Monster Cookie Dough Cupcakes


Monster Cookie Dough Cupcakes are rich peanut butter cupcakes topped with a sweet and loaded cookie dough frosting packed full with peanut butter, chocolate chips and M&M candy!  This is the best cupcake recipe ever!

Rich peanut butter cupcakes are topped with a sweet and loaded cookie dough frosting packed full with peanut butter, chocolate chips and M&M candy! This is the best cupcake recipe ever!

I’m really sorry to have to do this to you, but I have the best cupcake recipe to share with you today.  Break out your stretchy pants before you bake these Monster Cookie Dough Cupcakes up because these cupcakes are FAN-TAB-ULOUS!  I just might sneak another because I know once Mr. Wishes gets a hold of them, only crumbs will remain.

If you like this recipe, come follow along on Instagram where I share all of my new ideas!

Monster Cookie Dough Cupcakes are rich peanut butter cupcakes topped with a sweet and loaded cookie dough frosting packed full with peanut butter, chocolate chips and M&M candy! This is the best cupcake recipe ever!

I had a hankering to make cupcakes the other day and I then realized something very sad:  I have no cupcake recipes on my blog!  How could this be?!  I don’t know how I let this go on for so long but it’s about time to change that.

I’m so glad you’re here! Follow along on Pinterest for more inspiration!

These Monster Cookie Dough Cupcakes are amazing.  You have to like peanut butter, obviously, because there is a good amount of peanut butter that goes into these cupcakes, as well as the frosting.  So peanut butter lovers will definitely double their pleasure with these.  Basically, this is a super moist and rich peanut butter cupcake, with chocolate chips, and monster cookie dough frosting to top it all off.  The mini M&M’s for the frosting can be hard to find sometimes at the store, but you can buy them here!

If your frosting is runny, then you probably need to add a little more powdered sugar.  So don’t be afraid to add this extra powdered sugar to bring the consistency of the frosting to where you want it to be as far as thickness goes.

I have to say this is a keeper and will be made over and over again…

Monster Cookie Dough Cupcakes. Peanut butter cupcakes with monster cookie dough frosting

View My Step-by-Step Video and Tips on How To make these cupcakes!

Monster Cookie Dough Cupcakes are rich peanut butter cupcakes topped with a sweet and loaded cookie dough frosting packed full with peanut butter, chocolate chips and M&M candy! This is the best cupcake recipe ever!


Monster Cookie Dough Cupcakes
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Rich peanut butter cupcakes topped with a sweet and loaded cookie dough frosting packed full with peanut butter, chocolate chips and M&M candy! This is the best cupcake recipe!
  • ¼ cup butter, softened
  • ½ cup creamy peanut butter
  • 1 cup sugar
  • 2 whole eggs
  • 2 teaspoons vanilla extract
  • 1½ cups flour
  • 1¼ teaspoon baking powder
  • ⅓ cup milk
  • 1 cup semi sweet chocolate chips
Cookie Dough Frosting:
  • 8 oz. cream cheese, softened (don't use reduced fat or fat free!)
  • ½ c. butter, softened
  • ½ c. creamy peanut butter
  • 1- 2 c. powdered sugar
  • 3 Tbsp. brown sugar
  • 3 Tbsp. all purpose flour
  • 1 tsp. vanilla
  • 1 c. oats
  • ¾ bag plain mini M&Ms
  • ¾ cup mini or regular semi-sweet chocolate chips
  1. Preheat oven to 350º.
  2. Use a hand or stand mixer to whisk together all of the cupcake ingredients except for the chocolate chips.
  3. Then, stir in the chocolate chips with a spoon or spatula.
  4. Fill each cupcake liner about ⅔ full of batter.
  5. Bake for 20 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.
  6. Meanwhile, use a stand mixer dough paddle to beat together the cream cheese, butter, and peanut butter until smooth.
  7. Mix in the brown sugar, flour, vanilla, and oats.
  8. Mix in the powdered sugar 1 cup at a time (1 and ½ cups worked out best for me).
  9. Finally add the M&Ms and Chocolate chips, mix well.
  10. Use a large cookie scoop or ice cream scoop to scoop out the cookie dough onto the completely cooled cupcakes.


Recipe source:  base cupcake recipe from, frosting adapted from

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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

222 Responses to “Monster Cookie Dough Cupcakes”

  1. April 17, 2013 at 3:48 AM #

    Oh yum, these look dangerously good!

