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Two stacked chocolate chip cookie dough cups on cream plate, top cup with bite taken showing dense interior with chips
Luna Hossain

Chocolate Chip Cookie Dough Cups

No-bake chocolate chip cookie dough cups with a dark Oreo crust base and creamy egg-free cookie dough filling, loaded with semi-sweet chocolate chips and topped with mini chips — set in the refrigerator for a clean two-layer result every time.
~343 kcal | ~19g fat | ~42g carbs | ~25g sugar | ~3g protein | ~95mg sodium
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 12 cups
Course: Cupcakes
Cuisine: American
Calories: 343
Ingredients Equipment Method Notes

Ingredients
  

  • For the Oreo Crust:
  • - 18 Oreo cookies 198g, whole — filling included, do not scrape
  • - 3 tablespoons 42g unsalted butter, melted and cooled slightly
  • For the Cookie Dough Filling:
  • - ½ cup 113g unsalted butter, softened to room temperature (65–68°F / 18–20°C)
  • - ½ cup 100g packed brown sugar
  • - ¼ cup 50g plain white granulated cane sugar
  • - 3 tablespoons 45ml whole milk, room temperature
  • - 1½ teaspoons pure vanilla extract
  • - 1¼ cups 150g all-purpose flour, heat-treated (spooned and leveled or weighed at 150g)
  • - ¼ teaspoon fine sea salt
  • - ¾ cup 128g full-size semi-sweet chocolate chips (45–55% cacao), such as Nestlé Toll House or Ghirardelli
  • For the Topping:
  • - 3 tablespoons 32g mini semi-sweet chocolate chips (45–55% cacao)
  • Optional Garnish:
  • - 2 tablespoons 30g dark chocolate (60–70% cacao), melted, for drizzling

Equipment

  • Required:
  • Kitchen scale (strongly recommended — gram weights are more accurate than volume)
  • Light-colored aluminum baking sheet (for flour heat-treatment)
  • Parchment paper
  • Standard 12-cup muffin tin
  • Standard paper cupcake liners (12)
  • Food processor or zip-lock bag + rolling pin (for crushing Oreos)
  • Large mixing bowl
  • Silicone spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Optional:
  • Oven thermometer (recommended — most ovens run 15–25°F off, which matters for the flour heat-treatment step)
  • Hand mixer (not required — spatula works fine)
  • Small piping bag or zip-lock bag with corner snipped (for chocolate drizzle)

Method
 

  1. Preheat oven to 350°F (175°C) and position rack in the middle, then spread 1¼ cups (150g) all-purpose flour in an even single layer on a parchment-lined light-colored aluminum baking sheet and bake for exactly 5 minutes, then remove and cool completely on the pan for at least 20 minutes before using.
  2. Line a standard 12-cup muffin tin with paper cupcake liners and set aside.
  3. Add 18 whole Oreo cookies (198g) to a food processor and pulse 15 to 20 times until fine uniform crumbs form with no large pieces remaining, then transfer crumbs to a medium bowl.
  4. Add 3 tablespoons (42g) melted and slightly cooled unsalted butter to the Oreo crumbs and stir with a silicone spatula until every crumb is coated and the mixture holds together when pressed between your fingers.
  5. Divide the crust mixture evenly among the 12 lined cups (approximately 1 heaping tablespoon / 20g per cup), then press firmly and evenly into the base of each liner using the back of a small spoon or the bottom of a shot glass, and refrigerate the tin for 10 minutes while making the filling.
  6. In a large mixing bowl, combine ½ cup (113g) softened unsalted butter, ½ cup (100g) packed brown sugar, and ¼ cup (50g) plain white granulated cane sugar, and stir with a silicone spatula using firm circular strokes for approximately 40 to 50 strokes until smooth, slightly glossy, and no sugar streaks remain.
  7. Add 3 tablespoons (45ml) room temperature whole milk and 1½ teaspoons pure vanilla extract and stir until fully incorporated and the mixture looks cohesive and uniform.
  8. Add 1¼ cups (150g) cooled heat-treated all-purpose flour and ¼ teaspoon fine sea salt and fold in using slow strokes from the bottom of the bowl upward for approximately 20 to 25 strokes until no dry flour remains.
  9. Add ¾ cup (128g) full-size semi-sweet chocolate chips and fold in with 8 to 10 strokes until evenly distributed throughout the dough.
  10. Remove the muffin tin from the refrigerator and divide the cookie dough filling evenly among the 12 cups (approximately 35–38g per cup), pressing down firmly and smoothing the surface flat so the dough makes direct contact with the crust layer below.
  11. Scatter 3 tablespoons (32g) mini semi-sweet chocolate chips over the tops of all 12 cups and press in very gently so they make contact with the dough surface without sinking below it.
  12. If using the optional chocolate drizzle, melt 2 tablespoons (30g) dark chocolate in a microwave-safe bowl in 20-second increments stirring between each until smooth, then drizzle over the cups using a piping bag or zip-lock bag with one corner snipped.
  13. Cover the muffin tin tightly with plastic wrap and refrigerate for a minimum of 2 hours, or overnight for best results, until the cups are fully set and hold their shape when the liner is removed.
  14. To unmold, lift each cup out of the tin by the liner and peel the paper away slowly from the bottom upward, then serve immediately cold.

Notes

- Flour safety: heat-treat flour at 350°F for 5 min before using — raw flour carries the same bacterial risk as raw eggs.
- Butter (crust): melt fully, cool 3–5 min before adding to crumbs — hot butter makes a greasy, loose crust.
- Butter (filling): must be softened to 65–68°F — melted butter produces greasy dough that will not set cleanly.
- Chocolate chips: use full-size chips inside the dough, mini chips on top only — do not substitute mini chips throughout.
- Peanut butter variation: replace filling butter with ½ cup (129g) creamy commercial peanut butter (Jif or Skippy only — not natural).
- Chilling: minimum 2 hours — cups pulled early will collapse when the liner is removed. Overnight is best.
- Storage: airtight container, refrigerator, up to 5 days — do not store uncovered or dough dries out.
- Freeze: flash freeze 1 hour on parchment, then transfer to freezer bag — up to 2 months. Thaw overnight in fridge.
- Make ahead: best made 24 hours in advance — flavor and texture improve overnight.
- Scaling: recipe doubles cleanly — heat-treat flour in two separate batches on two baking sheets for even results.
- Altitude: add 30 min to chill time above 3,500 ft — see FAQ for full adjustment notes.
- Allergens: contains wheat, dairy, soy (Oreos), eggs (Oreo filling). Egg-free dough filling only — Oreos contain egg.
- Sodium: ~95mg per serving — varies by Oreo brand and chocolate chip brand used.
- Tip: weigh dough at 35–38g per cup for perfectly uniform layers and consistent appearance across all 12 cups.