I used this egg-less cookie dough recipe for the filling because salmonella is no fun, right? I thought freezing and baking it inside the cupcake would keep it a doughy consistency, but it turned out kind of cakey. I think next time I will just core and fill the cupcakes with the cookie dough. I also used the leftover dough for the garnish which I baked at 350 and broke into pieces after it was cooled.
The frosting is THIS amazing buttercream recipe which I learned from my sister. Her blog is amazing so if you have the chance you should check it out. Anyways, I tripled it and made a third of the sugar brown sugar to mimic the cookies.
My boyfriend ended up loving them and this is something I definitely end up making again. However, losing is not something that I like doing so hopefully he'll be the one baking next time.