Edible cookie dough cups are a delightful twist on traditional cookie dough, perfect for satisfying your sweet tooth without worrying about raw ingredients. Made with heat-treated flour and no eggs, these bite-sized treats are safe to eat and incredibly versatile. Enjoy them as-is, or use them as an edible dessert bowl for ice cream or whipped cream!
Ingredients
- For the cookie dough cups:
- 1 ½ cups all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup mini chocolate chips
- Optional toppings:
- Ice cream, whipped cream, or chocolate drizzle for serving.
Instructions
- Prepare the flour:
Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5–7 minutes, or until it reaches 165°F to kill bacteria. Allow it to cool completely. - Make the cookie dough:
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Stir in the milk, vanilla extract, and salt until combined. - Incorporate the flour:
Gradually mix in the heat-treated flour until fully combined. Fold in the mini chocolate chips. - Shape the cups:
Grease a muffin tin lightly or line it with silicone molds. Press small portions of the dough into the cups, shaping them to form hollow “bowls.” Use your fingers or the back of a spoon to even out the shape. - Chill the dough cups:
Place the muffin tin in the refrigerator and chill for 1–2 hours until firm. - Serve:
Once set, gently remove the cookie dough cups from the tin. Serve as-is or fill with your favorite toppings like ice cream or whipped cream. Add a drizzle of chocolate sauce for extra indulgence if desired.
Serving and Storage Tips
- Serving:
Edible cookie dough cups are best served chilled to maintain their shape. Pair them with ice cream for a fun and indulgent dessert. - Storage:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Thaw in the refrigerator before serving.
FAQs
1. Is it safe to eat raw cookie dough cups?
Yes, these cookie dough cups are safe to eat because they are made with heat-treated flour and contain no eggs, which removes the risk of foodborne illnesses.
2. Can I use gluten-free flour?
Absolutely! Use a 1:1 gluten-free flour blend and follow the same heat-treatment process to make the recipe gluten-free.
3. How do I heat-treat flour?
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until it reaches 165°F. This kills any harmful bacteria.
4. What other mix-ins can I use?
You can customize your cookie dough cups with mix-ins like white chocolate chips, sprinkles, chopped nuts, or dried fruit for added texture and flavor.
PrintEdible Cookie Dough Cups
These indulgent edible cookie dough cups are a fun and safe-to-eat treat for cookie dough lovers! Made without eggs and using heat-treated flour, they are perfect for satisfying your sweet tooth. Fill them with your favorite chocolate chips, nuts, or sprinkles for a customized dessert.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (heat-treating flour)
- Total Time: 30 minutes
- Yield: 12 cups 1x
- Category: Dessert
- Method: No-Bake (except flour preparation)
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough:
- 1 cup (120g) all-purpose flour, heat-treated
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 2 tbsp milk (or almond milk)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (85g) mini chocolate chips
Chocolate Cups:
- 12 oz (340g) semi-sweet or milk chocolate chips
- 1 tsp coconut oil (optional, for smoother chocolate)
Instructions
- Prepare the Flour:
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill bacteria. Let it cool completely. - Make the Cookie Dough:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add milk, vanilla extract, and salt. Mix well.
- Gradually mix in the heat-treated flour until fully combined.
- Stir in the mini chocolate chips.
- Prepare the Chocolate Cups:
- Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Using a spoon or pastry brush, coat the insides of silicone muffin cups or a mini muffin tin with a thick layer of melted chocolate. Reserve some for sealing the tops later.
- Chill the chocolate shells in the refrigerator for 15–20 minutes, or until firm.
- Assemble the Cups:
- Fill each chocolate cup with a scoop of cookie dough, leaving a small gap at the top.
- Cover the top with a thin layer of the reserved melted chocolate to seal.
- Chill for another 20–30 minutes, or until set.
- Serve:
Gently pop the cookie dough cups out of the molds. Store in the refrigerator and enjoy chilled or at room temperature!
Notes
- Heat-Treating Flour: This step ensures the flour is safe to eat. Don’t skip it!
- Storage: Store the cookie dough cups in an airtight container in the fridge for up to a week or freeze for up to a month.
- Add your favorite mix-ins like crushed pretzels, peanut butter chips, or sprinkles for a twist.