This explosion of flavors comes courtesy of DO, Cookie Dough Confections founder Kristen Tomlan's new cookbook, Hello, Cookie Dough. It's a cookie dough version of a cupcake, stuffed on the inside with a yummy surprise.

Ingredients

Cookie Dough

  • 3 cups plus 2 tablespoons heat-treated all-purpose flour
  • 1 ½ teaspoons cornstarch
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ cup plus 2 tablespoons granulated sugar
  • 1 ½ cups brown sugar
  • ½ cup pasteurized egg whites, at room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup mini semisweet chocolate chips

Filling, Topping, and Garnish

  • ½ cup Nutella
  • 1 batch of cookie dough buttercream

Directions

  1. Make the cookie dough: In a medium bowl, whisk together the heat-treated flour, cornstarch, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the granulated and brown sugars and mix on medium until light and fluffy; about 4 minutes will do the trick. Use a rubber spatula to scrape the bowl. Add the egg whites and vanilla and mix until fully incorporated, about 2 minutes.
  3. Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.
  4. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips. Remove 2 cups and set aside.
  5. Refrigerate the remaining dough for 1 hour, or until it is easy to handle and no longer sticky. Once chilled, divide the dough into 13 even portions. Use your hands to shape the portions into balls and freeze for 30 minutes.
  6. Meanwhile, preheat the oven to 350°F and place 12 liners in a cupcake pan.
  7. Remove 12 cookie dough balls from the freezer and use your thumbs to press into the middle of each ball, forming each into a nest or bowl shape in the palm of your hand. Fill each hole with 1 heaping teaspoon of Nutella. Once filled, use your fingers to pinch the cookie dough over the Nutella to form a seam. Roll the balls in your hands until the seam disappears. The Nutella will be completely concealed in the middle of the ball. Place the stuffed cookie dough balls into the cupcake liners.
  8. Bake for 15 to 20 minutes. The bombs will look like a set cookie with golden brown edges when they are done. Remove from the oven and let cool in the pan for about 5 minutes. Transfer to a wire rack to cool completely.
  9. While the bombs cool, make the Cookie Dough Buttercream using the reserved cookie dough. Transfer to a piping bag.
  10. Once the bombs are completely cool, pipe the buttercream onto each cookie bomb, forming a large, three-tiered dollop. Garnish with the remaining cookie dough ball by pulling off small chunks and topping each bomb off with a small piece.

 

Formulation courtesy of Hello, Cookie Dough, Grand Central Publishing