I first made these during a heatwave—too hot to bake, but my sweet tooth didn’t care. One bite of that creamy cookie dough inside a crackly chocolate shell and… I was hooked. Now I keep a stash in the freezer for dessert emergencies.
Table of Contents
Why You’ll Love These Cookie Dough Cups
They’re creamy inside. Crunchy outside. No oven needed.
Perfect for lazy Sundays or kid birthdays. I once served them at a game night—zero leftovers.
These are also super freezer-friendly. Just like my frozen Greek yogurt peanut butter bites—both make cool summer treats.
If you’re into nostalgic, easy desserts that still feel special, this one’s for you.
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Chocolate Chip Cookie Dough Cups (No Bake & Irresistibly Easy!)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 12 cups 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
No-bake, freezer-friendly chocolate chip cookie dough cups with a creamy center and crunchy chocolate shell—your new favorite easy treat!
Ingredients
1½ cups semi-sweet chocolate chips
1 tbsp coconut oil (optional)
½ cup unsalted butter, softened
¼ cup granulated sugar
¼ cup brown sugar
1 tsp vanilla extract
2 tbsp milk
¾ cup heat-treated all-purpose flour
⅓ cup mini chocolate chips
Pinch of salt
Instructions
1. Melt chocolate chips with coconut oil in 20-second microwave bursts, stirring between.
2. Spoon into muffin molds and coat sides; freeze for 10 minutes.
3. Cream butter with both sugars until fluffy.
4. Mix in vanilla, milk, and salt.
5. Add heat-treated flour; stir until smooth.
6. Fold in mini chocolate chips.
7. Spoon cookie dough into chocolate shells, leaving room at the top.
8. Melt more chocolate and pour over tops.
9. Sprinkle extra chips if desired.
10. Freeze again for 10–15 minutes until set.
11. Remove from molds and store in fridge or freezer.
Notes
Heat-treat flour to 165°F before use.
Use silicone molds for best release.
Try variations with dark chocolate, peanut butter, or toffee.
Store in fridge for 7 days or freezer for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 14g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Ingredients You’ll Need
When I crave these, I already have most of this on hand.
For the Chocolate Shell
- 1½ cups semi-sweet chocolate chips
- 1 tbsp coconut oil (optional, adds shine)
For the Cookie Dough
- Softened butter
- Granulated sugar
- Brown sugar
- Vanilla
- Milk
- Heat-treated flour
- Mini chocolate chips
- Salt
Optional? A pinch of espresso powder or flaky salt on top—adds depth.
Craving a baked version instead? Try my soft and chewy chocolate chip cookies made from scratch. Same comforting flavors, but warm and gooey.
How to Make Chocolate Chip Cookie Dough Cups
I usually make these in my pajamas after dinner—yes, it’s that easy.
Step 1 – Make Chocolate Shells
Melt chocolate with coconut oil in the microwave. Do it in 20-second bursts.
Spoon into muffin cups. Use the back of a spoon to push it up the sides.
Freeze 10 minutes. That’s enough time to clean up or make the dough.
Step 2 – Mix Cookie Dough
Cream butter with both sugars. Stir in vanilla, milk, and salt.
Add heat-treated flour (important for safety). Fold in mini chips.
It smells like childhood. I always sneak a spoonful.
Looking for more no-bake comfort? Try my easy no-bake protein bar recipe for healthy snacking. It’s my weekday go-to, while cookie dough cups are my weekend splurge.
Step 3 – Fill and Top
Drop cookie dough into chocolate cups. Gently flatten.
Pour melted chocolate on top. Smooth with a spoon.
Sprinkle mini chips or salt if you like. Freeze again for 15 minutes.
Step 4 – Chill and Serve
Pop them out of the molds. Store in fridge or freezer.
They keep their shape well. And they melt in your mouth.
Tips for Perfect Results
These saved me during my first keto-ish dessert experiments.
- Heat-treat flour—don’t skip this. I used to microwave it until it hit 165°F.
- Use silicone molds—they’re mess-free and reusable.
- Refrigerate before peeling liners—prevents cracked chocolate.
- Customize—add peanut butter, nuts, cinnamon.
If you love flexibility in your sweets, check out those frozen Greek yogurt bites. Similar feel, but a lighter twist.
Fun Variations to Try
I once added crushed pretzels. My husband called them “salty snickers cups.”
- Swap in dark chocolate for a richer shell.
- Add a dollop of peanut butter inside.
- Mix in toffee or chopped pecans.
You can even try white chocolate if you’re feeling wild.
Storage & Make-Ahead Info
These are my holiday prep secret. Make a batch, freeze, done.
- Fridge: Up to 7 days
- Freezer: 1 month
- Let thaw 10 minutes before serving. They soften fast.
Same make-ahead comfort as my no-bake protein bars. Both freeze beautifully.
FAQ About Cookie Dough Cups
Can I freeze cookie dough cups for later?
Yes. Freeze airtight. Thaw a few minutes before eating.
What are some variations of this dessert?
Peanut butter swirl, white chocolate shell, toffee topping, cinnamon in the dough.
How many calories are in one cookie dough cup?
Around 180 per cup. Use sugar-free chocolate to lighten them up.
What tools or molds are best?
Silicone mini muffin molds work best. Paper liners are fine—just chill before peeling.
If you’re baking next, check out my chocolate chip cookie recipe for the perfect chewy classic.
Final Thoughts
These chocolate chip cookie dough cups are cozy, crave-worthy, and wildly simple.
Play with the mix-ins. Make them ahead. Keep a batch in the freezer—you’ll thank yourself later.
Save this recipe for your next no-bake craving. And while you’re at it, pin those Greek yogurt peanut butter bites too—summer treats don’t get easier.