Chocolate Chip Cookie Dough Cups with Edible Cookie Dough
These Chocolate Chip Cookie Dough Cups are a go-to sweet bite that I love to keep in my freezer! Melt some chocolate, then layer in a muffin tin with thin, crispy cookies and edible cookie dough. Top with more melted chocolate, then freeze until solid. Think 'peanut butter cup,' but filled with cookie dough! The perfect one-bite snack.
Servings: 24 servings
Calories: 202kcal
Equipment
Ingredients
To create edible cookie dough:
- 1 cup all-purpose flour, heat treated (*see note below)
- 1 stick unsalted butter, room temperature
- ½ cup light brown sugar
- ¾ tsp Kosher salt
- 2 tsp pure vanilla extract
- ½ cup mini chocolate chips
For the chocolate cups
- 2 12 oz bags semi sweet or dark chocolate chips
- 1 bag Brownie Brittle chocolate chip blondies, or other thin crispy cookie
- Flaky sea salt, for topping
Instructions
- Melt the chocolate chips. Place 1 bag chocolate chips in a microwave safe bowl, then heat in 30 second increments, stirring after each, until completely melted and smooth.
- Add melted chocolate. Line a mini muffin pan with muffin liners. Take 1 heaping Tbsp of melted chocolate and pour it into prepared muffin tin. Use a small spoon to push chocolate up the sides of the muffin liner.
- Add the cookies. Break Brownie Brittle or other small cookie into small pieces, then place one piece on top of melted chocolate in each muffin tin. Place in freezer to cool while you make cookie dough.
- Make the cookie dough. In the bowl of a stand mixer fitted with paddle attachment, cream together 1 stick of butter, ½ cup brown sugar, ¾ tsp Kosher salt, and 2 tsp vanilla extract until very smooth, about 2-3 minutes. Add 1 cup flour, then mix slowly until well combined. Fold in ½ cup chocolate chips.
- Coat in chocolate, then freeze. Remove cups from freezer, then place 1 tsp of cookie dough in each cup. If you have leftover melted chocolate, use that first, otherwise, melt second bag of chocolate chips according to directions above, then place enough melted chocolate on top to completely fill muffin liners. Sprinkle each with a pinch of flaky sea salt. Return to freezer for 2 hours, or until set. Enjoy!
Notes
To heat treat flour, line a baking sheet with parchment paper, then place flour on top. Preheat oven to 350 F and cook flour for 5 minutes. Remove from oven and let cool completely before continuing with recipe.
Nutrition
Serving: 2chocolate cups | Calories: 202kcal | Carbohydrates: 26.1g | Protein: 2g | Fat: 11.2g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 304mg | Fiber: 1.5g | Sugar: 15.6g
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