Skip to content

Posts tagged ‘chocolate chip cookie dough’

Feb 11

4 Comments

Chocolate Chip Cookie Dough Fudge

This is something I’ve been wanting to try for a while – cookie dough fudge. I wasn’t sure how to go about it, whether I should roll the dough into balls and mix the balls into the fudge, or make a layer of cookie dough on the bottom. I know there are cookie dough fudge recipes, where the entire block of fudge is cookie dough, but I wanted a combination of chocolate and cookie dough.

Chocolate Chip Cookie Dough Fudge

I ended up making a layer of cookie dough at the bottom. The fudge itself is this recipe and the eggless cookie dough is from Mama Baker. The most important thing you’ll need to do is prepare and freeze the cookie dough at least 3 hours ahead of the fudge – the fudge will be hot when you spread it on top, so you don’t want the cookie dough to melt instantly. I spread the cookie dough on the bottom of a parchment paper-lined 8×8 pan, then froze the entire pan for 3 hours. I then made the fudge and spread it on top of the frozen cookie dough and immediately refrigerated it. It’ll need about 4-6 hours to set completely; overnight is best.

I cut Mama Baker’s cookie dough recipe in half and got quite a thin layer of cookie dough. As it is, the cookie dough is not the prominent taste in a bite of this fudge, but rather a hint. Perhaps a better idea would have been to make the full cookie dough recipe and then spread only half of the fudge on top. But these little fudge squares are still definitely a nice treat to have in the fridge!

Jan 28

6 Comments

Chocolate Chip Cookie Dough Cupcakes

Right before I uploaded a photo of the chocolate chip cookie dough cupcakes that I made today, I noticed that How To Eat A Cupcake posted about her chocolate chip cookie doughs that she recently made – talk about a coincidence!

Mine are slightly different that her cupcakes, however. I used a very chocolatey cupcake recipe that I have used for many of my chocolate cupcakes – the recipe can be found here. The cookie dough recipe that I used INSIDE the cupcakes was the recipe on the back of the Nestle Toll House mini chocolate chip bag, and it can be found here. To assemble the chocolate chip cookie dough cupcakes, have a read over this post; it basically follows the same assembly instructions. I used homemade cookie dough instead of store-bought cookie dough, though, and rolled the dough into balls about 1/2″ in diameter. I froze them for a few hours before using them in the cupcakes.

THE Chocolate Chip Cookie Dough Cupcake

For the cookie dough frosting, I used a safe-to-eat recipe without any eggs found at Mama Baker. Even though I already have a good eggless cookie dough recipe, it wasn’t as creamy as what Mama Baker’s looked like in her photos, and this is why I chose her recipe.

My inside cookie dough fell to the very bottom of the cupcakes and flattened out; I haven’t had this happen before with my cookie dough cupcakes and I used the same cupcake recipe, so it must be the cookie dough itself. I didn’t photograph the cookie dough inside the cupcake just because it wasn’t too attractive. But I can assure you that these cupcakes are chocolatey, rich and sinful. It will not be the last time I use chocolate chip cookie dough as frosting!

Oct 26

Chocolate Chocolate Chip Cookie Dough Cupcakes, Revisited

My chocolate chocolate chip cookie dough cupcakes are my favorite cupcakes that I’ve featured here at The Sweetest Kitchen. I didn’t really think that they could get any better. Well, I was wrong. They can get better. When I found out that Rebecca, over at Hello, Baker!, had made her version of the cookie dough cupcake, I noticed that she had used homemade cookie dough, rather than store-bought. She had used a chocolate chip cookie recipe called The Chewy by Alton Brown, which I had kept hearing rave reviews about and knew that one day I’d have to try for myself.

This past week I gathered up all my ingredients, baked a dozen of The Chewy chocolate chip cookies and loved them! and sent a few of them to my parents in the mail, who also loved them! I froze the rest of the cookie dough after rolling the dough in tablespoon-sized balls, not actually intending to bake cupcakes with them, but…

When the time came to bake cupcakes again, I suddenly remembered Rebecca’s post and had to do my chocolate chocolate chip cookie dough cupcakes all over again with The Chewy. I used the same chocolate cupcake recipe as I had used previously, which is my favorite chocolate cupcake recipe.

Chocolate Chip Cookie Dough Cupcakes

I needed to use the rest of my mascarpone cheese that I had leftover from the Iron Cupcake Earth challenge; I had loved that frosting so much that I decided to make it all over again for these cupcakes.

