If you have a serious sweet tooth and a soft spot for cookie dough, then you are absolutely going to adore this Chocolate Chip Cookie Dough Cups Recipe. Imagine a luscious mini cup filled with rich, safe-to-eat cookie dough resting in a smooth, glossy chocolate shell—it’s like having your favorite dessert and a chocolate treat all in one bite. These little delights are perfectly portioned, wonderfully indulgent, and surprisingly easy to make. Whether you’re craving something to share at a party or a quick pick-me-up during the week, these cookie dough cups hit every note of comfort and happiness with every mouthwatering bite.
Ingredients You’ll Need
The magic behind these Chocolate Chip Cookie Dough Cups Recipe lies in the simplicity and quality of its ingredients. Each component plays a vital role, from the buttery richness that forms the dough’s base to the chocolate that adds that irresistible snap and sheen. Here’s everything you’ll want to gather before mixing up this treat.
- 1 ½ cups semi-sweet chocolate chips (or chopped chocolate): The chocolate shell’s foundation, providing a smooth and rich coating.
- 1 tablespoon coconut oil (or butter): Helps melt the chocolate smoothly and adds a subtle richness.
- ½ cup unsalted butter, room temperature: The creamy base for the cookie dough that creates softness and tenderness.
- ⅓ cup brown sugar: Adds moisture and a deep, caramel-like sweetness to the dough.
- 2 tablespoons granulated sugar: Balances the sweetness with a little crunch and lightness.
- 1 teaspoon vanilla extract: Gives the dough a warm, fragrant depth of flavor.
- ¼ teaspoon kosher salt: Sharpens the flavors and contrasts beautifully with the sweetness.
- ¾ cup all-purpose flour (heat-treated): Makes the dough safe to eat by removing any bacteria, while lending structure without drying it.
- 2 tablespoons milk (dairy or non-dairy): Brings the dough together for that perfect consistency that’s easy to scoop.
- ½ cup mini chocolate chips: Tiny pockets of chocolate that add bursts of joy inside the cookie dough.
How to Make Chocolate Chip Cookie Dough Cups Recipe
Step 1: Prepare Your Muffin Tin
Start by lining a standard muffin tin with 9 to 12 paper cupcake liners. These liners will hold your cups in place and make it easy to pop them out once they’re ready. This simple step sets the stage for neat, perfectly shaped treats.
Step 2: Create the Chocolate Base
Melt the semi-sweet chocolate chips together with the coconut oil in a microwave-safe bowl. Use 20 to 30-second bursts, stirring in between, to ensure the chocolate melts evenly and stays silky smooth. This luscious chocolate will form the shells that cradles the cookie dough.
Step 3: Form the Chocolate Shell
Drop about a teaspoon of the melted chocolate into each lined muffin cup. Use the back of your spoon to spread it evenly across the bottom, forming a thin but solid layer. Then pop the tray into the freezer for 10 to 15 minutes so the chocolate hardens into a sturdy base.
Step 4: Whip the Cookie Dough Base
In a mixing bowl, cream together the room-temperature butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This fluffy texture is key to that soft, melt-in-your-mouth cookie dough experience.
Step 5: Add Flavor and Flour
Mix in the vanilla extract and kosher salt to infuse delightful undertones. Then gently stir in the heat-treated flour, which ensures the dough is safe for eating raw. Finally, add the milk little by little until your dough comes together into a pliable, scoopable ball.
Step 6: Mix in the Mini Chocolate Chips
Fold the mini chocolate chips into your dough, creating irresistible pockets of melty chocolate in every bite. These tiny chips add a wonderful texture contrast and bursts of flavor throughout.
Step 7: Assemble the Cookie Dough Cups
Take tablespoons of dough and scoop them onto each hardened chocolate base in the muffin cups. Press gently to flatten the dough so it fits snugly inside the chocolate shell.
Step 8: Seal the Cups and Chill
Top each cup with the remaining melted chocolate, fully covering the cookie dough. Transfer the entire muffin tin back to the freezer for another 10 to 15 minutes. Once set, the chocolate layer encases the cookie dough in a firm, glossy shell. Carefully remove the cups from the liners and you are ready to indulge!
How to Serve Chocolate Chip Cookie Dough Cups Recipe
Garnishes
Although these cups are delights on their own, a sprinkle of flaky sea salt over the top right after you spread the last chocolate layer can elevate the flavors beautifully. For a bit of color and crunch, try garnishing with finely chopped nuts or a drizzle of caramel sauce just before serving. These touches add extra layers of texture and taste that impress every guest.
Side Dishes
Serve these cookie dough cups alongside a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent experience. Fresh berries like raspberries or strawberries create a bright, tart contrast that balances the sweetness perfectly. For a beverage pairing, a hot cup of coffee or rich hot chocolate always hits the spot.
Creative Ways to Present
For parties, present these treats on a decorative platter dusted with cocoa powder or powdered sugar. You can also place each cup in small, colorful paper baking cups and tie groups together with ribbons for an adorable gift. Want to get fancy? Insert mini dessert spoons alongside or serve with edible flowers for a stunning visual.
