Decadent Cookie Dough Bites

These Cookie Dough Cups are a dream come true for anyone who adores the irresistible taste of raw cookie dough combined with rich, melted chocolate. Imagine your favorite peanut butter cups, but instead of a nutty filling, you discover a luscious, perfectly safe-to-eat cookie dough center. Topped with a smooth, glossy chocolate shell and chilled to perfection in a mini muffin tin, these treats are surprisingly simple to create and guaranteed to be an unforgettable hit at any gathering or simply as a personal indulgence.

From the Kitchen of Chelsea Lords

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Move Over Reese’s, There’s a New Cup in Town!

For many years, Reese’s Peanut Butter Cups held a special, cherished spot in our family’s hearts. They were the ultimate chocolate-and-filling delight. However, if pressed to choose between a classic peanut butter cup and a spoonful of raw, gooey cookie dough, my family would, without a moment’s hesitation, pick the cookie dough every single time. This undeniable preference sparked a delicious idea: why not merge these two universally adored treats into one incredible confection?

The result of that culinary experiment? These utterly decadent Cookie Dough Cups, and I can now confidently say they’ve earned me the undisputed title of “favorite family member” for life! There’s an undeniable magic encapsulated within each bite. Imagine a soft, wonderfully chewy center of sweet, intensely flavorful cookie dough, perfectly embraced by a rich, crisp, and beautifully smooth chocolate shell. It’s a symphony of textures and tastes that is simply divine and utterly addictive.

And here’s the truly fantastic news for all home bakers and sweet enthusiasts: you don’t need any specialized candy-making equipment or advanced culinary skills to bring these to life. Forget about tempering chocolate or elaborate molds. All you really need is a simple mini muffin tin and some paper liners, along with a few common kitchen staples, and you’re well on your way to creating these delightful, bite-sized confections that will impress everyone.

Essential Tools for Crafting Perfect Cookie Dough Cups

Creating these delightful edible cookie dough and chocolate treats is surprisingly straightforward, and you won’t need an arsenal of fancy kitchen gadgets. However, having a few basic tools on hand will make the entire process smooth, efficient, and enjoyable. Gathering these items before you begin will ensure a seamless experience from start to finish. Here’s a comprehensive list of what you’ll need to get started:

• Mini Muffin Pan: This is the absolute cornerstone for achieving the ideal bite-sized shape for your Cookie Dough Cups. A standard 24-cup mini muffin pan is perfect, allowing you to make a generous batch in one go. Its small wells create the classic cup shape that holds the dough and chocolate layers beautifully.
• Miniature Muffin Liners: These small paper liners are absolutely essential. They not only ensure incredibly easy removal of your finished cups but also help them maintain their pristine shape and prevent sticking. They also make cleanup a breeze! Do not skip these for the best results.
• Microwave-Safe Bowls: You’ll need at least one small microwave-safe bowl for melting the chocolate quickly and efficiently. Having a second one is helpful if you plan to melt different types of chocolate or need to re-melt a batch.
• Medium Mixing Bowl: This will be your primary vessel for preparing the luscious edible cookie dough. Choose one that’s large enough to comfortably mix all the dough ingredients without spills.
• Whisk or Spatula: A good whisk is indispensable for thoroughly combining the wet ingredients and sugars, ensuring a smooth dough base. A sturdy rubber spatula will then be perfect for folding in the flour and chocolate chips, and for scraping down the sides of the bowl.
• Measuring Cups and Spoons: Accuracy is paramount in baking, even for no-bake recipes. Precise measurements of both the edible cookie dough ingredients and the chocolate coating ensure the best taste and texture balance.
• Small Cookie Scoop (Optional but Recommended): While you can certainly roll the dough by hand, a small cookie scoop (approximately ½ tablespoon size) is a game-changer. It helps create uniform cookie dough balls or disks, which not only looks professional but also ensures consistent portion sizes for your cups. This makes the assembly process quicker and much neater.
• Kitchen Thermometer (Crucial for Flour Safety): This is a non-negotiable item for safely heat-treating your flour. A digital instant-read thermometer will allow you to quickly and accurately confirm that your flour has reached the critical 165°F (74°C) temperature, eliminating potential food safety risks.
• Parchment Paper: Useful for cooling heat-treated flour or for freezing finished cups.

