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Almond Chocolate Chip Cookie Dough Cupcakes

Almond Chocolate Chip Cookie Dough Cupcakes

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Cupcakes stuffed with almond cookie dough and topped with chocolate frosting.MORE+LESS-

Updated September 11, 2017

Make with

Pillsbury Cookie Dough


box (15.25 oz) Betty Crocker™ Super Moist™ yellow or butter recipe yellow cake mix (and ingredients package calls for)


cup brown sugar, packed


teaspoons vegetable oil


teaspoons vanilla paste or extract


teaspoon almond extract


cup mini chocolate chips


can (16 oz) Betty Crocker™ Rich & Creamy Frosting Chocolate


package of Pillsbury™ refrigerated chocolate chip cookie dough (optional)

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  • 1

    Preheat oven to 350°F. Line cupcake pan with cupcake liners. Make and bake cupcakes according to package directions. Let cool.

  • 2

    While cupcakes are baking, toast almonds in a skillet for 6-8 minutes or until golden brown. Let cool.

  • 3

    Place almonds in a heavy-duty food processor and puree scraping the bowl often. Add milk and oil to help keep things moving. Process until almonds start to form a paste.

  • 4

    Add brown sugar, salt, vanilla, and almond extract.

  • 5

    Process until smooth. Add more sugar or milk if necessary. Let cool slightly if warm then stir in mini chocolate chips.

  • 6

    Chill in refrigerator for 20-30 minutes or until firm.

  • 7

    Once cupcakes are cool, cut a cylinder shape out of each cupcake and stuff with 1-2 Tablespoons of almond butter. Frost with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.

  • 8

    Garnish with mini chocolate chips and mini chocolate chip cookies (See tip below).

Expert Tips

  • To fancy up your cupcakes, garnish with mini chocolate chip cookies. I used 1/4 of a package of refrigerated cookie dough. I placed nickel sized balls of dough on a cookie sheet and baked for 8-9 minutes at 350°F.

No nutrition information available for this recipe

More About This Recipe

  • Every once in a while, my husband brings home chocolate chip cookie dough cupcakes from work that are to die for!I have three problems with this:1. I have yet to track down the recipe for the cupcakes.2. Even though I don’t have the recipe, we know the dough stuffed in the cupcakes has raw eggs in it. Although I like to live dangerously, I don’t consider eating massive amounts of raw eggs the best idea (which is bound to happen because you know I can’t eat just one cupcake!).3. They’re really tasty and whoever is baking them may be giving me a run for my money in the baking department.So the only logical thing to do was try to duplicate the recipe on my own! These Almond Chocolate Chip Cookie Dough Cupcakes came pretty darn close if not better to the ones my husband brings home from work.

Easy Almond Cookie Cups

These easy Almond Cookie Cups are an almond sugar cookie filled with a white chocolate ganache and topped with sliced Almonds. These make great Christmas cookies and can easily be frozen or shipped to friends and family. The recipe is so simple, you can also even change the flavors of the cookie cups to suite your tastes.

This post is sponsored by Krusteaz. All opinions are my own.

I am such a huge fan of cookie cups! The bite-sized desserts is so perfect for all kinds of occasions like birthday parties & holiday gatherings, plus depending on how they are prepared, they freeze really well and are great for shipping.

I have over 20 different cookie cup recipes on my website because there are so many ways to prepare them.

Today&rsquos recipe is for these SUPER EASY Almond Cookie Cups. The almond sugar cookies are filled with white chocolate ganache and sprinkled with diced almonds.

The recipe that inspired today&rsquos post is my Andes Mint Cookie Cups. I bake these every Christmas for my cookie baskets because I know they freeze and ship well, so I can work ahead of schedule and get these done early.

I am making things even easier on myself this year and reaching for a box of Krusteaz Butter Vanilla Sugar Cookie Mix to make these Almond Cookie Cups.

These cookies stay so soft, and buttery, so they&rsquore an ideal cookie to make for cookie cups.

