Craving something sweet, indulgent, and easy to make without turning on the oven? These Chocolate Chip Cookie Dough Cups are the answer. They combine the nostalgic flavor of classic cookie dough with the richness of a chocolate shell for a bite-sized dessert that’s impossible to resist. Whether you’re looking for a quick treat to impress guests or simply satisfying your sweet tooth, these little cups deliver pure joy in every bite.
The best part? These cups are completely no-bake and egg-free, making them safe and simple to prepare. You’ll start by whipping up a quick batch of edible cookie dough, then spoon it into mini muffin liners lined with melted chocolate. Once they’re chilled and set, you’ll have a batch of perfectly portioned delights that store beautifully in the fridge or freezer.
Ingredients:
For the chocolate shell:
- 2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil (optional, for smoother texture)
For the cookie dough filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 1/4 cups heat-treated all-purpose flour*
- 1/2 tsp salt
- 3/4 cup mini chocolate chips
To heat-treat flour: Microwave for 1–2 minutes or bake at 350°F (175°C) for 5 minutes to kill bacteria.
Instructions:
- Melt the chocolate with coconut oil in a microwave or double boiler. Spoon a little into lined mini muffin cups and coat the sides. Freeze for 10 minutes to set.
- Make the dough: Cream butter and sugars until smooth. Add milk and vanilla, mix well. Add flour and salt, then stir in mini chocolate chips.
- Assemble: Scoop a small ball of cookie dough into each chocolate shell, gently pressing down. Cover with more melted chocolate to seal.
- Chill: Refrigerate for at least 30 minutes until firm.
Enjoy straight from the fridge — they’re addictive, rich, and perfectly bite-sized.