Step-by-Step Guide: Crafting Your Own Irresistible Cookie Dough Cups

Making these delightful and decadent Cookie Dough Cups is a fun and surprisingly simple process that yields incredibly rewarding results. Follow these detailed instructions to create your very own batch of chocolatey, cookie dough perfection. Each step is designed to ensure success, even for beginners!

1. Prepare the Edible Cookie Dough Safely

The heart of these incredible cups is the sweet, creamy, and most importantly, safe-to-eat cookie dough. Remember, traditional raw flour can harbor harmful bacteria, so heat-treating it is a crucial preliminary step for food safety. Plan to complete this flour treatment first and allow the flour to cool completely before you even begin mixing your dough.

1. Heat Treat Your Flour: Begin by measuring out approximately 1 cup of all-purpose flour. It’s wise to heat-treat slightly more than the recipe calls for (about 1/2 to 1 cup extra) to account for any minor loss, clumping, or if a portion happens to burn. Refer to the comprehensive instructions provided in the “Understanding and Safely Heat-Treating Flour” section below for detailed methods using either a microwave or an oven. Once the flour has been treated, it is absolutely vital to allow it to cool completely to room temperature. The cooled flour should be light, white, and fluffy. Inspect it carefully, and discard any flour that appears discolored, burnt, or forms hard clumps, as these can negatively affect the flavor of your dough. After cooling, accurately measure exactly 3/4 cup of the heat-treated flour and set it aside.
2. Melt and Cool Butter: Gently melt 1/3 cup of unsalted butter. Once melted, set it aside in a separate bowl to cool back to room temperature. This step is critical for the dough’s texture – using hot butter will prematurely melt the sugars, leading to a greasy or grainy cookie dough, rather than the smooth, creamy consistency we desire.
3. Combine Wet Ingredients & Sugars: In a medium-sized mixing bowl, combine the thoroughly cooled melted butter with 1/3 cup of dark brown sugar (ensure it’s firmly packed for correct measurement) and 3 tablespoons of granulated sugar. Whisk these ingredients together vigorously until the sugars are fully integrated into the butter, and the mixture appears smooth, pale, and creamy. This can take a minute or two of dedicated whisking.
4. Add Flavorings & Liquid: Stir in 1/4 teaspoon of salt, 1 teaspoon of pure vanilla extract, and 1 tablespoon of whole milk or heavy cream. Mix until all these liquid and flavoring components are thoroughly combined and evenly distributed throughout the sugar-butter mixture.
5. Fold in Dry Ingredients and Mix-ins: Gradually add the reserved heat-treated flour to the wet mixture. Fold it in gently with your spatula until it is just combined. Be careful not to overmix the dough, as this can develop the gluten and result in a tougher texture. Finally, gently stir in 1/3 cup of mini chocolate chips. Mix just enough until they are evenly distributed throughout the dough, creating that classic cookie dough appeal.
6. Chill the Dough: Cover the finished cookie dough and place it in the refrigerator for approximately 10 minutes. This brief chilling period is important as it helps to firm up the dough slightly, making it much easier to handle, roll, and form into uniform disks.
7. Form Dough Disks: Remove the dough from the fridge. Using a small cookie scoop or your hands, roll the cookie dough into small balls, aiming for about ½ tablespoon of dough for each. Once rolled, gently flatten each ball into a thick disk shape. From this recipe, you should yield approximately 36 cookie dough disks. You’ll only need 24 for the cups, so you have plenty of delicious extras to snack on immediately or save for another creative treat!

2. Prepare the Chocolate Coating

A smooth, shiny chocolate coating is not just for visual appeal; it provides the perfect crisp counterpoint to the soft cookie dough. Using a touch of coconut oil is key to achieving that professional, glossy finish and ensuring the chocolate is easy to work with.

1. First Chocolate Layer Prep: In a small microwave-safe bowl, combine 3/4 cup of your chosen chocolate chips (milk, semi-sweet, or dark work wonderfully – see Note 1 for more on chocolate choice) with 1/2 teaspoon of coconut oil. Microwave the mixture in short 30-second bursts, stirring thoroughly after each burst, until the chocolate is completely melted and beautifully smooth. It’s crucial to avoid overheating the chocolate, as this can cause it to seize or burn.
2. Prepare Muffin Pan: Line a mini muffin pan with all 24 miniature muffin liners. For optimal results and to achieve thicker, more robust chocolate shells, I highly recommend placing the empty, lined muffin tin into the freezer for a few minutes while you melt the chocolate. A cold pan helps the chocolate set faster and creates a stronger base.