Using a cookie mix like Krusteaz is a huge time saver, especially when you&rsquore looking to make lots of cookies for the holidays or even these Football Cookie Cups! Plus, there are several different flavor options available.

It only requires butter and an egg for each box and while this recipe makes 18 cookie cups, it can easily be doubled.

What&rsquos even better is that I have 4 different cookie cup recipes you can make with this method of preparation including the Almond Cookie Cups.

Are Chocolate Chip Cookies Vegan?

Said to be invented by Ruth Graves Wakefield in 1938 for her Toll House Inn, the traditional Toll House chocolate chip cookie is definitely not vegan. The recipe is based around butter and eggs. Thankfully today’s vegan butter options offer the same texture and spread when baked and can easily be swapped in. In this recipe, you’ll also find Elmhurst® Unsweetened Milked Almonds™ acts as the binder in place of eggs. That way you can make this recipe with what you have on hand, instead of having to deal with flaxseed powders or the other ingredients commonly used to replace them.

By choosing a vegan cookie recipe, you can easily share these tasty treats will all your friends!

3 Parts to Molten Cookie Dough Cupcakes

Kristen’s molten cookie dough cupcakes (and all of her cookie dough and dessert recipes) are completely safe to eat because we’re using heat-treated flour and pasteurized egg whites. The unique aspect about her cookie dough is that you can eat it raw and it tastes just like cookie dough because IT IS cookie dough– and without any substituted ingredients. Another unique aspect about Kristen’s dough recipes is that you can bake them, too. Yes, her cookie dough recipes are bake-able for actual baked cookies.

  1. Flour: Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it– flour is usually baked in a recipe.) You can purchase heat-treated flour from her shop! Or scroll below to find her homemade instructions. It’s easy!
  2. Eggs: Kristen uses and recommends using only egg whites in most of her cookie dough recipes. (As the creator of the original edible cookie dough bakery, I would trust her word!!) You can purchase pasteurized egg whites in a carton at most major grocery stores. A great brand to look for is AllWhites. Do not purchase products with egg whites and yolks combined, as those are not recommended for Kristen’s dough recipes. Or you can pasteurize the egg whites yourself– lots of easy tutorials available if you give it a quick search online! If you’d rather not use egg whites, substitute 2 Tablespoons cornstarch whisked with 1/3 cup room temperature milk. Whole milk is best, but 2% or even nondairy milks work too.

Easy Angel Food Chocolate Chip Macaroons Recipe

These Easy Angel Food Chocolate Chip Macaroons are made with an angel food cake mix, so they really are simple. The addition of coconut flakes, almond extract and mini chocolate chips take them to the next level of awesome.

Course chocolate chip macaroons


  • 1-16 oz. box angel food cake mix
  • 1/2 cup water
  • 1/2 tsp almond extract
  • 1 3/4 cups sweetened shredded coconut
  • 1/2 cup mini chocolate chips


Preheat oven to 350 degrees.

Combine angel food cake mix, water and almond extract in a medium bowl. Mix until you have a dough. Fold in shredded coconut until it is evenly distributed. Finally, add the mini chocolate chips and stir them in.

Using a medium sized cookie scoop , scoop cookies onto a silicone mat lined cookie sheet.

Bake for 9-11 minutes, remove from oven and let cool completely on cookie sheet. Repeat until all of the dough is baked. Store cookies in an air tight container for up to 4 days or freeze for 3 months.

Other Related Recipes

Chocolate Chip Cookie Dough Cupcakes


Cookie Dough:
1 1/8 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) butter or margarine, softened
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
3 tablespoons soy milk or milk
3/4 cup mini semi-sweet chocolate chips

1/2 cup soy milk
1/2 cup coconut milk
1/3 cup canola oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt

3/4 cup butter or margarine, room temperature
2 cups confectioners’ sugar
2 tablespoons soy milk
3/4 cup eggless cookie dough, room temperature


Make the cookie dough:
Beat the butter, sugars, and vanilla with electric mixer until creamy. Add the soy milk and beat well. Add in the salt, baking soda, and flour and slowly mix until combined. Stir in chocolate chips.

