Okay.. this one caught me off guard, but thought I would ask you guys what you thought.

My MIL told me about a recipe for cupcakes, where you place raw cookie dough (rolled in balls/frozen) in the cupcakes. Not sure if it was before you cook or after? I guess that is my question -

And then also, has anyone heard of this?

TIA -
Vicki

I'm not sure--it sounds familiar though. You might could try to google it and see if you can find a recipe.

If you go to this link though http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs there is a recipe for cookie dough filling. I haven't tried it yet but I really want too!!!

These were just featured on allrecipes [dot] com. Here's the link:

http://allrecipes.com/Recipe/Chocolate-Chip-Cookie-Dough--Cupcake--The-BEST-Cupcake-Ever/Detail.aspx

Oh my, that will take all of my extra weight watcher points! It looks so yummy, I will have to make them and take them to my ready pool of taste testers at work!

THANKS !
Okay.. I feel the urge to bake some tomorrow! LOL

So what if I buy the ready mix cookie dough (nothing that has been recalled!!) chocolate cake with peanut butter cookie - would that be like a reese cup? kinda sorta....

I am on a mission and I will let you know how they turn out ! I guess I just worry about the whole "raw" thing, but if you are cooking it... then does it really get cooked and its crunchy cookie inside the cupcake? or is it partially raw and chewy?


VICKI

That recipe on allrecipe.com looks GREAT! Can't wait to try it. Thanks!

I'm just going to ask even though this is slightly off topic, is this the same way you can make cookie dough ice cream?

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There's a recipe for this in the Cake Mix Doctor book on cupcakes. I've got it earmarked to try sometime, it sounds WONDERFUL! If there's anything I like more than cake, it's cookie dough!

I make them all the time. I drop the frozen cookie dough in the cupcakes about 5-6 minutes in to baking. If you don't want the dough to sink, coat it in a very light coat of flour.

I got an email with this recipe in it today:

Chocolate Chip Cookie Dough Cupcakes
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips

1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs

Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

I got an email with this recipe in it today:

Chocolate Chip Cookie Dough Cupcakes
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips

1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs

Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Did anyone notice the allrecipe's recipe picture shows a chocolate cupcake but the recipe calls for a yellow mix? So I assume you could just switch out the mix flavor.

I'd love to try this but only bake from scratch, wondering if I could take the recipe for the cookie dough and use it with my cupcake recipe......hmmm I'll have to experiment.

I think you can just switch out the cake for what you like... Like a chocoalte cake with peanut butter cookies--mmmm. These look great though.

Some one who posted a comment on the recipe website said she used a premade cookie dough to cut back on time. That's always nice!

I found this one yesterday. Not completely the same as what y'all are talking about but similar:

http://www.cakespy.com/2009/05/triple-threat-cookie-cake-pie.html

That sure looks good. Wish I had one now.....a cookie pie cake in one!

I saw that on allrecipes.com as well. Interesting. Definitely omit the egg from your cookie recipe since it won't get baked.