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–+ servings
Chocolate Chip Cookie Dough Cups

Irresistible Chocolate Chip Cookie Dough Cups to Satisfy Cravings

Indulge in these Chocolate Chip Cookie Dough Cups, featuring a crunchy crust and a delicious egg-free cookie dough topping, perfect for satisfying sweet cravings.
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Prep Time 30 minutes
Chill Time 20 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Crushed chocolate chip cookies Substitution: Use gluten-free cookie crumbs if desired.
  • 4 tablespoons Melted butter
Chocolate Layer
  • 1 cup Semi-sweet chocolate chips Substitution: Use dark chocolate for a more intense flavor.
  • 2 tablespoons Coconut oil or butter Substitution: Use either according to preference; coconut oil adds flavor.
Cookie Dough Topping
  • 1/2 cup Unsalted butter
  • 1/2 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Heat-treated all-purpose flour Substitution: Substitute with oat flour for a gluten-free option.
  • 2 tablespoons Milk
  • 1/2 cup Mini chocolate chips Substitution: Swap for chopped nuts or other mix-ins.
Garnish
  • 1/4 cup Extra chocolate chips For garnish.

Equipment

  • Mixing Bowl
  • Microwave-safe Bowl
  • Silicone muffin molds
  • Food Processor
  • Spatula
  • Fork
  • Zip-top bag

Method
 

Preparation Steps
  1. Begin by crushing the chocolate chip cookies into fine crumbs.
  2. In a mixing bowl, combine the crushed cookie crumbs with melted butter, ensuring all crumbs are well-coated.
  3. Firmly pack the mixture into six silicone muffin molds.
  4. Place the filled muffin molds in the freezer and chill for 10 to 15 minutes.
  5. Combine the semi-sweet chocolate chips and coconut oil or butter in a microwave-safe bowl.
  6. Heat in the microwave in short bursts of 20 seconds, stirring in between, until the mixture is melted and smooth.
  7. Carefully pour the melted chocolate over the chilled cookie crusts, ensuring an even layer.
  8. Return the muffin molds to the freezer for another 10 to 15 minutes, or until the chocolate layer is firm.
  9. Beat the softened unsalted butter, brown sugar, and granulated sugar together until light and fluffy.
  10. Mix in the vanilla extract and milk, blending until just combined.
  11. Gradually add in the heat-treated flour, mixing until no dry flour remains.
  12. Fold in the mini chocolate chips until evenly distributed.
  13. Scoop the cookie dough mixture onto the set chocolate layer in each mold.
  14. Sprinkle extra chocolate chips over the tops of the cookie dough layer for garnish.
  15. Place the assembled cups into the refrigerator for at least 20 minutes to firm up the layers.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Ensure the cups spend enough time in the refrigerator to firm up for the best texture when serving. Using silicone molds aids in removal and retains shape.

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