  2. April 17, 2013 at 5:30 AM #

    I’ve pinned it to do it later and then we’ll see if this is indeed the best cupcake recipe ever. ;))) We’ll be both winners when I taste it. M&Ms and cupcakes: yum!

    • April 17, 2013 at 1:34 PM #

      Let me know how you like them if you try them out!

      • Cindy
        January 5, 2016 at 2:56 PM #

        I have tried this they turned out amazing! They taste awesome

        • January 5, 2016 at 5:54 PM #

          Thank you so much, Cindy!

      • Cindy
        January 5, 2016 at 3:04 PM #

        I did they are amazing

  3. April 17, 2013 at 6:35 AM #

    Ahhhh! These look amazing! If this is what cupcakes on your blog are like, keep. them. coming. 🙂

    • April 17, 2013 at 1:41 PM #

      haha I’ll do my best!

  4. April 17, 2013 at 8:17 AM #

    Bookmarked! These sound fun!

  5. April 17, 2013 at 10:40 AM #

    All I heard was cookie dough…I don’t need to know anything else….I want them!

    Happy Blogging!
    Happy Valley Chow

    • April 17, 2013 at 1:38 PM #

      I agree – cookie dough is the best thing ever!

  6. April 17, 2013 at 11:17 AM #

    You are a genius. Cookie dough frosting. That’s intense.

  7. April 17, 2013 at 12:48 PM #

    I literally just sighed out loud from pure happiness. THIS is heavenly. And I kind of love/hate you right now for it. 🙂

    • April 17, 2013 at 1:36 PM #

      hahah I hated myself for it too when I O.D’d on these babies!

  8. April 17, 2013 at 1:34 PM #

    YUM! I love anything with monster cookie and cookie dough in the name 🙂 I actually have a very similar recipe that I’m sharing on Monday – seriously, cupcakes are God’s gift to bakers!

  9. April 17, 2013 at 2:30 PM #

    Oh my goodness! These look amazing, I am such a sucker for cookie dough!

  10. April 17, 2013 at 2:38 PM #

    SHUT. UP!


    I just want these in my belllyyy

    • April 17, 2013 at 2:41 PM #

      Haha I think we were commenting on each other’s blogs at the same time! 😉

  11. April 17, 2013 at 3:22 PM #

    I think it is great how you added the peanut butter to this! I do not bake with it often enough.

    • April 17, 2013 at 4:16 PM #

      You should change that! 🙂

  12. April 17, 2013 at 3:42 PM #

    These look incredible Ashley. Double the peanut butter love – you can never have too much of the stuff!

    • April 17, 2013 at 4:16 PM #

      You are so right!

  13. April 17, 2013 at 3:42 PM #

    Genius! These are so cute. I bet these would be delicious with a chocolate cake base too!

    • April 17, 2013 at 4:15 PM #

      Now THAT is a genius idea!

  14. April 17, 2013 at 8:35 PM #

    Am I dreaming? I must be. These are UNREAL my friend. Wow. Monster cookies are insanely good- one of my favorites. and on top of a PB cupcake. Genius my friend.

    • April 17, 2013 at 8:57 PM #

      Thanks, Sally!! I think they were my most insane dessert I’ve made thus far…

  15. Alex
    April 18, 2013 at 2:26 PM #

    Just made this and they are glorious!!! This frosting is the best part!

    • April 18, 2013 at 3:16 PM #

      Thanks for letting me know! So glad you liked them!

  16. April 18, 2013 at 6:21 PM #

    OMG these. look. insanely. good!

  17. April 19, 2013 at 3:41 PM #

    I already have my yoga pants on–I’m ready! 🙂 These look so yum–great initial cupcake recipe for your blog!

    • April 19, 2013 at 4:10 PM #

      hahaha Thanks, Carrie!

  18. April 19, 2013 at 4:24 PM #

    They look yummy!!! I love your blog 🙂

    • April 19, 2013 at 4:25 PM #

      Thanks so much, Sharon!

  19. April 19, 2013 at 8:25 PM #

    What a delicious idea for cupcakes, these look awesome 😀

    Choc Chip Uru

    • April 19, 2013 at 11:47 PM #

      thank you thank you!

  20. Kristi
    April 20, 2013 at 9:36 AM #

    Is there another way to make these with out the peanutbutter?

    • April 20, 2013 at 11:24 AM #

      Hey, Kristi! You can try substituting any other Nut butter for the peanut butter….or maybe even Nutella?? I bet that would be good!