3. Layer, Assemble, and Chill Your Cups

Now comes the most exciting part – assembling your Cookie Dough Cups! This meticulous layering process is what creates that delightful contrast between the crisp chocolate shell and the soft, rich cookie dough center, making each bite an absolute pleasure.

1. Pour the First Chocolate Layer: Retrieve your chilled, lined muffin pan. Spoon an even amount of the first melted chocolate mixture (from step 2.1) into the bottom of each lined muffin cup. Distribute all of this chocolate evenly among the 24 cups. Once the chocolate is in, gently tap the muffin pan against your kitchen counter a few times. This simple action helps to level the chocolate perfectly and releases any trapped air bubbles, ensuring a smooth, even base for your cups.
2. Quick Chill for Base: Place the muffin pan back into the refrigerator for approximately 5 minutes, or until that bottom chocolate layer is just set and firm to the touch. This crucial step prevents your cookie dough from sinking into warm, unset chocolate.
3. Add the Cookie Dough: Once the chocolate base is firm, carefully place one of your flattened cookie dough disks (from step 1.7) on top of the chilled chocolate layer in each cup. Gently press down on the dough disk so it sits snugly and evenly within the chocolate base.
4. Prepare Second Chocolate Layer: Using the same microwave-safe bowl (no need to wash it in between!), melt the remaining 1-1/4 cups of chocolate chips with 1 teaspoon of coconut oil. Follow the same microwave burst and thorough stirring method as before until the chocolate is completely smooth and pourable.
5. Cap with Chocolate: Now, pour an even amount of this second melted chocolate over each cookie dough disk, ensuring the dough is fully covered and the cups are filled almost to the top. It’s important to use all the remaining chocolate for a generous coating. Once again, gently tap the muffin pan on the counter a few times to smooth out the top layer of chocolate and remove any air pockets.
6. Optional Topping: If you wish to add an extra touch of flavor and visual appeal, sprinkle a tiny pinch of flaky sea salt or your favorite add-ins (like mini M&M’s, sprinkles, or crushed pretzels) on top of the wet chocolate immediately after pouring the second layer.
7. Final Chill: Return the muffin pan to the refrigerator for at least 30 minutes, or until the chocolate is completely firm and set. The firmer they are, the easier they will be to handle.
8. Enjoy!: Once thoroughly chilled and firm, carefully remove the Cookie Dough Cups from their liners. Now, you can savor your homemade masterpiece – a perfect blend of chocolate and cookie dough in every delightful bite!

Understanding and Safely Heat-Treating Flour for Edible Dough

Many home bakers are aware of the risks associated with consuming raw eggs in unbaked cookie dough. However, a less commonly known, yet equally important, food safety concern is raw flour. Uncooked flour can harbor harmful bacteria like E. coli, which can lead to severe illness if ingested. This is why heat-treating your flour is a simple yet absolutely crucial step to ensure your edible cookie dough is perfectly safe to consume without any worries.

The primary objective of heat-treating flour is to raise its temperature to 165°F (74°C). This temperature effectively kills off any potential bacteria present in the raw flour. The good news is that this essential safety process will not significantly alter the flavor or texture of your flour when it’s incorporated into your edible dough, but it dramatically enhances the food safety of your no-bake treats. Always allow the flour to cool completely before mixing it into your dough.

Effective Methods for Heat-Treating Flour:

• Option 1: Purchase Preheat-Treated Flour:

  The most convenient method, if available to you, is to buy flour that has already undergone a heat-treatment process. Some brands specifically market their flour as “safe for raw consumption” or “preheat-treated,” designed explicitly for no-bake recipes. This eliminates the need for any at-home preparation.

• Option 2: The Microwave Method (Quickest):

  This method is generally the quickest and most straightforward for smaller quantities of flour.