Chocolate Chip Cookie Dough Cupcakes

Now, these cupcakes were spectacular. This particular homemade cookie dough turned out more gooey than the store-bought cookie dough, and those big chocolate chips (I used Ghiradelli semisweet chocolate chips) were just to die for.

Because of the mascarpone frosting, I had to refrigerate the remaining cupcakes, which made those chocolate chips hard. For the rest of the cupcakes, I put them for 8-10 seconds on the defrost setting in the microwave to get that gooeyness and those soft chocolate chips back. So yummy!

So in the future, I am not ever using store-bought cookie dough for these cupcakes again!

Jul 25

1 Comment

Chocolate Chocolate Chip Cookie Dough Cupcakes

I couldn’t resist – I had the ingredients to make the chocolate chip cookie dough cupcakes again, except this time using chocolate cupcakes and chocolate buttercream frosting. I was too lazy to make the raw cookie dough to mix in with the frosting so I just sprinkled the frosting with mini chocolate chips. The result? Sinful!

Chocolate Chocolate Chip Cookie Dough Cupcakes

These cupcakes sank more than the Magnolia Bakery vanilla cupcakes that I previously made for my cookie dough cupcakes. I might have slightly underbaked them, but the cookie dough in the middle definitely would have something to do with it. This chocolate cupcake is softer and more moist than the Magnolia Bakery cupcakes, too. And more tasty!

Chocolate Chocolate Chip Cookie Dough Cupcakes

I did everything the exact same as I did for the vanilla cupcakes, except I used this recipe I found on Cupcakes Take The Cake for chocolate cupcakes and chocolate buttercream.

FYI – these cupcakes taste great, but taste even better the day after baking as long as they are stored at room temperature in an airtight container.

Jul 23

4 Comments

Chocolate Chip Cookie Dough Cupcakes

My inspiration for my chocolate chip cookie dough cupcakes came from How To Eat A Cupcake. I love chocolate chip cookie dough and had never heard of this type of cupcake, so when I saw this recipe I just had to make it for myself! I didn’t follow the same recipe as How To Eat A Cupcake because I personally didn’t to use a boxed cake mix, and mainly because I didn’t want that many cupcakes.

So what I did was this… I bought a package of refrigerated Nestle chocolate chip cookie dough (the kind that is pre-cut) and immediately put it into the freezer when I got home from the store. This is the dough that will be baked into the cupcakes and it must be completely frozen when placed into the cupcake batter.

A few days later, when I was ready to make these cupcakes, I whipped up a batch of Magnolia Bakery’s vanilla cupcakes (I halved the recipe to get 12 cupcakes, though ended up with 14).

I filled my cupcake liners with batter, then cut seven little squares of frozen cookie dough in half so that I would get 14 and placed them each on top of the cupcake batter. I cut them in half because I personally didn’t want to end up with the majority of the cupcake being cookie dough, and the original recipe had also instructed to do this. I also didn’t want my cupcakes to overflow, so I slightly underfilled them to allow room for the cookie dough to bake.

In the meantime, I prepared the cookie dough that I would be mixing into the frosting. This is the same cookie dough recipe that How To Eat A Cupcake used in her chocolate chip cookie dough frosting (see recipe in her post), but I used a different frosting base (my recipe is at the end of this post). The cookie dough itself needs to sit in the freezer for about 30 minutes to become firm, then broken into chunks, and then placed in the refrigerator until it is ready to be used. Just mix the chunks into the frosting when it has been made, then spread onto the cupcake.

Chocolate Chip Cookie Dough Cupcakes

The look of the frosting reminds me of chocolate chip cookie dough ice cream!

The inside of the cupcake…

Chocolate Chip Cookie Dough Cupcakes

These cupcakes are very very good, but also very very sweet. And they definitely require a glass of milk after eating! I think that it would be just fine if you made your own cookie dough for this, and I also think that it could be baked into any flavor cupcake. In fact, I need to make these again sometime and think I will bake them into a chocolate cupcake.

Vanilla Buttercream
makes enough to frost 12 cupcakes

Ingredients
1 3/4 cups confectioners’ sugar
1/2 cup unsalted butter, chilled
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1 tablespoon milk

Method
In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary. Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.

At this point you can mix in your cookie dough that you made while the cupcakes were baking. Mix in enough cookie dough to suit your taste, because I believe the recipe posted on How To Eat A Cupcake is for two dozen cupcakes, and if you’re only making 12 you’ll have some cookie dough leftover (unless you halve the cookie dough recipe). The best thing to do with the leftover cookie dough – eat it! There are no eggs in it so it is safe to eat. Yum!