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!
I am 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!
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 in every way. You have to really like peanut butter, obviously, because there is a good amount of peanut butter that goes into these cupcakes, as well as in the frosting. 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. Do not 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. You might also like my cookie dough bread! I also very highly recommend you try my no-bake chocolate chip cookie dough bars.
I have to say this is a keeper and will be made over and over again…
View My Step-by-Step Video and Tips on How To make these cupcakes!
- 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
- 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
- Preheat oven to 350º.
- Use a hand or stand mixer to whisk together all of the cupcake ingredients except for the chocolate chips.
- Then, stir in the chocolate chips with a spoon or spatula.
- Fill each cupcake liner about ⅔ full of batter.
- Bake for 20 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.
- Meanwhile, use a stand mixer dough paddle to beat together the cream cheese, butter, and peanut butter until smooth.
- Mix in the brown sugar, flour, vanilla, and oats.
- Mix in the powdered sugar 1 cup at a time (1 and ½ cups worked out best for me).
- Finally add the M&Ms and Chocolate chips, mix well.
- 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 adapted from howsweeteats.com
Oh yum, these look dangerously good!
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!
Let me know how you like them if you try them out!
I have tried this they turned out amazing! They taste awesome
Thank you so much, Cindy!
I did they are amazing
Ahhhh! These look amazing! If this is what cupcakes on your blog are like, keep. them. coming. 🙂
haha I’ll do my best!
Bookmarked! These sound fun!
All I heard was cookie dough…I don’t need to know anything else….I want them!
Happy Valley Chow
I agree – cookie dough is the best thing ever!
You are a genius. Cookie dough frosting. That’s intense.
I literally just sighed out loud from pure happiness. THIS is heavenly. And I kind of love/hate you right now for it. 🙂
hahah I hated myself for it too when I O.D’d on these babies!
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!
They sure are!!
Oh my goodness! These look amazing, I am such a sucker for cookie dough!
OH EM GEEEEE
I just want these in my belllyyy
Haha I think we were commenting on each other’s blogs at the same time! 😉
I think it is great how you added the peanut butter to this! I do not bake with it often enough.
You should change that! 🙂
These look incredible Ashley. Double the peanut butter love – you can never have too much of the stuff!
You are so right!
Genius! These are so cute. I bet these would be delicious with a chocolate cake base too!
Now THAT is a genius idea!
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.
Thanks, Sally!! I think they were my most insane dessert I’ve made thus far…
Just made this and they are glorious!!! This frosting is the best part!
Thanks for letting me know! So glad you liked them!
OMG these. look. insanely. good!
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I already have my yoga pants on–I’m ready! 🙂 These look so yum–great initial cupcake recipe for your blog!
hahaha Thanks, Carrie!
They look yummy!!! I love your blog 🙂
Thanks so much, Sharon!
What a delicious idea for cupcakes, these look awesome 😀
Choc Chip Uru
thank you thank you!
Is there another way to make these with out the peanutbutter?
Hey, Kristi! You can try substituting any other Nut butter for the peanut butter….or maybe even Nutella?? I bet that would be good!
I could do that…. My son LOVES Nutella and not a bad idea either…tyvm…. Can’t wait to try them….:)
I’m sure it will change the taste some, but not necessarily in a bad way! 🙂 Enjoy and thanks for stopping by my page!
I tried these and I was told they taste like heaven in cupcake form (: great recipe!
So glad to hear it!! Thanks for the feedback, Kiley!
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! 😉
I think it definitely IS a sign! 🙂
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?
Hi, Jane! There is one cup of oats in the frosting, actually. Hope that helps!
Oats aren’t cooked or anything before being put in the frosting? Aren’t whole oats hard to chew? Thanks!!
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!
I love the name of this: Monster cookie dough. Sounds monstrously delicious! (:
haha Thanks, Monica!
Do you have to refrigerate the leftovers? I made them this evening for work and wondering- thanks!
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!
Well, I am going to have to make these now!
Do that! They are awesome! 🙂
They do look good. But I can’t eat them since they contain PB which I am allergic too.