  • Preparation: Place your desired amount of all-purpose flour into a clean, microwave-safe bowl. I highly recommend heat-treating a little more than the recipe calls for (e.g., about 1/2 to 1 cup extra) to ensure you have enough usable flour after any potential minor loss or clumping.
  • Microwaving: Microwave the flour on high power in short bursts, typically 30 seconds at a time. After each 30-second interval, remove the bowl and stir the flour thoroughly. Stirring is absolutely crucial to prevent localized burning and to ensure that the flour heats evenly throughout the batch.
  • Temperature Check: Use a clean digital instant-read kitchen thermometer to check the temperature of the flour in several different spots within the bowl. Continue microwaving and stirring until the flour consistently registers 165°F (74°C) across all tested areas.
  • Cooling: Once the target temperature is reached, immediately spread the hot flour in a thin layer on a clean, cool surface, such as a large plate or another baking sheet, to cool completely to room temperature. You can expedite the cooling process by placing it in the refrigerator for a few minutes.
  • Quality Control: Before using, inspect the cooled flour. Discard any portions that appear significantly browned, burnt, or have formed hard, unmixable clumps, as these can impart an undesirable off-flavor to your cookie dough.
• Option 3: The Oven Method (Even Heating for Larger Batches):

  This method provides a more even heat distribution and is particularly well-suited for larger batches of flour.

  • Preheat Oven: Preheat your oven to 300°F (150°C).
  • Prepare Baking Sheet: Line a large baking sheet (one with raised sides is ideal to prevent spills) with parchment paper or a silicone baking mat.
  • Spread Flour: Spread the flour in an even, thin layer on the prepared baking sheet. Again, it’s advisable to treat slightly more flour than you technically need for the recipe.
  • Baking and Stirring: Bake the flour for approximately 3-6 minutes, or until it reaches the target temperature. During the baking process, remove the pan from the oven and stir the flour thoroughly every 1.5 minutes.
  • Temperature Check: Each time you stir the flour, use your kitchen thermometer to check its temperature in several different spots. Remove the flour from the oven as soon as it consistently registers 165°F (74°C). Be vigilant, as over-baking can cause the flour to toast, leading to a noticeable change in flavor.
  • Cooling: Once it reaches the safe temperature, transfer the hot flour to another clean, cool surface (like a fresh baking sheet or a large platter) to cool completely to room temperature before you begin making your cookie dough.

By diligently taking this simple but vital precaution, you can confidently and safely enjoy your homemade cookie dough cups with complete peace of mind, knowing every bite is as safe as it is delicious!

Pro Tips for Flawless and Fantastic Cookie Dough Cups

While making these edible cookie dough cups is quite straightforward, a few expert tips can truly elevate your results from merely good to absolutely exceptional. These little tricks can help you achieve perfect, professional-looking treats every single time, ensuring your Cookie Dough Cups are as impressive as they are delicious. Incorporate these insights into your process:

• Keep Your Pans Chilly for Sturdy Shells: A cold muffin pan is your secret weapon for creating thicker, more robust, and easier-to-handle chocolate shells. Before you even begin melting your chocolate, I highly recommend placing your empty, lined mini muffin tin in the freezer for about 10-15 minutes. The chilled surface helps the initial chocolate layer set almost instantly upon contact, preventing it from spreading too thin and providing a sturdier, more uniform base for your edible cookie dough.
• Achieve a Candy-Shop Gloss with Oil: For that beautiful, reflective sheen and ultra-smooth finish reminiscent of gourmet store-bought candies, stir in about ½ teaspoon of a neutral oil (such as refined coconut oil, vegetable oil, or canola oil) into your melted chocolate. This small but significant addition helps to thin the chocolate ever so slightly, making it smoother and easier to pour and spread. Crucially, it contributes to a lovely, hard, and glossy finish once the chocolate sets. Just be mindful not to add too much, as an excess of oil can make the chocolate too thin or greasy.
• Batch and Freeze for Ultimate Convenience: These Cookie Dough Cups are incredibly freezer-friendly and absolutely fantastic for meal prepping desserts or having quick treats on hand. Once your finished cups are completely firm and set, carefully arrange them in a single layer on a parchment-lined baking sheet and freeze until they are solid. Once individually frozen, transfer them to an airtight freezer-safe bag or container. They will maintain their deliciousness beautifully in the freezer for up to 3 months. This method ensures you always have a delightful treat ready to go – they thaw perfectly in a lunchbox by noon, offering an instant sweet escape or a perfect after-dinner indulgence.
• Tap for Impeccable Smoothness: After pouring each layer of melted chocolate into the muffin cups, gently tap the entire muffin pan on your counter a few times. This simple yet effective action helps to settle the chocolate evenly across the bottom and top surfaces and, more importantly, releases any trapped air bubbles. The result is a wonderfully smooth, flawless surface on your finished cups, free of unsightly imperfections.
• The Importance of Quality Chocolate: While any chocolate chips will technically work for this recipe, investing in good quality chocolate can significantly impact both the taste and the overall texture of your Cookie Dough Cups. Chocolate melting wafers (sometimes called candy melts) or finely chopped high-quality baking chocolate often melt more smoothly and yield a more luxurious, snappier coating compared to standard supermarket chocolate chips, which can sometimes be formulated to hold their shape during baking.
• Don’t Overfill: While it’s tempting to heap the chocolate on top, aim to fill the cups almost to the brim, but leave a tiny bit of space. This prevents overflowing and makes for a cleaner, more attractive finished product.

