Easy Cookie Dough Cupcakes Recipe (2024)

FAQs

Can you use cookie dough for muffins? ›

Chocolate Chip Muffin Recipe

Place balls of cookie dough into a greased muffin pan and cook for 15 minutes. Remove from the oven and let the cool. Enjoy your chocolate chip muffins!

Instant Clearjel or Vanilla Instant Pudding Mix—this is a secret ingredient to a moister cupcake--the modified cornstarch in these ingredients gives your cupcake more stability and a softer texture.

For instance, if you add a bit too much moisture to your cookie dough, you may find yourself with overly sticky cookie dough on your hands (literally). When cookie dough is too sticky, your cookies are likely to come out either too greasy, too flat, too crispy, or a combination of these.

Use cupcake liners or some might get stuck in the pan. I used a large cookie scooper 2″ across = 1/4 cup. If you don't have a cookie scooper then use a 1/4 measuring cup to scoop it up and use a spoon to scoop it out and into the cupcake liner. Don't over bake, you want the inside soft and gooey.

Baking cookies in muffin tins is, quite frankly, a revelation: The all-around heat of each buttered muffin tin well means that the bottoms and sides of the cookies brown completely—you get the flavor of brown butter and caramelized sugar with no extra work.

You can bake cookie dough that is a month past it's expiry date, but I wouldn't. Cookie dough has things like eggs and milk in it that can definitely spoil even if refrigerated. Play it safe and ditch the dough.

Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.

Use milk instead of water

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly.

Does chilling cookie dough make it better? ›

Cool down your dough for a tastier, chewier cookie.

As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture. There's a few reasons why, but one important part is it gives the butter in your dough a chance to firm up before baking.

For most cookie recipes, it takes at least two hours in the fridge to fully chill the dough; an annoyingly long time when you're in the mood to eat cookies ASAP.

Silicone cupcake liners sometimes stick to batter. Grease them with a small amount of cooking spray before putting any batter in. Just give each liner a quick spray with the oil. Don't let any oil pool at the bottom.

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

Making Cupcakes Without Liners

While sticking is a bit of a risk, you can always spray down your muffin pan and bake the cupcakes as normal. (Baker's Joy is a good product to consider using.) Make sure to evenly coat each and every cup, and to coat not only the base but also the sides of the cup. But don't over do it!

Muffins are sweet and have a cakey crumb to them. Biscuits are generally savory rather than sweet and have a tighter bread-like crumb with a degree of flakey texture depending upon recipe's folding procedure. Muffins are a batter product. Biscuits are a dough product.

Typical cookie dough is 3 parts flour, 2 parts fat, and 1 part sugar. Cake batter is 2 parts each flour and liquid, 1 part each egg, fat, and sugar, plus 1 teaspoon baking powder per cup of flour.

Cookies are small, flat baked treats typically made with flour, sugar, and butter. They are often sweet and can have a variety of mix-ins such as chocolate chips, nuts, or fruit. Muffins are baked goods that are similar to small, round loaves of bread.

While heat kills the bacteria, eating raw cookie dough (and similar mixtures, like cake batter) poses risks of food poisoning. E. coli and Salmonella can cause food poisoning symptoms like nausea, vomiting, cramps, and diarrhea. These unpleasant symptoms can last from several hours to days.