12 Decadent Chocolate Chip Cookie Dough Cups (No-Bake & Irresistibly Gooey!)

Oh friend… this one takes me straight back to sneaking spoonfuls of cookie dough from the mixing bowl when no one was looking. And today? We’re turning that guilty pleasure into something even more magical: Chocolate Chip Cookie Dough Cups.

These beauties have a thick, glossy chocolate shell filled with safe-to-eat, buttery cookie dough. No eggs. Heat-treated flour. Completely indulgent and totally worth it.

If you love easy no-bake desserts that look impressive but come together effortlessly, make sure you’re subscribed — because my kitchen is always open for sweet moments like this.

Now let’s make something unforgettable.

Overview of Recipe Content

What Are Chocolate Chip Cookie Dough Cups?

Chocolate Chip Cookie Dough Cups are bite-sized dessert cups made with a hardened chocolate shell and filled with edible cookie dough. They taste like a chocolate chip cookie met a peanut butter cup… and fell in love.

They’re perfect for:

• Holiday trays
• Birthday parties
• Valentine’s treats
• Freezer-friendly desserts
• Make-ahead sweets

Why You’ll Love This Recipe

• No baking required
• Safe-to-eat cookie dough
• Rich chocolate shell
• Perfectly portioned
• Freezer-friendly
• Kid-approved

What They Taste Like

The shell is snappy and chocolatey. The center is soft, buttery, slightly chewy, and studded with mini chocolate chips.

It’s nostalgic, indulgent, and dangerously good.

Full Ingredients List (Complete Details)

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Makes about 12–14 cups.

For the Chocolate Cup Shell:

• 2 cups semi-sweet chocolate chips (about 12 oz / 340g)
• 1 tablespoon coconut oil or vegetable oil (optional, helps smooth melting and shine)

For the Edible Cookie Dough Filling:

• 1 1/2 cups all-purpose flour, heat-treated*
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup milk (whole milk preferred)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 3/4 cup mini semi-sweet chocolate chips

Optional Add-Ins:

• 2 tablespoons peanut butter
• 1/4 teaspoon espresso powder
• Flaky sea salt on top

How to heat-treat flour:
Spread flour on a baking sheet and bake at 350°F for 5–7 minutes until it reaches 165°F internally. Let cool completely before using.

Tools You’ll Need

• Muffin tin
• Cupcake liners
• Microwave-safe bowl
• Mixing bowl
• Electric mixer
• Spoon or cookie scoop

If you love cookie-based desserts, you’ll also adore:

Protein Cookie Dough
https://poulef.com/protein-cookie-dough/

Peanut Butter Oat Bars
https://poulef.com/peanut-butter-oat-bars/

No Bake Energy Balls
https://poulef.com/no-bake-energy-balls/

Healthy Apple Cinnamon Muffins
https://poulef.com/healthy-apple-cinnamon-muffins/

Banana Oatmeal Breakfast Cookies
https://poulef.com/banana-oatmeal-breakfast-cookies/

Save this one for later on Pinterest at
https://www.pinterest.com/poulefrecipe/

How to Make Chocolate Chip Cookie Dough Cups

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Step 1: Prepare the Muffin Tin

Line a muffin tin with paper liners.

Step 2: Melt the Chocolate

In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second intervals, stirring between each.

Stir until smooth and glossy.

Step 3: Create the Chocolate Shell

Spoon about 1 tablespoon of melted chocolate into each liner.

Use the back of the spoon to coat the bottom and slightly up the sides.

Freeze for 10 minutes to set.

Step 4: Make the Cookie Dough Filling

In a mixing bowl, cream softened butter, brown sugar, and granulated sugar until fluffy.

Add milk, vanilla, and salt. Mix well.

Slowly add heat-treated flour and mix until combined.

Fold in mini chocolate chips.

The texture should be soft but scoopable.

Step 5: Fill the Cups

Scoop about 1–2 tablespoons of cookie dough into each chocolate shell. Flatten gently.

Step 6: Seal with Chocolate

Spoon remaining melted chocolate over the cookie dough, covering completely.

Tap pan gently to smooth tops.

Step 7: Chill

Refrigerate 30 minutes or until fully set.

Remove liners and serve.

What to Serve With Them

• Cold milk
• Espresso
• Vanilla ice cream
• Fresh strawberries

They also look stunning on dessert boards for Pinterest-worthy gatherings.

Tips for Perfect Cookie Dough Cups

• Always heat-treat flour.
• Use mini chocolate chips for smoother texture.
• Don’t overfill shells.
• Chill thoroughly before removing liners.
• Store cold for clean cuts.

Storage Instructions

• Store in refrigerator up to 1 week.
• Freeze up to 2 months.
• Serve slightly chilled for best texture.

General Information

Edible cookie dough is made safe by:

• Removing raw eggs
• Heat-treating flour

This makes it safe to enjoy without baking — pure joy in every bite.

Each cup is rich and indulgent but perfectly portioned.

Frequently Asked Questions

Is the flour safe?

Yes, when heat-treated properly.

Can I use gluten-free flour?

Yes — just heat-treat it first.

Can I use dark chocolate?

Absolutely, for a richer flavor.

Can I make these mini?

Yes, use mini muffin tins and adjust amounts.

Do they need to stay refrigerated?

Yes, for best texture and structure.

Conclusion

These Chocolate Chip Cookie Dough Cups are the ultimate no-bake dessert — buttery, chocolatey, nostalgic, and utterly irresistible.

If you loved this, try my Protein Cookie Dough next for a lighter but equally satisfying treat.

Thank you for baking with me today. Sweet moments start right here.

Interactive Elements

If you make these, leave a review and tell me how you customized them!

Share your creations on Pinterest at
https://www.pinterest.com/poulefrecipe/
and tag me — I adore seeing your kitchen magic.

Nutritional Information (Per Cup – 12 servings)

Nutrient	Amount
Calories	310 kcal
Protein	4g
Fat	19g
Saturated Fat	11g
Carbohydrates	33g
Sugar	24g
Fiber	2g
Sodium	120mg

Approximate values.

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