Storage and Creative Uses for Leftover Cookie Dough and Cups

It’s not uncommon to find yourself with a little extra edible cookie dough after crafting your delightful Cookie Dough Cups, and that, my friends, is a wonderfully delicious problem to have! Here’s how to best store your finished Cookie Dough Cups to maintain their freshness and what to do with any delightful remnants of edible dough:

• Refrigerator Storage for Cookie Dough Cups:

  For the absolute best texture, where the chocolate shell remains firm and the cookie dough center stays perfectly chewy, store your finished Cookie Dough Cups in an airtight container in the refrigerator. When stored properly, they will maintain their deliciousness and ideal consistency for up to 10 days. I personally find them most enjoyable straight out of the fridge, as the cool temperature enhances the snap of the chocolate and the chewiness of the dough.

• Freezer Storage for Cookie Dough Cups:

  If you’re planning to make a large batch for future enjoyment or simply want to keep a stash of treats on hand for an extended period, these cups freeze wonderfully. Once they are completely firm from their initial chill, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. They will keep beautifully in the freezer for up to 3 months without compromising flavor or texture. When you’re ready to indulge, simply let them sit at room temperature for about 10 minutes before biting in. This brief thawing period allows the chocolate to soften slightly – unless, of course, you enjoy a rock-hard chocolate experience!

• Creative Ideas for Leftover Edible Dough:

  Don’t let any extra edible cookie dough go to waste! Its versatility allows for many delicious possibilities beyond the cups:

  • Instant Ice Cream Topping or Mix-in: Roll small portions of the leftover dough into mini balls. Freeze them briefly until solid, and then either sprinkle them generously over your favorite ice cream sundae or gently fold them into softened ice cream for a homemade cookie dough ice cream experience. This is my daughter’s absolute favorite sundae trick, and it’s always a crowd-pleaser!
  • Simple Dough Bites: Sometimes, the simplest pleasures are the best. Just enjoy the leftover dough as is, straight from the fridge. It’s the perfect quick indulgence when a craving hits.
  • Milkshake Booster: Add a spoonful or two of the edible cookie dough to a vanilla or chocolate milkshake before blending. It creates an extra decadent, thick, and flavorful treat with delightful flecks of dough.
  • Garnish for Other Desserts: Crumble the dough over a slice of warm brownie, a cupcake, a bowl of yogurt, or even a fruit salad for an unexpected added texture and a burst of cookie dough flavor.
  • Dipped Dough Bites: Form the dough into small balls, then dip them completely in melted chocolate and chill for another quick, easy treat!

Elevate Your Cookie Dough Cups: Fun and Flavorful Add-In Ideas

While the classic chocolate chip cookie dough cup is undeniably delicious and a favorite for a reason, there’s no need to limit your creativity! Don’t hesitate to experiment with various fillings and toppings to customize these treats and cater to different tastes, preferences, or seasonal themes. Adding a little something extra can transform these simple cups into unique, gourmet delights. Here are some fantastic ideas to inspire your next batch:

Feel empowered to experiment with these suggestions or create your own unique combinations to make these Cookie Dough Cups truly your own signature treat! The possibilities are endless, and you’re only limited by your imagination.

