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Chocolate Chip Cookie Cupcakes

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Drooling over these Chocolate Chip Cookie Cupcakes, this recipe is very easy to make! These cupcakes start with a homemade vanilla cupcake with crushed chocolate chip cookies mixed in. It’s topped with a Chocolate Chip Cookie Frosting made with crushed cookies, brown sugar and vanilla extract.


This post is sponsored by ADA Mideast. All opinions are my own

A bunch of pretty cupcake with a beautiful swirl of frosting and mini chocolate chip cookie on top. The cupcakes are surrounded with mini chocolate chips and more cookies.

Milk and Cookies- is there a better combination? These 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.

They’re similar to Cookie and Cream cupcakes but made with chocolate chip cookies instead of Oreos. Which part do you think you’ll like best? The cupcake or the frosting?

A close up shot of the cupcake, that is unwrapped sitting on a gray plate. the cupcake has a big frosting swirl and is garnished with mini chocolate chips and a mini chocolate chip cookie

This month I am partnering with the American Dairy Association Mideast. Did you know June is National Dairy Month? All month I am celebrating America’s dairy farmers, who provide us with healthy dairy foods.

Years ago, I had the opportunity to visit some of these farmers in Ohio, and it was an experience I will never forget. I loved meeting the hard-working farmers and their families, many of whom are were 3rd or 4th generation dairy farmers. Meet Ohio and West Virginia dairy farming families at

In Ohio and West Virginia, dairy farm families raise more than 268,000 dairy cows on about 2,200 dairy farms. In an average year, Ohio and West Virginia dairy cows produce approximately 5.6 billion pounds, or about 656 million gallons of milk. Imagine how many cookies you’d need to go through that much milk.

Lucky for you, this cupcake recipe calls for milk as well!

This cupcake has a big bite missing to show the inside of the cupcake which has crushed cookies and it's topped with a big swirl of frosting

These cupcakes might sound complicated but they’re actually much easier than you think. First, the cupcake is based off my Moist Vanilla Cupcake recipe. Then you’re going to be adding some chopped chocolate chip cookies.

Personally, I like using Chips Ahoy because they start off a bit crispy and when they’re bake, they get nice and soft.

When filling the cupcake liners, do you best to evenly distribute the cookies amongst the batter. If there’s not enough batter, you will have some funky looking tops on your cupcakes. That’s okay though, we’re covering it up with this luscious chocolate chip cookie frosting.

A close up shot of a cupcake with a big swirl of frosting, mini chocolate chips and topped with a mini chocolate chip cookie

You’ll notice my cupcake recipe calls for sour cream. Sour cream helps keep these 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 9 essential nutrients.

That’s a little dairy fact for you, and if that makes you feel like these cupcakes will be healthier, than props to you!

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 whip 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.

A chocolate chip cookie cupcake with a big swirl of frosting, mini chocolate chips and topped with a mini chocolate chip cookie

For this chocolate chip cookie frosting, we’ll also be adding crushed chocolate chip cookies (as in, grinded into a fine crumb), a touch of brown sugar and plenty of vanilla extract for that extra cookie flavor.

As long as you grind your cookies into fine crumbs, this frosting should be pipeable.

You can decorate the cupcakes anyway 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!

This horizontal image features several chocolate chip cookie cupcakes on a gray plate. The cupcakes are topped with a big swirl of frosting a mini chocolate chip cookies on top.

For more recipes, information, dairy nutrition and to meet Ohio and West Virginia dairy farmers, visit, and follow the American Dairy Association Mideast on FacebookTwitterPinterest and Instagram.

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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!



This horizontal image features several chocolate chip cookie cupcakes on a gray plate. The cupcakes are topped with a big swirl of frosting a mini chocolate chip cookies on top.

Chocolate Chip Cookie Cupcakes

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 24-28 cupcakes


These Chocolate Chip Cookie Cupcakes start with a homemade vanilla cupcake with crushed chocolate chip cookies mixed in. It’s topped with a Chocolate Chip Cookie Frosting made with crushed cookies, brown sugar and vanilla extract.


For the cupcakes:

  • 2 cups granulated sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup light sour cream
  • 2 ½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ¼ cups milk (I use nonfat)
  • 2 cups roughly chopped Chocolate Chip Cookies (such as Chips Ahoy) 

For the frosting:

  • 4 sticks (2 cups) unsalted butter, cold
  • 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 (8oz) Mini Chocolate Chip Cookies for garnish (optional)
  • Mini chocolate chips for garnish (optional)


  1. For the cupcakes: 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.
  10. For the frosting: 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.
  11. 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.
  12. In a food processor, grind the chocolate chip cookies into a fine crumbs. Add the crushed cookies to the frosting. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
  13. In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place an mini on the side or mini chocolate chips. Store in an air tight container.


  • You’ll need one full size bag of Chip Ahoy for the cupcakes and frosting
  • You’ll need an additional bag of mini Chips Ahoy for the garnish

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I am drooling over this Chocolate chip cookie poke cake! This chocolate cake has a chocolate chip cookie crust, it’s filled with chocolate pudding and topped with a chocolate chip cookie mousse.

Chocolate Chip Cookie Mousse Cake

A close up of a chocolate mousse cake with a layer of chocolate chip cookie mousse on top

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32 Responses
    1. Beyond Frosting

      If you can that’s great but most of the time I forget so I did not specify because it will bake just fine without room temperature ingredients

  1. Paige Starkey

    I love this recipe I made it once for my co-workers and now my family wants it. I can’t seem to get the icing right. It’s stiff and crumbly at the same time. I’m not sure what I did wrong as I followed the steps how they were listed.

    1. Beyond Frosting

      Hi Paige, if it’s stiff, then try beating the butter for longer in the beginning, and then after each addition of powdered sugar, beat for an extra minute or two. Lots of time whipping the frosting. It will stiffen a bit after it’s been sitting, but it should not be stiff when it’s finished. I am not sure what it means when you say crumbly. But you could try adding another tablespoon on milk and heavy cream.

  2. Francesca

    Hi Julianne! Your Cookies and Cream cupcakes are a favorite around my house, and my hubs’ baseball team always ask for them. I usually add a bit of cream cheese to the frosting to help with stability (mostly in summer since we live in Az). Could I do the same with this frosting? My grandson’s bday is coming out and I was going to do the Oreo, but I thought these would be great too. Thanks So Much for sharing your great recipes!

  3. Jessica

    Could you make this into a cake, my brother wants it as a birthday cake,. Would you recommend 2 separate cake tins or 1 big cake tin, what kind of timings. When I made your carrot cake cupcakes as a cake it needed an extra 10 mins?

    1. Beyond Frosting

      Hi Jessica, yes this could be make into cake no problem. Safest bet is probably a 9×13 inch cake, but it could also be done as a layer cake. 8-inch either 2 or 3 layers. For the 9×13 inch cake, you can probably cut the frosting recipe in half. For a layer cake, you shouldn’t need to make any alternations to the frosting. As far as baking time go, I’d estimate anywhere from 20-30 minutes is a best guess depending on the pan size.

      1. Jessica Harvey

        So I did make this into a 3 tier cake today it came out OK haven’t tasted it yet but just a question in the icing, as once it was made and fully whipped it seemed to harden should I have added more cream or something else to make it softer and easy to put over the cake?

      2. Beyond Frosting

        If you made it and then let it sit for awhile it will get a little more firm. Just rewhip it. If it got thicker and more firm as you made it, then yes a little more cream.

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