Jump to Recipe

Chocolate Chip Cookie Cupcakes

Milk and cookies – is there a better combination? Chocolate Chip Cookie Cupcakes are a nod to everyone’s favorite combo. These are homemade vanilla cupcakes with crushed chocolate chip cookies mixed in. They’re topped with a chocolate chip cookie frosting made with crushed cookies, brown sugar and vanilla extract.

These cupcakes might sound complicated, but they’re actually much easier than you think. You’ll notice my cupcake recipe calls for sour cream, which will keep the cupcakes extra moist. If you’re looking for an alternative, I suggest Greek yogurt. Plus, Greek yogurt is high in protein, which helps to keep you fuller longer, and it packs in dairy’s nine essential nutrients.

Okay, let’s talk about the frosting for a minute. Most of my frosting recipes start with cold butter, which allows you to control the consistency of your frosting. You’re essentially softening the butter using the paddle attachment of your mixer.

The key to making a good frosting is to whip it at various stages, but especially at the beginning. This will not only soften the butter but also whip it to a much lighter consistency. After each addition of powdered sugar is incorporated, I also beat the frosting for a minute or two until it’s nice and fluffy.

You can decorate the cupcakes any way you’d like. I placed some mini chocolate chips on top and garnished with a mini cookie. The cookies will soften as they sit in the frosting, so, if you want a crunchy cookie, add them right before serving!

It also wouldn’t hurt to serve these cupcakes with a big ol’ glass of cold milk!

Having a milk and cookies-themed party? Add this adorable Milk & Cookies Cake to the menu, too. And, because one can never have too many cupcakes, be sure to also try my Maple Walnut Cupcakes with Brown Butter Frosting.

Chocolate Chip Cookie Cupcakes

Photo of Chocolate Chip Cookie Cupcakes
  • 30 minutes
  • 20 minutes
  • 24-28 cupcakes


For the cupcakes:
2 cups granulated sugar
1/2 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1/2 cup light sour cream
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
2 cups roughly chopped Chocolate Chip Cookies (such as Chips Ahoy)

For the frosting:
4 sticks (2 cups) unsalted butter
8 cups powdered sugar
2 tablespoons brown sugar
1 tablespoon vanilla extract
2 tablespoons heavy whipping cream
15 Chocolate Chip cookies, crushed into fine crumbs
1 bag (8 oz.) Mini Chocolate Chip Cookies for garnish (optional)
Mini chocolate chips for garnish (optional)


For the cupcakes:

  1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
  3. Next mix in the sour cream and beat until well combined.
  4. Add half the flour followed by the baking powder and salt and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
  5. Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed
  7. In a large Ziploc bag, crushed the chocolate chip cookies into small pieces using a rolling pin or something similar. Fold the crushed cookies into the cupcake batter.
  8. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
  9. Bake at 350°F for 18-22 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the frosting:

  1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
  2. Slowly add the powdered sugar 2 cups at a time, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar and brown sugar have been added, alternate adding the heavy cream and vanilla extract as you add the powdered sugar.
  3. In a food processor, grind the chocolate chip cookies into a fine crumbs. Add the crushed cookies to the frosting along with the heavy whipping cream. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
  4. In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place mini on the side or mini chocolate chips. Store in an airtight container.

Leave a Reply

Your email address will not be published. Required fields are marked *