If you have ever found yourself torn between sneaking spoonfuls of cookie dough and waiting patiently for warm chocolate chip cookies to come out of the oven, this chocolate chip cookies dough cups dessert recipe is made for you. These little treats combine the best of both worlds: a soft-baked chocolate chip cookie cup on the outside and a creamy, indulgent cookie dough filling on the inside. Every bite delivers that familiar buttery sweetness we all crave, wrapped into a playful, party-ready dessert.
What makes chocolate chip cookies dough cups so special is their balance of textures. The cookie base is lightly crisp around the edges but tender in the center, forming a natural cup that holds a rich cookie dough frosting. They are bite-sized, easy to serve, and perfect for sharing, whether you’re planning a family gathering, a birthday party, or simply treating yourself after dinner.
This dessert recipe takes the classic chocolate chip cookie and elevates it into something more exciting without making the process complicated. If you can bake cookies, you can make these cups.
Why You’ll Love This Chocolate Chip Cookies Dough Cups Recipe
This dessert recipe stands out because it’s both nostalgic and creative. You get the familiar flavors of brown sugar, vanilla, butter, and chocolate, but presented in a fun new way. The mini muffin shape makes them visually appealing and portion-friendly, while the cookie dough frosting adds an extra layer of indulgence that feels bakery-worthy.
These cookie dough cups are also incredibly versatile. You can make them ahead of time, decorate them with extra chocolate chips, or even drizzle them with melted chocolate. They travel well, making them ideal for potlucks and celebrations, and they always seem to disappear quickly from the dessert table.
Ingredients for Chocolate Chip Cookies Dough Cups
For the Chocolate Chip Cookie Cups
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (215 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (112 g) mini chocolate chips
For the Cookie Dough Filling
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (160 g) packed brown sugar
- 2 teaspoons vanilla extract
- ½ cup (60 g) all-purpose flour, heat-treated
- ½ teaspoon salt
- ¼ to ½ cup (60–125 ml) heavy cream
- ½ cup (112 g) mini chocolate chips
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan to prevent sticking and ensure easy removal of the cookie cups after baking.
Step 2: Make the Cookie Dough Base
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy, about 2–3 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix just until combined. Fold in the mini chocolate chips evenly throughout the dough.
Step 3: Shape and Bake the Cookie Cups
Spoon the cookie dough into the prepared mini muffin pan, filling each cavity about halfway. This allows room for the dough to rise and naturally form a cup shape.
Bake for 12–14 minutes, or until the edges are lightly golden while the centers remain soft. Remove from the oven and let the cookie cups cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
Step 4: Prepare the Cookie Dough Filling
In a clean mixing bowl, beat the butter and brown sugar until smooth and fluffy. Add the vanilla extract and mix again.
Gradually add the heat-treated flour and salt, mixing until combined. Pour in ¼ cup of heavy cream and beat until smooth. If the mixture is too thick, add more cream one tablespoon at a time until the filling is creamy and spreadable. Gently fold in the mini chocolate chips.
Step 5: Assemble the Cookie Dough Cups
Once the cookie cups are completely cool, spoon or pipe the cookie dough filling into the center of each cup. For a polished look, use a piping bag with a round tip. Finish with a sprinkle of extra mini chocolate chips on top if desired.
Tips for Perfect Cookie Dough Cups
- Do not overbake the cookie cups; soft centers help create the perfect well for the filling.
- Allow the cups to cool completely before adding the filling to prevent melting.
- Heat-treating the flour ensures a smoother texture and peace of mind.
- Use mini chocolate chips for better distribution in both the cookie and the filling.
Serving and Storage
These chocolate chip cookies dough cups are best served at room temperature, where the filling is soft and creamy. Store leftovers in an airtight container in the refrigerator for up to three days. Bring them back to room temperature before serving for the best flavor and texture.
