Back when I was in high school I used to give people cookies for their birthdays instead of presents. I think it may have been the best idea ever. The smile that came onto their faces when I handed them the container of cookies is something I’ll never forget. And it seems like nothing has really changed. My favorite coworker’s birthday is today and he loves chocolate chip cookies and cupcakes. Now, I love chocolate chip cookies, but what I may love even more is chocolate chip cookie dough. I have many memories of licking the bowl (and spatula) clean after my grandma had made a batch of cookies. I still do I don’t do that anymore of course. The one thing that bummed me about this recipe is that I can not for the life of me find mini chocolate chips in my local grocery stores. Instead I chopped the larger chips as small as I could to make up for it. I don’t think anyone really cared. 🙂 By the way Happy Birthday Mr. President! (sung in a Marilyn Monroe voice obviously) He seems like a Chocolate Chip Cookie Dough kinda guy to me. . .

Chocolate Chip Cookie Dough Cupcakes
Yield:24 cupcakes

For the cupcakes:
3 sticks salted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. salted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup chocolate chips diced fine

For the frosting:
3 sticks salted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Mini chocolate chips cookies

Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, top with mini chocolate chip cookies for decoration.

Source: Adapted from Annie’s Eats

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