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No-bake dessert cups featuring a crunchy cookie crumb crust, a rich chocolate layer, and a creamy, mini chocolate chip-filled edible cookie dough topping, perfect for parties or a sweet treat.

Ingredients

Scale
  • 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

Instructions

  1. Crush chocolate chip cookies into fine crumbs using a food processor or place in a zip-top bag and crush with a rolling pin.
  2. Mix cookie crumbs with melted butter until the mixture feels like damp sand.
  3. Divide and press the crumb mixture firmly into 6 silicone muffin molds or paper-lined tins to form crusts.
  4. Freeze the crusts for 10–15 minutes to firm up.
  5. Combine semi-sweet chocolate chips and coconut oil or butter in a microwave-safe bowl and heat in 20-second bursts, stirring until smooth and glossy.
  6. Pour the melted chocolate evenly over the chilled crusts and smooth the tops.
  7. Return the molds to the freezer for another 10–15 minutes to set the chocolate layer.
  8. Heat-treat the flour by spreading it on a baking sheet and baking at 350°F for 5 minutes or microwaving in a bowl for 1–2 minutes, stirring halfway; cool before using.
  9. Beat the softened unsalted butter with brown sugar and granulated sugar until light and fluffy.
  10. Stir in vanilla extract and milk until the mixture is smooth and creamy.
  11. Gradually add the cooled heat-treated flour and mix until combined and no lumps remain.
  12. Fold in the mini chocolate chips.
  13. Scoop a generous dollop of cookie dough onto the set chocolate layer in each mold and spread evenly with a spoon or spatula.
  14. Sprinkle extra chocolate chips on top of each cup.
  15. Chill the assembled cups in the refrigerator for at least 20 minutes to set completely.
  16. Carefully remove the firm cups from their molds or liners before serving.

Notes

Keep your chocolate chip cookie dough cups fresh in an airtight container in the fridge for up to 7 days., They freeze beautifully for up to 3 months. Serve chilled for best texture and flavor.

Nutrition

Find it online: https://gingerbaking.com/chocolate-chip-cookie-dough-cups/