Ingredients (makes 12 cups)
For the baked cookie cups (shell):
1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips
For the raw cookie dough filling (safe to eat):
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
2 tbsp milk (or cream)
1 tsp vanilla extract
1 cup all-purpose flour (heat-treated*)
½ tsp salt
½ cup mini chocolate chips
Topping:
Extra mini chocolate chips (or drizzle of melted chocolate)
Instructions
- Prepare the raw cookie dough filling:
Heat-treat flour: Bake flour at 350°F (175°C) for 5 minutes, then let cool.
Beat butter + sugars until creamy.
Mix in milk + vanilla.
Stir in flour + salt.
Fold in mini chocolate chips.
Cover and refrigerate while making the cookie cups.
- Make the cookie dough cups (shells):
Preheat oven to 350°F (175°C).
Cream butter + sugars until fluffy.
Add eggs + vanilla, mix well.
Stir in flour, baking soda, and salt until combined.
Fold in chocolate chips.
Grease a muffin tin. Press about 2 tbsp dough into each cup, pressing up the sides to form a “cup.”
- Bake:
Bake for 10–12 minutes until edges are golden (centers may puff but will sink when cooling).
Use the back of a spoon to press the centers down again if needed.
Let cool completely in the pan before removing.
- Assemble:
Once cups are cooled, spoon raw cookie dough filling inside each one.
Sprinkle mini chocolate chips on top (or drizzle melted chocolate).
- Serve:
Store in the fridge for up to 5 days. Best enjoyed slightly chilled so the filling stays firm!
✨ These are rich, decadent, and perfect for cookie-dough lovers!