Description

These no-bake cookie dough cups are rich, creamy, and packed with mini chocolate chips—all nestled in a chocolate shell. Egg-free and made without raw flour, they’re totally safe to snack on and perfect for parties or cravings!

Ingredients

Scale

For the Chocolate Shell:

1 ½ cups semi-sweet chocolate chips
1 tbsp coconut oil (optional, for smoother melting)

For the Cookie Dough:

½ cup unsalted butter, softened
½ cup brown sugar
2 tbsp milk
1 tsp vanilla extract
1 cup heat-treated all-purpose flour*
¼ tsp salt
½ cup mini chocolate chips

Instructions

1️⃣ Heat-treat the flour: Microwave flour in a bowl for 1 minute 15 seconds or bake at 350°F for 5 minutes to make it safe to eat.

2️⃣ Make cookie dough: Cream butter and sugar together. Mix in milk and vanilla. Add heat-treated flour and salt, stirring until combined. Fold in mini chocolate chips.

3️⃣ Prepare the shell: Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals until smooth. Spoon 1–2 tsp into mini cupcake liners. Use the back of the spoon to coat the sides. Chill for 10 minutes.

4️⃣ Fill and top: Spoon cookie dough into each shell and flatten slightly. Pour additional melted chocolate on top to cover. Chill until set.

5️⃣ Serve: Keep refrigerated until ready to serve. Store in an airtight container in the fridge or freezer.

Notes

Add chopped nuts or sprinkles for a fun twist.
For gluten-free: use almond flour or a GF flour blend.

Store in fridge for 1 week or freeze for up to 1 month.

Prep Time: 20 min
Cook Time: 20 min