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
Scale
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
- â…“ 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.