Make Ahead and Storage
Storing Leftovers
These cookie dough cups keep beautifully in an airtight container stored in the refrigerator for up to a week. Chilling helps maintain the firmness of the chocolate shell and keeps the cookie dough fresh and luscious. Just be sure to keep them separated if stacking to avoid sticking.
Freezing
If you want to prepare a batch far ahead, these cups freeze wonderfully. Arrange them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag. They’ll keep up to 3 months frozen, perfect for a sweet surprise whenever a craving strikes.
Reheating
Since these cups taste best chilled or at room temperature, reheating is generally not needed. If you prefer to soften the chocolate slightly, let them sit at room temperature for 10–15 minutes before serving. Avoid microwaving as it can melt the chocolate unevenly and make the dough too soft.
FAQs
Can I make this recipe vegan?
Absolutely! Simply use vegan butter, plant-based milk, and dairy-free chocolate chips, and your Chocolate Chip Cookie Dough Cups Recipe will be totally vegan-friendly without sacrificing any of the flavor or texture.
Why do I need to heat-treat the flour?
Raw flour can contain harmful bacteria, so heat-treating it by warming it in the oven makes it safe to consume in uncooked dough while preserving the taste and texture intact. It’s a crucial step for edible cookie dough recipes.
Can these cups be made gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that is safe to eat raw, such as oat flour or specially treated gluten-free flour. Just ensure the alternative flour matches the moisture absorption properties for the best texture.
How long do these cookie dough cups last at room temperature?
Because they contain butter and milk, it’s best not to leave them out at room temperature for more than two hours to prevent spoilage. Keep them refrigerated and only bring them out shortly before serving.
Can I use other types of chocolate?
You certainly can! White chocolate, milk chocolate, or dark chocolate all work beautifully depending on your preference. Just be mindful that each type may require slightly different melting times and can alter the overall sweetness.
Final Thoughts
Making the Chocolate Chip Cookie Dough Cups Recipe is like gifting yourself a moment of pure joy wrapped in chocolate and cookie goodness. They are surprisingly simple to prepare but deliver show-stopping flavors and textures that will have everyone asking for seconds. Whether for a special occasion, a cozy night in, or a fun baking project with friends, these cookie dough cups are sure to become one of your favorite go-to desserts. So grab your ingredients, gather your favorite people, and dive into this delightful treat—you won’t regret it!
Print
Chocolate Chip Cookie Dough Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 9 to 12 cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these no-bake Chocolate Chip Cookie Dough Cups, featuring a luscious layer of melted chocolate topped with soft, safe-to-eat cookie dough studded with mini chocolate chips. Perfect as a treat for cookie dough lovers looking for a fun, easy-to-make dessert without any baking required.
Ingredients
Chocolate Base
- 1 ½ cups semi-sweet chocolate chips (or chopped chocolate)
- 1 tablespoon coconut oil (or butter)
Cookie Dough
- ½ cup unsalted butter, room temperature
- ⅓ cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¾ cup all-purpose flour (heat-treated)
- 2 tablespoons milk (dairy or non-dairy)
- ½ cup mini chocolate chips
Instructions
- Prepare the Muffin Tin: Line a muffin tin with 9 to 12 paper cupcake liners to make removing the cups easier later.
- Melt the Chocolate Base: In a microwave-safe bowl, melt the semi-sweet chocolate chips with coconut oil in 20 to 30 second bursts, stirring in between, until the mixture is completely smooth.
- Coat the Bottom: Spoon about 1 teaspoon of the melted chocolate into each liner, spreading it to form an even layer at the bottom. Place the tin in the freezer for 10 to 15 minutes to let the chocolate set firmly.
- Make the Cookie Dough: In a mixing bowl, cream together the room temperature butter, brown sugar, and granulated sugar until light and fluffy. Mix in the vanilla extract and kosher salt.
- Incorporate Flour and Milk: Gradually stir in the heat-treated all-purpose flour to prevent any harmful bacteria, then add milk to bring the dough together into a soft, pliable consistency. Fold in the mini chocolate chips gently.
- Assemble the Cups: Scoop 1 to 2 tablespoons of cookie dough onto the set chocolate bases and press gently to flatten slightly.
- Top with Chocolate: Spoon the remaining melted chocolate over each cookie dough mound, fully covering them to create a smooth chocolate top layer.
- Freeze to Set: Place the filled muffin tin back in the freezer for another 10 to 15 minutes until the chocolate hardens completely. Remove from liners and serve immediately or store chilled.
Notes
- Heat-treat the flour by baking at 350°F (175°C) for 5 minutes or microwaving it to kill any bacteria since this dough is no-bake.
- Use dairy or non-dairy milk according to dietary preference.
- For best texture, ensure butter is at room temperature before creaming.
- Store leftover cookie dough cups in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Feel free to substitute semi-sweet chocolate with dark or milk chocolate based on flavor preference.
- Freezing the chocolate layers prevents the cookie dough from mixing with the melted chocolate, ensuring clear layers.