      • Kristi
        April 20, 2013 at 11:28 AM #

        I could do that…. My son LOVES Nutella and not a bad idea either…tyvm…. Can’t wait to try them….:)

        • April 20, 2013 at 11:37 AM #

          I’m sure it will change the taste some, but not necessarily in a bad way! 🙂 Enjoy and thanks for stopping by my page!

  21. Kiley
    April 21, 2013 at 8:51 AM #

    I tried these and I was told they taste like heaven in cupcake form (: great recipe!

    • April 21, 2013 at 12:44 PM #

      So glad to hear it!! Thanks for the feedback, Kiley!

  22. April 22, 2013 at 12:21 PM #

    These are the second monster cookie cupcakes that I have seen while looking at the food blogs today. It must be a sign that I need to make/eat these! 😉

    • April 22, 2013 at 12:36 PM #

      I think it definitely IS a sign! 🙂

  23. Jane
    April 22, 2013 at 6:55 PM #

    Do you miss not having oatmeal somewhere in the mix? These look wonderful, but all the monster cookie recipes I’ve seen have oatmeal in them… could you substitute it in or something?

    • April 22, 2013 at 11:05 PM #

      Hi, Jane! There is one cup of oats in the frosting, actually. Hope that helps!

      • Megan
        April 20, 2016 at 6:31 PM #

        Oats aren’t cooked or anything before being put in the frosting? Aren’t whole oats hard to chew? Thanks!!

        • April 20, 2016 at 7:05 PM #

          The oats don’t taste dry or anything! They blend in with the frosting and give it a nice texture. Use quick cooking oats as they will be even softer!

  24. April 26, 2013 at 12:13 AM #

    I love the name of this: Monster cookie dough. Sounds monstrously delicious! (:

    • April 26, 2013 at 12:19 AM #

      haha Thanks, Monica!

  25. Heather
    April 29, 2013 at 9:06 PM #

    Do you have to refrigerate the leftovers? I made them this evening for work and wondering- thanks!

    • April 29, 2013 at 10:37 PM #

      Yes, you should always refrigerate anything with cream cheese frosting (I didn’t know that til recently!). Take them out of the refrigerator an hour or two before you’d like to serve them so the frosting has time to come to room temperature and the cupcake layers lose their chill. Thanks for stopping by, Heather! Enjoy!

  26. May 9, 2013 at 11:41 AM #

    Well, I am going to have to make these now!

    • May 9, 2013 at 11:53 AM #

      Do that! They are awesome! 🙂

  27. Adrianna
    May 24, 2013 at 4:52 PM #

    They do look good. But I can’t eat them since they contain PB which I am allergic too.

    • May 26, 2013 at 12:58 PM #

      You can always subsitute any other nut butter or even Biscoff of Nutella!

  28. May 25, 2013 at 11:02 AM #

    Oh my, look at these beauties. I haven’t eaten breakfast yet today, but one of these cupcakes would do the trick! 😛

    • May 25, 2013 at 3:58 PM #

      I may or may not have eaten one as my breakfast on occasion 🙂

  29. May 30, 2013 at 7:48 AM #

    These look amazing. I love the mini m&ms decorating them. Very indulgent indeed and I couldn’t resist a few even if it does mean loosening my pants xx

    • May 30, 2013 at 1:37 PM #

      They are SO worth loosening your pants over!

  30. June 4, 2013 at 11:56 AM #

    Oh my heavens! Monster Cookies are my favorite cookie OF ALL TIME, but in cupcake form? It doesn’t get any better!

    • June 4, 2013 at 1:09 PM #

      Thanks, Kelly! It really does not get much better 🙂

  31. June 4, 2013 at 8:58 PM #

    Cookie dough frosting?! Oh wow, that sounds incredible!

    • June 4, 2013 at 11:54 PM #

      Thanks, Kiersten! It definitely tasted awesome!

  32. Mcs
    June 4, 2013 at 9:51 PM #

    For the cupcake mix do you use all purpose flour or self rising I’m not sure since it doesn’t say but does for the icing! Please help!!!!

    • June 4, 2013 at 11:52 PM #

      I’m sorry about that! You use all purpose for the cupcakes, too 🙂

      • Mcs
        June 5, 2013 at 12:13 PM #

        Thank you!!

        • June 5, 2013 at 12:38 PM #

          Thank YOU for stopping by!!

  33. Missy
    June 8, 2013 at 3:51 PM #

    I will be making these soon, as per requested by my cookie dough loving husband!

