Chocolate chip cookie dough cups are a sweet, bite-sized treat that combine two of my favorite things: creamy chocolate and edible cookie dough. With a rich chocolate shell and a soft cookie dough filling, they’re perfect for when I want something indulgent but easy to make. These little cups are always a hit for parties, gifts, or just as a fun snack to keep in the fridge.

Why You’ll Love This Recipe

I love these because they’re simple, no-bake, and can be made ahead of time. The chocolate coating gives them a satisfying snap, while the cookie dough inside stays soft and sweet. I don’t need to worry about raw eggs since the dough is egg-free, and I can even make it with heat-treated flour for extra peace of mind. Best of all, I can whip them up in less than an hour with just a few pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough filling:

• All-purpose flour (heat-treated)

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Milk

• Vanilla extract

• Mini chocolate chips

• Pinch of salt

For the chocolate shell:

• Semi-sweet or milk chocolate chips

• Coconut oil or vegetable shortening (optional, for smoother melting)

Directions

1. I start by heat-treating the flour in the oven or microwave to make it safe to eat. Once cooled, I set it aside.

2. In a mixing bowl, I beat butter, brown sugar, and granulated sugar until creamy.

3. I stir in milk and vanilla, then fold in the heat-treated flour and a pinch of salt until smooth.

4. I mix in mini chocolate chips and set the cookie dough aside.

5. For the shell, I melt the chocolate with a little coconut oil until smooth.

6. I spoon a layer of melted chocolate into silicone or paper-lined muffin cups, tilting to coat the bottom. I let it chill in the fridge until set.

7. I scoop a spoonful of cookie dough onto the chocolate layer, pressing it down gently.

8. I pour more melted chocolate over the top to cover the dough completely, then tap the pan lightly to smooth it out.

9. I chill the cups in the fridge until firm, about 30 minutes, before removing them from the liners and serving.

Servings and timing

This recipe makes about 12 cups. It takes 20 minutes to prep and another 30 minutes to chill, so I can enjoy them in under an hour.

Variations

• I sometimes use dark chocolate for a richer shell or white chocolate for a fun twist.

• For a peanut butter version, I stir a couple of spoonfuls of peanut butter into the dough.

• I like adding sprinkles on top for parties or holidays.

• If I want them bite-sized, I make them in a mini muffin tin instead of a standard one.

storage/reheating

I store the cups in an airtight container in the fridge for up to 1 week. They can also be frozen for up to 2 months. I let them sit at room temperature for a few minutes before eating so the cookie dough softens slightly. These aren’t meant to be reheated since they’re best chilled.

FAQs

Do I have to heat-treat the flour?

Yes, I recommend it. Heating the flour kills any bacteria and makes the dough safe to eat raw.

Can I use store-bought edible cookie dough?

Definitely. I’ve used pre-made edible cookie dough when I wanted to save time, and it works perfectly.

What kind of chocolate works best?

I usually use semi-sweet chocolate, but any melting chocolate, almond bark, or high-quality chocolate bars will work.

Can I make these dairy-free?

Yes, I use vegan butter, dairy-free chocolate chips, and plant-based milk for an easy dairy-free version.

Do I need special molds to make them?

No, I just use a regular muffin tin with paper liners or silicone cups, which make removal super easy.

Conclusion

Chocolate chip cookie dough cups are one of my favorite no-bake treats because they’re quick, delicious, and always a crowd-pleaser. I love the contrast of the crisp chocolate shell with the soft, sweet cookie dough center. Whether I make them for a party, gift them to friends, or keep a stash in the fridge, they never last long.