Chocolate Chip Cookie Dough Cups

Chocolate Chip Cookie Dough Cups

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I’ve always been that person who thinks the cookie dough is better than the actual baked cookie, sneaking spoonfuls from the mixing bowl despite knowing better. These Chocolate Chip Cookie Dough Cups are my answer to that forbidden temptation—a perfectly portioned, completely safe-to-eat indulgence that captures that raw cookie dough experience we all secretly love. The contrast between the smooth, slightly salty cookie dough center and the crisp chocolate shell creates a textural masterpiece that satisfies cravings in a way few desserts can. Each bite delivers waves of vanilla-scented dough studded with chocolate morsels, all wrapped in a protective layer of rich chocolate that snaps pleasingly between your teeth. Keep reading to discover how to create these irresistible Chocolate Chip Cookie Dough Cups that will have everyone reaching for seconds before they’ve finished their first.

If you’ve ever been disappointed by other no-bake desserts that promise simplicity but deliver mediocre results, these Chocolate Chip Cookie Dough Cups will restore your faith. They solve the age-old problem of craving cookie dough without the food safety concerns of raw eggs and flour, giving you all the pleasure with none of the worry.

I first created these Chocolate Chip Cookie Dough Cups for my nephew’s birthday party when I needed a quick dessert that would appeal to both kids and adults. What I didn’t expect was my brother-in-law, who typically passes on sweets, to request the recipe after his third cup! He now makes them regularly for his colleagues, who have nicknamed him the “cookie dough guy.”

What makes these cups particularly wonderful is their adaptability. The basic formula stays the same, but you can easily customize the mix-ins, adjust the sweetness, or even create themed versions for holidays. They work beautifully as individual treats for parties, edible gifts, or special after-dinner indulgences when you want something a bit more elegant than a traditional cookie.

Now, let’s get into exactly what you’ll need to create these irresistible Chocolate Chip Cookie Dough Cups in your own kitchen.

Chocolate Chip Cookie Dough Cups

For the Chocolate Shell

  • 2 cups semi-sweet chocolate chips – The foundation of our shell that provides the perfect snap and richness. Choose a high-quality brand with at least 50% cacao for the best flavor. For a less sweet option, dark chocolate (60-70% cacao) works beautifully.
  • 2 tablespoons coconut oil – Creates a smoother texture for dipping and helps the chocolate set with the perfect consistency. Refined coconut oil won’t add coconut flavor. You can substitute with shortening if preferred.
  • 1/2 cup unsalted butter, softened – Provides richness and that authentic cookie dough taste. European-style butter with higher fat content creates an exceptionally rich filling. Room temperature is crucial for proper creaming.
  • 1/3 cup granulated sugar – Adds sweetness and helps create the proper texture. Can be reduced to 1/4 cup if you prefer a less sweet filling.
  • 1/2 cup packed brown sugar – Gives that classic cookie dough flavor with notes of caramel and molasses. Dark brown sugar will provide a more pronounced molasses flavor than light brown sugar.
  • 1/4 teaspoon salt – Enhances all flavors and balances the sweetness. Flaky sea salt creates little bursts of saltiness that contrast beautifully with the sweet dough.
  • 2 teaspoons vanilla extract – Provides the signature cookie dough aroma. Use pure vanilla extract rather than imitation for the best flavor.
  • 2 tablespoons milk (whole or 2%) – Adds moisture without thinning the dough too much. Plant-based milks work well for dairy-free versions.
  • 1 1/4 cups all-purpose flour, heat-treated – Provides structure to the dough. To make it safe to eat, spread flour on a baking sheet and bake at 350°F for 5-7 minutes until it reaches 165°F, then cool completely. Gluten-free flour blends can be substituted 1:1.
  • 1/2 cup mini chocolate chips – These distribute better throughout the dough than regular-sized chips. Can be substituted with regular chocolate chips, chopped chocolate, or other mix-ins like chopped nuts or sprinkles.
  • 1/4 teaspoon baking soda – While not necessary for structure (since we’re not baking), it adds that slightly tangy, authentic cookie dough flavor.

Optional Garnishes

  • 2 tablespoons mini chocolate chips – For sprinkling on top
  • Flaky sea salt – A light sprinkle enhances the chocolate and cookie dough flavors
  • 1/4 cup chopped nuts – Toasted pecans or walnuts add texture and visual appeal

Step 1: Prepare the Muffin Tin and Heat-Treat the Flour

  1. Line a 12-cup muffin tin with paper liners. Alternatively, use a mini muffin tin for bite-sized Chocolate Chip Cookie Dough Cups.
  2. Before beginning, ensure your flour is safe to eat. Spread 1 1/4 cups all-purpose flour on a baking sheet and bake at 350°F for 5-7 minutes, or until an instant-read thermometer registers 165°F. This kills any harmful bacteria that may be present in raw flour.
  3. Allow the heat-treated flour to cool completely before using. It should feel cool to the touch and not warm at all.

