Chocolate Chip Cookie Dough Cups

These are balls of cookie dough, made with butter, brown sugar, granulated sugar, flour and semi-sweet chocolate chips, that are frozen until firm, dipped in melted chocolate and set in the refrigerator. There is no oven. The dough is mixed in one bowl, rolled into tablespoon-sized balls, and the chocolate shell sets in about 30 minutes. The recipe makes 12 servings and takes 1 hour 15 minutes, almost all of it chilling.

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The chocolate coating is plain melted chips, which gives a thin, snappy shell over a soft dough center. The dough balls are chilled before dipping so they hold their shape.

What Goes into the Dough and Coating

The card has the amounts for the dough and the coating.

• All-purpose flour (1 cup), baking soda (1/2 teaspoon) and salt (1/4 teaspoon): whisked together first. Spoon the flour into the cup and level it with a knife, because too much flour makes a dry dough.
• Unsalted butter (1/2 cup, softened): gives richness and creaminess. Soften it to room temperature so it creams smoothly.
• Brown sugar (1/2 cup, packed) and granulated sugar (1/4 cup): the brown sugar gives a hint of molasses, and the white sugar adds sweetness.
• Vanilla extract (1 teaspoon): a warm flavor that goes with the chocolate.
• Semi-sweet chocolate chips (1 cup): stirred into the dough.
• Milk (1/4 cup, or a dairy-free alternative): binds the dough. Almond or coconut milk works for dairy-free.
• Chocolate chips (1 cup, for coating): melted for the shell.

Mixing, Freezing and Dipping

Whisk the flour, baking soda and salt in a medium bowl. In a large bowl, cream the butter, brown sugar and granulated sugar until light and fluffy, then mix in the vanilla. Add the flour mixture gradually until just combined, and stir in the chocolate chips and milk until the dough comes together.

Scoop tablespoon-sized portions and roll them into balls. A cookie scoop keeps them uniform, but a tablespoon works. Set them on a parchment-lined baking sheet with a little space between and freeze for about 30 minutes. Do not skip this step, because the dough balls hold their shape in the chocolate only when they are firm.

While they freeze, melt the coating chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Short bursts keep the chocolate from burning, and gentle stirring avoids air bubbles that can affect the smoothness of the coating.

Dip each firm ball so it is fully coated and set it back on the parchment. Refrigerate for at least 30 minutes to set the chocolate, and serve chilled or at room temperature. If you froze the balls ahead of time, let them thaw slightly before dipping so the chocolate sticks.

Variations

• Nuts: add 1/2 cup of chopped walnuts or pecans to the dough for crunch.
• Peanut butter: mix 1/4 cup of creamy peanut butter into the dough, and drizzle melted peanut butter over the chocolate if you like.
• Mint chocolate chip: add 1/2 teaspoon of peppermint extract to the dough and use dark chocolate chips.
• Other chips: white chocolate or peanut butter chips can replace the semi-sweet chips, for the dough or for the coating.
• Salted: a pinch of sea salt on the chocolate before it sets.
• Spice: a teaspoon of cinnamon or pumpkin spice in the dough for fall.
• Vegan: use coconut oil for the butter, plant-based milk, and dairy-free chocolate chips.
• Gluten-free: a gluten-free flour blend or almond flour can replace the all-purpose flour.
• Mix-ins: dried fruit is another option.

What to Serve With Them

Fresh raspberries or strawberries are a tart contrast to the sweet cups. A few squares of dark chocolate (85% cocoa or higher), a scoop of vanilla or chocolate ice cream, or a cheese platter with brie or cheddar all work as a pairing. For something to drink, try herbal tea such as chamomile or peppermint, or an almond milk latte.

Timing and Nutrition

Prep takes 15 minutes and there is no cooking, but the freezing and setting add up to 1 hour 15 minutes in all. One serving has approximately 180 calories, 10 grams of fat (6 grams saturated), 18 grams of carbohydrates, 10 grams of sugar, 2 grams of protein and 50 milligrams of sodium.

FAQ

How long do they keep?

Up to a week in an airtight container in the refrigerator.

Can I freeze the dough balls before coating them?

Yes. Let them thaw slightly before dipping so the chocolate adheres well.

What can replace the chocolate chips in the coating?

White chocolate or peanut butter chips. Melt them the same way as the chocolate chips.

Can I use gluten-free flour?

Yes. A gluten-free blend or almond flour can replace the all-purpose flour.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us