Cookie Dough Cups
Easy, versatile, and irresistible cookie dough cups – no bake or baked versions with chocolate chips, peanut butter, or Nutella fillings.
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Servings: 12 cups
Calories: 210kcal
Cost: $6–$8
Equipment
- 1 Mini Muffin Tin or silicone mold
- 1 Electric mixer hand mixer works too
- 2 Mixing bowls large
- 1 set Measuring cups/spoons standard
- 1 Rubber spatula for folding
- 1 Cookie scoop or tablespoon
- 1 Cooling rack for baked version
- 1 Microwave-safe bowl for melting chocolate
- 1 Offset spatula for smoothing
- - Parchment or cupcake liners optional for easier removal
Ingredients
- 1 cup All-purpose flour heat-treated
- ½ cup Brown sugar packed
- ¼ cup Granulated sugar
- ½ cup Butter softened
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- ½ cup Chocolate chips or mix-ins
- 2 tablespoon Peanut butter optional filling
- 2 oz Cream cheese optional filling
- 2 tablespoon Powdered sugar for frosting or filling
- 1–2 tablespoon Milk or heavy cream as needed
Instructions
- Cream the butter and sugars together until light and fluffy.
- Add vanilla extract and salt, and mix well.
- Stir in the heat-treated flour until fully combined.
- Fold in chocolate chips or other mix-ins.
- Press dough evenly into the cups of a mini muffin tin.
- Fill the center with peanut butter, Nutella, or other fillings if desired.
- For no-bake version: Chill for 2 hours. For baked version: Bake at 350°F (175°C) for 12 minutes.
- Let cool completely before serving. Decorate as desired and enjoy!
Notes
Use liners for easy removal. Chill dough before pressing if too soft. Feel free to customize with different mix-ins or toppings!
Nutrition
Serving: 45g | Calories: 210kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 90mg | Potassium: 60mg | Fiber: 1g | Sugar: 18g | Vitamin A: 180IU | Calcium: 20mg | Iron: 1mg