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Chocolate Chip Cookie Dough Cups

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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!

Ingredients

Scale

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

  1. 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

  1. In a bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
  2. Mix in the vanilla extract and salt. Gradually add the heat-treated flour, alternating with the milk, until a soft dough forms.
  3. Fold in the mini chocolate chips.

Step 3: Prepare the chocolate shell

  1. Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
  2. 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.
  3. Chill the tin in the refrigerator for 10 minutes, or until the chocolate sets.

Step 4: Assemble the cups

  1. Scoop about 1 tablespoon of cookie dough filling and roll it into a small ball. Place it into each chocolate-coated liner.
  2. 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

  1. Refrigerate the cups for 20-30 minutes, or until fully set.
  2. 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.

Find it online: https://ukfinda.com/chocolate-chip-cookie-dough-cups/