The dough was about 1 inch round- any less and I don't think they would have been as good - next time though, will take it out at 18 min. like previously stated. Will definitely make again and again

My kids and friends loved these. I don't like cookie dough, so I thought a smaller amount of dough in the cake would be better. Plus, it seemed there was enough cookie dough to roll more than 24 cookie dough balls, so I did. They were smaller, and I learned...Do NOT do that!! Take what dough you have and roll them into generous sized cookie dough balls. The dough in the middle is awesome, not gooey, just makes the cupcake super-moist. DO be sure to completely freeze them. I also used a chocolate cake mix - yum! and whipped up caramel frosting to pipe on top. (Recipe is on this site - 'Caramel Frosting V'.) The combination of flavors was rich and made it easy to stop eating at just one cupcake.

I just want to say that I gained five pounds just looking at the photo.

OH MY!! A sweet little treasure inside these cupcakes makes me smile! I love cookies. I mean really, they're possibly the best thing ever..and to combine them w/ a cupcake. True genius! Way to go LTH! I got 25 cookie dough balls and only made 23 cuppies. I was a bit more generous w/ my batter. ;) A keeper for sure. Want to impress the school kids or your family? These are the ones!

Here's a BIG tip if you're NOT using a cake mix: follow whatever baking temperature that goes with the cake. I used the Better Homes & Gardens yellow cake recipe, and at first, I baked the cupcakes at 350 degrees, like this recipe stipulates. They came out underdone. When I baked them at 375 (as the BH&G recipe said) for 18 minutes, they came out PERFECT. Delicious, fluffy, gooey, perfect. This recipe is A LOT of work, since I also made my own cookie dough, but it's worth it. Great idea, great recipe---thanks!!

I made a batch for the Sunday school kids and my son said they all enjoyed it very much. I enjoyed it as well, what a great idea! I actually used the Toll House pre made dough, no worries about raw eggs that way. Yummy!

I switched it up and used devil's food cake and added peanut butter cookie dough - OMG. Next time I'm trying Red Velvet cake mix with sugar cookie dough!!!!

Why, why, why must you post such a delicious recipe!!!! Amazingly perfect. Used 30oz pillsbury cookie dough-this made 27 generous sized balls. Froze them while I ran my errands. Used devils food w/pudding cake mix. Do not overcook. If anything, I undercooked them-15-18 minutes. Let them cool for 5min in pan then laid them upside down on separate plate so that they won't concave in the middle. They were sinfully delicious!

UPDATE: I'VE BEEN CRAVING CUPCAKES LATELY BUT MY HUSBAND REQUESTED THAT I BAKE CHOCOLATE CHIP COOKIES. I BALKED AT THE THOUGHT OF MAKING THESE AGAIN, BUT BEING THE UNDEFEATED PISTOL I AM, I FORGED AHEAD. I AM SOOOO GLAD I DID! THIS TIME, I BAKED MY CUPCAKES FOR 19 MINUTES. PERFECT! MY ONLY CRITICISM IS THAT OF MY 24 CUPCAKES, 12 OF THEM WERE HOLLOW IN THE CENTER (THE COOKIE DOUGH SUNK). THE KEY IS TO LIE YOUR DOUGH ON TOP OF YOUR BATTER (DO NOT SUBMERGE IT). TRY THESE. YOU WON'T BE DISAPPOINTED!!! I I'm not sure how I went wrong with these.... Sadly, my second batch failed just as miserably (well, maybe not AS bad...) as my first one. :( I have NO idea what I did wrong. I read the most helpful reviews on here, including LTH's review. Not only did I bake my cupcakes for 16-18 minutes (more like 17), I also allowed them to cool for AT LEAST 10 minutes as directed. My first trial run produced soggy (i.e. RAW cake batter) cupcakes. My second batch produced firmer, slightly golden cupcakes with completely baked edges (when compared to my first batch), but even after cooling for 20 MINUTES, they still caved on the sides when handled. My only change was to roll refrigerated pre-baked cookie dough (to form a 1 T-sized balls) / freeze instead of making my own dough. Such a shame. This recipe has SO much appeal (and I LOVE cookie dough AND cupcakes!). Sorry, LTH, I don't think I'll be attempting a THIRD try, but if you want to send me a batch you made, I'd be happy to oblige! :-)

I wasn't sure what to expect with these cupcakes. I thought I would either end up with a cookie texture or a dough texture in the middle, but the cookie really ended up the same texture as the cake. You could tell it was there, but not in the form that I was hoping for. Followed the directions exactly, used a medium cookie scoop and froze the cookie balls throughouly before putting on top of cake batter. Used Hershey chocolate frosting on top. Still went over well with everyone so not a complete loss.

