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–+ servings
Chocolate Chip Cookie Dough Cups

Decadent Chocolate Chip Cookie Dough Cups for Sweet Delights

Delight in these Chocolate Chip Cookie Dough Cups, a no-bake treat combining cookie crust, chocolate layer, and cookie dough topping.
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Prep Time 30 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 2 cups crushed chocolate chip cookies Gluten-free cookies can be used as an alternative.
  • 1/2 cup melted butter Coconut oil can be used for dairy-free version.
For the Chocolate Layer
  • 1 cup semi-sweet chocolate chips Dark chocolate is a great substitute.
  • 2 tablespoons coconut oil Use based on dietary needs.
For the Cookie Dough Topping
  • 1/2 cup unsalted butter Margarine can be used if dairy is a concern.
  • 1/2 cup brown sugar Can mix with white sugar if desired.
  • 1/4 cup granulated sugar Adjust to personal preference.
  • 1 teaspoon vanilla extract Almond extract can be a fun twist.
  • 1 cup heat-treated all-purpose flour Use almond or oat flour for gluten-free.
  • 2 tablespoons milk Swap for non-dairy alternatives if needed.
  • 1/2 cup mini chocolate chips Regular chocolate chips can be substituted.
For Garnish
  • 1/4 cup extra chocolate chips for garnish Optional but enhances presentation.

Equipment

  • food processor
  • microwave-safe bowl
  • mixing bowl
  • Silicone muffin molds

Method
 

Step-by-Step Instructions
  1. Begin by crushing chocolate chip cookies into fine crumbs using a food processor or a rolling pin. Melt butter and mix it with the cookie crumbs until well combined. Press the mixture into the bottom of six silicone muffin molds.
  2. Place the molds in the freezer for about 10-15 minutes to allow the crusts to set.
  3. In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil, then melt in 30-second intervals, stirring in between until smooth. Carefully pour the chocolate mixture over the chilled cookie crusts.
  4. In a mixing bowl, beat softened unsalted butter with brown and granulated sugars until light and fluffy. Add vanilla extract and milk, mixing until fully incorporated. Gradually mix in heat-treated flour until achieving a cookie dough texture.
  5. Gently fold in mini chocolate chips into the cookie dough mixture, mixing until evenly distributed.
  6. Scoop the cookie dough mixture over the set chocolate layer, spreading it evenly. Use a spatula to smooth the top.
  7. Sprinkle extra chocolate chips on top for garnish. Place in the refrigerator to chill for at least 20 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 7 days. Freeze for longer storage up to 3 months, separating with parchment paper.

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