The Irresistible Allure of No-Bake Desserts

In the vast and wonderful world of sweets, no-bake desserts hold a truly special place for their unparalleled convenience, remarkable speed of preparation, and often, their sheer, unadulterated indulgence. These Cookie Dough Cups perfectly exemplify everything that is wonderful and appealing about this beloved dessert category. There’s an undeniable satisfaction in crafting a decadent treat without the need to preheat an oven, monitor baking times, or worry about scorching. This makes no-bake delights absolutely ideal for busy schedules, sweltering hot summer days when turning on the oven is unthinkable, or simply when a sudden, intense sweet craving strikes and demands immediate satisfaction.

The inherent beauty of no-bake recipes lies deeply in their inherent simplicity. They often require just a handful of common kitchen ingredients and minimal specialized equipment, making them incredibly accessible to everyone. This ease of execution means that even novice bakers, or those new to the kitchen, can achieve impressive, professional-looking results with confidence. Furthermore, the quick chilling process, which replaces traditional baking, helps these desserts maintain a wonderfully fresh, often creamy, and delightfully dense texture that traditional baked goods simply cannot replicate. From creamy cheesecakes and vibrant fruit tarts to wholesome energy bites, and now to these utterly divine Cookie Dough Cups, no-bake treats consistently prove that incredible flavor and sophisticated texture do not always require the heat of an oven.

These desserts not only save time and energy but also offer a unique textural experience, often featuring layers of creamy fillings, crunchy crusts, and vibrant toppings. They are versatile, often easily customizable, and perfect for making ahead, making them a favorite for entertaining or simply enjoying a stress-free dessert. Embrace the world of no-bake, and let these Cookie Dough Cups be your delicious introduction to its many charms!

Frequently Asked Questions (FAQs)

Can I use store-bought edible cookie dough for this recipe?

Yes, absolutely! If you’re looking to save even more time or simply prefer not to make your own edible cookie dough from scratch, using high-quality store-bought edible cookie dough is a fantastic and convenient shortcut. Just ensure the product is clearly labeled “edible” or “safe to eat raw” to guarantee food safety.

What kind of chocolate works best for the coating?

I personally find that milk chocolate offers a delightful, creamy sweetness that pairs perfectly with the cookie dough. However, semi-sweet or dark chocolate chips also work beautifully, depending on your preference for sweetness and chocolate intensity. For a different flavor profile, you could even experiment with white chocolate. The most important factor is to choose a good quality chocolate that melts smoothly and consistently.

Do I have to use coconut oil in the chocolate coating?

While not strictly mandatory, adding a small amount of coconut oil (or another neutral oil like refined vegetable oil or canola oil) to your melted chocolate is highly recommended. It serves several purposes: it helps the chocolate melt more smoothly, gives it a lovely glossy finish once set, and creates a satisfyingly snappier texture. It also aids in preventing the chocolate from becoming too thick and difficult to work with. Think of it as a small secret for professional-looking results!

How can I prevent the chocolate from seizing when melting?

Chocolate can “seize” – become thick, grainy, and clumpy – if even a tiny amount of water gets into it, or if it’s overheated too rapidly. To successfully prevent this, ensure that all your bowls, spatulas, and utensils are completely dry before they touch the chocolate. When melting in the microwave, always use short bursts (30 seconds at a time) and stir thoroughly after each burst to distribute the heat. If you’re using a double boiler method, ensure the water in the bottom pot is simmering gently and not boiling vigorously, and that the top bowl containing the chocolate does not directly touch the water.

Can I make these Cookie Dough Cups larger?

Yes, you can certainly adapt this recipe to use a standard-sized muffin tin instead of a mini one. However, be aware that you will need significantly more cookie dough and chocolate for each cup, and consequently, the chilling time for both layers will likely need to be longer to ensure they set properly. The overall yield of cups will also be fewer, but each one will be a more substantial treat!

Are these Cookie Dough Cups suitable for gifting?

Absolutely! Cookie Dough Cups make truly wonderful homemade gifts. Their unique appeal and delicious flavor are sure to impress. To gift them beautifully, arrange them in a decorative box with small parchment paper dividers between each cup. Be sure to include a small note for the recipient, advising them that the cups should be stored in an airtight container in the refrigerator to maintain their quality and freshness.

