Chocolate Chip Cookie Dough Cups are a delightful combination of creamy edible cookie dough and a rich chocolate shell. These no-bake treats are easy to make and perfect for sharing, snacking, or satisfying your sweet tooth. With their bite-sized format, they’re as fun to eat as they are to make.
Why You’ll Love This Recipe
- No Baking Required: A quick and hassle-free dessert.
- Safe-to-Eat Dough: Made with heat-treated flour and no eggs.
- Customizable: Use your favorite chocolate and toppings for endless variations.
- Perfect for Gifting: A fun and delicious homemade gift idea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough Filling
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- Milk or heavy cream
- All-purpose flour (heat-treated)
- Mini chocolate chips
For the Chocolate Shell
- Semi-sweet chocolate or milk chocolate chips
- Coconut oil (optional, for smoother melting)
Directions
- Prepare the Cookie Dough:
- In a bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Mix in vanilla extract and milk until fully combined.
- Gradually fold in heat-treated flour until a dough forms.
- Stir in mini chocolate chips. Set aside.
- Make the Chocolate Shells:
- Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth.
- Spoon a small amount of melted chocolate into silicone or paper-lined mini muffin cups, tilting to coat the sides. Reserve remaining chocolate for sealing.
- Place the cups in the refrigerator to harden, about 10 minutes.
- Assemble the Cups:
- Once the chocolate shells are set, spoon a small amount of cookie dough into each cup, pressing gently to flatten.
- Cover the cookie dough with a layer of the reserved melted chocolate, sealing the top.
- Chill:
- Refrigerate the cups until fully set, about 15-20 minutes.
- Serve:
- Remove from the molds or liners and enjoy!
Servings and Timing
- Servings: 12 cups
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
Variations
- Peanut Butter Twist: Add a layer of peanut butter on top of the cookie dough before sealing with chocolate.
- Dark Chocolate: Use dark chocolate chips for a less sweet, richer shell.
- Nutty Additions: Mix chopped nuts into the cookie dough for added crunch.
- Topping Fun: Sprinkle sea salt, crushed cookies, or mini candies on top before the chocolate hardens.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to one week.
- Freezing: Freeze in a freezer-safe container for up to three months. Thaw in the refrigerator before serving.
- Reheating: Not applicable; enjoy these cups chilled or at room temperature.
FAQs
Are these cups safe to eat?
Yes, the cookie dough is made with heat-treated flour and no eggs, making it safe for raw consumption.
How do I heat-treat flour at home?
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave it in a heat-safe bowl in 30-second intervals until it reaches 165°F (74°C).
Can I use a different type of chocolate?
Yes, milk chocolate, dark chocolate, or white chocolate all work well.
Can I make these dairy-free?
Yes, use plant-based butter, dairy-free chocolate, and a non-dairy milk alternative.
How do I prevent the chocolate from sticking to the liners?
Using silicone molds or non-stick liners makes it easier to remove the finished cups.
Can I make larger cups?
Yes, use standard muffin tins for larger cups, adjusting the quantities and chill time accordingly.
Can I use crunchy cookie dough?
Yes, mix in crushed cookies, pretzels, or nuts for extra texture.
How long do these cups last?
They last up to a week in the refrigerator or three months in the freezer.
Can I decorate the tops?
Absolutely! Add sprinkles, edible glitter, or a drizzle of contrasting chocolate before the top layer sets.
Do I need coconut oil for the chocolate?
No, but it helps the chocolate melt smoothly and gives a glossy finish.
Conclusion
Chocolate Chip Cookie Dough Cups are an easy, no-bake dessert that’s perfect for any occasion. Their creamy, cookie dough center encased in a rich chocolate shell makes them an irresistible treat. With endless variations and easy preparation, these cups are a must-try for dessert lovers. Make a batch today and enjoy this sweet indulgence!
PrintChocolate Chip Cookie Dough Cups
Chocolate Chip Cookie Dough Cups are bite-sized treats with a layer of rich chocolate and a safe-to-eat cookie dough filling. Perfect for parties, gifts, or anytime you want a sweet indulgence without turning on the oven!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cups 1x
- Category: Desserts, Snacks
- Method: No-Bake
- Cuisine: American
Ingredients
For the chocolate shell:
- 2 cups (350 g) semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for smoothness)
For the cookie dough filling:
- 1/4 cup (60 g) unsalted butter, softened
- 1/4 cup (50 g) brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (65 g) all-purpose flour (heat-treated, see notes)
- 1 tablespoon milk or cream (more if needed)
- 1/4 cup (45 g) mini chocolate chips
Instructions
Step 1: Heat-treat the flour
- Spread the flour onto a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave in 30-second intervals, stirring in between, until it reaches 165°F (74°C). Let cool completely.
Step 2: Make the cookie dough filling
- In a bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in the vanilla extract and salt. Gradually add the heat-treated flour, alternating with the milk, until a soft dough forms.
- Fold in the mini chocolate chips.
Step 3: Prepare the chocolate shell
- Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Line a mini muffin tin with paper liners. Spoon about 1 teaspoon of melted chocolate into each liner and use a small spoon or pastry brush to coat the sides.
- Chill the tin in the refrigerator for 10 minutes, or until the chocolate sets.
Step 4: Assemble the cups
- Scoop about 1 tablespoon of cookie dough filling and roll it into a small ball. Place it into each chocolate-coated liner.
- Cover the cookie dough with another teaspoon of melted chocolate, ensuring it completely seals the filling. Tap the tin gently to smooth the tops.
Step 5: Chill and serve
- Refrigerate the cups for 20-30 minutes, or until fully set.
- Remove the paper liners and enjoy!
Notes
- Heat-treating flour: This step makes raw flour safe to eat and should not be skipped.
- Storage: Store cookie dough cups in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze the cups in a single layer for up to 3 months. Thaw in the refrigerator before serving.
- Variations: Add crushed nuts, sprinkles, or caramel to the filling for extra flavor.