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Chocolate Chip Cookie Dough Cups

A decadent, no-bake dessert featuring an edible, eggless chocolate chip cookie dough encased in a rich chocolate shell.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 55 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Shell
  • 2 cups semi-sweet or dark chocolate chips
  • 1 tbsp coconut oil
Edible Cookie Dough
  • 0.5 cup unsalted butter softened to room temperature
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 1.25 cups all-purpose flour heat-treated and cooled
  • 2-3 tbsp milk or heavy cream
  • 0.5 cup mini chocolate chips
  • 0.25 cup standard chocolate chips for topping

Equipment

  • Mixing bowls
  • Muffin Tin
  • Muffin liners (paper or silicone)
  • Hand mixer or stand mixer
  • Microwave-safe bowl

Method
 

  1. Heat treat the flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until it reaches 165°F (74°C). Let cool completely.
  2. Line a 12-cup muffin tin with paper or silicone liners.
  3. In a microwave-safe bowl, melt the 2 cups of chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
  4. Spoon about 1 tablespoon of melted chocolate into each liner. Use a spoon to push the chocolate up the sides to form a cup. Freeze for 10-15 minutes until set.
  5. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  6. Beat in the vanilla extract and salt.
  7. Gradually add the cooled, heat-treated flour. Mix in the milk 1 tablespoon at a time until a soft cookie dough consistency is reached.
  8. Fold in the mini chocolate chips.
  9. Remove the set chocolate cups from the freezer. Scoop about 1.5 to 2 tablespoons of cookie dough into each cup, pressing down gently.
  10. Top each cup with the standard chocolate chips, pressing them slightly into the dough.
  11. Refrigerate for at least 15 minutes before peeling off the liners and serving. Store in an airtight container in the fridge.

Notes

Ensure your heat-treated flour is completely cool before adding it to the butter mixture, otherwise it will melt the butter and ruin the dough texture.