Chocolate Chip Cookie Dough Cups

Why You’ll Love This Recipe

I love how quick and fun these are to make. They have everything I want in a dessert: rich chocolate, creamy vanilla dough, and just the right amount of crunch from the mini chocolate chips. Since they’re no-bake and egg-free, I don’t have to worry about raw ingredients, and I can whip them up anytime without even turning on the oven.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mini chocolate chips

• All-purpose flour (heat-treated)

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Milk (or dairy-free alternative)

• Vanilla extract

• Salt

• Semi-sweet or dark chocolate (for the cups)

• Coconut oil (optional, for smoother melted chocolate)

directions

1. I start by heat-treating the flour: I microwave or bake it at 350°F for a few minutes until it reaches 165°F, then let it cool.

2. In a bowl, I cream the butter, brown sugar, and granulated sugar until smooth and fluffy.

3. I mix in vanilla, milk, and salt, then stir in the cooled flour.

4. I fold in the mini chocolate chips and set the dough aside.

5. I melt the chocolate (with a little coconut oil if needed) in a microwave or double boiler until smooth.

6. Using a mini muffin tin lined with paper cups, I spoon a small amount of melted chocolate into each cup and swirl it up the sides to coat. I chill the pan for a few minutes to set.

7. Once set, I roll small balls of cookie dough and place one in each chocolate-lined cup.

8. I spoon more melted chocolate over the top to seal each cup and chill again until fully firm.

Servings and timing

This recipe makes about 12–14 mini cups. It takes around 20 minutes to prep and 20 minutes to chill, depending on how firm I want them.

Variations

Sometimes I swap mini chips for chunks or white chocolate chips. I’ve also made them with peanut butter cookie dough or added crushed pretzels for a salty crunch. For a festive touch, I mix in sprinkles or drizzle the tops with white chocolate once they’ve set.

storage/reheating

I store the cookie dough cups in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. They taste great cold or at room temperature. I don’t reheat these—they’re best chilled or just slightly softened for that creamy bite.

FAQs

Can I skip heat-treating the flour?

No, I always heat-treat the flour to make it safe for raw consumption. It’s a quick and important step.

Can I use store-bought edible cookie dough?

Yes, if I’m short on time, I sometimes use pre-made eggless cookie dough and just melt the chocolate myself.

What kind of chocolate works best for the shell?

I use semi-sweet or dark chocolate for a rich contrast to the sweet dough, but milk chocolate works if I prefer it sweeter.

Can I make these dairy-free?

Yes, I use vegan butter, dairy-free chocolate chips, and plant-based milk for an easy dairy-free version.

How do I keep the chocolate from cracking?

I avoid overfilling the cups and let the chocolate firm up slowly in the fridge. Adding a bit of coconut oil also keeps the shell smoother.

Conclusion

Chocolate Chip Cookie Dough Cups are a fun, indulgent, and completely safe way to enjoy raw cookie dough. With their rich chocolate shell and creamy, sweet filling, they’re perfect for snacking, gifting, or sharing. They’re quick to make, endlessly customizable, and always disappear fast—just the way I like it.