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Chocolate Chip Cookie Dough Cups for a delicious dessert treat

Chocolate Chip Cookie Dough Cups

Delightful no-bake treats that combine the joy of cookie dough with a fun presentation in chocolate cups.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cookie Dough Base
  • ½ cup unsalted butter, softened Use high-quality butter for the richest flavor.
  • ¾ cup brown sugar Brown sugar enhances the cookie dough’s chewiness.
  • ¼ cup granulated sugar This will balance the flavors.
  • 2 teaspoons vanilla extract Choose pure vanilla for a more aromatic experience.
  • 1 cup all-purpose flour Make sure to measure correctly to avoid a dry texture.
  • ½ teaspoon salt A little salt elevates the sweetness.
  • ½ cup mini chocolate chips You can use regular chocolate chips, but minis provide a better dough-to-chocolate ratio.
For the Chocolate Shell
  • 1 cup chocolate chips (milk or dark) Opt for high-quality chocolate for a smoother shell.
  • 1 tablespoon coconut oil This helps the chocolate set nicely and gives it a glossy finish.

Method
 

Preparation
  1. In a medium bowl, cream together ½ cup softened unsalted butter, ¾ cup brown sugar, and ¼ cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  2. Add 2 teaspoons vanilla extract and mix until well incorporated, scraping down the sides of the bowl to ensure an even mixture.
  3. Gradually add 1 cup all-purpose flour and ½ teaspoon salt to the wet mixture, mixing at low speed just until combined—be careful not to overmix.
  4. Fold in ½ cup mini chocolate chips using a spatula until they are evenly distributed throughout the dough.
Chocolate Shell
  1. In a separate small bowl, melt 1 cup chocolate chips mixed with 1 tablespoon coconut oil in the microwave in 30-second intervals, stirring between each interval until smooth.
  2. Using a cupcake or muffin tin, place liners in each cup. Pour a thin layer of the melted chocolate into the bottom of each liner, then use a spoon or brush to coat the sides of the liner.
  3. Refrigerate for about 10 minutes or until the chocolate has hardened.
Assembly
  1. Once the chocolate layer is set, fill each cup with the cookie dough mixture, pressing it down lightly with a spoon.
  2. Finish by pouring a layer of the remaining melted chocolate over each filled cup, making sure to fully cover the cookie dough.
  3. Chill in the refrigerator for at least 30 minutes until fully set.

Notes

Ensure your butter is at room temperature before creaming for a smoother blend. For exciting variations, feel free to add nuts or swap out mini chocolate chips for peanut butter chips. Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, consider freezing them; they can last for up to 1 month.