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Chocolate Chip Cookie Dough Cups

Decadent, no-bake treats featuring a crisp chocolate shell filled with safe-to-eat, egg-free edible cookie dough. Perfect for parties or satisfying sweet cravings.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Shell
  • 2 cups semi-sweet chocolate chips or chopped chocolate bar
  • 1 tbsp coconut oil optional, for shine
Edible Cookie Dough
  • 0.5 cup unsalted butter softened to room temperature
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 tbsp milk or cream
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour heat-treated and cooled
  • 0.5 tsp salt
  • 0.75 cup mini chocolate chips

Equipment

  • Muffin Tin
  • Cupcake liners
  • Microwave-safe bowls
  • Hand mixer or stand mixer

Method
 

  1. Heat treat the flour: Microwave flour in a bowl for 60-90 seconds until it reaches 160°F. Let cool completely.
  2. Prepare the cups: Melt the 2 cups of chocolate chips and coconut oil in the microwave in 30-second intervals until smooth.
  3. Line a muffin tin with paper liners. Spoon 1-2 teaspoons of melted chocolate into each, coating the bottom and halfway up the sides. Freeze for 10 minutes.
  4. Make the dough: Beat softened butter, brown sugar, and granulated sugar until fluffy (approx 2 mins).
  5. Add milk, vanilla, and salt. Mix until combined.
  6. Mix in the cooled flour until a dough forms. Fold in the mini chocolate chips.
  7. Assemble: Scoop mounds of dough into the hardened chocolate cups. Press down gently.
  8. Top with extra chocolate chips if desired. Refrigerate for 20 minutes before serving.

Notes

Store in the refrigerator for up to 1 week or freeze for 3 months.