Monster Cookie Dough Cupcakes — edible cookie dough cupcakes, monster cookies, peanut butter cupcakes, M&M cupcakes, safe-to-eat cookie dough
I’m a former pastry chef with a soft spot for chewy, peanut-buttery monster cookies. These cupcakes pack all that nostalgia into a bakery-style treat: plush peanut butter–oat cupcakes, a core of edible cookie dough, and a swirl of creamy peanut butter frosting dotted with mini M&M’s.
Monster Cookie Dough Cupcakes Reinvented
Big flavor: peanut butter, oats, chocolate chips, and mini M&M’s in every bite.
Safe-to-eat dough: egg-free with heat-treated flour for peace of mind.
Bakery texture: moist, tender crumb that holds a generous filling.
Make-ahead friendly: components chill and freeze beautifully.
Customizable: swap mix-ins, adjust sweetness, and decorate your way.
Jackson’s Kitchen
I tested three batters to get that perfect monster cookie vibe without heaviness. The winner used quick oats for texture and buttermilk for lift. When I cored the cupcakes and tucked in cold edible dough, the center stayed fudgy—exactly like sneaking cookie dough from the bowl, but safer and even better with frosting.
Monster Cookie Dough Cupcakes : Key Ingredients and Substitutions
Creamy peanut butter: Use regular, shelf-stable creamy peanut butter for the best structure. Natural (stir) peanut butter works if very well mixed; add 1–2 teaspoons extra flour if the batter looks thin.
Quick oats: Give signature monster cookie texture. Substitute old-fashioned oats pulsed 2–3 times in a blender.
All-purpose flour: Structure for both cupcakes and edible dough. For the edible dough, use heat-treated flour only.
Mini M&M’s and mini chocolate chips: Classic mix-ins that distribute evenly. Swap with chopped chocolate, peanut butter chips, or rainbow chips.
Buttermilk: Keeps cupcakes tender. Substitute with 3/4 cup milk mixed with 2 teaspoons lemon juice, rested 5 minutes.
Alcohol-free vanilla extract: Keeps the recipe alcohol-free while delivering warm flavor.
Unsalted butter: Controls salt. If using salted butter, reduce added salt slightly.
Monster Cookie Dough Cupcakes : Step-by-Step Instructions
Heat-treat flour for dough: Spread 3/4 cup flour on a baking sheet; bake at 300°F for 5–7 minutes, stirring once, until it reaches at least 165°F. Cool completely.
Make edible monster cookie dough: Beat 1/4 cup unsalted butter, 1/4 cup creamy peanut butter, 1/2 cup light brown sugar, and 2 tablespoons granulated sugar until smooth. Mix in 1 teaspoon alcohol-free vanilla, 1/4 teaspoon salt, cooled heat-treated flour, 1/2 cup quick oats, 2–3 tablespoons milk until soft dough forms. Fold in 1/3 cup mini chocolate chips and 1/3 cup mini M&M’s. Scoop 12 level tablespoons; chill until firm.
Preheat oven: 350°F. Line a 12-cup muffin pan with cupcake liners.
Dry ingredients: Whisk 1 1/4 cups all-purpose flour, 1/2 cup quick oats, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine salt.
Cream fats and sugar: Beat 1/2 cup unsalted butter and 1/2 cup creamy peanut butter until fluffy, 2 minutes. Add 1/2 cup granulated sugar and 1/2 cup light brown sugar; beat 2 minutes more.
Add eggs and vanilla: Beat in 2 large eggs, one at a time, then 1 teaspoon alcohol-free vanilla.
Alternate dry with buttermilk: Mix in the dry ingredients in 2 additions, alternating with 3/4 cup of buttermilk, ending with the dry ingredients. Mix just to combine.
Fill and bake: Divide batter among liners (about 3/4 full). Bake for 18–22 minutes, or until the tops spring back and a tester inserted into the center comes out clean. Cool 10 minutes in the pan, then move to a rack.
Core and fill: Use a cupcake corer or small knife to remove a 1-inch plug from each cupcake. Press a chilled cookie dough ball into the center; trim and replace a bit of the plug to cover.
Make frosting: Beat 3/4 cup unsalted butter and 1/2 cup creamy peanut butter until light, 2–3 minutes. Gradually add 2 1/2 to 3 cups powdered sugar, 1/4 teaspoon fine salt, 1 teaspoon alcohol-free vanilla, and 2–4 tablespoons milk until smooth and pipeable.
Decorate: Pipe swirls, then sprinkle mini M&M’s and mini chips. Serve at cool room temperature.
Decorating Inspiration
Color pop: Use seasonal M&M colors for holidays.
Double chocolate: Drizzle with melted chocolate and add chocolate sprinkles.
Crunchy crown: Finish with crushed pretzels for salty-sweet contrast.
Classic monster: Mix a few mini chips right into the frosting for speckled swirls.
Tips for Bakery-Worthy Cupcakes
Chill the filling: Cold dough holds its shape and keeps the center fudgy.
