These Chocolate Chip Cookie Dough Cups are rich, creamy, and loaded with chocolate chips in every bite. Perfect for parties, holidays, or whenever you want a fun no-bake dessert.
🧾 Ingredients
For the cookie cup base
- 1 roll refrigerated chocolate chip cookie dough
or homemade cookie dough
For the edible cookie dough filling
- ½ cup butter, softened
- ½ cup brown sugar
- ¼ cup sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup heat-treated flour
- ½ cup mini chocolate chips
Optional toppings
- Melted chocolate drizzle
- Whipped cream
- Mini chocolate chips
- Caramel sauce
👩🍳 Instructions
1. Bake the cookie cups
Preheat oven to 350°F (175°C).
Grease a muffin tin.
Press cookie dough into muffin cups.
Bake 10–12 minutes until golden.
Immediately press the centers down with a spoon to form cups.
Cool completely.
2. Make the edible cookie dough
Beat butter, brown sugar, and sugar until creamy.
Mix in milk and vanilla.
Add heat-treated flour and stir until combined.
Fold in mini chocolate chips.
3. Fill the cups
Spoon or pipe cookie dough filling into cooled cookie cups.
4. Decorate
Top with chocolate drizzle, whipped cream, or extra chips.
Chill briefly before serving.
🔥 Fun Variations
- Add peanut butter chips or toffee bits
- Use brownie cups instead of cookie cups
- Fill with cheesecake mousse
- Drizzle with salted caramel
💡 Important Tip
Heat-treating flour makes raw cookie dough safer to eat:
- bake flour at 350°F for about 5 minutes before using
❄️ Storage
Keep refrigerated for up to 5 days.