These bite-sized desserts combine soft cookie cups with creamy edible cookie dough filling for the ultimate chocolate lover’s treat.
🧾 Ingredients
Cookie cup base
- 1 package refrigerated chocolate chip cookie dough
or homemade cookie dough
Edible cookie dough filling
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup heat-treated flour
- ½ cup mini chocolate chips
Optional toppings
- Chocolate drizzle
- Whipped cream
- Crushed cookies
- 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 for 10–12 minutes until golden brown.
Immediately press the centers down with the back of a spoon to create cups.
Cool completely.
2. Make the edible cookie dough
Beat butter, brown sugar, and granulated sugar until creamy.
Add milk and vanilla.
Mix in heat-treated flour until smooth.
Fold in mini chocolate chips.
3. Fill the cups
Spoon or pipe the cookie dough filling into the cooled cookie cups.
4. Decorate
Top with chocolate drizzle, whipped cream, or extra mini chocolate chips.
Chill briefly before serving.
🔥 Fun Variations
- Add peanut butter chips or toffee bits
- Use brownie cups instead of cookie cups
- Mix in crushed Oreos
- Drizzle with salted caramel
💡 Important Tip
To safely eat raw flour in edible cookie dough:
- spread flour on a baking sheet
- bake at 350°F for about 5 minutes
❄️ Storage
Keep refrigerated for up to 5 days for the best texture.