Let Me Tell You About These Cookie Dough Cups
So, you know those days when you just want something sweet but can't quite be bothered to turn on the oven? (Or, ok, sometimes the oven is already full because I forgot to clean it out, oops.) That's when I whip up these Chocolate Chip Cookie Dough Cups with Vanilla Shell. First time I made them, my youngest actually licked the bowl clean and then tried to do the same to the spatula—if that's not a ringing endorsement, I don't know what is. There's something a bit magical about biting through the snappy vanilla shell and hitting that soft, chocolatey cookie dough center. Reminds me of sleepovers at my cousin's place, sneaking raw dough from the fridge and giggling when we thought her mum wasn't looking (she always knew, by the way, but played along). And yes, you can eat this dough safely—no raw eggs, promise.
Why You'll Love This
I make this when I've run out of patience for complicated desserts. Or, when the kids' friends are over and I've already said yes to too many sweet snacks. My family goes a bit bonkers for these (especially if I hide a few extra chips inside). Honestly, the vanilla shell is what takes it over the top—I used to skip it, then tried it once out of sheer boredom and now I can't go back. And, as a bonus, cleanup is a breeze unless you accidentally drop chocolate chips on the heating element—don't ask me how I know.
What You'll Need (And Some Swaps)
- ½ cup unsalted butter, softened (I've used salted in a pinch, just skip the extra salt later)
- ½ cup brown sugar (light or dark, I honestly just use what’s on hand. Granulated works, but it’s not as chewy)
- ¼ cup granulated sugar
- 2 tablespoons milk (dairy or oat milk, both fine—almond milk if you’re feeling fancy)
- 1 teaspoon vanilla extract (my grandmother always insisted on Nielsen-Massey, but, honestly, store brand works)
- 1 cup flour (heat treat if you’re nervous, but, erm, I sometimes skip this and all’s been well so far)
- ½ teaspoon salt
- ⅔ cup mini chocolate chips (sometimes I mix in chunks or even M&Ms if I’m feeling reckless)
- 1 ½ cups white chocolate chips (for the shell—use melting wafers if you can find 'em, but regular chips work too)
- 1 tablespoon coconut oil (optional, helps the shell set, but I’ve left it out and no one’s complained)
How to Put It All Together
- Make the cookie dough. Beat the butter, brown sugar, and granulated sugar together for a couple minutes. I do this in an old stand mixer that's definitely seen better days, but a hand mixer or even elbow grease is fine. Add in the milk and vanilla. Mix, then toss in the flour and salt until everything's smoothish. Fold in those mini chips. This is where I always sneak a taste (ok, two tastes).
- Prep your cups. Grab a mini muffin tin (or regular size, but you'll get fewer cups). Line it with paper liners, or just grease it well. If you have silicone molds, even better—stuff pops right out.
- Scoop the dough. Plop a rounded tablespoon into each cup. Press down a bit so it’s mostly flat. Don’t worry if they’re uneven; rustic is in.
- Melt the shell. Pop your white chocolate chips and coconut oil into a microwave-safe bowl. Microwave in 20 second bursts, stirring after each go, until smooth. Or use a double boiler if you’re feeling patient (I rarely am, but sometimes it’s worth it).
- Top the dough. Spoon a big dollop of the melted vanilla chocolate over each dough cup. If it drips down the sides, no worries—it just looks more homemade.
- Chill. Stick the tray in the fridge for at least 40 mins, or until the tops set nice and firm. If you’re like me and check after 15 minutes, just accept you’ll have gooey fingers.
- Eat! Peel off the liners and enjoy. Or just eat them out of the pan with a fork—no judgment here.
Notes From Someone Who's Definitely Made These a Few Times
- The dough is pretty forgiving—if it seems too sticky, add a bit more flour; too dry, a splash more milk. There's room for error.
- You can heat-treat the flour (microwave it for 1 minute or bake at 350F for 5 mins) if you're worried, but honestly, I sometimes forget and haven't had issues. Not that I'm recommending skipping safety, just sharing experience!
- If you only have regular chocolate chips for the shell, it'll work, but it's very sweet. The vanilla/white chocolate balances the dough better, in my opinion.
Things I've Tried (Some Good, Some... Not So Much)
- Peanut butter chips in the dough: tasty, but a bit rich for me.
- Dark chocolate shell: this got rave reviews from my brother-in-law, but the kids were less keen.
- Once, I tried stuffing the dough with caramel bits—delicious in theory, but the caramel kind of vanished into the dough. Maybe if you freeze the bits first?
If You Don't Have Special Equipment
Honestly, all you really need is a bowl and a spoon, plus something to act as a mold. I’ve used ice cube trays in a pinch—just line them with cling film or parchment first (learned that one the hard way; scraping stuck dough out is not fun).
How To Store These (But Good Luck Not Eating Them All)
Keep them in the fridge in an airtight container. They're supposed to last about a week, but honestly, in my house they never survive more than a day or two—if that. I think they're even better on day two, when the flavors meld a bit. You can also freeze them, but then you'll need to let them thaw a little (or just chomp on a frozen one, which is what my husband does—bit weird, but hey).
Serving These Up
I like to serve them with a hot cup of coffee, or sometimes pile them up on a plate for movie night (the kids call them "cookie dough bombs"). It's become a bit of a tradition to sneak a couple into lunchboxes—don't tell the teachers. And, okay, I’ve been known to dip them in extra chocolate sauce for good measure.
Pro Tips (Learned the Hard Way)
- Don't rush the chilling step. I once tried to unmold them too soon, and the tops slid right off. Not pretty, but still tasty.
- If you're using salted butter, taste the dough before adding extra salt. (Once made that mistake, and let's just say it was more "salty surprise" than dessert.)
- I tend to let the melted chocolate cool a minute before topping the dough—otherwise it melts the dough a bit and you end up with a marbled situation.
FAQ—Questions I've Actually Gotten
- Is the cookie dough safe to eat? Yep, as long as you use heat-treated flour and no eggs. If you're not worried (I'm not always), roll with it.
- Can I use almond flour? You can! Actually, I find it works better if you mix it half and half with regular flour, otherwise it's a bit crumbly.
- What if I don't like white chocolate? Try a milk or dark chocolate shell, or just leave off the shell entirely and eat the dough cups as is—no judgment!
- Can kids help make these? Absolutely, this is basically a dump-and-mix sort of recipe. Just mind the hot chocolate when melting.
- I don't have mini muffin tins, help? Use a regular muffin tin, or ice cube trays, or even shape into balls and dip in the shell on a lined tray. Get creative, it all tastes the same! (Well, mostly.)
- Any resources to check out? I really like Sally's Baking Addiction's edible dough for inspiration, and if you’re curious about heat-treating flour, Serious Eats has a guide.
Oh, quick digression: if you’re ever tempted to add sprinkles for a “festive” look, just remember they can bleed into the shell and make things a bit, er, rainbow-marbled—which is actually kind of fun, but not what I intended at all. Sometimes the best discoveries are the accidental ones, right?
Ingredients
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- 1 ½ cups white chocolate chips (for vanilla shell)
- 1 tablespoon coconut oil
Instructions
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1Line a muffin tin with 8 paper liners. In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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2Mix in the milk and vanilla extract until well combined. Gradually add the heat-treated flour and stir until a soft dough forms.
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3Fold in the mini chocolate chips. Scoop about 2 tablespoons of dough into each muffin liner and press down gently to form cups.
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4In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
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5Spoon melted white chocolate over each cookie dough cup, covering the tops completely. Tap the pan gently to smooth the surface.
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6Chill the cups in the refrigerator for at least 20 minutes or until the vanilla shell is set. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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