Tillie Doyle
Baking cookie dough in a cupcake pan is a fun and easy way to make cookies. Using a cupcake pan can help you achieve a thick, soft, and chewy cookie with a ridged effect. This method is especially useful for chocolate chip cookies as it prevents the dough from spreading too much and creating a flat cookie. The technique is simple: make your cookie dough as usual, press it into a cupcake pan, and bake. You can even get creative and make cookie cups by adding frosting to your baked cookie cups.
| Characteristics | Values |
|---|---|
| Ease of baking | Easier than making regular cookies |
| Spreading | No spreading issues |
| Thickness | Guaranteed thick result |
| Dough chilling | No dough chilling required |
| Frosting | Made with the same ingredients as cookie dough |
| Baking time | Not more than 13 minutes |
| Storage | Unfrosted cookie cups can be stored for 5 days at room temperature |
| Storage | Frosted cookie cups must be refrigerated |
| Flour | Heat-treated flour is safest for frosting |
| Flour | If using raw flour, heat it in the microwave in a safe bowl |
| Flour | Break up clumps with fingers or whisk in a bowl |
| Oven temperature | Preheat oven to 350°F (177°C) |
| Pans | Line two 12-count muffin pans with liners |
| Pans | Spray a nonstick 48-count mini muffin pan with cooking spray |
| Pans | Divide dough evenly between 48 mini muffin tins |
| Baking time | Bake for 12-14 minutes or until lightly brown |
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What You'll Learn
Chocolate chip cookie dough cupcakes
Yes, you can bake cookie dough in a cupcake pan. In fact, baking cookie dough in a cupcake or muffin pan is easier than making regular chocolate chip cookies. There are no spreading issues to worry about, and you are guaranteed a thick result.
Ingredients:
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- Granulated sugar
- Light brown sugar
- 1/2 teaspoon Vanilla Extract
- Heat-treated all-purpose flour
- Salt
- Whole milk
- Mini semi-sweet chocolate chips
Method:
- Preheat your oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners. Set aside.
- Using your hand-held mixer or stand mixer fitted with a paddle attachment, cream together the unsalted butter and sugar until light and fluffy.
- Add in the heat-treated all-purpose flour, salt, and whole milk, mixing until just combined. If the cookie dough seems a little dry, you may add in ½-1 teaspoon of milk.
- Fold in the mini semi-sweet chocolate chips. Cover and chill the cookie dough in the fridge while you make the rest of the recipe.
- Make the cupcake batter by following your favourite vanilla cupcake recipe.
- Fill the cupcake liners about halfway with the cupcake batter.
- Scoop about 1.5 tablespoons of the chilled cookie dough and press it into the centre of each cupcake liner.
- Bake the cupcakes for about 13-20 minutes, or until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes out clean.
- Allow the cupcakes to cool completely before decorating.
- Make a cookie dough frosting by beating together butter, brown sugar, powdered sugar, vanilla extract, flour, salt, and milk.
- Frost the cupcakes using a pastry bag and decorate with mini chocolate chips and a mini cookie.
Your chocolate chip cookie dough cupcakes are now ready to be served and devoured!
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Cookie dough frosting
Cookie dough cupcakes are a delightful treat for any occasion. They are soft-baked chocolate chip cookie cups piled high with cookie dough frosting. The frosting uses the same ingredients as your typical cookie dough: softened butter, brown sugar, vanilla extract, flour, salt, and milk. Here is a detailed recipe for the cookie dough frosting:
Ingredients
- Softened butter
- Brown sugar
- Vanilla extract
- Flour
- Salt
- Milk
- Chocolate chips
Recipe
First, cream together the butter and brown sugar at medium speed using an electric or stand mixer with a paddle attachment. Then, add the vanilla and beat well. Next, stir in the flour and salt until the mixture becomes doughy. Finally, beat in the milk until the frosting becomes fluffy, and gently fold in the chocolate chips.
It is important to note that while raw all-purpose flour is typically safe to use in baked goods, it is recommended to use heat-treated flour for the frosting. Raw flour can be a carrier of E. coli, so heat-treating the flour before adding it to the frosting is a safer option.
Once the frosting is ready, it can be used to generously top the cookie dough cupcakes. This combination of soft-baked cookie cups and indulgent cookie dough frosting is sure to be a hit!
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No spreading issues
Baking cookie dough in a cupcake or muffin pan is a great way to prevent spreading issues. Since the dough is baked in individual cups, it has nowhere to spread, resulting in thick, evenly shaped cookies. This method ensures that the cookies retain their desired texture and appearance, avoiding the common issue of flat, crispy cookies that can occur when dough is baked directly on a baking sheet.