    • June 9, 2013 at 12:18 AM #

      What your cookie dough loving husband wants, your cookie dough loving husband gets!

  34. June 18, 2013 at 6:31 PM #

    Ashley, my little boys would simply LOVE these, thanks!

    • June 18, 2013 at 7:48 PM #

      Thanks, Melissa! I hope they like them!

  35. June 23, 2013 at 1:59 PM #

    There are no words to express how delicious these look. YUM

    • June 23, 2013 at 2:15 PM #

      Thank you so much, Val!

  36. June 28, 2013 at 11:56 AM #

    dangerously delicious! <3

    • June 28, 2013 at 12:19 PM #

      Indeed! Thanks, Sofia 🙂

  37. July 18, 2013 at 12:17 PM #

    Sweet fancy moses, these look AMAZING! I’ll take a dozen to go, please. =)

    • July 18, 2013 at 12:53 PM #

      Haha Amy…thanks!!!

  38. alli
    August 5, 2013 at 2:01 PM #

    Hey Ashley I was wondering if you or any of the other ladies on here know of any substitutions for the cream cheese that wont alter the taste too mich but will make them safe to have outside (in about 90° weather) for a couple hours….I made them yesterday and theybare AMAZING!!! I want to make them for my daughters birthday party next month but it’s out side :(…any ideas?

    • August 5, 2013 at 2:19 PM #

      Great question and you really made me think! 🙂 I do feel like the cream cheese frosting wouldn’t hold up for that long in 90 degrees. You might be better off using a buttercream frosting (peanut butter flavor if possible!) and still putting the oats, M&M’s and chocolate chips, etc. in it so it will look the same and still taste great! Your other option would be to use non-dairy cream cheese. I did some research and a lot of vegans use that as a substitute for cream cheese in frosting 🙂 I’m glad you liked these cupcakes!

  39. alli
    August 6, 2013 at 6:17 AM #

    You are AWESOME!!! THANK YOU THANK YOU THANK YOU!!! Telling my daughter first thing in the morning that we can still do them for her birthday 🙂 when I make the buttercream version instead I’ll l let you know how they turn out…I think the peanut flavoring will be PERFECT!

    • August 7, 2013 at 12:27 AM #

      Haha oh, you’re too kind! I’m so glad we came up with a possible good solution to the problem! I hope they make your daughter happy…and yes, definitely let me know how it turns out.

  40. Janine B
    August 12, 2013 at 4:53 PM #

    These look AMAZING!!!

  41. August 18, 2013 at 2:31 PM #

    Hey Ashley,

    I have a blog called My Year of Cupcakes. I featured these amazing cupcakes on Day 3. Here’s the link, in case you hadn’t seen it.

    Thanks for the great recipe!!

  42. August 22, 2013 at 2:11 PM #

    These look amazing!! I don’t think I could make them because I’d eat every last cupcake 🙂

    • August 22, 2013 at 2:33 PM #

      I’m not gonna lie – they are dangerously addictive!

  43. melanie
    November 21, 2013 at 10:55 AM #

    hello my friends wants me to make this for her birthday but I don’t know what kind of oats to buy or where to get them if you could please let me know thank you

    • November 21, 2013 at 6:19 PM #

      Any oats will do – old fashioned or quick cooking!

  44. Lisa Sullwold
    February 7, 2014 at 5:45 PM #

    A guy I work with made these. They were wonderful! Cannot wait to make them for my 16 year old son!!!

    • February 8, 2014 at 1:00 PM #

      Thanks Lisa! You will love them!

  45. Brandi
    February 8, 2014 at 2:49 PM #

    Definitely going to make these when I get some spare cash. I love peanut butter and I love cookie dough lol

  46. Nikki
    February 9, 2014 at 3:40 PM #

    Can almond or maybe cashew butter be substituted for the peanut butter? I am allergic to peanuts.

    • February 9, 2014 at 4:33 PM #

      Yes you can do that! Anything with the same consistency of peanut butter will work fine

  47. Elsie
    February 10, 2014 at 10:43 PM #

    Hey, do I have to change anything for high altitude? Thanks.

  48. Cindy
    February 11, 2014 at 1:05 PM #

    Hi, I am going to make these today! They sound so delish.
    Thank you for adding this, and I received this via facebook
    post. I am going to check out more of your other recipes
    here too. Looking forward to more cupcakes recipes, my
    husband is a big cake and cupcake fan. Have a great

    • February 11, 2014 at 3:16 PM #

      I hope you love them and I’m glad you found me!! 🙂

  49. Sherisse
    February 11, 2014 at 3:38 PM #

    I tried these. 20 minutes isn’t long enough to bake them.

