Hey y'all! If your sweet tooth craves the nostalgic bliss of cookie dough but you want something cute, portable, and totally safe to snack on, these Chocolate Chip Cookie Dough Cups – No Bake & Egg-Free are your new bestie. They’re creamy in the middle, snappy with a glossy chocolate shell, and perfect for parties, lunchbox treats, or a late-night fridge raid. Let’s get cooking!
Why You'll Love These Chocolate Chip Cookie Dough Cups – No Bake & Egg-Free
- Totally egg-free and made with heat-treated flour, so the cookie dough is safe and irresistibly creamy.
- No oven needed—just melt, mix, and chill for an easy, low-effort dessert.
- Rich chocolate shell contrasts beautifully with soft, buttery cookie dough for maximum texture.
- Make-ahead friendly and freezer-ready for grab-and-go treats anytime.
- Customizable with different chocolates, mix-ins, and dietary swaps.
Ingredients for Chocolate Chip Cookie Dough Cups – No Bake & Egg-Free
Yield: 12 standard-size cups
- 2 cups (340 g) semi-sweet chocolate chips, divided
- 2 teaspoons refined coconut oil or neutral oil (optional, for easier melting)
Edible Cookie Dough
- 1 ¼ cups (150 g) all-purpose flour, heat-treated (see directions)
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
- 2–3 tablespoons milk (30–45 ml), as needed for texture
- ¾ cup (130 g) mini chocolate chips
- Flaky sea salt, for finishing (optional)
Time & Yield for No-Bake Cookie Dough Cups
- Prep Time: 20 minutes active
- Chill Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 standard muffin-size cups
Directions: Making Chocolate Chip Cookie Dough Cups – No Bake & Egg-Free
Step 1: Heat-Treat the Flour (Safety First)
To make flour safe for raw consumption, heat it to 165°F (74°C) internally. Two options:
- Oven: Spread flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring once. Cool completely.
- Microwave: Heat flour in a microwave-safe bowl in 30-second bursts, stirring between each, until it reaches 165°F (usually 60–90 seconds total). Cool completely.
Tip: Use an instant-read thermometer to confirm 165°F. Break up any clumps after cooling.
Step 2: Make the Egg-Free Cookie Dough
- In a mixing bowl, beat softened butter, brown sugar, and granulated sugar for 1–2 minutes until light and fluffy.
- Mix in vanilla and salt. Add the cooled, heat-treated flour and stir until combined (it will look crumbly).
- Add 2 tablespoons milk and mix until a soft, scoopable dough forms; add the remaining 1 tablespoon milk only if needed.
- Fold in mini chocolate chips. Set aside.
Step 3: Create the Chocolate Shells
- Line a 12-cup muffin tin with paper liners or use a silicone muffin pan.
- Place 1 ½ cups (255 g) chocolate chips and oil (if using) in a microwave-safe bowl. Microwave for 45 seconds, then in 15-second bursts, stirring between each, until smooth (about 75–90 seconds total). Do not overheat.
- Spoon about 1 tablespoon melted chocolate into each liner, tilting to coat the bottom and a bit up the sides. Chill 10 minutes to set.
Step 4: Fill and Cap the No-Bake Cookie Dough Cups
- Roll about 1 tablespoon of dough into a ball for each cup, then flatten slightly into a disc. Place on top of the set chocolate base.
- Re-melt remaining ½ cup (85 g) chocolate chips if needed. Spoon about 1 tablespoon over each dough disc to cover completely.
- Optional: Sprinkle flaky sea salt on top for a sweet-salty finish.
Step 5: Chill and Serve
- Refrigerate the cups for 20–30 minutes until the chocolate is firm.
- Peel off liners and enjoy that snappy shell with a soft, silky center.
Notes for Egg-Free Cookie Dough Cups
- Flour safety: Raw flour can harbor germs. Always heat-treat to 165°F. Learn more from the CDC: Raw dough and flour safety.
- Heat-treating tutorial: For a visual guide, see King Arthur Baking’s tips: How to heat-treat flour.
