Chocolate Chip Cookie Dough Cupcakes

These cupcakes are great for any cookie dough lover.  I made my ususal butter cream frosting and shaved chocolate into it, to make a chocolate chip icing on top to finish it off.

I baked these cupcakes in silicone cupcake liners.  They work really well and look great too!

Cookie Dough

1 ½ cups flour

¼ tsp baking soda

¼ tsp sea salt

½ cup butter, softened

¼ cup sugar

½ cup brown sugar

1 egg

2 tsp vanilla extract

1 cup miniature semisweet chocolate chips  

White Cake

2 cups sugar

1 cup butter

4 eggs

4 tsp vanilla extract

3 cups flour

3 ½ tsp baking powder

1 cup milk

For cookie dough:

Mix the flour, baking soda, and sea salt and set aside. In a large bowl, beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.

Add the egg and the vanilla extract and beat until smooth.

Mix the flour mixture into the sugar mixture until it is all incorporated.

Fold in the chocolate chips just enough to evenly combine.

Form the dough into tablespoon-sized balls and place onto a baking sheet or plate and freeze until solid (about 2 hours).

For cake & adding cookie dough:

Preheat an oven to 350 degrees. Line 24 muffin cups with paper liners.

In a medium bowl, cream together the sugar and butter.

Beat in the eggs, one at a time, then stir in the vanilla.

Combine flour and baking powder, add to the creamed mixture and mix well.

Stir in the milk until batter is smooth.

Pour or spoon batter into the prepared cupcakes liners, filling each 2/3 full.

Place a frozen cookie dough ball on the top center of each cupcake.

Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes.

Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Once wool, mix chocolate shavings into butter cream frosting and spread on to cupcakes.  Top with chocolate shavings and enjoy!

Ready to go in the oven

The finished product.
Buttercream icing with chocolate shavings mixed in.
Topped with chocolate shavings.

Chocolate Chip Cookie Dough Ice Cream

I feel like I haven’t made anything in ages, so I decided to make one of my favorite ice creams: chocolate chip cookie dough.

I made a small batch of eggless cookie dough, perfect for those who are pregnant, have an egg allergy, or are scared to eat anything with raw eggs in it.  It was very simple to make and I made little cookie dough balls and froze them for at least an hour.  This made them stay in chunks while they mixed into the ice cream and kept the ice cream hard as well.

For the cookie dough, you need:

2 tbsp butter

2 ½ tbsp brown sugar

3 tbsp granulated sugar

1/8 tsp vanilla

2 tbsp water

¼ cup flour

As many semi-sweet chocolate chips you want.

1. I creamed the butter and sugars together and after it was mixed thoroughly, I added the vanilla and water. 
2. Once that was mixed, I added the flour and finally the chocolate chips. 
3. I made balls in between the size of a teaspoon and tablespoon, placed them on a wax paper covered plate, and put them in the freezer for at least an hour. 

I made a custard tasting white base to put the cookie dough in.  You could make vanilla, chocolate, or any other kind of ice cream you want.  This recipe was the easiest with all the ingredients I had and without throwing away egg whites.  Also, it wasn’t too rich like some ice creams I have made.  It was perfect for the yummy cookie dough.

2 eggs

¾ cup of sugar

2 tsp vanilla

2 cups milk

1 cup half & half

1. Put the milk and half and half in a medium size sauce pan over medium-high heat until it begins to boil. 
2. While milk and cream is heating, in a heat proof bowl, mix eggs and sugar until it become pale yellow and fluffy.  Add 1 of the 2 teaspoons of vanilla and mix a bit longer. 
3. Once the milk/cream mixture has begun to boil, take it off the heat and add to egg mixture ¼ cup at a time while mixing thoroughly. 
4. Once everything is combined, put back into the sauce pan over low heat until it thickens and coats the back of the spoon.  Do not let it start to boil!
5. Remove from heat once it is thick enough and pour through a strainer/sifter back into the heat proof bowl.
6. Fill sink up with cold water and empty 3 ice cube trays of ice into the cold water.  Place bowl in ice bath and mix the custard until it has cooled down.
7. Once cooled to room temperature, put into air tight container and refrigerate for 4 hours or put in the freezer for 1 to 2 hours.
8. Once it has sat in the fridge or freezer, pour into ice cream machine.
9. During last 5 minutes of mixing time (dependent on manufacturers instructions), put in cookie dough.
10. Empty into air tight container and freeze for 2 hours, mixing every 30 to 45 minutes to thicken the whole batch, rather than just the edges.

Cookie Dough ready to freeze

Ice Cream before Cookie Dough



Ice Cream with Cookie Dough

Ready to eat!