Description

Indulge in these no-bake Chocolate Chip Cookie Dough Cups—a decadent treat with layers of crushed cookie crust, rich chocolate, and edible cookie dough. Perfect for dessert lovers craving a sweet, chocolatey bite-sized delight!

Ingredients

1 cup crushed chocolate chip cookies
2 tablespoons melted butter
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil or butter
1/2 cup unsalted butter, softened
1/3 cup brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
3/4 cup heat-treated all-purpose flour
2 tablespoons milk
1/2 cup mini chocolate chips

Extra chocolate chips for garnish

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Instructions

Crush chocolate chip cookies into fine crumbs using a food processor or rolling pin.
Mix cookie crumbs with melted butter and press into 6 silicone muffin molds.
Freeze the crusts for 10–15 minutes to set.
Melt chocolate chips with coconut oil or butter in the microwave, stirring until smooth.
Pour the melted chocolate over the chilled cookie crusts and freeze for another 10–15 minutes.
Beat softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in vanilla extract and milk.
Gradually add heat-treated flour and mix until fully incorporated.
Fold in mini chocolate chips.
Scoop the cookie dough onto the chocolate layer and spread evenly.
Sprinkle extra chocolate chips on top for garnish.
Refrigerate for at least 20 minutes before serving.

Notes

Make sure the flour is heat-treated to make it safe for raw consumption.
Silicone molds make removal easier, but muffin liners work too.

Store in the refrigerator for up to 5 days in an airtight container.