- Smoother shells: A teaspoon of oil helps melting and makes a softer bite; for a crisper snap, skip the oil or temper the chocolate.
Variations: Fun Twists on No-Bake Cookie Dough Cups
- Peanut Butter Lovers: Swap 2 tablespoons of butter for 2 tablespoons peanut butter and add chopped peanuts on top.
- Double Chocolate: Use Dutch-processed cocoa (2 tablespoons) mixed into the dough and mini white chocolate chips inside.
- Gluten-Free: Use a 1:1 gluten-free all-purpose blend and heat-treat it the same way; add 1–2 teaspoons extra milk if needed.
Required Equipment for Chocolate Chip Cookie Dough Cups – No Bake & Egg-Free
- 12-cup muffin tin (paper liners or silicone pan)
- Mixing bowls and spatula
- Hand mixer (optional but helpful)
- Instant-read thermometer (for flour)
- Microwave or oven (for heat-treating flour and melting chocolate)
- Baking sheet (if oven heat-treating flour)
Storage & Shelf Life for Cookie Dough Cups
- Refrigerator: Store in an airtight container for up to 7 days.
- Freezer: Freeze up to 2 months; thaw 10–15 minutes at room temperature for best texture.
- Room Temp: Keep out no longer than 1–2 hours, especially in warm kitchens.
Serving & Pairings for No-Bake Cookie Dough Cups
- Serve with a cold glass of milk or an iced latte for a classic combo.
- Crush and sprinkle over vanilla ice cream or a warm brownie sundae.
- Plate with fresh strawberries or raspberries to cut through the richness.
Pro Tips for Chocolate Chip Cookie Dough Cups – No Bake & Egg-Free
- Weigh your flour for accuracy; too much flour makes the dough dry, too little makes it gloopy—aim for 150 g after heat-treating.
- Don’t scorch the chocolate: stop microwaving when a few small bits remain and stir until fully melted.
- Want a glossy, snappy shell? Temper your chocolate (optional). Learn how with Serious Eats: How to temper chocolate.
FAQ: Chocolate Chip Cookie Dough Cups – No Bake & Egg-Free
Can I make these dairy-free or vegan?
Yes! Use vegan butter, a splash of non-dairy milk (oat or almond), and dairy-free chocolate chips. Texture may be slightly softer—chill well before serving.
Do I have to temper the chocolate?
No. Untempered chocolate sets fine in the fridge. Tempering just improves shine and snap and keeps the shells stable at room temp a bit longer.
Can I use different chocolates?
Absolutely—try milk or dark chocolate shells, or white chocolate for a sweeter cup. Adjust sweetness in the dough by reducing granulated sugar by 1–2 tablespoons if using milk or white chocolate.
Ingredients
- 1 ½ cups semi-sweet chocolate chips, divided (about 9 oz)
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour (heat-treated*)
- ¼ teaspoon fine salt
- ¾ cup mini chocolate chips
Instructions
-
1Heat-treat the all-purpose flour: spread flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until it reaches 165°F (74°C) to make it safe to eat. Let cool completely.
-
2Melt 1 cup of the semi-sweet chocolate chips in a microwave-safe bowl in 20–30 second intervals, stirring between intervals until smooth. Spoon about 1–2 teaspoons of melted chocolate into the bottom of each liner in a 12-cup muffin tin and spread up the sides to form a thin shell. Place the tin in the freezer for 10 minutes to set.
-
3Make the egg-free cookie dough: in a large bowl, cream the softened butter, brown sugar and granulated sugar until smooth. Mix in the milk and vanilla extract. Gradually stir in the cooled, heat-treated flour and salt until a soft dough forms. Fold in the mini chocolate chips.
-
4Remove the chocolate shells from the freezer and spoon or pipe the cookie dough into each shell, leaving a little room at the top. Press gently to shape and smooth the tops.
-
5Melt the remaining ½ cup chocolate chips and drizzle or spread a thin layer over the top of each filled cup to seal. Return the tray to the refrigerator for 30–40 minutes until fully 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.
Did you make this recipe?
Please consider Pinning it!!