Dessert

Chocolate Chip Cookie Dough Cups Recipe

Byreem everly October 14, 2025October 14, 2025

Introduction

These Chocolate Chip Cookie Dough Cups are an irresistible treat combining a crunchy cookie crust, a smooth chocolate layer, and soft, edible cookie dough on top. Perfect for satisfying your sweet tooth without baking the cookie dough itself!

The image shows two small transparent cups stacked on top of each other, each filled with three distinct layers. The bottom layer is a crumbly, light brown cookie or biscuit base. Above this is a thick, smooth dark chocolate layer with a glossy texture. The top layer is a creamy, light brown peanut butter mixture with a soft, slightly chunky texture, generously topped with dark chocolate chips scattered over the surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup crushed chocolate chip cookies
2 tablespoons melted butter
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil or butter
1/2 cup unsalted butter, softened
1/3 cup brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
3/4 cup heat-treated all-purpose flour
2 tablespoons milk
1/2 cup mini chocolate chips
Extra chocolate chips for garnish

Instructions

Step 1: Crush chocolate chip cookies into fine crumbs using a food processor or rolling pin.
Step 2: Mix cookie crumbs with melted butter and press into 6 silicone muffin molds.
Step 3: Freeze the crusts for 10-15 minutes to set.
Step 4: Melt chocolate chips with coconut oil or butter in the microwave, stirring until smooth.
Step 5: Pour the melted chocolate over the chilled cookie crusts and freeze for another 10-15 minutes.
Step 6: Beat butter, brown sugar, and granulated sugar until light and fluffy.
Step 7: Mix in vanilla extract and milk.
Step 8: Gradually add heat-treated flour and mix until combined.
Step 9: Fold in mini chocolate chips.
Step 10: Scoop cookie dough onto the chocolate layer and spread evenly.
Step 11: Sprinkle extra chocolate chips on top for garnish.
Step 12: Refrigerate for at least 20 minutes before serving.

Tips & Variations

Heat-treating the flour ensures the cookie dough is safe to eat raw; you can heat it in the oven at 350°F (175°C) for 5 minutes.
Use mini chocolate chips in the dough for a better distribution and texture.
Try substituting almond butter or peanut butter for part of the butter for a nutty flavor.
If you don’t have silicone muffin molds, use paper liners in a muffin tin for easier removal.

Storage

Store the cookie dough cups in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage; thaw in the refrigerator before serving. For best texture, enjoy them chilled.

How to Serve

The image shows two stacked chocolate chip cookie dough cups on a white round plate. Each cup has three layers: the bottom layer is a light brown cookie dough with visible dark chocolate chunks; the middle layer is a smooth, dark chocolate shell covering the sides; and the top layer is a thick scoop of light brown cookie dough, dotted with many large, shiny dark chocolate chips that sit on top, some rounded and some flat. The background is a white marbled surface, softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat raw?

Yes, this recipe uses heat-treated flour and no raw eggs, making it safe to eat raw cookie dough.

Can I use regular chocolate chips instead of mini ones in the dough?

You can, but mini chocolate chips melt less and bake evenly in the small dough cups, providing a better texture.

reem everly