I’m sorry for doing this to you. Really, I am. I took chocolate chip cookie dough and combined it with a chocolate chip cookie dough FROSTING. The frosting is egg free and completely safe and necessary to eat. You just found your new favorite way to eat a chocolate chip cookie, I promise. You can literally see how soft they are! I love these soft chocolate chip cookies but as cupcakes. And I can’t think of a better frosting for them than the actual cookie dough, can you? I didn’t think so. Baking cookie dough in muffin/cupcake pans is actually easier than making actual chocolate chip cookies. There’s no spreading issues to fear and you’re guaranteed a thick result. Spreading is impossible when the cookie dough has no where to spread inside the cupcake tin. Make the cookie dough like usual and then press 1.5 Tablespoons of it into each tin. Be sure to use cupcake liners to make things extra easy. I love the ridged effect the liners give the cookie cupcakes, too. Oh and bonus: no dough chilling for this recipe! As the cookie cupcakes cool, make your frosting. It’s safe-to-eat cookie dough in frosting form. The frosting uses the same ingredients in your typical cookie dough: softened butter, brown sugar, vanilla extract, flour, salt, and some milk. There are no eggs or leavening agents present—both ingredients used for the structure of a baked cookie. Well, you’re not baking the frosting—you’re just eating it. And it is GOOD. Dessert perfection, if I do say so myself. I use mini chocolate chips for the frosting because you get more chips with each bite and it makes the frosting easier to spread onto the cookie cupcake. This cookie dough frosting is egg-free and can be 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.) Be sure to try my cheesecake cookie cups, too! Option 2 – Oven
