Decadent no-bake Chocolate Chip Cookie Dough Cups with a rich chocolate shell and safe-to-eat edible cookie dough filling.

Scale

2 cups semi-sweet chocolate chips

1 tablespoon coconut oil

1 1/2 cups all-purpose flour (heat-treated)

1/2 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1/4 cup milk

1 teaspoon vanilla extract

1/2 teaspoon salt

3/4 cup mini chocolate chips

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1. Line muffin tin with cupcake liners.

2. Melt chocolate with coconut oil.

3. Spoon chocolate into liners and freeze 10 minutes.

4. Cream butter and sugars.

5. Add milk, vanilla, salt, and flour.

6. Fold in chocolate chips.

7. Scoop dough into shells.

8. Top with remaining melted chocolate.

9. Chill until set.

Always heat-treat flour before using.

Store refrigerated up to 1 week.

Freeze up to 2 months.