Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cookie Dough Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

Delight in these rich and creamy Cookie Dough Cups, a no-bake treat that combines a luscious chocolate base with a smooth, nutty cookie dough filling. Perfectly sweetened with maple syrup and enhanced with hints of vanilla and coconut sugar, these bite-sized desserts are easy to make and ideal for snacking or entertaining.

  • Total Time: 20 minutes
  • Yield: 24 servings

Ingredients

Chocolate Base

  • ½ cup coconut oil, melted
  • ½ cup cocoa powder
  • 3-4 tablespoons maple syrup, to taste

Cookie Dough Filling

  • ½ cup cashew butter or almond butter
  • 2 tablespoons almond flour
  • 1 tablespoon coconut sugar
  • 2 tablespoons ghee, melted (optional; skip to keep vegan)
  • 1 teaspoon vanilla extract

Garnish

  • ¼ cup mini chocolate chips or cacao nibs

Instructions

  1. Prepare the mold: Line a mini muffin tin with small cupcake liners or use a peanut butter cup mold for shaping your cups.
  2. Mix chocolate base: In a liquid measuring cup, whisk together the melted coconut oil, cocoa powder, and 3 tablespoons of maple syrup. Taste and adjust sweetness by adding more maple syrup if desired.
  3. Create chocolate bottom layer: Pour a thin layer of the chocolate mixture into the bottom of each liner or mold cavity, using no more than half of the chocolate mixture. Refrigerate for about 10 minutes to allow the chocolate to harden.
  4. Prepare cookie dough filling: While the chocolate sets, mix the cashew or almond butter, almond flour, coconut sugar, melted ghee (if using), and vanilla extract until smooth and well combined.
  5. Add cookie dough and top layer: Once the chocolate bottom is firm, place about one teaspoon of the cookie dough mixture over it. Then cover the dough with the remaining chocolate mixture, ensuring it fully covers the dough. If the chocolate thickens, gently warm it in the microwave for 10-15 seconds to remelt.
  6. Garnish and chill: Sprinkle mini chocolate chips or cacao nibs over the top. Return the cups to the refrigerator to harden completely.
  7. Storage: Store the cookie dough cups at a cool room temperature or refrigerate if your environment is warm to maintain firmness.

Notes

  • Use peanut butter cup molds for a professional shape and easy unmolding.
  • Skip ghee for a vegan-friendly version.
  • Adjust sweetness by varying maple syrup quantity as desired.
  • If chocolate mixture hardens while working, warm briefly to remelt.
  • Store in a cool place or refrigerator to prevent melting.
  • These cups are perfect as bite-sized snacks or party treats.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/cookie-dough-cups-recipe/