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Cookie Dough Cups

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


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


  • 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.


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.)


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