Cookie Dough Cups

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The ultimate BEST EVER edible cookie dough cups!! Completely food safe to eat (cooked flour and no raw eggs!) via chelseasmessyapron.com

These Cookie Dough Cups are made by loading edible cookie dough in a miniature muffin tin and covering it with melted chocolate — it ends up kind of like a Reese’s® Peanut Butter Cup but with cookie dough instead of PB! 

After you’ve fallen in love with these Cookie Dough Cups, try some of our other favorite treats — cereal S’mores Bars, Energy Bites, or these Muddy Buddies.

Cookie Dough Cups

Cookie Dough Cups

My entire family loves Reese’s Peanut Butter Cups, but given the choice, they’d pick eating cookie dough over Reese’s any day. So I thought, why not combine two of their favorites? And now I’m definitely the favorite in the family for making these. 😉

Cookie Dough Cups are delicious! A rich center of soft, chewy, flavorful cookie dough encased in a rich coating of chocolate? Yes, yes, and yes!

Plus, you don’t need any special candy-making equipment. For these sweet little cups, you’ll just need a miniature muffin tin and liners!

Tools Needed

As mentioned, there’s no special candy-making equipment required, but here’s what you will need:

Process shots: making edible cookie dough

Let’s talk edible cookie dough

The center of these Cookie Dough Cups is edible cookie dough. What do I mean by edible? Well, technically, regular cookie dough (like you’d get in chewy chocolate chip cookies) is not food safe to eat. 

There are food safety concerns revolving around both the flour and uncooked eggs. So the edible cookie dough portion of these cookie dough cups is specially formulated to be safe while also tasting just like regular cookie dough. There are no eggs in this recipe and we heat treat the flour to ensure everything is up to safety standard for consumption.

What is heat treating flour?

A lot of people are surprised to find flour is responsible for sickness in unbaked cookie dough. While flour doesn’t look like raw food, it actually is. It may contain germs that can cause food poisoning.  When you bake with flour, the oven’s heat accomplishes that sterilization process, but uncooked foods don’t get heat-treated flour. So, we actually cook (heat treat) the flour before using it, to ensure we kill any potential bacteria. There are three options for heat-treating your flour.

I outline the full extent of these methods for heat-treating the flour in the recipe card, but here are a few quick tips when heating treating flour:

  • Let the flour cool completely before using it in the recipe; you can speed up the process by placing the tray in the fridge or freezer.
  • Break up any clumps of flour and discard any discolored sections — this part of the flour is burnt and will give the cookie dough an “off” flavor.
  • Heat treat more flour than you’ll need to compensate for any flour that gets burned in the process of heat treating.
  • Heat-treated flour should look just like regular flour (light, fluffy, and white).

Process shots: using cookie dough to make Cookie Dough Cups

Let’s chat chocolate

  • You can use any type of chocolate you like for these cookie dough cups — milk, semi-sweet, dark, or white chocolate chips. Our favorite is milk chocolate, but I have to admit, the Cookie Dough Cups end up very sweet. To limit sweetness, try semi-sweet or dark. 
  • For best flavor and melting results, use good-quality chocolate chips. Cookie Dough Cups aren’t nearly as tasty with cheaper chocolate.
  • Microwave the chocolate chips in sturdy, heat–safe bowls instead of using plastic or melamine. 
  • To avoid burned chocolate, microwave the chips for 30 seconds at a time, and stir them for at least 20-25 seconds between each microwave burst. Remember, the chocolate is still melting even after it has been removed from the microwave. 

Process shots: layering chocolate and cookie dough

Cookie Dough Cup Tips

  • Store in the fridge. Especially on a warm day, Cookie Dough Cups have a tendency to get melty. I like keeping them in the fridge until the last minute before serving. These taste best right out of the fridge!
  • Add some sea salt. If you love salty-sweet treats, top these cups with a light sprinkle of Maldon sea salt flakes — yum!
  • Tap the muffin tin on the counter. After adding chocolate to the base and then to top the cookie dough, give the muffin tin a few hard taps to help even out the chocolate and get it in one layer.
  • Don’t forget the liners. These cookie dough cups won’t come out very well without liners!