    • February 11, 2014 at 4:25 PM #

      Sherisse, oven times vary depending on your oven. That’s why I say in the directions “Bake for 20 minutes or until toothpick inserted comes out clean”. Some peoples’ cupcakes might need a couple more minutes. Thanks for stopping by! 🙂

  50. shawnda
    February 11, 2014 at 5:19 PM #

    sounds delious

  51. Somang
    February 12, 2014 at 10:00 AM #

    Can you substitute peanut butter with something else?

    • February 12, 2014 at 12:42 PM #

      You can use any nut butter! Or Biscoff/cookie butter!

  52. Michael
    February 14, 2014 at 2:39 PM #

    These are sooooo good!

    • February 14, 2014 at 11:04 PM #

      So glad you liked them!!

  53. February 22, 2014 at 9:29 AM #

    These are out of this world! Pinned!

    • February 22, 2014 at 12:48 PM #

      Thank you, Paula!

  54. February 28, 2014 at 8:26 PM #

    Would it be psychotic of me to make the frosting and just keep it in my fridge, eating it a spoonful at a time? Because I think that might happen…

    • February 28, 2014 at 11:43 PM #

      I don’t blame you at all! It’s that good!

  55. Stephanie Webster
    March 2, 2014 at 12:23 AM #

    I made these yesterday. I found the cake to be pretty dry. The frosting was delicious. How can I moisten up the cake? (I followed the ingredients and directions to a tee.)

    • March 3, 2014 at 1:56 AM #

      Hey Stephanie! I’ve never had them come out dry and everyone who has made them loves them, but more than likely the main reason why cupcakes come out dry is overbaking. There is a very fine line between baked and overbaked. Sometimes as little as 30 seconds depending on your oven! I wonder if you try them again if you can try taking them out a couple of minutes earlier (make sure they are done, of course). I take mine out as SOON as the toothpick comes out clean. This might mean taking them out and checking several times. Hope that helps and thanks for visiting my blog! 🙂

  56. Brittany
    March 4, 2014 at 5:17 PM #

    These look AWESOME! Will it make a difference if I don’t use a mixer?

    • March 4, 2014 at 8:30 PM #

      If you have a way of blending the ingredients well without one then definitely go for it!

  57. Kati
    March 9, 2014 at 6:26 PM #

    Hi! I just made these and they are wonderful! How do I store them? In the fridge?

    • March 9, 2014 at 7:13 PM #

      So glad you liked them! Yes, I would put them in the fridge to store. Take them out an hour or two before serving so the frosting has time to come to room temperature and the cupcakes lose their chill 🙂

  58. April 6, 2014 at 5:11 AM #

    I’ve featured these cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

    • April 6, 2014 at 6:37 PM #

      Thank you so much for linking to my cupcakes!! Of course I don’t mind! 🙂

  59. Jenny
    May 23, 2014 at 9:39 AM #

    Can these be made without the oats by chance? Plan on making them today!

    • May 23, 2014 at 9:53 AM #

      I’ve never tried them that way but it’s worth a shot! The texture will definitely be different 🙂

  60. Jenny
    May 23, 2014 at 10:12 AM #

    I guess my worry is if you can taste the oats. I’m assuming you mean like oatmeal oats….which tend to taste funny not cooked lol (hope I’m making sense!!)

  61. May 30, 2014 at 6:18 PM #

    Are these peanut buttery tasting, or do they just taste like chocolate chip cookie dough? Thanks!

    • May 30, 2014 at 10:41 PM #

      You do taste a bit of a peanut butter taste 🙂

  62. Jen W
    June 5, 2014 at 5:51 PM #

    Hello! This recipe looks/sounds amazing! I’m wondering about the oats in the frosting….is there a certain kind? Quick Oats? Old Fashioned Oats? Etc…

    • June 5, 2014 at 6:16 PM #

      Good question!! You can use any type of oats – old=fashioned or quick cooking! I have used both and they work fine 🙂

  63. PseudoShea
    June 29, 2014 at 7:08 PM #

    Made these today. I was a little disappointed because the photos were so beautiful and although I liked the cupcakes, I’m not sure I’ll make them again. Like another reviewer said, I found that my cupcakes needed to be baked longer than 20 minutes, I also ended up with extra frosting.