These were SO SO GOOD! I made my favorite chocolate cake recipe and those take about 20 minutes to bake. I was worried about overcooking the cookie balls, so I left them in the freezer and popped the cupcakes in the oven for 4 minutes. Took out one tray at a time and my daughter dropped a cookie ball in each and then I put them back in the oven. Not sure if this made much of a different, but they were AWESOME. Seriously. I piped on whipped cream cheese frosting (recipe from this site). Amazing. Everyone loved them.

These were amazing! I used the premade mini chocolate chip cookies and just popped the whole package in the freezer. Very easy. I made yellow cake mix with frosted with chocolate. Everyone raved about them and my boyfriend doesn't really like sweets ate FOUR of them! Thank you for a great recipe/idea. Can't wait to experiment with different kinds of cake/frosting/cookies!!!

Yummy! I used devils food cake because I am loyal to my chocolate monster within. Thank you for sharing!!!

These were really good and my family loved them. I only baked them for 15 minutes. I highly recommend using regular salt instead of sea salt. The first batch I made with sea salt and every now and then I would bite into a piece of sea salt. I had a problem with eating the cookie dough batter before I could get them in the cupcakes

I have made this multiple times now and have taken it to school multiple times as well. All my friends and everyone else who I have given one this delicious cupcakes to all agree that they are seriously fantastic. The only thing I changed was I used less vanilla extract and left out the baking soda and eggs. I left out the baking soda because baking soda is only needed when actually cooking the cookie dough and I left out the eggs because eating raw eggs is not recommended. Since the eggs was what binded the ingredients together, I just added some water instead until it was the correct consistency.

Wow! This is such a great idea, and they came out perfectly! I had no issues making them or with the end product and I cheated as much as possible with this recipe (store bought cake, frosting, and dough). I did freeze the dough (aka, realized I forgot to buy the dough sometime around my lunch hour, purchased some, and shoved it in the employee freezer hoping it would be frozen solid by 5) and I only baked them for about 16 minutes, which is what it specified on the box anyway. They came out moist, fluffy, and wonderful. Granted, I was baking these in a monsoon so it would have been hard for them to come out dry, but I bet they would have been wonderful if baked in dry weather as well. I also didn’t have any issues with these retaining their shapes. A couple reminders to people after reading these reviews. 1. Everyone likes things cooked differently, so bake these with your preference in mind. 2. Everyone’s oven bakes differently, so make sure you poke these from time to time so you don’t end up over baking them. This is a great recipe.

My husband loved these!

I had a little trouble with this recipe. It's kinda fussy. The first time, I baked them for about 18 minutes. I let them cool and they sunk in the middle. It turns out I had underbaked them. (I did manage to salvage about 6 of them that hadn't underbaked.) So I tried again, this time with a chocolate cake mix, and baked them for 20 minutes. They came out great the second time, although the cookie dough almost started to bake. Baking time is everything with this recipe. Also, I was nervous about the raw egg, especially because my little niece would be eating these. So I left out the egg and added about 3 Tbps. water to get the cookie dough to stick together. I frosted the cupcakes with "Caroline's Chocolate Fudge Frosting" from this site.

These were oh so good and easy to make. I bought premade Nestle Tollhouse cookie dough and Duncan Hines Butter Cake Mix. I hardened the cookie dough in the freezer for 30 minutes and prepared the mix as directed. I filled the cupcake wells only 1/2 full, then placed cookie dough on top then filled with more batter. I baked for exactly 18 minutes and they came out great. I frosted with the creamy chocolate frosting recipe from this site. These were delicious and will definately make again.