Cookie Dough Cups

By Chelsea Lords

These sweet, chocolate-covered bites are filled with creamy edible cookie dough, offering a fun and irresistible twist on a classic treat! Perfect for satisfying any sweet craving.

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yields: 24 cups

Print Recipe

Equipment

• Mini muffin pan with liners
• Small microwave-safe bowl
• Medium mixing bowl
• Whisk or spatula
• Measuring cups and spoons
• Kitchen thermometer

Ingredients

Edible Cookie Dough

• 3/4 cup flour (heat-treated, see notes)
• 1/3 cup unsalted butter, melted and cooled
• 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 mini chocolate chips

Chocolate Coating

• 2 cups chocolate chips (divided: 3/4 cup for first layer, 1-1/4 cups for second layer; see note 1)
• 1-1/2 teaspoons coconut oil (divided: 1/2 tsp for first layer, 1 tsp for second layer)

Instructions

1. Prepare Flour: Heat treat flour in the microwave or oven (refer to the “Understanding and Safely Heat-Treating Flour” section or note 2 below for detailed methods). Ensure the flour cools completely to room temperature before proceeding. Measure 3/4 cup of the cooled, fluffy flour and set aside.
2. Combine Dough Ingredients: Melt 1/3 cup unsalted butter and let it cool to room temperature. In a medium bowl, whisk together the cooled butter, dark brown sugar, and granulated sugar until smooth. Stir in salt, vanilla, and milk/cream until well integrated. Fold in the heat-treated flour and mini chocolate chips until just combined and smooth.
3. Chill and Form Dough: Place the cookie dough in the fridge for 10 minutes to firm up. Then, roll the dough into approximately 36 small balls (about 1/2 tablespoon each) and slightly flatten them into thick disks. You will need 24 disks for this recipe.
4. Prepare Muffin Pan: Line a miniature muffin pan with 24 liners. You can optionally chill the empty lined pan in the freezer for a few minutes for thicker chocolate shells.
5. First Chocolate Layer: In a small microwave-safe bowl, melt 3/4 cup chocolate chips with 1/2 teaspoon coconut oil in 30-second bursts, stirring each time until smooth. Spoon this melted chocolate evenly into the bottom of the 24 lined muffin cups. Gently tap the pan to level the chocolate.
6. Chill First Layer: Place the muffin pan in the refrigerator for 5 minutes, or until the bottom chocolate layer is set.
7. Add Dough & Second Chocolate Layer: Place one flattened cookie dough disk on top of the set chocolate in each cup. In the same bowl, melt the remaining 1-1/4 cups of chocolate chips with 1 teaspoon coconut oil until smooth.
8. Cap with Chocolate: Pour this second melted chocolate evenly over each cookie dough disk, filling the cups almost to the top and ensuring the dough is fully covered. Gently tap the pan again to create an even top layer.
9. Final Chill: Chill the Cookie Dough Cups in the fridge for at least 30 minutes, or until the chocolate is completely firm and set. Carefully remove from liners and enjoy!

Recipe Notes

Note 1: Chocolate Choice: While I love using milk chocolate for these cups, semi-sweet or dark chocolate chips work equally well depending on your preference for sweetness and intensity.

Note 2: Flour Safety Reminder: Raw flour can contain harmful bacteria. Heat-treating it ensures your edible cookie dough is safe to eat. Refer to the detailed “Understanding and Safely Heat-Treating Flour” section above for specific microwave and oven methods. Always let the flour cool completely before mixing.

Storage: Store these Cookie Dough Cups in an airtight container in the fridge for up to 10 days. They can also be frozen for up to 3 months; let them thaw for about 10 minutes at room temperature before enjoying.

Nutrition Information (Approximate per serving)

• Serving Size: 1 cup
• Calories: 88 kcal
• Carbohydrates: 13g
• Protein: 1g
• Fat: 4g
• Saturated Fat: 2g
• Trans Fat: 1g
• Cholesterol: 8mg
• Sodium: 28mg
• Potassium: 14mg
• Fiber: 1g
• Sugar: 7g
• Vitamin A: 90 IU
• Vitamin C: 1mg
• Calcium: 9mg
• Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation.