CHIPS AHOY! USA Cupcakes with “Cookie Dough” Icing

With a fudgy body, cookie top and cookie dough-flavored icing, these cupcakes are light, fluffy and sure to satisfy your sweet tooth.

Serves: 20Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Medium

Serves: 20


  • 26 CHIPS AHOY! Team USA Limited Edition Cookies, divided
  • 1 package (18 to 20 oz.) fudge brownie mix
  • 1⁄2 cup butter, softened
  • 3⁄4 cup packed brown sugar
  • 1 cup flour
  • 1⁄2 teaspoon salt
  • 1⁄4 cup milk
  • 2 tablespoons red, white and blue sprinkles


  • Preheat oven to 350°F. Chop 6 cookies; set aside. Line muffin pan with 20 paper cups.
  • Prepare brownie batter according to package directions; stir in chopped cookies. Spoon into prepared muffin cups.
  • Bake 10 minutes. Immediately top each cup with 1 cookie. Continue baking 10 minutes, until toothpick inserted into tops of brownies comes out with fudgy crumbs. (Do not overbake.) Let cool 10 minutes.
  • Remove to wire racks; cool completely.
  • In medium bowl, beat together butter and sugar until light and fluffy. Mix in flour and salt. Gradually add milk, mixing well. Spread onto brownie cupcakes; top with sprinkles.
  • Store frosted brownie cupcakes in refrigerator.