These cupcakes were a HUGE HIT! Everyone loved them! They were not as scary-tempramental as the reviews made them out to be. I froze the dough and I was golden! I also used the frosting from this recipe (http://tidymom.net/2011/cookie-dough-cupcakes-with-cookie-dough-frosting-recipe/) and topped them with a chocolate chip cookie. People thought I had bought them! Next time, I would make my own cake instead- just a taste preference.

Everyone loved these!!! They all kept coming back for more. Although they weren't gone in a day, that's just bc they are very heavy with both cookie dough and cake. The cookie dough alone is amazing!! I could not stop eating it before putting it in the freezer! I'll most definitely be making these again.

These are great but, make sure you leave them in the muffin pan to cool, if you want them 'gooey' in the middle. I tried to make two batches for a party, and tried to take the first batch out of the pans, so I could put the 2nd batch in the oven - oh what a mess I had! But, the ones left in the pan to cool were wonderful and gooey in the middle.

Holy these suckers are to DIE for!!! Especially when they are warm right out of the oven...doesn't even need icing!!!!! My family and I LOVED these. I used yellow butter cake mix. The only reason I didn't give this 5 stars is cuz the middle of my cupcakes kept sinking in once pulled from the oven to cool (???????). Followed the recipe to the T...just wondering where I may have went wrong?? GREAT recipe regardless...and its nothing icing can't hide!!!

Great! Made them with pre-made frozen cookie dough, yellow cake mix, and cream cheese frosting. Perfectly done after 20 minutes.

This is definetly a good cupcake. I made them and soon after realized using the premade cookie dough would be just fine. I will make this recipe again, however will use the premade dough.

why, oh why did i try these? oh my word. one word to describe these -- SINFUL! the only sub i made was to use a triple chocolate cake mix. thanks LTH for a super delicicous, super fun cupcake!

Can you say YUM?! These are by far the cupcakes from Heaven. Cookie dough in the middle makes this treat so decadent and delicious. I only froze my dough for 30 minutes and it turned out wonderful so if you are on a time crunch you don't need to wait the two hours. Just make sure the dough is stiff so it doesn't overcook in the oven.

I made 2 batches of these for a work holiday party, 1 with yellow cake and 1 with chocolate. I then piped on some canned icing and sprinkled with a few of the leftover mini chocolate chips to hint at what was inside. To say "they were a hit" would be an understatement. People were actually fighting over the last few. Freezing the cookie dough and NOT overbaking are clearly the 2 main steps necessary to have these come out as intended. And yes, you MUST like cookie dough to enjoy them. This recipe is a keeper!!!

"The best cupcake. Ever." Indeed. This recipe really doesn't need any more raving reviews, but these are so amazing that I HAD to review. Living in the Denver area, I was afraid I might run into "high altitude" issues, but I followed the directions to a "T" and they came out PERFECT at 17 minutes, no sinking, yummily-perfectly moist and sooo good they're BAD :o) My biggest quandry was what frosting to use, something light and fluffy and not too sweet, and I found this AMAZING frosting recipe that complemented these perfectly: http://www.ourbestbites.com/2010/05/chocolate-frosting/ Thank you again for sharing your deliciousness with us! :o)

it was okay, but not as great as I expected.

I made my own batch of cookie dough the day before, scooped it into balls & froze it overnight. I used Chocolate (Devil's Food) Cake Mix & Homemade Buttercream Icing (That I usually use for cakes & cupcakes). The cookie dough was not dry, it was good...but possibly a bit overrated. These cupcakes ARE good...but not quite as amazing as they were made out to be. Maybe one day I will try vanilla cake mix...or even the other recipe (Using brownie Mix instead of the cookie dough). Very good...just not AMAZING. Thanks lovestohost, for a nice variation. (I made the golf pull-apart cake with this recipe. Will post photo soon)

I made these for one of my best friend's sixteenth birthday, I only used the filling, which was excellent, and "too much chocolate cake" for the actual cup cake. This was such a fun and different recipe! The extra dough was baked into individual cookies and stuffed with, also extra, icing! Yum!

