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Chocolate Chip Cookie Dough Cups

Irresistible Chocolate Chip Cookie Dough Cups You’ll Love

These Chocolate Chip Cookie Dough Cups are a delightful no-bake treat, combining a crunchy base with creamy layers for a satisfying dessert experience.
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Prep Time 30 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Crushed chocolate chip cookies Use gluten-free cookies for GF option.
  • 1/2 cup Melted butter Can substitute with coconut oil for dairy-free version.
For the Chocolate Layer
  • 1 cup Semi-sweet chocolate chips Dark chocolate can be used for richer flavor.
  • 2 tablespoons Coconut oil or butter Any neutral oil works for dairy-free option.
For the Cookie Dough Topping
  • 1/2 cup Unsalted butter (softened) Vegan butter is a great alternative.
  • 1/2 cup Brown sugar Coconut sugar can be used as a substitute.
  • 1/4 cup Granulated sugar
  • 1 teaspoon Vanilla extract Use pure vanilla for best taste.
  • 1 cup Heat-treated all-purpose flour Almond or oat flour can be used for gluten-free.
  • 2 tablespoons Milk Non-dairy milk can be swapped.
  • 1/2 cup Mini chocolate chips
For Garnishing
  • 1/4 cup Extra chocolate chips Optional for elevating presentation.

Equipment

  • mixing bowl
  • food processor
  • spatula
  • Muffin Molds
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Crush chocolate chip cookies into fine crumbs. Aim for a sandy texture.
  2. Combine crushed cookies with melted butter in a mixing bowl and mix until resembling wet sand. Press into 6 muffin molds and freeze for 10-15 minutes.
  3. Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals until smooth. Pour the melted chocolate over the cookie base and smooth it out.
  4. In a medium bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy for the cookie dough topping.
  5. Mix in vanilla extract and milk until fully combined.
  6. Gradually add heat-treated flour to the mixture and fold in mini chocolate chips.
  7. Spread the cookie dough mixture over the chocolate layer in each muffin mold and smooth the tops.
  8. Sprinkle extra chocolate chips on top for garnish.
  9. Refrigerate the cups for at least 20 minutes to firm up before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 22gVitamin A: 300IUCalcium: 25mgIron: 1mg

Notes

Store cups in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

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