Cookie Dough Cups stacked on top of each other

Leftover Edible Cookie Dough

You’ll end up with a bit of extra cookie dough after filling up 24 chocolate cups. You can certainly use it all up in more cookie dough cups (just melt more chocolate), but we love having extra to snack on while rolling or we like to have it on hand to enjoy in other ways. Here’s how we like to use leftover cookie dough:

More Chocolate Desserts

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Cookie Dough Cups

5 from 1 vote
These Cookie Dough Cups are made by loading edible cookie dough in a miniature muffin tin and covering it with melted chocolate -- like a Reese's Peanut Butter Cup, but with cookie dough instead of PB! 
Print Recipe

Cookie Dough Cups

5 from 1 vote
These Cookie Dough Cups are made by loading edible cookie dough in a miniature muffin tin and covering it with melted chocolate -- like a Reese's Peanut Butter Cup, but with cookie dough instead of PB! 
Course Dessert, Snack
Cuisine American, Vegetarian
Keyword cookie dough cup, Cookie Dough Cups
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 24 cups
Calories 88kcal
Author Chelsea
Cost $5.63

Ingredients

Edible Cookie Dough

  • 3/4 cup (100g) white all-purpose flour, spoon and level to measure
  • 1/3 cup (76g) unsalted butter, melted
  • 1/3 cup (63g) tightly packed brown sugar (light or dark, I prefer dark)
  • 3 tablespoons (36g) white granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon (6g) pure vanilla extract
  • 1 tablespoon (16g) whole milk or heavy cream
  • 1/3 cup (60g) miniature chocolate chips

Chocolate Coating

  • 2 cups chocolate chips, divided Note 1
  • 1-1/2 teaspoons coconut oil, divided

Instructions

  • HEAT TREAT THE FLOUR: See note 2; you can heat treat flour in the microwave or in the oven. Let flour cool COMPLETELY to room temperature before using. Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is burnt). The flour should be light, white, and fluffy. Use a spoon to spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife. Once you've measured (to 3/4 cup) the flour, set aside.
  • COOKIE DOUGH: Meanwhile, melt the 1/3 cup butter and then set it aside to cool back to room temperature -- hot butter will melt the sugar and cause greasy or grainy cookie dough. In a medium-sized bowl, use a spatula to add every bit of the melted and cooled to room-temperature butter. Then add in the brown and white sugar. Briskly stir or whisk until smooth, about 1-2 minutes -- the mixture should be fully integrated and smooth (it changes consistency to be more creamy -- the butter shouldn't rise or separate). Once the mixture is smooth, add in the salt, vanilla, and milk or cream and stir until integrated. Stir in the cooled heat-treated flour and miniature chocolate chips. Mix until combined and smooth. Place the cookie dough in the fridge for 10 minutes.
  • ROLL BALLS: Roll the cookie dough into small balls (each one 1/2 tablespoon in size (that is 1 and 1/2 teaspoons) and set aside. Slightly flatten the balls into even-sized thick discs. You should get about 36 cookie dough discs, but we only need 24 cookie dough balls for this recipe so either eat the rest or enjoy them as a topping for another treat.
  • PREP: Line a miniature muffin tin; we need a total of 24 cavities lined.
  • MELT CHOCOLATE: In a small microwave-safe bowl melt 3/4 cup (128g) chocolate chips with 1/2 teaspoon coconut oil. (I microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then it's ready) Spoon an even amount of the melted chocolate mixture into the bottom of each of the muffin cups, using it all among the 24 cups. Gently tap the miniature muffin tin a few times to get the chocolate in an even layer on the bottom.
  • ADD COOKIE DOUGH: Place the balls (slightly flattened) of cookie dough on top of the melted chocolate mixture. In the same bowl melt another 1 and 1/4 cup (210g) of chocolate and 1 teaspoon coconut oil.
  • TOP CHOCOLATE LAYER: Pour an even amount of chocolate over all of the cookie dough. Again, all the chocolate should get used; cookie dough cups should be filled most of the way to the top. Gently tap the muffin tin on the counter a few times to get the chocolate coating even.
  • CHILL UNTIL SET: Chill in the fridge for at least 30 minutes or until set. Store in an airtight container in the fridge for up to one week. We like to enjoy these best straight out of the fridge.

Recipe Notes

Note 1: Chocolate: We love milk chocolate best, but semi-sweet or dark chocolate work here too -- use whichever you prefer. For less sweetness, use dark chocolate.
Note 2: Heat Treating Flour: Uncooked flour carries a risk of dangerous bacteria. While you don't have to heat treat the flour, I recommend it to ensure this recipe is food safe. Here's how to do it in either the microwave or oven:
Heat treat it in the microwave: Add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time, stirring well to make sure none of the flour burns or clumps. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. If you get less than 165 degrees, return the flour for one more burst of 30 seconds.
Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you'll use; 1/2 to 1 cup extra). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe. (This takes about 3-6 minutes in my oven.)

Nutrition Facts

Serving: 1serving | Calories: 88kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 14mg | Fiber: 1g | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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