Cookie Dough Cups

5 from 1 vote

Cookie Dough Cups are sweet, chocolate-covered bites filled with creamy edible cookie dough, a fun twist on a classic treat!

Prep Time45

Cook Time10

Total Time55

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Cookie Dough Cups

Servings: cups

Author: Chelsea Lords

Cost: $5.63

Equipment

Mini muffin pan with liners
Small bowl microwave-safe

Ingredients

Edible Cookie Dough

3/4 cup flour
1/3 cup unsalted butter melted
1/3 cup dark brown sugar firmly packed
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon whole milk or heavy cream
1/3 cup miniature chocolate chips

Chocolate Coating

2 cups chocolate chips divided, see note 1
1-1/2 teaspoons coconut oil divided

US - Metric

Instructions

Heat treat flour in the microwave or oven (see note 2). Let flour cool to room temperature before using. The flour should be light, white, and fluffy. If it’s off colored or clumpy, it’s burnt and shouldn’t be used. Spoon the flour into a 3/4 measuring cup and level the top with a table knife. Set aside.
Melt butter and 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 bowl, whisk together butter and both sugars until the mixture is fully integrated and smooth.
Add in salt, vanilla, and milk or cream and stir until integrated. Stir in the flour and mini chocolate chips. Mix until combined and smooth. Place the cookie dough in the fridge for 10 minutes.
Roll the cookie dough into small balls (1/2 tablespoon). Slightly flatten the balls into thick disks. You should get about 36 cookie dough disks, but you only need 24 for this recipe, so either eat the rest or enjoy them as a topping for another treat.
Line a miniature muffin pan; we need a total of 24 cups lined.
In a small microwave-safe bowl, melt 3/4 cup chocolate chips with 1/2 teaspoon coconut oil (see note 3). Spoon an even amount of the melted chocolate mixture into the bottom of each muffin cup, using it all among the 24 cups. Gently tap the miniature muffin pan a few times to get the chocolate in an even layer on the bottom.
Place the disks of cookie dough on top of the melted chocolate mixture in each cup. In the same bowl melt another 1-1/4 cup of chocolate and 1 teaspoon coconut oil.
Pour an even amount of chocolate over each of the cookie dough cups. Be sure that all the chocolate is used, and fill the cookie dough cups most of the way to the top. Gently tap the muffin pan on the counter a few times to get an even chocolate coating.
Chill in the fridge for at least 30 minutes or until set, then enjoy!

Notes

Note 1: I love milk chocolate best, but semi-sweet or dark chocolate work here too—use whichever you prefer.

Note 2: 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 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) to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring between each burst. Take your time and stir 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°F throughout all the flour.

Heat treat in the oven: Preheat oven to 300°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). As you bake the flour, remove and stir it every 1.5 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165°F, it’s safe. This takes about 3–6 minutes in my oven.

Storage: Store in an airtight container in the fridge for up to 1 week. I like these best straight out of the fridge.

Nutrition