Preheat oven to 350 Degrees—line the cupcake pan with cupcake liners.

For cupcakes

1. Add the butter and brown sugar to a large mixing bowl and cream butter with sugar using a stand mixer or handheld mixer until creamy and fluffy. Add the eggs one at a time. Be sure to scrape the sides.
2. Add the vanilla extract, salt, flour, baking powder, baking soda, and milk. Mix until well combined. 
3. Add the mini chocolate chips and fold with a spatula. Use an ice cream scoop and scoop the batter into the cupcake tins. Bake in the oven for 15-20 minutes. Allow to cool completely.

For edible cookie dough

1. Add butter and cream with a standing mixer or handheld mixer in a separate bowl. Add the brown sugar and mix. 
2. Add vanilla extract, salt, and flour and mix. Add the milk and mix once more. Fold in the mini chocolate chip cookies with a rubber spatula. Pour into a separate bowl and set aside. 
3. Add the stick of butter and cream in the same mixing bowl using a blender. 
4. Add the powdered sugar. Next, add two cups of the edible chocolate chip cookie dough to the powdered sugar mixture. Add a pinch of salt and use a mixer to combine.
5. Begin to pipe the frosting onto the cupcakes or spread evenly.