Step 2: Prepare the Chocolate Shell (First Layer)

  1. In a microwave-safe bowl, combine 1 1/2 cups of the chocolate chips and coconut oil. Reserve the remaining 1/2 cup of chocolate for the topping.
  2. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth. The chocolate should be glossy and flow easily off your spoon when ready.
  3. Place about 1-1.5 tablespoons of melted chocolate into each muffin cup. Using a small spoon or pastry brush, push the chocolate up the sides of the liner, creating a shell about 1/8 inch thick. Make sure there are no thin spots or holes.
  4. Place the muffin tin in the refrigerator for 10 minutes to set the chocolate. The shell should be firm to the touch but not completely hard.
  1. While the chocolate shells chill, prepare the cookie dough. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. The mixture should lighten in color and look somewhat whipped.
  2. Add salt, vanilla extract, and milk, mixing until well combined and smooth.
  3. Gradually add the cooled heat-treated flour and baking soda, mixing on low speed until just combined. Don’t overmix or the dough will become too dense.
  4. Fold in the mini chocolate chips by hand using a spatula. The dough should be soft but firm enough to scoop and hold its shape.

Step 4: Assemble the Cups

  1. Remove the chocolate shells from the refrigerator. They should be set but still slightly tacky to help the next layer of chocolate adhere.
  2. Scoop about 1-1.5 tablespoons of cookie dough into each chocolate shell, pressing down gently to create a flat surface. Leave a small gap (about 1/8 inch) at the top for the final chocolate layer.
  3. Melt the remaining 1/2 cup chocolate chips in the microwave using the same 30-second interval method until smooth.
  4. Spoon the melted chocolate over each cup, covering the cookie dough completely and sealing it against the chocolate sides. Tap the muffin tin gently on the counter to create a smooth, even surface.
  5. If using any garnishes, sprinkle them on top while the chocolate is still wet.

Step 5: Chill and Serve

  1. Refrigerate the Chocolate Chip Cookie Dough Cups for at least 30 minutes, or until the chocolate is completely set. They should feel firm to the touch.
  2. For the best flavor and texture, remove from the refrigerator about 10 minutes before serving. This allows the cookie dough to soften slightly while the chocolate remains firm.
  3. Carefully peel away the paper liners before serving. The chocolate shell should have a nice sheen and provide a satisfying snap when bitten into.

Add 1/4 cup creamy peanut butter to the cookie dough mixture and reduce the butter to 1/3 cup. Use peanut butter chips instead of chocolate chips in the dough. The result is a delicious combination of flavors reminiscent of a peanut butter cup but with the added texture of cookie dough.

Omit the chocolate chips from the dough and add 1/3 cup rainbow sprinkles and 1/2 teaspoon almond extract. Use white chocolate for the shell and top with additional sprinkles for a festive treat that’s perfect for celebrations. The vanilla-forward flavor with bursts of color creates a playful variation.

Add 1/2 teaspoon mint extract to the cookie dough and use mint chocolate chips or chopped Andes mints instead of regular chocolate chips. This refreshing variation offers a cool contrast to the rich chocolate shell, perfect for serving after dinner or during the holidays.

Swirl 2 tablespoons of thick caramel sauce into the cookie dough before filling the cups. Add an extra pinch of flaky sea salt to the top of each cup. The buttery caramel adds another dimension of flavor that complements both the chocolate and the cookie dough.

Dissolve 1 tablespoon instant espresso powder in the 2 tablespoons of milk before adding to the dough. Use coffee-flavored chocolate chips if available, or add 1/2 teaspoon coffee extract to the dough. This sophisticated variation appeals to coffee lovers and makes an elegant after-dinner treat.

Add 1/3 cup crushed graham crackers and 1/4 cup mini marshmallows to the cookie dough. Top with a small piece of marshmallow before adding the final chocolate layer. When ready to serve, you can quickly torch the tops for that authentic s’mores experience without the campfire.

Chocolate Chip Cookie Dough Cups

Chocolate Chip Cookie Dough Cups

No-bake, easy to make, and totally safe to eat. Perfect for parties, gifts, or when you need a sweet indulgence.
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Prep Time 30 minutes
Cook Time 7 minutes
Servings 12
Calories 280 kcal

Equipment

  • Mixing bowls

Ingredients
  

For the Chocolate Shell

  • 2 cups semi-sweet chocolate chips
  • 2 tablespoons coconut oil

For the Cookie Dough Filling

  • 1/2 cup unsalted butter softened
  • 1/3 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk whole or 2%
  • 1 1/4 cups all-purpose flour heat-treated
  • 1/2 cup mini chocolate chips
  • 1/4 teaspoon baking soda

Optional Garnishes

  • 2 tablespoons mini chocolate chips
  • Flaky sea salt
  • 1/4 cup chopped nuts

Instructions
 

Prepare the Muffin Tin and Heat-Treat the Flour:

  • Line a 12-cup muffin tin with paper liners.
  • Heat-treat the flour by spreading it on a baking sheet and baking at 350°F for 5-7 minutes or until it reaches 165°F.
  • Allow the flour to cool completely.

