Chocolate Chip Cookie Dough Cups – No Bake & Egg-Free Treat

No-Bake. Egg-Free. Pure Heaven.

If you’ve ever snuck cookie dough straight from the bowl (who hasn’t?), you’re going to love these. They’re soft, safe to eat, and tucked into a silky chocolate shell that melts in your mouth. They come together in under 30 minutes and keep perfectly in the fridge or freezer for whenever your sweet tooth hits.

The best part? No oven required. Just mix, chill, dip, and devour.

Why You’ll Love These Cookie Dough Cups

• Safe to eat raw: No eggs and heat-treated flour make these totally safe and totally snackable.
• No baking needed: You don’t even need to turn on the oven.
• Customizable: Add peanut butter, swap in white chocolate, or make them gluten-free.
• Perfect for sharing: Or hoarding. We won’t judge.
• Freezer-friendly: Keep a stash on hand for late-night cravings.

Preparation Time and Servings

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Total Time: 50 minutes
• Servings: 12 mini cups
• Calories per cup: ~190
• Protein: 2g | Carbs: 19g | Fat: 11g

Ingredients

For the Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup brown sugar (lightly packed)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, heat-treated*
• ¼ teaspoon salt
• 2 tablespoons milk (any kind)
• ⅓ cup mini chocolate chips

For the Chocolate Shell:

• 1½ cups semi-sweet chocolate chips or chopped chocolate
• 1 tablespoon coconut oil (for smoother, shinier shells)

Optional Toppings:

• Flaky sea salt
• Extra mini chocolate chips
• Crushed nuts or sprinkles

*How to Heat-Treat Flour

To make raw flour safe to eat, simply spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes. Let it cool before using.

Step-by-Step Instructions

Step 1: Make the Cookie Dough

1. In a medium bowl, cream together the softened butter and brown sugar until smooth and fluffy.
2. Add the vanilla and milk, and mix until combined.
3. Stir in the heat-treated flour and salt until a dough forms.
4. Fold in the mini chocolate chips.
5. Roll the dough into 12 small balls (about 1 tablespoon each) and chill in the fridge while you prep the chocolate.

Pro tip: If the dough feels sticky, chill it for 10–15 minutes before rolling.

Step 2: Melt the Chocolate

1. In a microwave-safe bowl, combine chocolate chips and coconut oil.
2. Microwave in 30-second intervals, stirring between each, until melted and smooth (usually takes about 90 seconds total).

Step 3: Assemble the Cups

1. Line a mini muffin tin with paper liners or use silicone molds.
2. Spoon about 1 teaspoon of melted chocolate into the bottom of each cup.
3. Place one cookie dough ball on top, gently pressing it down.
4. Spoon more melted chocolate over the top, fully covering the dough.
5. Tap the tray gently on the counter to smooth out the tops and remove air bubbles.

Step 4: Chill and Enjoy

1. Sprinkle with flaky salt or extra chocolate chips if using.
2. Chill the cups in the fridge for about 30 minutes or until firm.
3. Store in an airtight container in the fridge for up to 1 week—or freeze for up to 2 months!

How to Serve

These little cups are amazing:

• Straight from the fridge: Firm, cool, and perfect.
• With coffee: Like a grown-up cookie moment.
• As part of a dessert board: Add fruit, pretzels, and candies for a no-bake party tray.
• Topped with a scoop of vanilla ice cream: Trust me.

Customization Ideas

• Peanut butter swirl: Mix 2 tablespoons of peanut butter into the cookie dough or swirl it into the top chocolate layer.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: Use vegan butter, dairy-free chocolate, and plant-based milk.
• White chocolate shell: Swap semi-sweet for white or dark chocolate depending on your mood.
• Stuffed surprise: Press a mini marshmallow, peanut butter chip, or a caramel piece into the center of the dough balls before chilling.

Tips for Success

1. Use mini chocolate chips: They’re the perfect size for this dough and won’t overpower each bite.
2. Chill the dough: It makes it easier to roll and helps the cups set faster.
3. Use silicone molds if you can: They make removal extra easy.
4. Don’t overheat the chocolate: Stir often and heat in short bursts for silky, smooth results.
5. Freeze for future cravings: These store beautifully and thaw quickly.

FAQ

Do I really have to heat-treat the flour?
Yes! Raw flour can contain harmful bacteria. It only takes a few minutes and keeps your cookie dough safe to eat.

Can I make these in a regular muffin tin?
Absolutely—just use more dough and chocolate per cup (about double). They’ll be jumbo-size and delicious.

Can I use store-bought cookie dough?
Only if it’s labeled safe to eat raw! Homemade gives you more control over flavor and texture.

How long do they last?
Up to 1 week in the fridge, or 2 months in the freezer (stored in an airtight container).

Can I skip the coconut oil?
Yes, but the chocolate might be slightly thicker and duller. It still works great!

Conclusion

These Chocolate Chip Cookie Dough Cups are everything you love about sneaking cookie dough—wrapped up in a silky chocolate shell and totally safe to eat. They’re simple, quick, and absolutely irresistible. Whether you’re making a batch for a party or just treating yourself midweek, these little no-bake bites are guaranteed to become a new favorite.

If you make them, I’d love to see how they turn out! Tag me on Instagram, leave a comment, or share your favorite mix-ins. Happy snacking!

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