Decadent Chocolate Chip Cookie Dough Cups You’ll Adore

Indulge in these no-bake Chocolate Chip Cookie Dough Cups, combining a crunchy crust, rich chocolate, and creamy cookie dough.

Print Recipe Pin Recipe

Prep Time 15

Chilling Time 20

Total Time 35

Servings: 12 cups

Course: Desserts

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 ½ cups crushed chocolate chip cookies Ensure fine crumbs for a compact layer.
½ cup melted butter Can substitute with margarine for a dairy-free option.

For the Chocolate Layer

1 cup semi-sweet chocolate chips Feel free to swap with dark or milk chocolate.
2 tablespoons coconut oil or butter Helps melt chocolate for a glossy finish.

For the Cookie Dough Topping

½ cup unsalted butter (softened) Make sure it's at room temperature.
¾ cup brown sugar Infuses moisture and chewiness.
¼ cup granulated sugar Adjust to taste for sweetness.
1 teaspoon vanilla extract Use pure vanilla for the best flavor.
1 cup heat-treated all-purpose flour Ensure it's safe to eat raw.
2 tablespoons milk Any milk option works.
⅓ cup mini chocolate chips Optional but recommended for texture.
¼ cup extra chocolate chips For garnish.

Equipment

mixing bowl
silicone muffin molds
microwave-safe bowl
electric mixer

Method

Step-by-Step Instructions

Begin by crushing chocolate chip cookies into fine crumbs, ensuring there are no large pieces. Combine with melted butter and mix well. Press into silicone muffin molds.
Melt semi-sweet chocolate chips with coconut oil or butter until smooth, then pour over the crusts in the molds.
Beat softened unsalted butter with brown sugar and granulated sugar until fluffy. Blend in vanilla extract and milk, then add flour and fold in mini chocolate chips.
Once the chocolate layer has set, scoop cookie dough over the chocolate in each cup and sprinkle extra chocolate chips on top.
Chill the assembled cups in the refrigerator for at least 20 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store finished cups in an airtight container; they last up to a week in the fridge or three months in the freezer. Thaw in the refrigerator before serving.

Tried this recipe?

Let us know how it was!