Prepare the Chocolate Shell:

  • Melt 1 1/2 cups chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each.
  • Spoon about 1-1.5 tablespoons of melted chocolate into each muffin cup, coating the sides using a spoon or pastry brush.
  • Refrigerate for 10 minutes to set.

Make the Cookie Dough Filling:

  • Cream butter, granulated sugar, and brown sugar until light and fluffy.
  • Mix in salt, vanilla extract, and milk.
  • Gradually add the cooled flour and baking soda, mixing on low speed.
  • Fold in mini chocolate chips.

Assemble the Cups:

  • Scoop 1-1.5 tablespoons of cookie dough into each chocolate shell.
  • Melt the remaining chocolate chips and spoon over the cookie dough, ensuring a smooth, sealed layer.
  • Tap the tin gently to even out the chocolate.

Chill and Serve:

  • Refrigerate for at least 30 minutes until fully set.
  • Allow to soften for 10 minutes before serving.

Notes

  • For dairy-free: Use plant-based butter and milk.
  • For gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
  • For less sweetness: Reduce granulated sugar to 1/4 cup.
  • Store in an airtight container in the fridge for up to one week.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 32gProtein: 2gFat: 18gSaturated Fat: 11gFiber: 2gSugar: 24g
Keyword Chocolate Chip Cookie Dough Cups, Chocolate Shell Treat, no bake dessert, Safe-to-Eat Cookie Dough
Tried this recipe?Let us know how it was!

Store these cups in an airtight container in the refrigerator for up to one week. The chocolate shell helps preserve the freshness of the cookie dough. For longer storage, place them in a freezer-safe container with parchment paper between layers and freeze for up to three months. Thaw in the refrigerator overnight before serving.

Absolutely! These cups are perfect for make-ahead desserts and actually benefit from chilling time, which allows the flavors to develop and the textures to set perfectly. I recommend making them 1-2 days before your event, storing them in the refrigerator, and then letting them sit at room temperature for about 10 minutes before serving.

Is it really necessary to heat-treat the flour?

Yes, heat-treating the flour is an essential food safety step. Raw flour can contain harmful bacteria like E. coli, which is killed during the baking process. Since we’re enjoying this cookie dough raw, heat-treating ensures it’s safe to eat. Don’t skip this step, especially when serving to children, elderly, or immunocompromised individuals.

Yes! For a vegan version, use plant-based butter, plant milk, and dairy-free chocolate chips. For gluten-free cups, substitute the all-purpose flour with a 1:1 gluten-free flour blend (still heat-treat it). Double-check that your chocolate chips are free from cross-contamination if severe allergies are a concern.

Why did my chocolate shell crack when I bit into it?

If your chocolate shell cracks too much or seems too hard, it likely contains too much chocolate or was refrigerated for too long. Adding coconut oil to the chocolate keeps it slightly softer even when chilled. Also, allowing the cups to sit at room temperature for 5-10 minutes before serving helps achieve the perfect texture where the chocolate provides a satisfying snap without shattering.

If your filling is too soft to hold its shape, it likely needs more flour or was made with butter that was too warm. Add additional heat-treated flour, 1 tablespoon at a time, until you reach the desired consistency. Alternatively, refrigerate the dough for 15-20 minutes to firm it up before filling the cups. The perfect cookie dough should be soft but scoopable, similar to a thick frosting.

A Sweet Memory in Every Bite

The first time I served these Chocolate Chip Cookie Dough Cups at my family’s annual summer gathering, my grandmother—who rarely indulges in sweets—took one bite and closed her eyes in appreciation. “This,” she said, “takes me back to being ten years old, sneaking dough from my mother’s mixing bowl.” That moment crystallized why food has such power to connect us—it’s not just about flavors, but about the memories they evoke and the new ones they help create.

What I love most about these Chocolate Chip Cookie Dough Cups is how they transform something traditionally seen as an in-between stage—the raw dough—into the star of the show. There’s something wonderfully subversive about elevating the “not quite ready” into something deliberately crafted and perfected. It reminds us that sometimes the journey is just as delightful as the destination.

I hope you’ll make these Chocolate Chip Cookie Dough Cups your own, perhaps by incorporating a flavor that triggers your own sweet memories or by creating new traditions around when you serve them. Whether you’re making them for a special celebration or simply as an everyday indulgence, each little cup offers a moment of pure joy—a bite-sized reminder that sometimes the best things in life are the simple pleasures we transform into something extraordinary.