For Cookie Dough
2½ cups plus 1 tablespoon all-purpose flour
¼ teaspoon salt
2 sticks unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
1 tablespoon pure vanilla extract
4 tablespoons whole milk
1 cup mini chocolate chips

1. With an electric mixer, cream butter and sugars on medium high speed until light and fluffy, about
2 minutes.

2. Add milk and vanilla, beat until smooth. Add salt. Add flour in batches to combine.

3. In a separate bowl add 1 tablespoon of flour to chocolate chips before folding them into the dough mixture.

4. With a small ice cream scoop, shape dough into balls and place on a parchment-lined cookie sheet. Cover tightly with aluminum foil and freeze solid, about 12 hours.

For Cupcake Batter
2⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 sticks unsalted butter, softened
1½ cups light brown sugar, packed
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk

1. Preheat oven to 350° and prepare 2 paper-lined muffin trays.

2. In a large bowl, sift together flour, salt, baking soda, and baking powder.

3. Using an electric mixer, in another bowl, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.

4. Add eggs, one at a time, until well incorporated. Scrape down the sides of the bowl.

5. In alternating batches, add dry ingredients and milk, careful to avoid over-mixing. Add vanilla.

6. Remove cookie dough balls from the freezer. Fill each cup with batter about halfway. Insert 1 frozen cookie dough ball in the center of each cupcake and gently press down, allowing the batter to bake up over the dough.

7. Bake 16–18 minutes and allow to cool for several minutes in the pan before transferring cupcakes to a wire rack. Allow to cool completely before frosting.

For Cookie Dough Buttercream Frosting
3 sticks unsalted butter, softened
3½ cups confectioners’ sugar
¾ cup light brown sugar, packed
½ teaspoon pure vanilla extract
2 tablespoons whole milk

1. Using an electric mixer, cream together butter and brown sugar on medium high speed until light and fluffy.
2. On low speed, slowly add confectioners’ sugar. Add milk, vanilla, and salt until all ingredients are combined.
3. Frost cupcakes traditionally or scoop frosting into a zip-top plastic bag and squeeze into the bottom. Snip off the corner with scissors, pipe in a swirling motion onto cupcake. Top with mini chocolate chips.

Recipes by Sara Lane

Nikki Bowman
Written by Nikki Bowman
Nikki Bowman, a West Virginia native, is the founder and owner of New South Media, Inc., which publishes the critically acclaimed WV Living, WV Weddings, West Virginia Focus, Explore, and Morgantown magazines. In January 2015, her company also took over the editorial and design of Wonderful West Virginia magazine. She graduated from West Virginia University and received her master’s degree in Writing from DePaul University in Chicago.