I froze my cookie dought but it still baked...would still try again as I love the idea behind it.

These were not good at all. We love sweets and find most recipes that have been rated high on allrecipes end up very good. I took the submitter's advice and took the cupcakes out before they looked done (they were just a bit wet on top but were cooked the entire recommended time). For all of the work it wasn't worth it to me. Even though I froze the cookie dough it did bake inside the cupcake and became too dry. The cupcake itself was too wet and mushy in parts and a couple even fell. I would not make this again.

Absolutely fantastic! I used premade cookie dough, rolledt into 24 balls, then froze for about 5hrs. I used a dark chocolate cake mix, water, applesauce and eggs. I put a heaping tablespoon into foil muffin liners, added the cookie dough ball, then topped with remaining cake batter. Baked for 15 min. and topped with the Jello pudding frosting from this site (not too sweet). They turned out perfectly!

These are fantastic! I cheated and bought chocolate chip cookie dough. I only needed to freeze them for 20 minutes, which was long enough for me to make the cupcake batter. Next time, I will use a different flavor cake mix. Thank you for sharing!

I made these last weekend for a cookout we were going to. The recipe made 24, and well there were only about 4 left by the time we were ready for dinner! These were a big hit

Wow! These were so delicious! I baked only for 15-16 minutes and froze the cookie dough over night. Used a chocolate cake mix and prepared vanilla cream cheese frosting. Next time I will play around with the flavors and will hopefully make time to whip up homemade icing.

This seems to be the hottest recipe lately so I was really excited to try it. I froze my cookie dough balls until they were rock solid, but they still baked completely inside the cupcake and you could hardly tell that there was cookie dough in there. The idea itself is really good so I didn't feel like giving it a low rating, but it seems like a lot of people are having this problem. I was expecting the cookie dough to be doughy/chewy inside. Anyway, I used devils food cake mix and cream cheese frosting. I thought this was a good combo with the cookie. Any other tips on how to prevent the cookie from baking??

I picked 5 recipes from this site to bake for a fund raiser at work and to be honest this did not live up to the reviews. The Peanut Butter Cupcake from this site was by far the biggest hit and this was the biggest dud and only a few sold. Even my kids who love anything cookie dough were not impressed. They came out exactly like they should but just did not get the WOW factor expected. Good idea but just ok.

Well, if you are a chocolate chip cookie dough freak like me...THIS RECIPE IS FOR YOU!!! Absolutely awesome!! Follow other suggestions and be sure to FREEZE the cookie dough before making the cupcakes. AND only bake for 16 minutes. I iced with the buttercream frosting II from this site. Took to work and all went crazy!!! This deserves a 10. Such a GREAT spin on cupcakes!!!!!!

I made mini cupcakes and baked them for 12 minutes. They turned out perfectly.

This was HEAVENLY! Rave reviews by all, including, "best cupcake I've ever had!" You must freeze the dough, and then refrigerate the cupcakes after. Made the chocolate ganache sauce as recommended by another viewer (1 C choc chips to 1/2 cup whipping cream, melted in a double boiler). Will definitely keep

Seriously, how could these not be delicious? Cookie dough in a cupcake, all it needs is bacon to be the perfect dish. Definitely not your last minute recipe but great for parties. I got a kick out of watching people think they were eating an ordinary cupcake then WHAM, cookie dough.

I was exited to try these-but mine didn't turn out. They looked fine on the outside, but when we ate them, where I expected a ball of cookie dough, I had air pockets in my cupcakes. I used Pilsbury cookie dough and froze the balls overnight. That was the only change I made from the original recipe. I even baked the second batch 5 minutes longer and left in the pan for 15 minutes--same result. They taste great but the results weren't worth the extra step and to me aren't worth a second try. Thanks though. :(

I have made this recipe twice, the 1st time with yellow cake mix & chocolate chip cookie dough...the 2nd time I made chocolate cake and used my own peanut butter cookie dough recipe and the results were AWESOME!!! I frosted them with chocolate frosting. YUMMMMMMMY!!!!!