You can always subsitute any other nut butter or even Biscoff of Nutella!
Oh my, look at these beauties. I haven’t eaten breakfast yet today, but one of these cupcakes would do the trick! 😛
I may or may not have eaten one as my breakfast on occasion 🙂
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
They are SO worth loosening your pants over!
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Oh my heavens! Monster Cookies are my favorite cookie OF ALL TIME, but in cupcake form? It doesn’t get any better!
Thanks, Kelly! It really does not get much better 🙂
Cookie dough frosting?! Oh wow, that sounds incredible!
Thanks, Kiersten! It definitely tasted awesome!
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!!!!
I’m sorry about that! You use all purpose for the cupcakes, too 🙂
Thank YOU for stopping by!!
I will be making these soon, as per requested by my cookie dough loving husband!
What your cookie dough loving husband wants, your cookie dough loving husband gets!
Ashley, my little boys would simply LOVE these, thanks!
Thanks, Melissa! I hope they like them!
There are no words to express how delicious these look. YUM
Thank you so much, Val!
dangerously delicious! <3
Indeed! Thanks, Sofia 🙂
Sweet fancy moses, these look AMAZING! I’ll take a dozen to go, please. =)
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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?
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!
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!
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.
These look AMAZING!!!
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. http://myyearofcupcakes.wordpress.com/2013/08/03/day-3-monster-cookie-dough-cupcakes/
Thanks for the great recipe!!
These look amazing!! I don’t think I could make them because I’d eat every last cupcake 🙂
I’m not gonna lie – they are dangerously addictive!
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
Any oats will do – old fashioned or quick cooking!
A guy I work with made these. They were wonderful! Cannot wait to make them for my 16 year old son!!!
Thanks Lisa! You will love them!
Definitely going to make these when I get some spare cash. I love peanut butter and I love cookie dough lol
Can almond or maybe cashew butter be substituted for the peanut butter? I am allergic to peanuts.
Yes you can do that! Anything with the same consistency of peanut butter will work fine
Hey, do I have to change anything for high altitude? Thanks.
Hi Elsie! I found this website with guidelines on high altitude baking since I don’t know much about it. You should find all the answers on it
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
I hope you love them and I’m glad you found me!! 🙂
I tried these. 20 minutes isn’t long enough to bake them.
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! 🙂
Can you substitute peanut butter with something else?
You can use any nut butter! Or Biscoff/cookie butter!
These are sooooo good!
So glad you liked them!!
These are out of this world! Pinned!
Thank you, Paula!
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…
I don’t blame you at all! It’s that good!
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.)
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! 🙂
Mine were super dense and dry as well-the batter was somewhere between cake batter and cookie dough. I checked the recipe multiple times to make sure I had enough liquid and couldn’t get the video to play on my phone to double check consistency
The frosting is amazing though, and I will definitely use it to top my standard yellow cupcakes.
These look AWESOME! Will it make a difference if I don’t use a mixer?
If you have a way of blending the ingredients well without one then definitely go for it!
Hi! I just made these and they are wonderful! How do I store them? In the fridge?
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 🙂
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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.
Thank you so much for linking to my cupcakes!! Of course I don’t mind! 🙂
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Can these be made without the oats by chance? Plan on making them today!
I’ve never tried them that way but it’s worth a shot! The texture will definitely be different 🙂
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!!)
Are these peanut buttery tasting, or do they just taste like chocolate chip cookie dough? Thanks!
You do taste a bit of a peanut butter taste 🙂
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…
Good question!! You can use any type of oats – old=fashioned or quick cooking! I have used both and they work fine 🙂
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.
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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!
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!!!!
Susan, I hope you enjoy them! Thanks for the nice comment!
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I see oats in the instructions but not the ingredients, can you please clarify? Thank you, Amber
They are in the instructions – added in step 7! Thanks for asking, Amber!
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. 🙂
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My daughter is allergic to all nuts, can you make this recipe without peanut butter?
You should use cookie butter or Biscoff!
en adding the oats to the frosting do u grind the oats first or leave them jus the way are
You add them as is. Thanks!
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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?
