There’s something magical about spoonfuls of cookie dough—but what if you could turn that craving into a perfectly portioned, melt-in-your-mouth dessert? These Chocolate Chip Cookie Dough Cups are everything you love about cookie dough, layered with chocolate and served in adorable, bite-sized form. Creamy, safe-to-eat, and completely no-bake, they’re a treat you can whip up anytime—no oven, no fuss, just pure joy. This is one recipe you’ll definitely want to pin for later!
Why You’ll Love It
- No oven required – Perfect for hot days or quick dessert fixes.
- Egg-free and safe to eat – All the cookie dough flavor without the worry.
- Layered indulgence – Crunchy cookie base, silky chocolate top, and creamy dough center.
- Kid-friendly and fun – Great for baking with kids or gifting sweet treats.
- Freezer-friendly – Store and enjoy whenever your sweet tooth strikes.
- Perfect for celebrations – These mini cups look adorable on dessert tables.
Time Needed
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 25 minutes
- Servings: 12 cups
Ingredients
- 1 ½ cups crushed chocolate sandwich cookies (like Oreos)
- 4 tablespoons melted butter
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour (heat-treated to make safe to eat)
- ½ teaspoon salt
- ½ cup mini chocolate chips
- 1 cup semi-sweet chocolate chips (for topping)
- 1 teaspoon coconut oil or butter (for melting chocolate)
Step-by-Step Instructions
- Make the crust In a small bowl, combine crushed chocolate cookies and melted butter. Stir until the mixture resembles wet sand. Press about 1 tablespoon of the crust into the bottom of each lined muffin cup, forming a compact base.
- Prepare edible cookie dough In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy. Mix in milk and vanilla extract. Add heat-treated flour and salt, stirring until smooth. Fold in mini chocolate chips to create the perfect dough texture.
- Layer the dough Place a spoonful of cookie dough on top of each crust, pressing gently to smooth the surface. Freeze for 10–15 minutes while preparing the chocolate topping.
- Make the chocolate layer In a microwave-safe bowl, melt semi-sweet chocolate chips with coconut oil in 20-second intervals, stirring between each until glossy and smooth.
- Finish & chill Pour a small amount of melted chocolate over each cookie dough cup, swirling the tops for a bakery-style finish. Chill in the refrigerator for 1 hour or until set. Peel away liners before serving.
Variations to Try
- Peanut Butter Twist: Replace half the butter in the dough with creamy peanut butter.
- Double Chocolate Dream: Use chocolate cookie dough and top with white chocolate.
- Mint Chip Magic: Add a drop of peppermint extract and green tint for a festive look.
- Funfetti Style: Swap chocolate chips for rainbow sprinkles for birthdays!
Tips from Chef Emma
- Always heat-treat flour to make it safe for eating—just bake it at 350°F for 5 minutes and cool before using.
- Use softened butter for the creamiest dough texture.
- Chill the cups thoroughly before peeling off liners for clean edges.
- Store extras in an airtight container in the fridge or freezer.
Nutrition Info per Serving
- Serving Size: 1 cup
- Calories: 310
- Carbohydrates: 34g
- Sugars: 22g
- Fat: 17g
- Protein: 3g
- Sodium: 160mg
Frequently Asked Questions
- Q: Is it safe to eat the cookie dough raw?
A: Yes! This recipe is completely egg-free, and the flour is heat-treated for safety. - Q: Can I use different types of chocolate chips?
A: Absolutely—dark, milk, or white chocolate chips all work beautifully. - Q: How long do these cups last?
A: Store in the fridge for up to 5 days or freeze for up to 2 months. - Q: Can I make them gluten-free?
A: Yes, just use gluten-free cookies and flour for the same delicious results.
Final Thoughts
These No-Bake Chocolate Chip Cookie Dough Cups are a nostalgic treat turned elegant—creamy, chocolatey, and so satisfying. Whether you’re craving a quick dessert or planning a special sweet surprise, they never disappoint. Perfect for sharing, gifting, or sneaking from the fridge at midnight. Save this recipe to your dessert board so it’s ready for your next craving!
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Chocolate Chip Cookie Dough Cups – No Bake, Egg-Free & Irresistibly Creamy Treats
- Total Time: 1 hour 25 minutes
- Yield: 12 cups 1x
- Diet: Vegetarian
Description
These Chocolate Chip Cookie Dough Cups are an indulgent no-bake dessert layered with a crunchy cookie base, creamy edible cookie dough, and glossy chocolate topping. Safe to eat, egg-free, and irresistibly easy!
Ingredients
- 1 ½ cups crushed chocolate sandwich cookies
- 4 tbsp melted butter
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 ¼ cups heat-treated flour
- ½ tsp salt
- ½ cup mini chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 tsp coconut oil
Instructions
- Combine crushed cookies and melted butter to form the crust; press into muffin liners.
- Beat butter, sugars, milk, and vanilla until creamy. Add flour and salt; fold in mini chips.
- Scoop dough onto crusts and freeze briefly.
- Melt chocolate chips with coconut oil and spoon over each cup.
- Chill 1 hour until set, then serve and enjoy!
Notes
Heat-treat flour for safety, use softened butter, and chill fully before serving. Store leftovers refrigerated or frozen for later enjoyment.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 17g
- Carbohydrates: 34g
- Protein: 3g
Keywords: no-bake dessert, chocolate chip cookie dough, egg-free treats, mini desserts