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Chocolate Chip Cookie Parfaits & Cupcakes


For the Cupcakes:

  • 2 sticks unsalted butter room temperature
  • 2 cups white granulated sugar
  • 3 cups cake flour
  • 4 eggs room temperature
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips

For the Cookie Dough:

  • ½ stick unsalted butter
  • 2/3 cup brown sugar
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • 1 tablespoon milk
  • 2/3 cup mini chocolate chips

For the Frosting:

  • 8 Tbs 1 stick unsalted butter, at room temperature
  • 4-5 cups confectioner's sugar
  • 1/3 cup Coffee-mate Toll House® Chocolate Chip Cookie flavored creamer
  • ½ cup mini chocolate chips


For the Cupcakes:

  • Preheat oven to 350 degrees F (175 degrees C) and line your baking pan with cupcake liners.
  • Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy (about 2 minutes).
  • In a separate mixing bowl, beat egg yolks (save egg whites) and combine with butter mixture.
  • Sift together flour and baking powder. Alternate adding the flour mixture with the milk to the butter mixture. Beat well and add vanilla extract.
  • Beat egg whites until stiff and stir together with 1 cup of sugar. Fold this into batter.
  • Fill each cupcake liner 2/3 full and bake until golden brown (about 24-28 minutes). Oven times can vary so check cupcakes often.
  • For the cookie dough:
  • Cream together butter and sugar. Add vanilla and salt.
  • Add flour and mix to combine.
  • Add milk and chocolate chips and stir until consistency is cookie dough-texture.
  • Roll into small balls. Fill into the center of each cupcake (use a small knife to cut out little holes – see photo).

For the Frosting:

  • In an electric mixer with paddle attachment, cream butter until fluffy.
  • Slowly add confectioner’s sugar until well combined.
  • Add Coffee-mate Toll House® Chocolate Chip Cookie flavored creamer
  • Add more powdered sugar for a thicker frosting and more flavored creamer for a looser frosting. Keep in mind a firmer frosting will pipe easier and a looser frosting will spread easier, depending on how you want to decorate your cupcakes!