Description
Delight in these no-bake Chocolate Chip Cookie Dough Cups, a perfect blend of safe-to-eat cookie dough filled with smooth, melted chocolate. These easy-to-make dessert cups combine the nostalgic flavors of classic chocolate chip cookies with a luscious chocolate center, ideal for satisfying sweet cravings without the oven.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup heat-treated all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Chocolate Filling
- 1 1/2 cups semi-sweet chocolate chips
- 1 teaspoon coconut oil or vegetable oil
Equipment
- 12 mini muffin liners or a mini muffin pan
Instructions
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Milk and Vanilla: Mix in the milk and vanilla extract until fully combined and smooth, enhancing the dough’s flavor and texture.
- Incorporate Dry Ingredients: Gradually add the heat-treated flour and salt, mixing gently until a soft cookie dough forms, ensuring all ingredients are well incorporated.
- Fold in Mini Chocolate Chips: Gently fold the mini chocolate chips into the dough until they are evenly distributed throughout, adding delightful chocolate bursts.
- Prepare Muffin Pan: Line a mini muffin pan with liners or lightly grease the pan to prevent sticking and make removal easier.
- Form Cookie Dough Cups: Scoop approximately 1 tablespoon of cookie dough into each muffin cavity and press down gently. Press the dough up the sides to form a cup shape with a well in the center for the chocolate filling.
- Chill Cookie Dough Cups: Place the muffin pan in the refrigerator and chill the cookie dough cups for 20 to 30 minutes to firm up and hold their shape.
- Melt Chocolate Filling: While chilling, melt the semi-sweet chocolate chips with the coconut or vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted.
- Fill Cookie Cups: Remove the chilled cookie dough cups from the refrigerator and spoon the melted chocolate into the center of each cup, smoothing the tops as needed.
- Set Chocolate: Return the filled cookie dough cups to the refrigerator and chill for an additional 15 to 20 minutes, or until the chocolate is set firmly.
- Serve: Carefully remove the cups from the liners or pan and serve chilled or at room temperature for the best texture and flavor.
Notes
- Heat-treat the flour by baking it at 350°F (175°C) for about 5 minutes or microwaving it until it reaches 165°F (74°C) to ensure it is safe to eat raw.
- You can substitute the topping with milk or dark chocolate depending on preference.
- Store the cookie dough cups in the refrigerator to maintain the best texture and freshness.