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! 🙂
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
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!
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
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
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! 🙁
Thank you. Having hives from head-to-toe for a week if not longer is definitely no fun.
Oh my gosh..that’s so awful. I’m so sorry you had to deal with that!!
I’m making these ASAP.. Do they need to be refrigerated? These look AMAZING
I answered you in Instagram 🙂
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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!
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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?
Yes the oats don’t taste dry or anything! They blend in with the frosting and give it a nice texture!
They look a little dry…were they?
Nope- not at all!
Do these need to be refrigerated?
Yes, because of the cream cheese. Just bring them to room temperature before serving 🙂
How necessary are the oats to the frosting?
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
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These look so good! Love the monster cookie dough frosting!
Cookie dough never looked so good !
If I do not like peanut butter, what else can I replace it with?
Any nut butter or cookie butter! 🙂
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!!
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??
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!
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
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
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!
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??
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!
Aww I’m so sorry you have to go through all of that trouble! I wish I knew of an easier way.
They could open up a TJ next door to me!!! That would make me very happy. Although they’d have all of my money!
LOL! You don’t have TJ either? We are deprived. Esp if you used to live near one, then it’s worse!
We have one here in Rochester but it’s about 40 minutes away so I never make it out there!
I’m wanting to make these as mini cupcakes. How would I adjust the baking temperature and time? Thanks!
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
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The kids and hubby aren’t big peanut butter fans how could sub out the peanut butter?
Any other nut butter or cookie butter would work!
These look amazing. I was wondering if you’re using a 1 pound bag of M&Ms or a smaller size? Thanks.
Hi Gail! Pretty sure my bag was 12 oz 🙂
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.
Just baked a few chocolate chip cup cakes and was looking for some topping involving m&m while they were getting ready. Looks amazing
Your recipe has been featured here > https://sweetmeetsbakeshop.com/2016/04/21/mini-krispie-monster-cookies-recipe-history/
Happy Thursday and keep on baking!
What kind of oats???
Use quick oats for the best results. -Ashley
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Frosting was delicious, but the cupcakes were dense little hockey pucks. What did I do wrong?! Or are they supposed to be like that?
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
Can you use regular chocolate chips instead
Yes, you can use regular. Just use less.
This is creative!
What would happen if you didn’t add the oats to the frosting? I’m allergic to them ????
The texture would be a lot different but I think you could make that work!
Is the batter pretty thick?
Can the peanut butter be omitted?
Yes, but replace it with some other nut butter or cookie butter so the texture remains the same.
These are amazing! I doubled the recipe and they still came out perfectly!
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??
Cookie butter would work great! Or any other nut Butter (if it’s only peanut butter you’re allergic to) 🙂
I want to make these using box cake mix, any suggestions?
Yummy…but at over 700 calories/cupcake…
I just can’t…well maybe
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.
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
Hey there !
Just thought I’d comment since I stop by once a year 😉 I LOVE this recipe! I make it every year for my sons birthday. He will be 5 on Wednesday so this is my 5th time around. I might look forward to it more than he does ha!!
Oh my gosh – I love this!! Thank you for the comment!
Hi! Sounds amazing!! Can’t wait to make them tomorrow. I’m making them the evening before the event. Since there’s cream cheese in the frosting do they need to be refrigerated?
RIP Grandma Higgins
Could this be doubled and made in a 9 x 13 pan or jelly roll pan for bars?
It’s more of a cake batter so I’m sure you can make it into a cake but it wouldn’t be “bars”.
Mine don’t look like cupcakes they almost look like blobs of
Cookies. I followed the recipe exactly and watched the video to see if your batter was as thick as mine and it seemed like it was. Cupcake batter is usually a lot thinner! They are still good tho!
I’m so about to bake this today!!!! One question though do you have to use oats?
No, but they definitely help with the stabilization of the frosting and will change the texture if you don’t use them. Let me know how they turn out!
These are very dense and heavy cupcakes, the topping is delicious. This recipe definitely needs reworked (at least the cupcake part). My advice is use another cupcake recipe for this, but use the topping recipe it’s delish.