    No kidding that these are rich! Each cupcake has about 370 calories in it, but I did love the peanut butter flavor.

  64. Jessica
    August 5, 2014 at 3:40 PM #

    I have made these a couple times for cookouts and love them, everyone who tries them loves them but always commit on how dense the cupcake is and they are dense. Anyway to make them less dense, I’m not a baker so I don’t even know where to start. Thanks!

  65. Susan
    August 20, 2014 at 7:44 AM #

    Hi Ashley, I have 2 teens, and 4 little ones, I am making these asap!! I don’t like peanut butter taste, but all of the kids will LOVE these!!!!

    • August 20, 2014 at 10:00 AM #

      Susan, I hope you enjoy them! Thanks for the nice comment!

  66. amber
    October 8, 2014 at 12:59 AM #

    I see oats in the instructions but not the ingredients, can you please clarify? Thank you, Amber

    • October 8, 2014 at 1:26 AM #

      They are in the instructions – added in step 7! Thanks for asking, Amber!

    • October 8, 2014 at 2:34 AM #

      Sorry I read that wrong! The oats are listed under ingredients for the frosting- third from the bottom. They aren’t in the cupcakes, just the frosting. 🙂

  67. Nicole
    February 3, 2015 at 6:26 PM #

    My daughter is allergic to all nuts, can you make this recipe without peanut butter?

    • February 3, 2015 at 7:54 PM #

      You should use cookie butter or Biscoff!

  68. masie
    March 13, 2015 at 3:04 AM #

    en adding the oats to the frosting do u grind the oats first or leave them jus the way are

    • March 13, 2015 at 9:08 AM #

      You add them as is. Thanks!

  69. Renee
    March 28, 2015 at 10:04 AM #

    I really want to make these, but I don’t like oats. I won’t even eat granola bars! Is there any substitute I could use or could I just leave them out?

    • March 28, 2015 at 10:52 AM #

      You can try to make them without the oats but it would not be the same consistency. Oats have a very unique texture and flavor. If you make it without them and it’s not thick enough you can always add extra flour or confectioners sugar to get the right consistency! 🙂

  70. Morgan
    April 29, 2015 at 4:21 PM #

    Very good. I made them but the cake turned out really dry idk why I followed the recipe exactly. But the icing is amazing, I just cut down the amount of oats supposed to go in by a lot

    • April 29, 2015 at 4:46 PM #

      If you make them again, try cutting the baking time down a little. Oven temperatures vary so maybe they baked a little bit too long which would cause dryness! Glad you still liked them!

  71. Leah
    June 11, 2015 at 10:50 AM #

    may I recommend adding like a 1/4 teaspoon of salt to the cake and as far as mixing the cake mix the sugar and butter beat well then add vanilla, peanut butter and egg blend until it almost completely mixed then in a 2nd mix the flour,baking powder and the salt. then alternitvely add the flour mixture and milk to the egg sugar and butter mixture. This should make the cake a less dense and more fluffy

  72. Mary
    July 1, 2015 at 5:56 PM #

    This looks and sounds super delicious but I was wondering if there is another kind of icing that would work with these other than cream cheese, other than your normal icings? I like cream cheese but had a bad experience once when I ate a piece of chocolate cheese cake and don’t want to relive it. Thank you

    • July 1, 2015 at 10:24 PM #

      I haven’t tried it any other way but you can always do a maybe a peanut butter or other just regular buttercream, incorporate mini chocolate chips in, and put M&M’s on top! Sorry about your bad cream cheese experience – that’s the WORST! 🙁

      • Mary
        July 1, 2015 at 11:10 PM #

        Thank you. Having hives from head-to-toe for a week if not longer is definitely no fun.

        • July 1, 2015 at 11:48 PM #

          Oh my gosh..that’s so awful. I’m so sorry you had to deal with that!!

  73. Lauren Calderaro
    July 16, 2015 at 10:16 PM #

    I’m making these ASAP.. Do they need to be refrigerated? These look AMAZING

    • July 16, 2015 at 11:16 PM #

      I answered you in Instagram 🙂

  74. July 30, 2015 at 2:05 PM #

    Hi! Just wanted to let you know I made these last week and blogged about the results. I linked back here to your page, and just wanted to say thanks for the recipe! My husband loved them!

  75. Shannon
    September 17, 2015 at 9:08 AM #

    I’m so excited to find this recipe. I just looked over the recipe and it calls for oats in the frosting. I’m so confused by that. Does it give a dry oat taste?

