Chocolate Chip Cookie Dough Cups Recipe

Introduction

These Chocolate Chip Cookie Dough Cups are a delightful no-bake treat combining a crunchy cookie crust, rich chocolate layer, and luscious edible cookie dough. Perfect for satisfying your sweet tooth in a fun and easy way.

Ingredients

• 1 cup crushed chocolate chip cookies
• 2 tablespoons melted butter
• 1 cup semi-sweet chocolate chips
• 1 tablespoon coconut oil or butter
• 1/2 cup unsalted butter, softened
• 1/3 cup brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup heat-treated all-purpose flour
• 2 tablespoons milk
• 1/2 cup mini chocolate chips
• Extra chocolate chips for garnish

Instructions

1. Step 1: Crush the chocolate chip cookies into fine crumbs using a food processor or a rolling pin.
2. Step 2: Mix the cookie crumbs with melted butter, then press the mixture firmly into 6 silicone muffin molds to form the crusts.
3. Step 3: Freeze the crusts for 10–15 minutes to set them.
4. Step 4: Melt the semi-sweet chocolate chips with coconut oil or butter in the microwave, stirring until smooth.
5. Step 5: Pour the melted chocolate over the chilled cookie crusts and freeze again for another 10–15 minutes.
6. Step 6: Beat the softened unsalted butter with brown sugar and granulated sugar until light and fluffy.
7. Step 7: Mix in the vanilla extract and milk.
8. Step 8: Gradually add the heat-treated flour and mix until just combined.
9. Step 9: Fold in the mini chocolate chips gently.
10. Step 10: Scoop the cookie dough onto the chocolate layer and spread it evenly in each cup.
11. Step 11: Sprinkle extra chocolate chips on top for garnish.
12. Step 12: Refrigerate the cups for at least 20 minutes before serving to allow them to set.

Tips & Variations

• Use heat-treated flour to make the cookie dough safe to eat raw without baking.
• Substitute coconut oil with butter if preferred for a richer chocolate layer.
• Try adding chopped nuts or a pinch of sea salt on top for extra texture and flavor.
• Use different types of chocolate chips such as dark or white chocolate for variety.

Storage

Store the cookie dough cups in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 1 month and thaw in the fridge before serving. Enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie dough cups without a food processor?

Yes, you can crush the chocolate chip cookies by placing them in a sealed plastic bag and using a rolling pin or similar heavy object to break them into fine crumbs.

Why do I need heat-treated flour in the cookie dough?

Heat-treating flour eliminates harmful bacteria, making the raw dough safe to eat without baking.

Chocolate Chip Cookie Dough Cups Recipe

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★★★★★

5 from 133 reviews

Delight in these no-bake Chocolate Chip Cookie Dough Cups featuring a crunchy cookie crust, a smooth chocolate layer, and a luscious edible cookie dough topping studded with mini chocolate chips. Perfect as a fun, indulgent treat that requires no oven time.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: 6 cookie dough cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup crushed chocolate chip cookies
• 2 tablespoons melted butter

Chocolate Layer

• 1 cup semi-sweet chocolate chips
• 1 tablespoon coconut oil or butter

Cookie Dough Filling

• 1/2 cup unsalted butter, softened
• 1/3 cup brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup heat-treated all-purpose flour
• 2 tablespoons milk
• 1/2 cup mini chocolate chips

Garnish

• Extra chocolate chips for garnish

Instructions

1. Prepare Crust: Crush chocolate chip cookies into fine crumbs using a food processor or a rolling pin. In a bowl, mix the cookie crumbs with melted butter until the mixture holds together. Press the mixture evenly into 6 silicone muffin molds to form the crust layer. Freeze for 10-15 minutes to set the crust.
2. Melt Chocolate Layer: In a microwave-safe bowl, melt the semi-sweet chocolate chips with coconut oil or butter in short bursts, stirring frequently until smooth and fully melted. Pour this melted chocolate evenly over the frozen cookie crusts. Return to the freezer for another 10-15 minutes to harden the chocolate layer.
3. Make Cookie Dough Filling: Using a mixer, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy. Add vanilla extract and milk, mixing well to combine. Gradually incorporate the heat-treated flour into the wet ingredients until just combined. Gently fold in the mini chocolate chips for texture.
4. Assemble Cookie Dough Cups: Scoop the prepared cookie dough onto the chilled chocolate layer in each muffin mold. Spread it evenly to cover the chocolate surface. Sprinkle extra chocolate chips on top for garnish and added crunch.
5. Chill to Set: Place the assembled cookie dough cups in the refrigerator and chill for at least 20 minutes before serving to allow the dough to firm up and flavors to meld.

Notes

• Heat-treat the flour by baking it at 350°F (175°C) for about 5 minutes to kill any bacteria, making it safe to eat raw in the dough.
• Use silicone muffin molds for easy removal of the cups without breaking.
• The cups need refrigeration before serving to maintain their shape and texture.
• These cookie dough cups can be stored in the refrigerator for up to 5 days or frozen for longer storage.
• Adjust sweetness by varying the amount of chocolate chips sprinkled on top or inside the dough.

Keywords: Chocolate chip cookie dough cups, no-bake dessert, edible cookie dough, cookie crust dessert, quick chocolate dessert