The "Cake Doctor" has a similar, easier recipe in her cookbook with frozen cookie dough. Times are less and cupcakes moister with Chocolate Buttercream frosting. Best cupcakes I ever tasted.

I made these last night for a meeting I am attending tonight. I was going to wait until my friends and family sampled before rating, but I can't wait another 8 hours! These are amazing! I only made one substitution-- I was concerned about the egg not being fully cooked since the cookie dough is frozen, so I used 3T sweetened condensed milk instead. The result looks identical to all the pictures. I also didn't frost mine-- but only because I couldn't decide which frosting to use. They are good plain though!

My wife found this recipe after we were informed our son wanted a "Cookie Dough Tasting" cake for his birthday (turned 8), and I read all a lot of the notes about preparation. I followed recommendations for no egg in cookie dough. Then used the recipe as a guideline to create a 3-layer round birthday cake. The flavor was AWESOME, and texture was perfect. The dough was exactly how we wanted it, like in the ice cream flavor! After baking I covered it with Semisweet Chocolate Ganache.

Tried with Chocolate Mayonnaise cake recipe, cookie dough was over done by the time the cake was ready. But, great possibility here!

I think that if you don't rate theses with 5 stars then you did something wrong with the preparing or baking! They are a sweets lovers dream come true...I went the lazy route and did store bought cookie dough...I bought 2 packs of the 12 large cookies and froze them and they were awesome. I also used chocolate cake mix and vanilla frosting. I think putting them in the refrigerator once they have cooled a little is the way to go. That way the cookie dough sets up again....18 minutes....FABULOUS!!

This is a really decadent, sugar-bomb type dessert, especially if you use homemade buttercream like I did. I cheated and used frozen packaged dough. One thing to note - I did not over-fill the cups. That's important, otherwise you'll get sunken, middles and undercooked cake. Fill the cups about halfway.

Made these with the grand girls and they were a hit.

Pretty delicious! I made them at my mom's for dessert tonight, and even a couple picky teenagers ate them! I was planning on changing some stuff, using my own chocolate chip cookie recipe and a yellow cake batter from scratch, but I ended up not having the time, so preparing these as is worked just fine! I baked them for 16 minutes from the poster's recommendations, and they were absolutely perfect. Gooey chocolate chip cookie dough inside, delicious cupcake outside. I did press down the dough balls a bit, and dolloped some batter right on top of each ball. When done, they looked just like the picture, I was impressed! Thanks!

Just made these yesterday and they are wonderful! Everyone that's had them agrees, even if they're not a huge cookie dough fan (such as myself). You definitely have to be super careful not to over bake, and I let the balls of cookie dough sit in the freezer for almost 24 hours, until they were rock hard (Nestle pre-packaged... I'll admit I took the easy way out). I only baked mine for 15 minutes, so definitely pay attention because your oven may vary slightly from the recommended time. As long as the dough is frozen solid, the result should be a moist cupcake with gooey cookie dough in the middle... what could be better?! And with using a cake mix, prepared cookie dough, and a jar of frosting, it's SUPER easy to make and seems like it took way more time than it did! Thanks for the excellent recipe!!

These were awesome! My husband absolutely looovves them! The only thing I changed was the actual cupcake. I used Hershey's recipe for the "Perfect chocolate cake" on the bake of the baking cocoa box, because that's my favorite chocolate cake recipe and it's homemade instead of from a box:) I'm makin' my husband take them to work tomorrow to share with his soldiers so I don't pig out on them! Also, my cookie dough insides were perfect and stayed the way they should. I had them in the freezer for about 4 hours so no problem there ^_^ I highly reccomend trying this recipe again if it failed you the frist time!

These are fantastic! I took the basic concept and followed the Toll House recipe for the cookie dough (used egg substitute instead of eggs for safety - no egg at all would have made the dough too crumbly and dry), and I followed the yellow cake mix instructions. I covered the bottom of the cupcake tins with cake batter, dropped in a ball of frozen dough, and just barely covered with more batter. They are delicious - thanks for the recipe, LTH! I'm looking forward to trying the brownie batter version soon.

This was fantastic - awesome! I followed LovesToHost's directions EXACTLY and these were perfect. Took them to a group of 15 and they were GONE. Super moist. Thank you LTH! This recipe's a keeper!