    • September 17, 2015 at 5:46 PM #

      Yes the oats don’t taste dry or anything! They blend in with the frosting and give it a nice texture!

  76. September 24, 2015 at 10:35 PM #

    They look a little dry…were they?

    • September 24, 2015 at 10:48 PM #

      Nope- not at all!

  77. Taylor Martin
    October 8, 2015 at 12:47 AM #

    Do these need to be refrigerated?

    • October 8, 2015 at 1:09 AM #

      Yes, because of the cream cheese. Just bring them to room temperature before serving 🙂

  78. Kayla
    December 23, 2015 at 1:02 AM #

    How necessary are the oats to the frosting?

    • December 23, 2015 at 1:20 AM #

      Without them it would change the texture of the frosting completely but it doesn’t mean it would necessarily be a bad thing! I haven’t tried without but I think it could work fine 🙂 – Ashley

  79. December 23, 2015 at 7:22 PM #

    These look so good! Love the monster cookie dough frosting!

  80. December 24, 2015 at 12:22 AM #

    Cookie dough never looked so good !

  81. Maria Im
    January 5, 2016 at 4:11 PM #

    If I do not like peanut butter, what else can I replace it with?

    • January 5, 2016 at 4:35 PM #

      Any nut butter or cookie butter! 🙂

  82. Margie
    January 13, 2016 at 10:10 AM #

    Do you have a peanut free version of this? My children are not allergic, they just don’t like peanut butter!! Do you think if I just omitted the peanut butter it would come out alright? They are always asking to sample my Choc. Chip Cookie dough batter!!

    • January 13, 2016 at 2:39 PM #

      I think it would change the texture way too much to omit the peanut butter completely. Do you like any other nut butter? How about cookie butter or Biscoff??

  83. Lauren
    January 16, 2016 at 7:13 PM #

    These are insaaaaanely good! My daughters and I had a blast baking them last night, and all day today we’ve obsessed about them- they are dangerous to keep in the house, lol! Especially when there’s leftover monster cookie dough frosting! Such a delicious & FUN cupcake recipe. I’m looking forward to looking around on your blog and trying more of your recipes. Thanks!

    • January 17, 2016 at 1:45 AM #

      Lauren, thank you so much for your nice comment! I’m so glad you all liked the cupcakes. When I’ve had leftover frosting in the past, I have just used it as a dip for animal crackers or pretzels. Awesome and fattening LOL

  84. Elizabeth C
    January 16, 2016 at 8:47 PM #

    Hi! Looks amazing and a must try. But a few ques first if you have a moment – – 1) My friend said she’d like to try it with a bit less peanut butter, say not in the frosting. And also as a cake with the dollops of cookie dough on top for her birthday cake. So, would you recommend any substitution for the peanut butter in the frosting or just leave it out. And would you make an adjustment of time or temperature in baking it as a cake? And for myself – – 2) Is there any specific kind of oats you recommend? Regular, quick cooking, etc? Thank you! E

    • Elizabeth C
      January 16, 2016 at 8:49 PM #

      P.S. I just noticed the comment about using Cookie Butter or Biscoff. I wish. But I can’t buy either where we are. thnx!

    • January 17, 2016 at 1:05 AM #

      Hi Elizabeth! I have used quick and rolled oats so that doesn’t matter! Whatever you have is fine.
      I’ve never baked this as a cake so I couldn’t tell you a specific time to bake it but it would definitely take longer than baking as cupcakes. I would just make sure to check it periodically and as soon as a toothpick inserted in the center comes out clean, take it or of the oven so it doesn’t get too dry.
      As far as the peanut butter goes, I wouldn’t leave it out completely because that would mess too much with the texture and thickness of the frosting. Can you use any other nut butter??

      • Elizabeth C
        January 17, 2016 at 1:27 AM #

        Hi! And thanks for taking time to reply. I’m allergic to nuts. No TJ, etc. So I decided to look up recipes online for cookie butter. I found 2 completely different ones. Yet the general idea seems the same. I think I will try to recreate a speculoos spread n take it from there. Thanks so much for your help. Should be fun!

        • January 17, 2016 at 1:43 AM #

          Aww I’m so sorry you have to go through all of that trouble! I wish I knew of an easier way.

          • Elizabeth C
            January 17, 2016 at 2:09 AM #

            They could open up a TJ next door to me!!! That would make me very happy. Although they’d have all of my money!

          • January 17, 2016 at 3:28 PM #

            Same here!!!

