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Chocolate Chip Cookie Dough Cups - A Fun, No-Bake Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Chocolate: Semi-sweet or dark chocolate chips, bars, or melting wafers (about 12 ounces)
  • Butter: Unsalted, softened (1/2 cup)
  • Sugars: Light brown sugar (1/2 cup, packed) and granulated sugar (1/4 cup)
  • Vanilla extract: 1 teaspoon
  • Milk or cream: 1–2 tablespoons, as needed
  • All-purpose flour: 1 cup, heat-treated
  • Salt: A pinch (about 1/8 teaspoon)
  • Mini chocolate chips: 1/2 cup for the dough
  • Optional add-ins: Flaky sea salt for topping, peanut butter swirls, chopped nuts, or sprinkles
  • Equipment: 12-cup muffin tin and paper liners, microwave-safe bowl, mixing bowls, spoon, spatula

Method
 

  1. Prep your pan: Line a standard muffin tin with paper liners. This makes removal easy and keeps the chocolate from sticking.
  2. Heat-treat the flour: Spread the flour on a baking sheet and bake at 300°F (150°C) for 5–7 minutes, or microwave in 20–30 second bursts, stirring between rounds, until it reaches 165°F. Let it cool completely. This step makes the dough safe to eat.
  3. Melt the chocolate: Place chocolate in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each, until smooth and glossy. Do not overheat.
  4. Create the chocolate base: Spoon about 1 to 1.5 teaspoons of melted chocolate into each liner. Tilt and swirl the pan so the chocolate coats the bottom and slightly up the sides. Chill for 5–10 minutes, until set.
  5. Make the cookie dough: In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth. Add vanilla and a pinch of salt. Stir in the cooled, heat-treated flour. Add 1–2 tablespoons milk or cream, just enough to bring the dough together. Fold in mini chocolate chips.
  6. Portion the filling: Roll or scoop small balls of dough (about 1 tablespoon each). Flatten slightly so they nestle into the chocolate cups without poking above the liner.
  7. Assemble the cups: Place one portion of cookie dough into each chocolate-lined cup. Gently press down so it adheres to the base.
  8. Seal with chocolate: Spoon more melted chocolate over the dough to cover completely, tapping the pan on the counter to smooth the tops and release air bubbles. If you like, sprinkle a tiny pinch of flaky sea salt on top.
  9. Chill to set: Refrigerate for 20–30 minutes, or until the chocolate is firm. If you’re in a hurry, pop them in the freezer for 10–15 minutes.
  10. Serve and store: Peel away the liners and enjoy. Keep extras in an airtight container in the fridge.