Form teaspoon-sized balls (approx. 1″ across). Roll and place on a foil-covered baking sheet. Make approximately 14 dough balls, reserving at least 3/4 cup of the dough for frosting (extras? eat it!). Freeze dough balls for at least 2 hours until solid.

Make the cupcakes:
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk together soy milk, coconut milk, sugars, oil, and vanilla. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners one-half of the way full (approximately 3 tablespoons of batter each). Do not overfill. Drop one frozen cookie dough ball into the center of each cup. Bake for 20 to 22 minutes or until tops are puffed and golden. Transfer to a cooling rack, and let cool completely before frosting.

Make the Frosting:
Cream butter with electric mixer until fluffy. Slowly add powdered sugar, 1/2 cup at a time, until well-incorporated. Add soymilk and mix until smooth, 1-2 minutes. Add cookie dough, approximately 3/4 cup of it, and mix until combined. Taste, and add more cookie dough if you like. Spread or pipe onto cooled cupcakes, and sprinkle with more mini chocolate chips.

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

Brownie Cupcakes with Cookie Dough Frosting

There’s also nothing like finishing the day with dense fudgy brownies, cupcakes, and cookie dough.

These fudge brownie cupcakes are so chocolatey that your head will spin. They aren’t light and fluffy like regular cupcakes, nor are they as dense as brownies. But they are so rich, so moist, so fudgy, and will practically melt in your mouth. Eating one is by far, the best chocolate experience I’ve ever had. Yes, the brownie cupcakes themselves are an experience.

Now, let’s move on to the frosting. It’s like pure cookie dough, but smooth enough to slather onto a cupcake or a graham cracker or a pretzel (try it).

This egg-free cookie dough frosting is made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it– flour is usually baked in a recipe.)

Chocolate Chip Cookie Cups with Almond Buttercream Frosting

Giant Chocolate Chip Cookie Cups recipe with Almond Buttercream Icing topped with mini M&M’s for a fun splash of color make for the perfect dessert for any occasion! These are the size of cupcakes and are always a big hit. Great for any holiday or birthday!

Welcome once again to the wonderful world of giant cookie cups! I have had a blast coming up with all different versions to make of these and hope you have had fun reading about them and drooling over the photos. In case you missed it, I decided that I am going to make this a “thing” here on Wishes and Dishes by consistently providing you with new ideas for jumbo cookie cups. So far, I have shared a Carrot Cake version, Sugar Cookie with Lemon Mousse, Peanut Butter and Jelly, and Pina Colada. Which do you think was the best one?

Today I’m sharing chocolate chip cookie cups filled with an almond buttercream icing (or frosting) and topped with mini M&M’s. This was actually one of my original ideas that I had but hadn’t gotten around to making them until this past weekend. I wasn’t quite sure what kind of frosting to pair with the chocolate chip cookie but it was well worth the wait – this almond buttercream was perfect! I also knew that I wanted to incorporate mini M&M’s into these somehow, but wasn’t sure if I wanted them in the actual cookie dough or the frosting. I’m happy with my choice as they are SUPER cute on top for some added color, don’t you agree?! They are like mini cookie cakes and would be great for a birthday party.

Note: You can get a jumbo muffin tin on Amazon if you don’t already have one. They are also great for making bakery style muffins, etc.! I also use these reusable Wilton cupcake decorating bag and decorating tips for piping on the frosting.

Paleo Chocolate Chip Cookie Cupcakes with Fudge Frosting

These Paleo Chocolate Chip Cookie Cupcakes contain nothing but real, whole food ingredients yet taste like the ultimate deep dish chocolate chip cookie! Topped with thick chocolate fudge and coconut whipped cream. Gluten free, grain free, dairy free and Paleo.

