These wonderfully creamy Chocolate Cookie Dough Cups are the perfect treat for all cookie dough lovers. Boasting only 7 ingredients, these incredibly simple confections will become a new favorite.
Are you a cookie dough lover? I totally am. Raw, egg-free cookie dough is in my top five dessert favorites. These Chocolate Cookie Dough Cups are a fabulous and creative way to enjoy this favored treat. And, they’re really easy to make!
This confection boasts only 7 ingredients, which makes for a really simple dessert. I also made this recipe as simple as possible. You don’t even have to do the finicky brushing the chocolate up the sides of the cups. If you’ve never done that before, it can be a frustrating and messy experience. These cookie dough cups have a super creamy filling that has all your favorite cookie dough flavors. Instead of putting mini chocolate chips into the filling, I opted to leave it creamy and allow the outside chocolate to shine. Otherwise the chocolate flavor could be overpowering.
These will last in the fridge or freezer for quite some time, so make a big batch and have them on hand for a moments notice sweet craving! I promise they are easier to make than they may look.
What you’ll need to make the Chocolate Cookie Dough Cups
- semi sweet chocolate chips
- unsalted butter
- light brown sugar
- all-purpose flour
- whole milk or heavy cream
- vanilla extract
- unrefined coconut oil
Start with lining 2 dozen mini muffin tins with paper liners. Set aside.
Next, melt 3/4 cup of the chocolate chips in a small pot with half of the coconut oil over low heat, stirring often. Cook until completely melted and smooth. Then, spoon the melted chocolate into the bottom of each lined muffin tin, spreading to cover the bottom if necessary. Place in the freezer while you make the filling.
To make the cookie dough filling, beat the butter, brown sugar, flour, milk and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and creamy, about 2 minutes on medium-high speed.
Pull the muffin tins out of the freezer. Spoon or pipe the filling into the center of each tin. Place in the fridge while you melt the last of the chocolate.
To finish, melt the remaining chocolate and coconut oil over low heat, stirring often, until smooth. Spoon the melted chocolate over the cookie dough filling, smoothing the tops if necessary. Place in the freezer or refrigerator until the chocolate has hardened. And done!
Store in a freezer safe bag in the freezer up to several months.
Notes & tidbits
If you want perfect sides, either be sure to pipe the filling directly in the center of each tin, leaving room on the sides, or use a clean, small paintbrush brush the melted chocolate from the bottom up the sides of the liner.
For the coating
- 2 cups semi sweet chocolate chips, divided
- 2 Tablespoons unrefined coconut oil, divided
For the filling
- 8 Tablespoons unsalted butter, softened
- 6 Tablespoons light brown sugar
- 6 Tablespoons all-purpose flour
- 6 Tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract
- Line 24 mini muffin tins with paper liners. Set aside.
- In a small pot, melt together 3/4 cup of the chocolate chips and 1 tablespoon over low heat, stirring often until completely smooth. Spoon the melted chocolate into the bottom of each lined tin, spreading to cover the bottom if necessary. Place in the freezer while you make the filling.
- To make the filling, place all the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until creamy and smooth, about 2 minutes. Place in a piping bag or using a spoon, divide the filling evenly between the chocolate bottomed muffin tins. Place in the fridge while you melt the remaining chocolate.
- In a small pot over low heat, melt the remaining 1 1/4 cups chocolate chips and 1 tablespoon coconut oil, stirring often. Once smooth, spoon the chocolate over the filling, smoothing the tops if necessary. Place in the refrigerator or freezer until the chocolate has hardened.
Store in a freezer bag up to several months in the freezer, or up to a week in the fridge.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 138
Nutritional information is only an estimate.