Excellent! I used a yellow cake mix and a pacakage of premade cookie dough. Worked great! The cake was just right and the cookie dough was warm a gooey! I topped them with some whipped chocolate frosting. YUM!!

This is a good cupcake. But, it is seriously not the BEST cupcake ever. Honestly, it wouldn't make a difference to me if it had cookie dough inside or not. If I didn't have a good homemade chocolate buttercream to go with it, they would be just sub-par. I followed the directions exactly, and even froze the cookie dough balls overnight, instead of only the 2 hours it recommended. It was really neat how the cookie dough ball sinks into the cupcake as it bakes, but the consistency of the cookie dough doesn't stay purely dough-y. It does "bake" in the tiniest bit, even with cookie dough frozen overnight. I probably won't make these again, but I will try the brownie batter kind (i.e. "2nd best cupcake ever") and see if perhaps that one lives up to its title! :)

Excellent idea! I've frozen cookie dough for years. It's nice to have on hand. Need a cookie. Go to the freezer, preheat oven and in 15 minutes you have cookies. So this recipe is perfect for my cookies. You can use any cookie recipe (frozen) with any flavor cake. The sky is the limit on the difference variations you can come up with.

5 stars from EACH of my 5 kids! We have been using this for a while now and have made many combinations of cake and cookie dough.**update** If I use these for my kids lunches I dont even frost them - they are plenty good without it as well and carry nicely in their lunch bags.

I followed this recipe exactly as written and it was delicious!!!! This is seriously decadent. I strongly recommend, especially for chocolate lovers. I made it for my picky sister's birthday, and she loved them!!!

I made these for my sister's baby shower and everyone loved them! I used premade cookie dough (cuz that's how I roll) and followed the recipe exactly other than that. I think I could have baked them a minute or so less, but they were still great.

Seemed like an absolutely fabulous idea, but I tried it multiple times without success. Maybe it's the altitude here, but I will not try these again.

I cheated and used the already made cookie dough (tollhouse cookies) and the children absolutely LOVED them...I am glad that I made extras because several of the children asked for seconds. I will be making these again for my son's 7th birthday party

These were AMAZING but do not over cook them!!

These were absolutely DECADENT! I used a chocolate cake mix and also froze the dough balls overnight with no problem. I can't wait to make them again!

Excellent recipe! I left out the egg in the cookie dough as another reviewer stated - it serves absolutely no purpose as the intention is to leave the cookie dough center raw (and thus, needs no moistening or leavening). Also, I used chocolate cake mix for the brownies as I liked the visual distinction between the light and dark in the cupcake. I topped them with a dark chocolate crumb coat and then used the Marshmallow Fondant recipe to top them. They were incredible!!

Fantastic recipe, and so good.

Mmmm...very very good! I'm a sucker for cake though. It's my favorite food! You just have to be very very careful not to overbake these or the cookie dough center will not turn out right. I baked mine for about 18 minutes and will probably bake them even less next time.

These are amazing! It's VERY IMPORTANT to freeze the cookie dough and not overbake them (the recipe author posted some revised times in his review). I've made them with chocolate cake instead of yellow and covered with chocolate ganache (melt 1 cup of chocolate chips in 1/2 cup of heavy cream + 1 tablespoon corn syrup). Success, success, success! (I even use the leftover ganache to drench mine in because I like them extra-decadent -- it almost turns into a lava cake if you spoon hot ganache on the cupcakes as you're serving them)

Wonderful taste and perfect cookie dough texture in the center. You wont be disapointed if you follow the instructions. I used 1/2 cup instead of 1 cup of mini chips and froze the dough for at least 5 hours. Don't take the dough out of the freezer until you are ready to set them on top of the cupcakes. Over baking is the easiest way to ruin these. I baked for 16 minutes and checked for doneness. I quickly removed the ones that were done (as in: sprang back when pushed) and let the others finish for another 1 minute or so. I removed them from the pan and cooled on a wire rack right away. Then straight to the fridge they went. After frosting be sure to put them back in the fridge because of the raw egg factor.