Don’t overmix: Stop as soon as dry streaks disappear to avoid dense cupcakes.
Level batter: Use a scoop so all cupcakes bake evenly.
Check doneness early: Peanut butter batters can overbrown quickly; start checking at 18 minutes.
Smooth piping: Beat frosting 1 extra minute to knock out bubbles before filling the bag.
Storage and Freezing
Room temperature: 1 day in a cool spot, covered.
Refrigerate: Up to 4 days in an airtight container. Bring to room temp 20–30 minutes before serving.
Freeze: Unfrosted cupcakes up to 2 months, well wrapped. Edible dough balls up to 2 months. Thaw in the fridge, then assemble and frost.
If you made these, leave a rating and tell me your twist. Tag your photos so I can see your monster cupcake magic!
Conclusion: Monster Cookie Dough Cupcakes
Now you have the secret to making indulgent Monster Cookie Dough Cupcakes, complete with a safe-to-eat cookie dough center and creamy peanut butter frosting. They are perfect for birthday parties, bake sales, or whenever you crave a bakery-worthy treat at home. With their irresistible combination of peanut butter, oats, and chocolate, these cupcakes are guaranteed to become a new favorite.
For another impressive party treat, try the Red Velvet Vampire Cupcakes.
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FAQs about Monster Cookie Dough Cupcakes
Yes. For a soft, dough-like center, core cooled cupcakes and insert edible cookie dough made with heat-treated flour and no eggs. You can also bake cupcakes with a small frozen dough ball inside, but it will bake into a cookie-like center rather than stay doughy.
It’s a store-bought, oat-and-peanut-butter-style cookie dough with chocolate chips and candy-coated pieces, designed to taste like classic monster cookies. Many Pillsbury cookie doughs are labeled safe to eat raw and to bake, thanks to heat-treated ingredients; always check the package for “safe to eat raw” to be sure.
Place cupcake batter in liners first, then add a small frozen dough ball or bake the cupcakes and fill them after. Do not bake dough alone in liners. To prevent sinking, keep dough pieces small (about 1 tablespoon) and well chilled.
Best Monster Cookie Dough Cupcakes
- Total Time: 1 hour 10 minutes
- Yield: 12 cupcakes 1x
Description
Plush peanut butter–oat cupcakes filled with safe-to-eat monster cookie dough and topped with creamy peanut butter frosting.
Ingredients
Cupcake Batter
1 1/4 cups all-purpose flour
1/2 cup quick oats
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
3/4 cup buttermilk
Edible Monster Cookie Dough (safe to eat)
3/4 cup heat-treated all-purpose flour, cooled
1/2 cup quick oats
1/4 cup unsalted butter, softened
1/4 cup creamy peanut butter
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon alcohol-free vanilla extract
1/4 teaspoon fine salt
2–3 tablespoons milk
1/3 cup mini chocolate chips
1/3 cup mini M&M’s
Peanut Butter Frosting
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
2 1/2 to 3 cups powdered sugar
1/4 teaspoon fine salt
1 teaspoon alcohol-free vanilla extract
2–4 tablespoons milk
Decoration
Additional mini M&M’s and mini chocolate chips
Instructions
1. Heat-treat the 3/4 cup flour for the edible dough at 300°F for 5–7 minutes, to at least 165°F. Cool.
2. Make edible dough: Beat butter, peanut butter, brown sugar, and granulated sugar until smooth. Mix in vanilla and salt. Add cooled heat-treated flour and oats; stir in milk until soft. Fold in mini chips and M&M’s. Scoop 12 balls; chill.
3. Preheat oven to 350°F. Line a 12-cup muffin pan.
4. Whisk flour, oats, baking powder, baking soda, and salt.
5. Beat butter and peanut butter until fluffy. Add sugars; beat until light. Beat in eggs one at a time, then vanilla.
6. Mix in dry ingredients alternately with buttermilk, ending with dry, just until combined.
7. Divide batter among liners (about 3/4 full). Bake 18–22 minutes until a tester is clean. Cool on a rack.
8. Core each cupcake and insert a chilled dough ball. Replace a bit of the plug to cover.
9. Frosting: Beat butter and peanut butter until light. Gradually add powdered sugar and salt, then vanilla and milk to a smooth, pipeable consistency.
10. Pipe or spread frosting. Decorate with mini M&M’s and mini chips.
Notes
For natural peanut butter, add 1–2 teaspoons extra flour to the cupcake batter if needed.
Keep dough balls small and cold for the best center texture.
For nut-free variation, use sunflower seed butter and omit M&M’s if cross-contact is a concern.
If you made these, leave a rating and tell me your twist. Tag your photos so I can see your monster cupcake magic!
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (approx. 75g)
- Calories: 315 kcal
- Sugar: 24g
- Sodium: 113mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0.1g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: monster cookie dough cupcakes, peanut butter cupcakes, edible cookie dough, peanut butter frosting