          • Elizabeth C
            January 18, 2016 at 12:24 AM #

            LOL! You don’t have TJ either? We are deprived. Esp if you used to live near one, then it’s worse!

          • January 18, 2016 at 12:29 AM #

            We have one here in Rochester but it’s about 40 minutes away so I never make it out there!

  85. Kayla
    January 24, 2016 at 8:23 PM #

    I’m wanting to make these as mini cupcakes. How would I adjust the baking temperature and time? Thanks!

    • January 24, 2016 at 9:53 PM #

      Yes they would definitely take less time to bake but I couldn’t tell you the exact time. Keep an eye on them so they don’t get too overdone! -Ashley

  86. Jamie
    February 11, 2016 at 4:03 PM #

    The kids and hubby aren’t big peanut butter fans how could sub out the peanut butter?

    • February 11, 2016 at 4:13 PM #

      Any other nut butter or cookie butter would work!

  87. February 16, 2016 at 11:15 AM #

    These look amazing. I was wondering if you’re using a 1 pound bag of M&Ms or a smaller size? Thanks.

    • February 16, 2016 at 11:18 AM #

      Hi Gail! Pretty sure my bag was 12 oz 🙂

  88. Rachel
    April 2, 2016 at 5:35 PM #

    These are in the oven right now – going to sub mini reese’s pieces for the mini m&m’s in the frosting which I think will be perfect with all the other peanut/chocolate flavours.

  89. April 12, 2016 at 7:41 PM #

    Just baked a few chocolate chip cup cakes and was looking for some topping involving m&m while they were getting ready. Looks amazing

  90. April 21, 2016 at 11:50 AM #

    Your recipe has been featured here >
    Happy Thursday and keep on baking!

  91. Claudia
    April 27, 2016 at 6:18 PM #

    What kind of oats???

    • April 27, 2016 at 6:20 PM #

      Use quick oats for the best results. -Ashley

  92. Sarah
    June 26, 2016 at 9:58 AM #

    Frosting was delicious, but the cupcakes were dense little hockey pucks. What did I do wrong?! Or are they supposed to be like that?

    • June 27, 2016 at 12:43 AM #

      They are definitely more on the dense side and that is normal! They aren’t the light fluffy cupcake type. If they were TOO dense, then something must have been wrong 🙁 -Ashley

  93. Mistery
    October 10, 2016 at 10:04 AM #

    Can you use regular chocolate chips instead

    • October 10, 2016 at 6:25 PM #

      Yes, you can use regular. Just use less.

  94. November 15, 2016 at 4:00 AM #

    This is creative!

  95. Christina m
    December 8, 2016 at 10:10 AM #

    What would happen if you didn’t add the oats to the frosting? I’m allergic to them 😑

    • December 8, 2016 at 11:02 AM #

      The texture would be a lot different but I think you could make that work!

  96. Linda
    January 19, 2017 at 9:35 PM #

    Is the batter pretty thick?

  97. tadcupcake
    January 21, 2017 at 7:06 AM #

    Can the peanut butter be omitted?

    • January 22, 2017 at 11:58 PM #

      Yes, but replace it with some other nut butter or cookie butter so the texture remains the same.

  98. Jill Christensen
    January 28, 2017 at 2:35 PM #

    These are amazing! I doubled the recipe and they still came out perfectly!

  99. Fiona
    February 13, 2017 at 3:42 PM #

    I’ve made these before – so delicious! Wondering if I can take the peanut butter out due to allergy and the baking consistency still be ok? Or if there is an easy substitute??

    • February 13, 2017 at 3:44 PM #

      Cookie butter would work great! Or any other nut Butter (if it’s only peanut butter you’re allergic to) 🙂

  100. Autume
    February 13, 2017 at 5:39 PM #

    I want to make these using box cake mix, any suggestions?

  101. SHERRI webber
    March 8, 2017 at 12:43 AM #

    Yummy…but at over 700 calories/cupcake…

    I just can’t…well maybe

  102. Amanda K
    March 12, 2017 at 11:10 PM #

    These look so good! I was planning on making them soon but wanted to ask- have you ever piped the frosting? I was going to use an extra large round too and wondered if the frosting would pipe well.


    • March 13, 2017 at 12:10 AM #

      I feel like it wouldn’t because it’s more of like a “dough” instead of a frosting consistency. I normally take an ice cream scoop and just mound it on top. I also feel like the mini M&m’s might get stuck if you pipe it. I’m actually interesting in trying this now though! lol


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