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Luna Hossain

Chocolate Chip Cookie Dough Cups

These no-bake chocolate chip cookie dough cups are a rich, simple make-ahead treat that stays soft and creamy with a firm chocolate layer and plenty of chocolate chips. To make them, line a muffin tin, press a base layer of cookie dough, cover it with melted chocolate, chill until set, then add a second cookie-dough layer and more chips. After a final chill, the cups become firm and easy to remove. Optional toppings like whipped cream or chocolate sauce are added just before serving. The recipe is quick, requires no oven, keeps the dough soft, holds its shape neatly, and can be prepared in advance and stored in the fridge.
Calories ~380 | Fat ~24g | Carbs ~38g | Protein ~4g
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Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Cupcakes
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • Chocolate chip cookie dough store-bought or homemade, about 2 cups
  • Semi-sweet or dark chocolate chips about 1 cup
  • Extra chocolate chips for topping
  • Optional: whipped cream or vanilla cream for the top
  • Optional: chocolate sauce for drizzling

Equipment

  • Muffin tin
  • Muffin liners
  • Microwave-safe bowl
  • Spoon
  • Small spatula

Method
 

  1. Line a muffin tin with paper liners. The liners should sit flat against the sides.
  2. Press a small scoop of cookie dough into the bottom of each liner. Press until it is flat and even.
  3. Melt the chocolate chips in a microwave-safe bowl. Heat in short bursts and stir until smooth and shiny.
  4. Spoon melted chocolate over the dough layer. Tilt the tin so the chocolate spreads into a thin layer.
  5. Place the tin in the fridge for about 10 minutes. The chocolate should feel firm when touched.
  6. Add more cookie dough on top of the chocolate layer. Press gently so it fills the cup without cracking the chocolate.
  7. Sprinkle extra chocolate chips on top. Press them in slightly so they stick.
  8. Chill the cups for at least 30 minutes. They should feel firm and hold their shape when removed.
  9. If using whipped cream or chocolate sauce, add it right before serving.

Notes

If the chocolate is too hot, it can melt the cookie dough and make layers messy. If the dough is too soft, it can lose its shape, so chilling helps. Do not overfill the liners or the cups will be hard to remove.
Macros are rough estimates and depend on the dough and chocolate used.
Store covered in the refrigerator.
Serve chilled for best texture.