Table of contents
Estimated reading time: 3 minutes
The Story Behind the Sweetness
There’s something wildly nostalgic about cookie dough. For me, it goes back to baking with my grandmother. She always let me lick the spoon after mixing the dough—and those sneaky spoonfuls were often better than the final cookies.
Fast forward to now, I’ve brought that joy into a bite-sized indulgence with these Chocolate Chip Cookie Dough Cups. It’s everything you loved as a kid, now grown up and wrapped in rich chocolate. And the best part? There’s no baking, no raw eggs, and no guilt—just sweet, edible comfort in every cup.
What Makes This No Bake Dessert So Irresistible
Edible Cookie Dough—Safe & Simple
Traditional cookie dough can’t be eaten raw, but this version skips the eggs and heat-treats the flour, making it completely safe to enjoy.
Chocolate Cups You Can Customize
Use dark, milk, or white chocolate depending on your taste. They’re made in a mini muffin tin and can be stored in the fridge or freezer for future cravings.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1/2 cup | Heat-treated for safety |
| Unsalted butter | 1/4 cup (softened) | Room temperature |
| Brown sugar | 1/4 cup | Lightly packed |
| Vanilla extract | 1 teaspoon | Adds warmth |
| Milk | 1 tablespoon | Helps bind the dough |
| Mini chocolate chips | 1/4 cup | More for topping if desired |
| Semi-sweet chocolate | 1 cup | For melting and lining cups |
| Coconut oil (optional) | 1 teaspoon | For smoother chocolate shell |
| Sea salt (optional) | Pinch | For garnish and balance |
How to Make Chocolate Chip Cookie Dough Cups
Step-by-Step Instructions
- Heat-treat the flour:
Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill bacteria. Let cool completely. - Make the cookie dough:
Beat softened butter and brown sugar until creamy. Add vanilla and milk. Mix in the cooled flour, then stir in mini chocolate chips. - Melt the chocolate:
In a microwave or double boiler, melt chocolate and coconut oil until smooth. - Form the chocolate cups:
Line a mini muffin tin with paper liners. Spoon about 1 teaspoon of melted chocolate into each liner, using the back of the spoon to coat the sides. Chill for 10 minutes until set. - Add the cookie dough:
Roll small balls of dough and press them gently into the set chocolate cups. - Top with chocolate:
Pour more melted chocolate over the dough to seal the cups. Tap the tray gently to level the top. - Chill and garnish:
Refrigerate for 30 minutes or until firm. Sprinkle sea salt or extra mini chips on top before serving.
Chocolate Chip Cookie Dough Cups
- Total Time: 15 minutes
- Yield: 12 cups 1x
- Diet: Vegetarian
Description
Chocolate Chip Cookie Dough Cups are a rich no bake dessert featuring creamy, edible cookie dough inside a glossy chocolate shell. Perfect for snacking, gifting, or storing for a sweet bite anytime.
Ingredients
1/2 cup all-purpose flour (heat-treated)
1/4 cup unsalted butter, softened
1/4 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/4 cup mini chocolate chips
1 cup semi-sweet chocolate, melted
1 teaspoon coconut oil (optional)
Pinch of sea salt (optional)
Instructions
1. Bake flour at 350°F (175°C) for 5 minutes to heat-treat, then let it cool completely.
2. Beat butter and sugar until creamy, then mix in vanilla and milk.
3. Add heat-treated flour and stir until combined, then fold in mini chocolate chips.
4. Melt chocolate with coconut oil in microwave or double boiler.
5. Line a mini muffin tin with paper liners. Spoon 1 tsp of melted chocolate into each and coat the sides.
6. Chill chocolate cups for 10 minutes.
7. Roll cookie dough into small balls and press into chocolate cups.
8. Top with more melted chocolate to seal. Tap tray to smooth.
9. Chill for 30 minutes, then garnish with sea salt or extra chips.
Notes
Use dairy-free substitutes for a vegan option.
Store in the fridge for 1 week or freeze for 3 months.
Try adding peanut butter or cocoa powder for variations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 12g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: cookie dough dessert, chocolate cups, no bake dessert
Tips for Success
How to Heat-Treat Flour Properly
Always heat-treat to make your edible cookie dough safe. Spread it thinly and let it cool fully before mixing in.
Best Chocolate for Cups
Use high-quality baking chocolate or chips. Adding coconut oil helps the shell snap beautifully when you bite into it.
Storage Tips
Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months. Just thaw for 10 minutes before eating.
Delicious Variations to Try
Peanut Butter Twist
Replace half the butter with creamy peanut butter for a rich, nutty dough.
Brownie Batter Cups
Substitute 1 tablespoon of flour with cocoa powder for a chocolate-on-chocolate vibe.
Holiday Sprinkle Edition
Roll the tops in red and green sprinkles for Christmas, or use pastel colors for Easter.
Frequently Asked Questions
Is this cookie dough safe to eat raw?
Yes! It contains no eggs and the flour is heat-treated to eliminate bacteria.
Can I use gluten-free flour?
Absolutely. Use a 1:1 gluten-free blend and heat-treat it the same way.
Do I need mini muffin liners?
They help with easy removal and clean presentation, but silicone molds also work great.
Can I use dairy-free butter and milk?
Yes. Vegan substitutes work well in this recipe—just make sure to use dairy-free chocolate too.