For Cookie Dough Filling

1. In stand mixer cream together butter and both sugars until fluffy, turn mixer to low and add in milk and vanilla, speed mixer back up to medium for approximately 30 seconds until smooth. Turn mixer back down to low and stir in flour and salt until incorporated. Fold in mini chocolate chips.
2. Scoop out dough in heaping tablespoon sized portions and roll into balls. Place on a parchment or wax paper lined baking sheet and place in freezer for at least an hour.

Cupcakes

1. Preheat oven to 350°
2. Prepare cupcake batter according to package directions. Line 2 (12 count) muffin tins with cupcake liners and place an Oreo cookie in the bottom of each.
3. Fill each tin with 1/8 cup of cake batter. (This will fill the cupcake liner approx 2/3 full)
4. Place a ball of frozen cookie dough in the batter. It will not be submerged.
5. Bake the cupcakes for 20 minutes. The edges will be set and golden.
6. Allow to cool completely before frosting.

Frosting

1. Cream butter and Biscoff or peanut butter in your stand mixer until smooth. Turn mixer to low and slowly add in your powdered sugar and milk. Turn mixer to medium and mix until smooth.
2. Frost cupcakes.