Description
Creamy, safe-to-eat cookie dough nestled in homemade chocolate cups, topped with your favorite sprinkles and treats. A fun and easy dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour, heat-treated
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2–4 tablespoons milk (or non-dairy milk)
- 1 ½ cups chocolate chips (milk, dark, or semi-sweet, or a combination)
- 12 ounces chocolate chips (milk, dark, or semi-sweet, your choice!)
- 1 teaspoon coconut oil (optional, for shine)
- Sprinkles
- Mini chocolate chips
- Chopped nuts
- Sea salt flakes
Instructions
- Heat-Treat the Flour: Preheat oven to 350°F (175°C). Spread flour evenly on a baking sheet. Bake for 5-7 minutes, until the internal temperature reaches 165°F (74°C). Let cool completely.
- Make the Chocolate Cups: Melt chocolate chips and coconut oil (if using) in the microwave in 30-second intervals or using a double boiler until smooth. Line a 12-cup muffin tin with paper liners. Spoon 1-2 tablespoons of melted chocolate into each liner, spreading it up the sides to create a cup shape. Chill in the refrigerator for at least 30 minutes, or until firm.
- Make the Edible Cookie Dough: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in vanilla extract. Gradually add the heat-treated flour, salt, baking powder, and baking soda, mixing on low speed until just combined. Add milk one tablespoon at a time until the dough reaches your desired consistency. Gently fold in the chocolate chips.
- Assemble the Cookie Dough Cups: Remove the chocolate cups from the refrigerator and gently peel away the paper liners. Scoop the edible cookie dough into the chocolate cups, filling them almost to the top. Sprinkle with your favorite toppings, if desired. Chill briefly to firm up the cookie dough, or serve immediately.
Notes
- Heat-Treating Flour is Crucial: Raw flour can contain bacteria, so don’t skip this step!
- Vegan Option: Use vegan butter, non-dairy milk, and vegan chocolate chips.
- Flavor Variations: Experiment with different extracts or mix in chopped candies.
- Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Don’t Overmix: Overmixing the dough can make it tough.
- Taste Test: Adjust sweetness or flavor of the cookie dough as needed.
- Troubleshooting: Refer to the troubleshooting section in the original recipe if you encounter any issues.
- Prep Time: 20 minutes
- Cook Time: 15 minutes