When using a cupcake or muffin pan, the dough is portioned into the cups, which naturally contains the spread of the cookie as it bakes. This eliminates the need for chilling the dough or worrying about the consistency of the batter. The shape of the pan also allows for uniform baking, creating a consistent texture throughout the cookie.
Additionally, baking cookie dough in a cupcake or muffin pan can result in cookies that are slightly cakier in texture due to their higher rise. This unique texture can be appealing to those who enjoy a softer, moister cookie. The shape of the cookies may also be advantageous for shipping or packing, as they fit neatly into containers without the need for trimming or squeezing.
To further enhance the non-spreading effect, some bakers recommend using cupcake liners. These liners provide an additional barrier that prevents the dough from spreading outwards, resulting in a ridged effect on the cookies. This technique also makes the baking process easier, as the cookies can be easily removed from the pan without sticking.
Overall, baking cookie dough in a cupcake or muffin pan is a simple and effective solution to the common issue of cookie dough spreading. It guarantees thick, evenly shaped cookies with a consistent texture and appearance, eliminating the need for chilling or complicated pan lining techniques. So, if you're looking for perfectly shaped, chewy cookies, this baking method is definitely worth considering.
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Baking time
Baking cookie dough in a cupcake pan is an easy and fun way to make cookies. The baking time for cookies in a cupcake pan varies depending on the size of the pan and the desired texture of the cookies.
For regular-sized cupcake pans, preheat the oven to 350°F (177°C). Line two 12-count muffin pans with liners and set them aside. The baking time for these cookies is approximately 13 minutes. It is important not to bake them for longer than this, as they will continue to cook as they cool. Allow the cookie cups to cool completely before frosting them.
For mini muffin pans, preheat the oven to 325°F (or 300°F for convection bake). Spray a nonstick 48-count mini muffin pan (or two 24-count pans) with cooking spray and set aside. Divide the dough evenly between the mini muffin tins, filling each one just enough to cover the bottom of the pan. Bake the mini cookies for 12-14 minutes, or until they are lightly browned and starting to crackle on top. Be careful not to overbake them, as they will continue to cook as they cool. Allow the cookies to cool to room temperature before removing them from the pan.
When baking cookies in a cupcake pan, it is important to note that the dough will not spread like it does on a baking sheet. This means that the cookies will have a thicker, more consistent texture. The dough will rise a little in the pan, but it will not spread outward, so there is no need to worry about spreading issues.
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Mini muffin pans
First, you will need to prepare your cookie dough. You can make your own dough from scratch or use store-bought, premade cookie dough. If you are making your own, a simple chocolate chip cookie dough recipe involves whisking melted butter, salt, and baking soda together, and then adding in brown sugar and granulated sugar. After this, whisk in an egg and vanilla until combined, and then fold in the flour. You can also add in chocolate chips or chunks if you like.
Once your dough is ready, preheat your oven to a temperature between 300 and 350 degrees Fahrenheit. Spray a nonstick mini muffin pan with cooking spray, or grease the cups with butter or a baking spray containing flour. You can also use muffin tin liners to line the pan if you prefer.
Next, place a scoop of cookie dough into each cup of the mini muffin pan. Be sure not to fill the cups too high, as the cookies will rise and you don't want them to overflow. Depending on the size of your mini muffin pan, you may need to adjust the amount of dough you put in each cup. For a 48-count mini muffin pan, use a #60 mini cookie scoop to divide the dough evenly.
After filling the cups, bake your cookies in the preheated oven for around 7 to 14 minutes. The exact baking time will depend on the temperature of your oven and the size of your cookies, so keep an eye on them to ensure they don't overbake. You'll know they're done when the edges are golden brown and the centers are slightly soft.
Once the cookies are baked, remove them from the oven and allow them to cool. For best results, let them cool in the pan for a few minutes before using a thin rubber spatula or plastic knife to gently pop the cookies out of the tin. If you greased the pan well, they should slide right out. Enjoy your mini muffin pan cookies!
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Frequently asked questions
Yes, you can bake cookie dough in a cupcake pan.
You should put around 1.5 tablespoons of cookie dough in each section of the cupcake pan.
Yes, you should grease the cupcake pan with cooking spray or use cupcake liners to make the removal of the cookies easier.
Bake the cookie dough for around 12-14 minutes or until the tops are lightly browned and slightly firm around the edges.
To make frosting for the cookie cupcakes, cream together butter and brown sugar at medium speed. Then, add vanilla and beat well. Finally, stir in flour and salt until the mixture becomes doughy, and beat in milk until fluffy.