I’ve always had a thing for cookie cakes – does anyone NOT?! I kind of wish ALL cakes could be just like chocolate chip cookies – I’m a much bigger fan of cookie texture than cake texture to tell you the truth.

Back in the days before Paleo baking, my favorite things to bake were chocolate chip cookies, cheesecakes, and the ultimate combo – a chocolate chip cookie dough cheesecake. And oh yes – cookie pizzas. I like fun foods and it doesn’t get more fun than making cookies into pizzas and cakes.

But anyway. Oddly, even though I made a chocolate chip cookie cake back in October for my birthday, it did not occur to me until a few weeks ago to create a cookie cupcake recipe.

What happened, was that I decided to bake that fudge topped paleo chocolate chip cookie cake (link above) for my family for Passover, yet since I have trouble sticking to recipes, I totally changed it and made something that I consider even better.

I didn’t want to post a recipe that was so similar to the last (and the first one was GOOD!) so, I decided to turn this one into cupcakes! YES! And, ditch the cashew butter topping and add coconut whipped cream – since I’m obsessed with putting it on basically everything lately.

Remember my key lime pie and lemon bars? It’s like a coconut whipped cream factory in my kitchen and really, who can complain? I have to say, it’s hard to stop making it once you start, and even harder to not put it on every treat you make!

The best part about these cookie cupcakes, in my opinion, is not the coconut whipped cream though. It’s that the entire cupcake is really like your own personal deep dish chocolate chip cookie, so, instead of finishing a cookie and feeling like you need 6 more, you’ll feel VERY satisfied after this one. Make them, trust me! You’ll finish it feeling like you just did something special. Who doesn’t love that feeling?

Oh, and whoever you share them with will love you like 10x more than they do now, and that’s even before you tell them that they’re actually good for you. Magic cookie cupcakes, really. And now onto the recipe!

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Chickpea Protein Cupcakes topped with Protein Chocolate Frosting made from a Greek Yogurt base, and finished with Vegan-Chocolate Covered Chocolate Chip Cookie Dough QuestBar Bites!

² Ingredients

  • 1 large Egg
  • 1/4 cup Carob Chips
  • 1.33 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
  • 6 serving (serving = 1 tbsp) Nestle Semi-Sweet Mini Chocolate Chip Morsels
  • 4 serving (serving = 1/2 cup) Trader Joe's Organic Garbanzo Beans
  • 6 serving (serving = 1 packet) Sugar in the Raw Stevia Extract in the Raw
  • 1/3 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
  • 1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
  • 8 serving (serving = 1/8 tsp) Great Value Baking Powder
  • 2 serving (serving = 1 scoop) About Time Whey Protein Isolate
  • 1 serving (serving = 1 bar) Quest Chocolate Chip Cookie Dough

Q Directions

For Cupcakes:
Drain, rinse, and clean chickpeas under water in a strainer. In a blender combine chickpeas, 1/3 cup almond milk, and 1/3 cup fate yogurt. Blend/Pulse until chickpeas are pureed and all ingredients are combined. Transfer mixture into a mixing bowl. Add in 1tsp vanilla extract, 1tsp baking powder, the stevia, and 1 scoop of About Time Vanilla Protein Powder. Mix all ingredients together until combined thoroughly. Whip in 1 large egg. Lastly, gently fold in the mini chocolate chips.
Equally distribute batter into 9 sprayed muffin tins.
Cook on 350F for 20-25 minutes (until cupcakes are baked through and bounce back when touched. Will be super moist and fairly thick.

For Frosting:
Mix together 1 cup Fage and 1 scoop AboutTime Chocolate Protein Powder until completely combined. Use frosting equally on the 9 cupcakes.

For QuestBites:
Break apart a Chocolate Chip Cookie Dough QuestBar into 25-30 equal balls. Melt Carob Chips in a double boiler or in a fondue melter. Once Chips are melted roll QuestBar balls in the chocolate one at a time until completely covered and set on non-stick paper (parchment/wax) to cool and harden.


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