Edible Cookie Dough Cups are the ultimate indulgence for anyone who loves cookie dough but wants a safe, no-bake treat. These sweet cups feature creamy, edible cookie dough nestled inside a chocolate shell, creating the perfect bite-sized dessert. Easy to make and endlessly customizable, they’re a hit for parties, gifts, or satisfying your sweet tooth.
Why You’ll Love This Recipe
- No baking required—ready in minutes!
- Safe to eat, made without raw eggs or untreated flour.
- Perfect for individual servings or as part of a dessert tray.
- Versatile with endless mix-in and flavor options.
- Fun for kids and adults alike!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour (heat-treated to ensure safety)
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Vanilla extract
- Milk
- Mini chocolate chips or other mix-ins
- Melting chocolate (for the cups)
Directions
- Prepare the Flour: Preheat your oven to 350°F (175°C). Spread the flour on a baking sheet and bake for 5-7 minutes to kill any bacteria. Let it cool completely.
- Make the Cookie Dough: In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar until smooth. Mix in the vanilla extract and milk. Gradually add the cooled, heat-treated flour, mixing until combined. Fold in the mini chocolate chips or your desired mix-ins.
- Prepare the Chocolate Shells: Melt the chocolate according to package instructions. Using a spoon or pastry brush, coat the insides of a silicone muffin mold or cupcake liners with melted chocolate. Chill in the refrigerator for 10-15 minutes until firm.
- Fill the Cups: Once the chocolate shells are set, spoon the edible cookie dough into each cup, pressing gently to fill.
- Seal with Chocolate (Optional): For a complete chocolate shell, pour a layer of melted chocolate over the top of the cookie dough and smooth it out. Chill until the top layer is firm.
- Serve and Enjoy: Carefully remove the cups from the mold or liners and serve chilled or at room temperature.
Servings and Timing
- Servings: Approximately 8-10 cookie dough cups
- Prep Time: 15 minutes
- Chill Time: 25 minutes
- Total Time: 40 minutes
Variations
- Peanut Butter Bliss: Add 2 tablespoons of peanut butter to the cookie dough and use milk chocolate shells.
- Double Chocolate: Use chocolate cookie dough and dark chocolate shells for a decadent treat.
- Holiday Flair: Mix in festive sprinkles or crushed peppermint candy for a seasonal twist.
- Oatmeal Cookie Dough: Add a small amount of quick oats and raisins for a fun variation.
- Nut-Free Option: Use nut-free chocolate chips and ensure all other ingredients are nut-free.
Storage/Reheating
- Storage: Store the cookie dough cups in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cups for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: These are best served cold or at room temperature—no reheating required.
FAQs
1. Is it safe to eat raw cookie dough?
Yes! This recipe uses heat-treated flour and no raw eggs, making it completely safe to eat.
2. Can I skip the chocolate shells?
Yes, you can serve the edible cookie dough in small bowls or scoops instead.
3. How do I heat-treat flour?
Spread the flour on a baking sheet and bake it 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.
4. What chocolate works best for the shells?
Use melting chocolate, candy melts, or high-quality baking chocolate for the smoothest shells.
5. Can I use dairy-free alternatives?
Yes, substitute plant-based butter, dairy-free chocolate, and a non-dairy milk like almond or oat milk.
6. What mix-ins can I add to the cookie dough?
Try chopped nuts, crushed pretzels, mini marshmallows, or candy pieces for variety.
7. Can I make these ahead of time?
Yes, they’re great for making in advance and storing in the fridge or freezer.
8. How do I remove the cups from the mold without breaking them?
Gently press or peel the silicone mold or liners away from the cups. If they’re stubborn, let them sit at room temperature for a few minutes to loosen.
9. Can I use regular cookie dough for this recipe?
No, regular cookie dough contains raw eggs and untreated flour, which are unsafe to eat. Use this edible cookie dough recipe instead.
10. Can I make mini versions?
Yes, use a mini muffin tin or smaller molds for bite-sized cookie dough cups.
Conclusion
Edible Cookie Dough Cups are a fun, no-bake treat that’s perfect for any occasion. With their creamy, safe-to-eat cookie dough centers and rich chocolate shells, they’re sure to be a hit with everyone. Customize them with your favorite flavors and enjoy a dessert that’s as easy to make as it is to devour!
PrintEdible Cookie Dough Cups
These Edible Cookie Dough Cups are a sweet treat perfect for cookie dough lovers! Made with safe-to-eat, egg-free cookie dough and encased in chocolate, these little bites are fun, indulgent, and perfect for parties or gifting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cups 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
- For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or more as needed)
- 1 cup heat-treated all-purpose flour*
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- For the Chocolate Cups:
- 12 oz semi-sweet chocolate chips or melting chocolate
Instructions
- Prepare the Cookie Dough:
- In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
- Mix in the vanilla extract and milk until smooth.
- Gradually add the heat-treated flour and salt, mixing until combined. Adjust consistency with additional milk if needed.
- Fold in the mini chocolate chips. Refrigerate the dough while preparing the chocolate cups.
- Make the Chocolate Cups:
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth.
- Line a mini muffin tin with paper liners. Spoon about 1 teaspoon of melted chocolate into each liner and use the back of a spoon or a pastry brush to coat the sides and bottom evenly.
- Freeze the muffin tin for 10–15 minutes, or until the chocolate is set.
- Assemble the Cups:
- Roll the cookie dough into small balls that fit snugly into the chocolate cups. Place one ball in each chocolate shell.
- Cover the top of the cookie dough ball with more melted chocolate to seal. Smooth the top with the back of a spoon.
- Freeze again for 10–15 minutes, or until fully set.
- Serve:
- Remove the paper liners and serve chilled or at room temperature. Enjoy!
Notes
- *To heat-treat flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or microwave in a bowl for 1 minute, stirring halfway through. This kills any harmful bacteria.
- For variety, try adding peanut butter, sprinkles, or nuts to the cookie dough.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.